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Vegan Pumpkin Pie

Name: Vegan Pumpkin Pie
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Ingredients: 1 vegan gluten-free pie crust recipe; 1 ¾ cups pumpkin puree (, not pumpkin pie filling); 1 cup coconut sugar; ¾ cup raw cashews (, see note); 2 tablespoons cornstarch; 1 tablespoon pumpkin pie spice; ½ cup cashew milk (, or other dairy free milk (see note)); 1 tablespoon molasses; 1 teaspoon vanilla extract; ¼ teaspoon sea salt; Homemade vegan whipped cream; Ice cream

By Sophia DeSantis, Reviewed by Anjali Shah on May 1, 2025

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This easy Vegan Pumpkin Pie has a creamy filling made with pumpkin purée, cashews, and coconut sugar. It’s ready in under an hour and tastes just like the classic version. The best part is, I can enjoy it any time of year, and no one ever guesses it’s made without dairy or eggs.

A slice of pumpkin pie on a white plate topped with whipped cream

As you probably know by now, I am a little obsessed with all-things pumpkin! You’ll find all kinds of pumpkin recipes on the blog, from my vegan pumpkin pie with pecan crust that I shared last year, to my completely plant-based pumpkin chili that’s become a favorite in my house. Well, today I’m bringing you another take on pumpkin pie, this one made completely from scratch with my healthy, and of course gluten-free, vegan pie crust.

Table of Contents hide

👩🏽‍🍳 Why I Love This Recipe

🍽 Serving Suggestions

🧊 Storage Directions

❓Recipe FAQs

🥣 More Healthy Pumpkin Recipes!

📋 Recipe Card

This vegan pumpkin pie is such a classic to pair with a vegan turkey roast during Thanksgiving or Christmas, but I’d be lying if I said I only make it during the holidays. Nope! I actually throw this combo together way more often than you’d think. And if you asked my boys, they’d probably say something like, “Yeah, Mom’s kinda obsessed with this combo, but we’re not complaining, it’s seriously so good.”

👩🏽‍🍳 Why I Love This Recipe

As I said before, pumpkin pie shows up in my house way more than just on the holidays. Sure, it’s a classic for Thanksgiving and Christmas, but I’ve made this pie on a random Tuesday many times. The second my kids notice a can of pumpkin on the counter, someone’s already asking if dessert is happening tonight. And my husband? He waits until everyone’s done and quietly goes back for another slice like I don’t notice. Ha!

The filling is super smooth and creamy thanks to a blend of pumpkin, cashews, coconut sugar, and cashew milk. I add pumpkin pie spice, a little molasses, and some cornstarch to help it set perfectly. It goes straight into my vegan gluten free crust, and after about 45 minutes in the oven, this pie is ready for us to enjoy.

I’ve tested a bunch of versions over the years, including this healthy pumpkin pie, but this is the one that stuck. I usually serve it with whipped cream or a scoop of ice cream if we have some in the freezer. It’s great for holiday parties, but honestly, I make it just because. You can always find the ingredients no matter the season, so I really hope you give it a try!

🥘 Ingredients

A delicious vegan gluten free pumpkin pie made with real ingredients? Oh yes, it’s true! It’s egg free, dairy free, and gluten free. Here’s what you’ll need to make it:

Pumpkin purée: This is different than pumpkin pie filling. I always use plain pumpkin purée so I can control the sweetness and spices myself.

Coconut sugar: This keeps the pie free from refined sugar, but you can swap it if you prefer something else.

Cashews: These make the filling extra rich and thick, and if I’m not using a high-speed blender, I soak them first.

Milk: I use a creamier dairy-free milk like cashew to help the pie set smoothly, but any nut-free milk works too.

Cornstarch: This is what I use for thickening the filling so it slices cleanly once chilled.

Molasses: I love the flavor it adds, but if I’m out, I’ve used maple syrup or brown sugar.

Seasonings: Pumpkin pie spice, vanilla and salt is what I used for this pie.

Crust: I make a homemade gluten free crust, but when I’m short on time, a store-bought one works just fine.

🔪 How To Make

When it comes to pumpkin pie recipes, this might be the easiest one I’ve ever made, no kidding! Everything goes into the blender, and it only takes about 15 minutes to prep. Here’s what I do:

Blend the filling: I preheat the oven to 350 F and add all the filling ingredients to my blender. Then, I blend everything until it’s completely creamy.

