This vegan pumpkin pie is easy to make using common pantry ingredients. It’s soft, sliceable, and full of fall flavors!
I am so excited to share this vegan pumpkin pie recipe with you guys! It’s seriously been a long time coming. I’ve made it at least once a month for the past several months, and I’m finally confident that it is THE best vegan pumpkin pie.
Now that the weather is chilly and warm sweaters are seasonally appropriate, this vegan pumpkin pie is officially allowed on the blog.
This recipe is also part of October’s Recipe Redux. This month’s theme is something near and dear to me: pumpkin spice! Clearly I went ultra-traditional with the theme this month… but who’s complaining, really?
This pumpkin pie is soft, sliceable, and creamy. It tastes like the pumpkin pie I grew up eating every Thanksgiving and Christmas; the kind made with evaporated milk and all of the pumpkin spices.
But there’s a difference between this pumpkin pie and the one that usually graces the table during the holiday season…
This pumpkin pie is just as delicious and pumpkin spice-y, but it’s free from eggs, dairy and white sugar. It uses my vegan pumpkin pudding recipe, which is one of the most popular recipes on my blog during the fall season.
How do you make vegan pumpkin pie?
To make vegan pumpkin pie, start by making vegan pumpkin pudding. This is easy and takes all of 10 minutes.
To make the pudding, mix together non-dairy milk with pumpkin puree, pumpkin spices, maple syrup, brown sugar and a bit of a corn starch and non-dairy milk paste- this will act as the primary thickener. Heat this mixture on the stove until it is thickened to pudding consistency.
Once the pumpkin pudding is thickened, pour it into an unbaked 9″ pie crust. I use my recipe for an oil-based pie crust. Bake the pie for 45-50 minutes in a preheated 375F oven.
Now for the hard part: let the pumpkin pie cool to room temperature, then move to the fridge and let cool for 3-4 hours. You’ll need patience for this part, but I promise it’s worth it.
Are you ready to make this easy vegan pumpkin pie? It takes just 10 minutes of active time and uses my trusty pumpkin pudding recipe.
And don’t forget to check out the other vegan pumpkin recipes I’ve shared over the past few weeks:
This classic pumpkin pie recipe is made vegan with a few simple ingredient swaps.
- 1 9" vegan pie crust, unbaked
- 2 cups non-dairy milk
- 1 and 1/2 cups pumpkin puree (not pumpkin pie filling!)
- 1/2 cup organic brown sugar
- 1/4 cup corn starch
- 1 tablespoon maple syrup
- 1 and 1/2 teaspoons cinnamon
- 1/4 teaspoon nutmeg
- 1/4 teaspoon allspice
- 1/2 teaspoon vanilla extract
Preheat the oven to 375F.
In a medium saucepan, mix together the brown sugar and cornstarch. Add 1-2 tablespoons of the non-dairy milk, stirring until a thick paste forms.
Turn the stove to medium heat. Slowly pour in the remaining non-dairy milk, whisking constantly to prevent clumping. Stir in the pumpkin puree.
Bring the mixture to a boil, continuing to whisk. Lower to a simmer, stirring until thickened to pudding consistency. This will take 3-4 minutes.
Stir in the cinnamon, nutmeg, allspice, vanilla extract, and maple syrup.
Place your 9" pie dough in a pie dish. If you're using the oil pie crust, I recommend avoiding any fancy edges. It'll be easiest if you just make a flat, simple edge.
Pour the pumpkin pudding mixture into the unbaked pie crust. Smooth into an even layer with a spatula. Bake at 375F for 45-50 minutes. See note for additional baking tips.
The pie is cooked when it is slightly jiggly in the center, but not liquidy. Remove from the oven and let cool to room temperature. After cool, refrigerate for 3-4 hours, until chilled.
Once chilled, slice and enjoy with non-dairy whipped topping and a drizzle of maple syrup.
This recipe was tested using a few different pie dishes. The pie takes longer to bake and set depending on the thickness of the dish you use. The time on this recipe is based on a thin metal pie dish, the disposable kind. Add 5 minutes to the baking time if using a thicker ceramic or glass dish.