Vegan Pumpkin Pie

This classic vegan pumpkin pie is so creamy and rich, no one will believe it's vegan. The filling can be made in a blender for a quick and easy fall dessert the whole family will love.

Prep Time
30 mins
Cook Time
50 mins
Chill Time
1 hr 30 mins
Total Time
1 hr 20 mins
5 from 6 votes
Course: Dessert
Cuisine: Vegan
Keyword: Vegan Pumpkin Pie
Servings: 8 people
Calories: 294 kcal
Author: Sarah McMinn
Pie Crust
  • 1 1/4 cup All-purpose flour
  • 1 tsp sugar
  • 1/2 tsp salt
  • 5 tbsp non-dairy butter
  • 1/4 cup coconut oil, solid
  • 2-3 tbsp ice water
Pumpkin Pie Filling
  1. Start by making your pie crust. Spray a 9" pie pan with cooking spray and set aside. ‚Äč

  2. In a small bowl, combine the flour, sugar, and salt. Cut the butter and coconut oil in small pieces - about 1 tablespoon in size - and add to the dry ingredients. Using your hands or a pastry cutter, press the butter and coconut oil into the flour until the fats are evenly distributed and the dough resembles small pea-size pieces.  

  3. Dribble 1 tablespoon of ice water over the flour mixer and kneed together with your hands. Add water as necessary. You want a fairly dry dough (this creates the flakiness) but that has enough moisture to roll out and shape. 

  4. When you have the right consistency, wrap the dough in plastic wrap and refrigerate for at least 30 minutes.  When the dough is firm, roll out onto a piece of floured parchment paper until your dough is about 1/8" thick and you have a circle about 12" across. 

  5. Placing your hand underneath the parchment paper, gently flip the crust into the pie pan. Peel off the parchment paper and press the crust evenly into the pie pan, trimming any edges that hang over. Place in the refrigerator and let chill for at least 1 hour. 

  6. Preheat the oven to 350F. Place a baking sheet on the bottom rack and fill it with water. This creates steam which will allow the pumpkin pie to bake more evenly. 

  7. In a powerful blender or food processor, combine all the ingredients for the pumpkin pie filling. Blend until completely smooth. Pour the pumpkin pie filling into your pie crust, spread evenly with an offset spatula, and bake, uncovered, for 45 minutes.

  8. At 45 minutes, check for doneness. The pie should be mostly firm and the pie crust should be golden brown. If there is still a lot of jiggle to the pie, bake it for another 10 minutes before checking again. 

  9. Remove from oven and let cool completely at room temperature before transferring to the refrigerator to continue chilling. The pie should set for 4 hours but best overnight. 

  10. Serve with coconut whipped cream

Recipe Notes

Leftover pie can be wrapped in saran wrap and placed in the refrigerator for up to 5 days. You can also freeze any uneaten pie to be enjoyed for up to 2 months.

Nutrition Facts
Vegan Pumpkin Pie
Amount Per Serving
Calories 294 Calories from Fat 126
% Daily Value*
Fat 14g22%
Saturated Fat 7g44%
Sodium 352mg15%
Potassium 81mg2%
Carbohydrates 37g12%
Sugar 20g22%
Protein 3g6%
Vitamin A 30IU1%
Calcium 21mg2%
Iron 1.2mg7%
* Percent Daily Values are based on a 2000 calorie diet.