Vegan Pumpkin Pie Recipe

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The best vegan pumpkin pie recipe for your Thanksgiving and Christmas table. From scratch and easy like Sunday morning, the pumpkin filling alone topped with a dollop of coconut whipped cream is pure heaven. The only recipe you’ll ever need!

Vegan Pumpkin Pie

It’s almost the holidays again, someone pinch me because i don’t believe it. I’m still in a flip-flop and nice cream kind of mood but I could possibly snap out of it with a slice of this decadent pie.

I’m not even into the “everything pumpkin” thing you guys, but this pie right here is legit! Not too sweet, but infused with the perfect fall combination of spices. Think nutmeg, cinnamon, ginger, cloves, vanilla and of course lots of pumpkin puree! Pure Magic! It could only get better if you drizzled it with this caramel sauce.


 Pumpkin Pie Making Tips

  • The Pumpkin Filling – Use aquafaba instead of eggs! Just whip up all the pie filling ingredients in a bowl with a whisk, really, you don’t even need to dirty up your blender for this one. You’ll have a little bit of leftover filling from this recipe. Don’t complain, just pour it into a ramekin and bake it alongside the pie. You’ll have your own crustless mini pie. Allow it to cool and dig in with a spoon when nobody’s watching. Who needs to be judged this time of the year right  ?! 
  • Fresh or canned pumpkin? Canned is definitely best. The consistency is thicker and consistent from brand to brand, so you can always count on it for the perfect texture. 
  • The Crust – Moment of truth kids: I use a vegan store bought organic pie crust most of the times to make this pumpkin pie, cranberry pie, and to fill it with apple pie filling. Because let’s be honest: nobody’s got that much free time during Thanksgiving and Christmas to be whipping up pie crust from scratch. And then you need to find room in the fridge for it too. Not doable in my world. Anyhow, if you find yourself in a romantic mood and want to make it from scratch, have flour all over your kitchen floor then go for it. Simply follow the recipe below and have a blast!
  • Cashew or coconut milk – make sure to use a full fat coconut milk from a can or this cashew milk from scratch. No watery kind of milk will work here so do your best to use one of those two.
  • Storage – this pie keeps really well in the fridge for a few days but I can’t say 100% for sure because I have never had one last for more than a night. Just being honest here…
Best Vegan Pumpkin Pie Recipe Ever  

You’ll love this recipe, it’s:

So Delicious
Extra Pumpkin-y
Easy to Make From Scratch
No Pie Weights Required
Egg Free, No Dairy
Pure Plant Based Goodness
Perfect for Thanksgiving!

Vegan Desserts

Watch How to Make Vegan Pumpkin Pie:

P.S. If you make this pie recipe please report back a.s.a.p. Snap a photo and tag us with #VeggieSociety on Instagram, it totally makes my day.  Little things make me happy 🙂
Vegan Pumpkin Pie
4.50 from 2 votes

Best Vegan Pumpkin Pie

The best vegan pumpkin pie recipe from scratch, easy like Sunday morning this pumpkin filling topped with a dollop of coconut whipped cream is pure heaven!
Print Recipe
Prep Time:15 minutes
Cook Time:1 hour 5 minutes
Chill:3 hours
Total Time:1 hour 20 minutes


  • 1 9 inch frozen pie crust (store bought) (frozen, vegan, organic)
  • 1/2 cup aquafaba (chickpea liquid)
  • 3/4 cup granulated sugar
  • 15 oz organic pumpkin puree
  • 6 tbsp tapioca flour
  • 1.5 cups cashew milk (or full fat coconut milk)
  • 1 tsp vanilla extract
  • 3/4 tsp cinnamon
  • 3/4 tsp nutmeg
  • 1/2 tsp ginger
  • 1/4 tsp ground cloves
  • 1/2 tsp sea salt

Vegan Pie Crust from Scratch (OPTIONAL)

  • 1.5 cups all purpose flour
  • 1 tbsp granulated sugar
  • 1/2 tsp sea salt
  • 1 tbsp white vinegar
  • 1/2 cup extra virgin coconut oil or vegan butter (COLD not liquid)
  • 1/4 cup cold water (+ more as needed)


  • Thaw out the frozen pie crust if using store bought shell. Use a fork and gently poke holes all through the bottom and the sides to prevent the crust from puffing up while baking.
  • Meanwhile preheat your oven to 450”F.
  • Bake the thawed pie crust for 12 to 15 minutes. Take a look inside around the 8 minute mark and if you see it puff up just take your fork or knife and give it a little poke. Continue baking. Remove from the oven and allow it to cool. 
  • Turn the oven down to 375”F.

