Easy Vegan Pumpkin Pie

This easy Vegan Pumpkin Pie recipe is what you want to display on your holiday dessert table! Eggless pumpkin pie recipes are cholesterol free because they’re made without dairy and eggs. See post tips for making a gluten free pumpkin pie recipe. Make this best vegan pumpkin pie for the holidays or any time of the year!

A slice of vegan pumpkin pie with a dollop of whipped cream sits in front of the rest of the pie.

Does it seem impossible to make a pumpkin pie recipe vegan? I mean, that would mean pumpkin pie with no eggs! No dairy! How could it be good without those two critical ingredients?

I’m about to show you. But look, this is not my first ride on the vegan pumpkin pie rodeo. I made this Hazelnut Pumpkin Pie recipe a long time ago and it has been a go-to favorite for years. But I realize not everyone is after that gingersnap cookie crust with hazelnut flavor.

If you want a more classic pumpkin pie recipe veganized, this is the one for you!

Is Pumpkin Pie Vegan?

A traditional pumpkin pie is more like a custard, which means it’s made with both dairy and eggs. And some crusts are made with lard, meaning they’re most definitely not vegan or vegetarian. However, this egg free pumpkin pie recipe makes having a vegan pie so easy!

A hand holds a spoon dropping whipped cream on a slice of pumpkin pie.

How to Make Vegan Pumpkin Pie

This Vegan Pumpkin Pie without eggs is easy to make. You will see from the recipe that it takes a total of 2 hours, but most of this time is passive, meaning it does not require your hands-on attention.

For example, the pie will bake for over an hour and then it will need time after baking to cool off. So, your active time in preparation and touching the recipe is more like 20 minutes. That’s not too bad.

This recipe begins with an incredibly flaky vegan pie crust. Can you buy a pre-made vegan pie crust? That’s tricky and go into that in my post on the best flaky Vegan Pie Crust recipe.

The short answer is this — many commercial pie crust recipes include lard. Therefore, you should plan to make your own homemade pie crust, but it’s well worth the effort!

Step One: Make the Pie Crust

First, follow the instructions in my post on making vegan pie crusts (see the recipe link in the recipe card below). The dough will need an hour or so to chill so think about making the crust the day before and keeping it in the fridge.

In fact, I oftentimes make my pie crusts ahead of time and freeze them. It’s great to have on-hand and perfect for making pies on the fly!

Roll the chilled dough out and place it in a pie pan. Flute the edges. Then refrigerate the crust while you move on to the pie filling.

Step Two: Dairy Free Pumpkin Pie Filling

For the Vegan Pumpkin Pie Custard, Heat your oven to 350F.

Place the pumpkin puree, the full fat coconut milk, brown sugar, granulated sugar, cornstarch, and spices in a food processor.

Note: You’ll be using all the liquid from the can of coconut milk, including the fat and the more watery looking substance. This helps create a nice, tall pumpkin pie, exactly what I’m going for!

Coconut milk is being poured into a food processor bowl full of pumpkin puree.

Pulse in short bursts until the custard is nice and smooth. Use a spatula to push down ingredients from the side of the bowl. Then pulse again.

Ingredients like coconut milk, brown sugar, and spices are in a food processor bowl.

Pour the pumpkin pie custard into the prepared pie crust and use a spatula to smooth out the top.

Pumpkin filling is being poured into an unbaked crust.

Step Three: Bake

Place the pie in the center of the oven and bake for 20 minutes, then add a pie crust shield or cover the edges of the crust with foil. This will keep the crust edges from getting too brown.

Then continue baking the pie for another 50 – 55 minutes, until the custard is mostly firm and the crust is a golden brown. There might be a little jiggly custard in the middle of the pie, and that’s fine. It will firm up at it cools.

In fact, you want a little jiggle in the pie because of a term called residual baking. The pie will continue to bake even after being removed from the oven. That means, pulling the pie out while the center of the custard is still a little soft will prevent cracks.

A pie shell has been recently filled with pumpkin pie filling, and is waiting to go into the oven.