Top view of a blender with pumpkin pie filling inside.

Fill the crust: I pour the blended filling into my pie crust and use a spatula to smooth out the top so it bakes evenly.

Pumpkin pie filling being poured into a pie crust.

Bake: I bake the pie for 40 to 45 minutes until the top looks set and the edges are golden. If the crust starts to brown too quickly, I gently cover it with foil and let it finish baking.

Top view of a baked pumpkin pie with crust leaves on the edge.

Serve and enjoy: Once it’s cooled down a bit, I slice and serve it just as it is or with a scoop of vegan whipped cream on top.

Top view of a slice of whipped cream topped pumpkin pie on a white plate with a bite on a fork.

💭 Expert Tips

My #1 Secret Tip for making this vegan pumpkin pie is to let it cool completely before slicing. I know it’s tempting to dig in right away, but give it time to set and you’ll see how smooth and clean each slice you’ll get. Yum! I usually make it earlier in the day or even the night before and keep it chilled in the fridge.

Other Tips To Keep In Mind:

Use raw cashews, not roasted: Raw cashews blend into a creamy texture without added flavor. If your blender isn’t high-speed, soak them in hot water for 20 minutes first.
Don’t skip the cornstarch: This helps the filling firm up properly. Without it, the pie may turn out too soft to slice cleanly.
Watch the crust edges: If they start to darken before the filling is done, I loosely lay a piece of foil over the top to protect them.
Use canned pumpkin, not pie filling: I always double-check the label to make sure I’m using pure pumpkin purée. The pie filling has added sugar and spices, and I like to season it my own way.
Filling: The filling was created for a standard pie dish (9 inches diameter by 1 ¼ inches deep), if you have an extra deep dish, you may need to add ½ more of the filling.

📖 Variations

Making this vegan pumpkin pie my own way is something I really enjoy. I’ve tested a few variations over time, and I definitely recommend giving these a try too.

Nut-Free Version: Instead of cashews and cashew milk, I use ¾ cup coconut cream and oat milk. The texture still comes out creamy, and it’s great for anyone avoiding nuts like my kids’ friends.

Mini Pumpkin Pies: I make this recipe in a muffin tin using smaller crusts. Bake for about 25 to 30 minutes and they’re the perfect hand-held treat for parties.

Chocolate Swirl Pumpkin Pie: I melt ¼ cup dairy-free chocolate chips and swirl it into the top of the pie before baking. It adds a nice marbled look and a chocolate flavor I personally love.

🍽 Serving Suggestions

I know it might sound “off-season”, but last month for my husband’s birthday, I made this pumpkin pie right after pulling a vegan Wellington out of the oven, and the timing worked out perfectly. While the pie baked, I set the table with all our favorite sides, including a big batch of healthy mashed potatoes and some of my maple roasted carrots.

Another night, we had friends over for dinner and I served some leftover pumpkin pie after a warm bowl of mushroom soup without cream. I kept it simple with a dollop of vegan whipped cream and a few scoops of different tofu ice cream flavors. Oh my, it was such a treat!

🧊 Storage Directions

Refrigeration: I store any leftover pie covered in the fridge for up to 4 to 5 days. It actually slices even better the next day once it’s fully chilled.

Freezing: If I want to make it ahead, I let the pie cool completely, then wrap it tightly and freeze it for up to 2 months. I usually freeze individual slices so I can pull one out whenever I want a treat.

Reheating: I prefer to serve this pie cold or at room temperature, but if someone wants it warm, I pop a slice in the oven at 300 degrees for about 10 minutes or use the microwave for 20 to 30 seconds.

❓Recipe FAQs

How do I know when the pie is done baking?

I check the center to make sure it looks mostly set and not too wobbly. The edges should look slightly golden. It keeps firming up as it cools, so I take it out once the middle isn’t liquid and let it sit to finish setting.

Does this pie need to be refrigerated after baking?

You don’t have to refrigerate it right away. I leave it out on the counter for a few hours, especially if we’re eating it soon. But once everyone’s had their slice, I store the rest in the fridge so it stays fresh for the next couple of days.

Can I use fresh pumpkin instead of canned?

Yes, I’ve done it a few times when I had leftover roasted pumpkin. Just make sure it’s soft and blended smooth before adding it to the filling. I try to use the same amount as the canned version, about 1 and ¾ cups.

Front view of a fork with a bite of pumpkin pie on a plate.

🥣 More Healthy Pumpkin Recipes!

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