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 post contains Amazon affiliate links. As an Amazon Associate I earn from qualifying purchases; read my disclaimer policy for more information.
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:
- Pumpkin Baked Oatmeal
- Vegan Pumpkin Muffins
- Vegan Pumpkin Pasta with Pumpkin Bean Balls
- Vegan Pumpkin Chocolate Chip Cookies
- Pecan Cinnamon Baked Oatmeal
I hope you enjoy this Vegan Pumpkin Pie!
Easy Vegan Pumpkin Pie
Ingredients
- 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
Instructions
- 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. Place the pie on the middle rack of the oven. 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.
Malissa
The baking time is a big struggle. I’m using a glass dish, and I tried a springform before this. Both times the crust begins to burn and the middle is still moving A LOT. I’ve used almond milk. I know I followed the recipe precisely, yet I still can’t make it work! I’m a frequent baker, and I’ve never struggled this much with a recipe. Any advice? I have got to figure this out!
Cassidy Reeser, RDN, LD
Hi Malissa, first off thanks for asking! Is the filling warm (directly off the stove) when you add it to the crust (it should be)? Is it still liquid-y after 4 hours in the fridge? I have used a ceramic pie dish and a disposable tin dish with success, but actually not glass — I don’t think that should matter too much.
With pies (especially oil crust) I often have trouble with the crust browning too quickly so I cover the edges with tin foil when it begins to brown… this should allow you to bake it longer. The center will still be a little jiggly but the filling edges should be set when the pie is transferred to the fridge to cool.
I hope this helps! Let me know how it goes.
Malissa
The filling was still warm, though I turned off the heat as I put the crust into the pie dish. I did try to get tin foil over the edges as it started to brown. I had this top layer that sort of hardened or crusted, and beneath that crust, the filling seemed to be still boiling. I finally pulled the pie out at 70 min. Maybe I’m just letting it bake for too long? The sides seemed to still slosh quite a bit when I pulled the rack to check it at 45min though. I’ll see what happens after it chills. I definitely don’t think I should have that top crust though.
I know someone else who made this recipe and didn’t seem to struggle one bit! Too bad she can’t come over to make it with me. I’ll update tomorrow. I think I will be trying again.
Cassidy Reeser, RDN, LD
It is tough to tell how much baking is enough because so much of the setting happens while it cools, but it should definitely be enough by 60 minutes. And I would also skip the top crust. I think chilling it should do the trick… Best of luck!
Tabi Williams
Hi, can’t wait to try this recipe, I’ll be using fresh pumpkin puree from one I’ve grown will that be ok as i know it’s wetter than canned puree.
Cassidy Reeser, RDN, LD
I think that should work just fine. Hope you enjoy!