Remove the pie from the oven and allow it to cool for 30 minutes before transferring to the fridge. Once in the fridge, plan to chill the pie for an hour or so. Then serve it with Vegan Whipped Cream.

Make-ahead note: You can make this pie the day before. Simply cover the pie and refrigerate overnight.

Second note: If you’re using plastic wrap to cover the pie, give it a light spray of vegetable cooking spray to so it won’t stick to the top of the pie. Or cover the pie with waxed paper and then cover with plastic wrap.

See? This no egg pumpkin pie recipe is just so easy!

Best Pumpkin Pie!

I am annoyed that this pumpkin pie recipe needs the word “vegan” in front of it. Why? Because it’s amazing. It simply is! And why should anyone care if it has an egg in it or not? The fact is, this is a delicious pumpkin pie recipe. Sure, I purposefully made it without eggs, but in my mind it’s irrelevant.

Anyway, if you’re looking for a pumpkin pie without eggs for your family dinner dessert table, look no more!

A slice of pie has a fork beside it and the rest of the pie is next to it too.

Expert Tips

Use these expert tips to make this vegan pumpkin pie perfect every time!

  • The pie crust calls for vegan butter. I used Earth Balance.
  • The pie crust also calls for vegetable shortening. I used Cristco.
  • This recipe uses full fat coconut milk. Be sure and use the whole can – including the high fat and the more liquid watery part. Vegan pumpkin pie coconut milk infused does not taste like coconut. In fact, it tastes just like the traditional pie you love!
  • If you don’t have access to full fat coconut milk, you can substitute an equal amount of silken tofu. It won’t look the same, but it will taste delicious.
  • Also, if you want to make pumpkin pie with almond milk instead of coconut milk, you’ll want to add 1 cup of silken tofu
  • To make a gluten free dairy free pumpkin pie, use gluten free flour to make a gluten free vegan pie crust. I love using Bob’s Red Mill 1:1 gluten free flour. Believe it or not a gluten and dairy free pumpkin pie is simply delicious!
  • Serve this non dairy pumpkin pie with dollops of this tasty Coconut Whipped Cream!

See? It’s easy to make pumpkin pie with no eggs. You may wonder why you thought you needed them in the first place!

Love Holiday Vegan Desserts?

Of course, vegan pumpkin pie recipes are amazing! However, you may want more than pie on your holiday dessert table! Here’s some more of the most popular vegan desserts:

So many incredible vegan dessert recipes!

A slice of pumpkin pie with whipped cream sits on a plate.

I hope you love this recipe as we do! Have you tried it? Be sure and leave a comment and a rating of this recipe below and then take a quick photo and share it with me using #namelymarly on Instagram. I love seeing your creations!

A slice of pumpkin pie with whipped cream sits on a plate.

Vegan Pumpkin Pie

Can you imagine the perfect vegan Pumpkin Pie with a high profile and the ultimate in pumpkin custard in a crispy crust? This will be your favorite pumpkin pie regardless of the fact that it's made without eggs or milk!
5 from 2 votes
Print Pin Rate
Course: Dessert
Cuisine: American
Keyword: Vegan Pumpkin Pie
Prep Time: 20 minutes
Cook Time: 1 hour 10 minutes
Resting Time: 30 minutes
Total Time: 2 hours
Servings: 8
Calories: 272kcal
Author: Namely Marly


  • 1 Foolproof Vegan Pie Crust
  • 15 oz can pumpkin puree
  • 15 oz can full fat coconut milk* (including fat + liquid from the can)
  • 1/2 cup brown sugar packed
  • 1/2 cup granulated sugar
  • 4 tablespoons cornstarch
  • 1 tablespoon pumpkin pie spice
  • 1 teaspoon ground ginger
  • 1 teaspoon vanilla