Make the Pumpkin Filling:

  • Add the aquafaba to a bowl and whisk it until frothy, about 3 minutes or so. Set aside.
  • In a separate bowl mix together the sugar, pumpkin puree, cashew milk, tapioca and all spices until combined. Add the aquafaba and mix to combine.

Assemble the Pie:

  • Fill with the pre-baked pie crust with the pumpkin filling. You will have a little leftover filling so just pour it into a ramekin and bake it. 
  • Add your pumpkin pie to the oven and bake it @375”F for 50 minutes until the top is set.
  • Remove from the oven and allow it to cool off completely then refrigerate until set. I like to do this the night before so by morning my pie is perfect. 
  • Serve with coconut whipped cream on top. 

Vegan Pie Crust from Scratch (OPTIONAL)

  • To make the crust add the flour, salt, sugar and vinegar to the bowl of a food processor and pulse until combined. 
  • Start adding the coconut oil by the spoonful and continue pulsing until combined but you can still see the coconut oil into small pieces. Add 1/4 cup of the cold water and pulse again till combined. 
  • At this point touch the dough and make sure it stays together holding its shape nicely. If it seems to crumbly add another tablespoon of cold water and pulse again. Keep adding water if needed until the dough holds its shape. (This step will depend on the flour, sometimes it takes more water sometimes less so just learn to feell it).
  • Prepare a piece of plastic wrap and turn the dough onto it. Pat it down into 1/2 inch thick round or so. Refrigerate for a couple of hours or overnight.
  • When ready to assemble the pie make sure to bring the dough to room temperature for about 20 minutes or so to make it easier to roll. 
  • Use two pieces of parchment paper and place the dough in between them. Use a rolling pin and roll out the dough to a 12 inch round. Try not to overwork the dough so it doesn’t get too warm or you’ll need to refrigerate again so it can firm up again.
  • Prepare a 9 inch pie plate and carefully place the dough inside of it. Fold the overhanging dough onto itself and crimp the edges. Refrigerate again for about 25 to 30 minutes. 
  • Follow the above baking and pumpkin filling instructions. 



  • Full fat - make sure to use a full fat plant milk here. Cashew milk or full fat coconut milk from a can are ideal for best results! 
  • Fresh or canned pumpkin? Canned is definitely best. The consistency is thicker and consistent from brand to brand, so you can always count on it for the perfect texture. 


Serving: 1slice | Calories: 566kcal | Carbohydrates: 78g | Protein: 5g | Fat: 26g | Saturated Fat: 18g | Sodium: 550mg | Potassium: 206mg | Fiber: 3g | Sugar: 29g | Vitamin A: 11030IU | Vitamin C: 3mg | Calcium: 32mg | Iron: 3.3mg
Course: Dessert
Cuisine: American
Keyword: Best Vegan Pumpkin Pie, plant based, Thanksgiving, vegan,
Servings: 6 people
Calories: 566kcal
Author: Florentina

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Raw Pumpkin Cheesecake
Raw Pumpkin Cheesecake
Olive Oil Mashed Potatoes
Olive Oil Mashed Potatoes
Vegan Classic Bread Stuffing with Leeks, Sage and Thyme
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  1. Am I the only person making Pumpkin pie in June ? 😂 Don’t judge but I’ve been dreaming about it since last Thanksgiving when I first made it and decided this was the real deal vegan pumpkin pie everyone’s needs in their life. Believe it or not it’s even better in the summer.

  2. Try Bird’s-eye custard powder (vegan) instead of tapioca starch. It adds a eggy custardy flavor that these vegan pumpkin pies are missing.

  3. This pie is very good. The only thing I will change the next time I make it, is to use less spice. The texture is very good.

  4. Hi there – i was wondering. My sister is allergic to ginger, would that spice be missed in this recipe if I don’t add it. Is there a suggestion you could recommend to maybe replace the ginger? Thanks!

    1. Not at all, just leave out the ginger entirely and maybe add more nutmeg and cinnamon if a stronger flavor is desired.

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