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 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 ready to share with you.
This pumpkin pie is soft, sliceable, and creamy. It tastes like the same 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...
It's delicious and pumpkin spice-y, but it's free from eggs, dairy and white sugar. It uses a modified version of my vegan pumpkin pudding recipe, which is one of the most popular recipes on my blog during the fall season.
Pumpkin puree: Canned pumpkin puree is my go-to but homemade will also work. Pumpkin pie filling will not work here.
Maple syrup and brown sugar: These are the main sweeteners in the recipe. I use organic light brown sugar.
Soy milk: I use unsweetened, unflavored soy milk but almond, oat or any similar non-dairy milk should work.
Corn starch: This thickens the pie filling. I have not tested this recipe with arrowroot starch but it should work.
Pumpkin pie spice, nutmeg, cinnamon, salt: This is where the fall-flavored magic happens!
Step by step instructions
Start by making the filling. Stir together the dry ingredients: corn starch, brown sugar, and spices.
Slowly whisk in the non-dairy milk. Next, whisk in the pumpkin, maple syrup and vanilla extract. Set the filling aside and preparing a 9 inch pie crust in a pie pan. I use my recipe for an oil-based pie crust.
Pour the filling into the pie dough. Bake the pie for 45-55 minutes at 375 degrees F.
The pie will be cooked around the edges but still jiggle in the center when ready. Remove from the oven and let cool at room temperature for an hour. After an hour, transfer to the fridge and let cool another 3 hours before enjoying.
Notes and tips
- Baking dish: Ceramic, metal and glass all bake at different speeds, which is why I recommend baking the pie for 45-55 minutes.
- The pie is done when the edges look dry. The center should jiggle just a bit when you lightly shake the pan.
- If you use a store-bought crust, follow the instructions on the packaging to bake the pie.
Why did my pie filling crack?
Two things can cause this: the pie cooled too quickly or the pie baked for too long.
Take the pie out of the oven when the center is still a bit jiggly to prevent overcooking it. To prevent cooling it too quickly, let the pie cool at room temperature for at least an hour before transferring to the fridge.
You can even let the pie cool in an oven with the door cracked open. This method works well if your kitchen is cool.
How to prevent pie crust from burning
This feels like one of those inevitable issues when baking pie. The usual recommendation is to put tin foil around the edges of the pie when you notice it browning, but I have another method.
I use this pie shield that my mom bought for me (thanks mom!). It is a life-saver and I definitely recommend trying it out if you make pie frequently.
Can I make the pie filling in advance?
You can make the filling one day in advance. Mix the filling together per the recipe instructions, cover and refrigerate. Remove from the fridge and use according to recipe instructions.
Best served cold with a dollop of whipped (vegan!) cream and a drizzle of maple syrup. Cover and refrigerate for 3-4 days.
Looking for more pumpkin recipes?
- 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 recipe!
Easy Vegan Pumpkin Pie
- Preheat the oven to 375F.
- In a large mixing bowl, whisk together the brown sugar, cornstarch, pumpkin pie spice, cinnamon, nutmeg and salt. Add 1-2 tablespoons of the non-dairy milk, stirring until a thick paste forms. Slowly pour in the remaining non-dairy milk, whisking continuously to prevent clumping. Stir in the pumpkin puree, maple syrup and vanilla extract.
- Place your 9" pie dough in a pie dish. If you're using the oil pie crust recipe, I recommend avoiding any fancy edges. It'll be easiest if you just make a flat, simple edge.
- Pour the pumpkin 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 45-55 minutes. Cover edges with tin foil or a pie shield if baking too quickly.
- The pie is cooked when the edges are firm and the center is still a little jiggly, but not liquid. Remove from the oven and let cool to room temperature, about an hour. After cool, refrigerate for 3-4 hours, until chilled through.
- Once chilled, slice and enjoy with non-dairy whipped topping and a drizzle of maple syrup.