  • Preheat oven to 350F. Roll out the vegan pie crust and place it in a pie pan. Flute the edges. Set aside.
  • In a food processor add the pumpkin puree. Pour the contents of a can of full fat coconut milk into a bowl and assess the amount of fat in the coconut milk (it helps if the can has been refrigerated because the fats are more solid when cold). It should be half and half for this recipe – half of the can is fat and half is liquid. If your can has less fat than this, add another tablespoon of cornstarch below. Pour the coconut milk in with the pumpkin puree and pulse.
  • Add the sugars, cornstarch, spices, and vanilla. Pulse for several seconds. Then use a spatula to scrape down the sides of the bowl. Pulse again until the mixture is smooth.
  • Pour the pumpkin pie custard into the prepared pie crust and use a spatula to smooth the top.
  • Place the pie in the center of the oven and bake for 20 minutes. Add a pie crust shield over the edges of the crust to make sure it doesn't get too brown. Or use aluminum foil to protect the crust. Bake for another 50 – 55 minutes. The very center of the custard might still be a bit jiggly, but it will firm up as it cools. Remove from the oven and set aside to cool for 20 – 30 minutes. Then cover and refrigerate for an hour (up to overnight) before serving.
  • Serve with vegan whipped cream
  • Store the pie in the fridge. It will keep up to 5 days. Individual slices can be frozen and will keep up to 2 months in the freezer.

Recommended Equipment


The nutritional estimate is based on a pie crust and pumpkin pie custard.
*Coconut milk can vary regarding the amount of fat that’s in the can. Even using the same brand of coconut milk can result in different amounts of fat. You want to make sure you have half fat to half liquid. If your can has less fat in it, you have two options: 1) increase the cornstarch to 4 tablespoons or 2) add more fat from a second can of coconut milk. If you have access to either Sprouts or Trader Joe’s, their coconut cream creates a more consistent result.
Nutrition Facts
Vegan Pumpkin Pie
Amount Per Serving
Calories 272 Calories from Fat 99
% Daily Value*
Fat 11g17%
Saturated Fat 6g30%
Trans Fat 1g
Polyunsaturated Fat 1g
Monounsaturated Fat 1g
Cholesterol 1mg0%
Sodium 107mg4%
Potassium 205mg6%
Carbohydrates 43g14%
Fiber 2g8%
Sugar 28g31%
Protein 2g4%
Vitamin A 8273IU165%
Vitamin C 3mg4%
Calcium 38mg4%
Iron 4mg22%
* Percent Daily Values are based on a 2000 calorie diet.

The nutrition information shown is an estimate provided by an online nutrition calculator and should not be considered a substitute for a professional nutritionist’s advice.


A slice of pumpkin pie with whipped cream on top sits on a plate. The text above it reads, "Best Vegan Pumpkin Pie."
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9 Responses to Easy Vegan Pumpkin Pie

  1. Thanks for great sounding and great looking pie recipe. I am wondering if you have tried using arrowroot starch or tapioca starch instead of cornstarch because I have to be not only GF but corn free too. Some recipes of other things say to use the same amount but others use different amounts – and I know that from experience in trying to change recipes on my own when puddings, etc. didn’t set up or became “slimy”. Just wondering if you had tried anything else.

    • Hi Jen! I’m not sure exactly what you’re referring to. Give me some more information and I’ll see if I can help. Thanks!

    • Hi Ines. Thanks for your comment. I agree that I’ve found a difference between the use of the different starches. For this vegan pumpkin pie I would recommend arrowroot powder to be substituted for cornstarch. I typically follow the rule of 2 teaspoons of arrowroot powder for every tablespoon of cornstarch. Another great option would be a agar agar. I use flakes as a thickener and it works great! For this recipe I would use 1 tablespoon of agar agar flakes. Another great option would be to add 1/2 cup silken tofu, but you would need to be sure to pulse it in a food processor to get it to smooth out. Hope this is helpful!

  2. I used canned Trader Joe’s,full fat coconut milk in the recipe and the pie never came close to being set. Even after an hour. Was wondering if you used coconut cream in the recipe? There was very little fat when i opened the can. I hope to get this right because your pie looks amazing!

    • Hi Sara! Thanks for your comment. I added a note to the recipe to help clarify the coconut milk. I used Sprouts full fat coconut milk. The fat in the coconut milk does help the pie set, and the amount and texture of fat varies so much in coconut milk, that I think using Trader Joe’s (or Sprouts) coconut cream would create a more consistent result. Thanks again for your comment — it’s very helpful!


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