Amazing Vegan Pumpkin Pie (Soy-Free!)

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This Vegan Pumpkin Pie is the BEST one I’ve ever made. It’s better than the traditional recipe that comes on a can of pumpkin! All you need is a handful of ingredients and a blender to whip up the filling, so it can be baking away in your oven in just minutes.

vegan pumpkin pie in pan

What Can You Substitute for Eggs in Pumpkin Pie?

Instead of using eggs, this recipe uses arrowroot starch as a binder. (Cornstarch and tapioca starch should also work similarly, if you have that on hand instead.)

This option makes pie taste like the real thing, rather than using a flax egg which might create a different taste or texture.

slice of vegan pumpkin pie being served

How Do You Thicken Pumpkin Pie Filling?

The rest of the pie filling is thickened by using dates and coconut cream, which is the solid part found at the top of a can of full-fat coconut milk that has been chilled. Cans of coconut cream are also available now, and I’ve used Thai Kitchen’s version with success in this recipe.

I used to thicken my vegan pumpkin pie with almonds, but I think this version tastes a little more authentic, while also being a nut-friendly option. (Coconut is technically a fruit, despite its name.)

vegan pumpkin pie ingredients

This recipe also has half the calories and fat compared to my old almond-based recipe, but you can still find the original recipe at the bottom of the post if you prefer that one.

When you blend all of the filling ingredients together, they become silky smooth. You can pour the filling directly into your favorite vegan pie crust, and then bake. You’ll only have the blender to clean up when you’re done!

how to make vegan pumpkin pie in the blender step by step

Top with coconut whipped cream for an extra-pretty presentation, or enjoy it however you like. I do recommend keeping this pie chilled for the firmest texture, but it can be left on the counter for a few hours without getting too soft to serve.

vegan pumpkin pie slice topped with coconut whipped cream

Tip: This recipe calls for pumpkin pie spice, so that you only have to get out one jar of spice to measure. If you can’t find a convenient blend at the store, try my homemade pumpkin pie spice recipe, instead!

vegan pumpkin pie slice topped with coconut whipped cream
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4.5 from 18 votes

Amazing Vegan Pumpkin Pie (Soy-free!)

This Vegan Pumpkin Pie is the BEST recipe I've ever tasted! All you need is a handful of ingredients and a blender to whip it up.
Course Dessert
Cuisine vegan
Keyword vegan pumpkin pie
Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Servings 8
Calories 103kcal


  • 1 (15 oz) can pumpkin puree
  • 3/4 cup Medjool dates , pitted (about 6 oz by weight)
  • 1/4 cup pure maple syrup (or use fresh puree)
  • 1/4 cup coconut cream (the solid part in a can of chilled coconut milk)
  • 3 tablespoons arrowroot starch (or cornstarch or tapioca)
  • 1 3/4 teaspoon pumpkin pie spice
  • 1/4 teaspoon salt
  • 1 (9-inch) unbaked pie crust


  • Preheat the oven to 350ºF and have a 9-inch unbaked pie crust ready to be filled.
  • Add all of the filling ingredients into a high-speed blender and blend until smooth. Stop and scrape down the sides, as needed, until you can no longer see any pieces of dates in the mixture.
  • Pour the filling directly into the unbaked pie crust, and smooth the top with a spatula. Bake for 45 to 50 minutes, until the top is darker and has set, and the crust is golden.
  • Let the pie cool for up to an hour, then transfer it to the fridge to chill for at least two
  • Allow to cool, then chill in the fridge for at least 2 hours before serving. You can store leftovers in the fridge for up to 5 days, keeping it tightly covered.


Calories: 103kcal | Carbohydrates: 21g | Protein: 1g | Fat: 3g | Saturated Fat: 2g | Sodium: 75mg | Potassium: 143mg | Fiber: 1g | Sugar: 15g | Vitamin A: 40IU | Vitamin C: 1mg | Calcium: 23mg | Iron: 1mg
Vegan Pumpkin Pie Nutrition (per slice) Calories: 103, Fat: 3g, Carbohydrates: 21g, Fiber: 1g, Protein: 1g

Recipe Notes:

If you can’t have coconut milk, you can replace it with another non-dairy milk of your choice, just keep in mind that the resulting pie won’t be as creamy.

Update Note (OLD RECIPE):

This recipe was updated in November 2019 to make it the best vegan pumpkin pie ever. (In my humble opinion, anyway.) If you miss the old pie filling that I posted back in 2011, here’s the previous recipe:


1 cup raw almonds, soaked at least 4 hours (or 1/2 cup almond butter)
1 cup pure maple syrup
1 16 oz. can of pumpkin puree (or fresh puree)
2 teaspoons pumpkin pie spice


Blend the filling ingredients in a high speed blender and blend until smooth. Pour into an unbaked pie crust, or directly into a greased pie pan for a “crustless” pie, and bake at 400F for 15 minutes, then reduce the temperature to 350F and bake for an additional 30 minutes. Cool for at least 30 minutes, then chill for 2 hours in the fridge before serving.

If you have already tried my old recipe, I’d love to hear if you like this new one better! I think it would fool ANYONE expecting a traditional pumpkin pie. Please leave a comment below letting me know what you think!

Reader Feedback: Are you doing any holiday baking? What are your favorite holiday desserts?

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Hi! Woyjd you be able to substitute the maple syrup with sugar? Or dates? Thanks!!


Mind blowing! I never thought about crust less. Totally going to try this.


I have such a problem getting everything smooth with my vita mix. I used soaked almonds and fresh roasted pumpkin but not yet purred. I ended up having to add about 1/4 cup of water and still couldn’t get my vita mix to go past 3, it would always stall. Any tips for getting things as smooth as possible?


I made this on Sunday, and I’m glad that I don’t need to bring anyone else a slice on Thanksgiving, because it’s half gone. The flavor is perfect, the texture is perfect, and I don’t miss the crust one little bit. I would like to figure out how to convert the recipe to cook in custard cups, however, because it is true what people say about slices coming out a bit squishy. I think they would be adorable in little ramekins, so if anyone knows how to convert such a thing time and temperature-wise, please let me know. Either way, I will definitely be making this recipe again — and quite possibly as soon as this pie is gone!

Cocnuts are both fruit, nut, and seed, botanically speaking. Many people who have nut (pecan, walnut, cashew…) sensitivities are also sensitive to coconut. I don’t eat raw, plain tree nuts any more, incl coconut, but I am able to enjoy coconut cream and milk, and I will be trying this pie!


Hello…I love that this looks like a nice easy recipe. Do you know if it can be made a couple days in advance or even frozen well, without compromising taste or texture.

Thanks so much.


    Also… I see that people are talking about having it without a crust. I don’t see that in the notes. Maybe that was the old recipe. Will this updated recipe work well without a crust? If yes, do you suggest using parchment to bake it? Thanks again.

      Megan Gilmore

      I haven’t tested this new version without a crust (the old one that is still here below the recipe is the one I used to make crustless), but I imagine it would work as long as you grease the pan well. I use an enameled pie dish, which seems to help prevent sticking!


        Thanks so much. Trying both ways and will let you know. Happy Thanksgiving.


Oh My Megan!! I made two pies last week as a test run for Thanksgiving and my Hubby polished them off saying”Best ever!” I don’t know about the older almond version, but this date version is by far the best of all the attempts I’ve made over the last 4 years to make a gluten-free, vegan pumpkin pie.. Thank you for another winner. And I can’t say enough about how easy and delicious the crust is. It just didn’t seem like it was going right as I was making it, but magically it rolled easily, peeled easily off of the parchment, and tasted buttery.

Lorraine Kelsey

I just made this as pie filling for a pie with oa t flour crust. I sampled the flavor before cooking, taste delish! I followed this recipe as is except I used fresh pumpkin. It is cooling right now so I can’t comment on how it will serve but it seems firm and set-up fine.
I will follow up with how the family likes it after tomorrow.
I chose to use gluten free oat flower crust so it would look more traditional(picky eaters in this family, maybe I can convince them it’s not all bad that’s healthier)
I can’t wait to try this as well as your other recipies. Thanks so much

Laura Hann

This was excellent! I thought it tasted just like what my mom used to make, but of course much healthier! Thank you!


This is so good! It was a big hit with my family! Thanks for an awesome recipe!


The GF pie crust that I bought from Trader Joe’s was pretty bad, which made it impossible for anything that I put in it to taste good, so I’m hesitant to give it a rating but wanted to make sure that no one else made the same mistake that I did. I love how little added sweetener there is to this pie and will probably try making it again. That being said, last Thanksgiving I made your crustless pumpkin pie and I continue to dream about it. From the flavor to the texture, it was absolutely perfect. It also had a heck of a lot of maple syrup in it, so that definitely helps with taste. I do wish that next year you would include single serving portions in little ramekins for the crustless pie, since serving it was a little wonky and I think people (ones who don’t have allergies and will eat anything) wouldn’t notice the missing crust as much.

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