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.
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Ingredients
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.
Storage
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
Ingredients
- 1 9" vegan pie crust, unbaked
- ½ cup organic brown sugar
- ¼ cup corn starch
- 1 and ½ teaspoons cinnamon
- ½ teaspoon pumpkin pie spice
- ¼ teaspoon nutmeg
- ⅛ teaspoon salt
- 1 and ¾ cups non-dairy milk
- 1 and ½ cups pumpkin puree
- 1 tablespoon maple syrup
- ½ teaspoon vanilla extract
Instructions
- 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.
Notes
Ashley
is the nutrition information with the pie crust or without?
Cassidy Reeser
I just updated it because it wasn't calculating with the pie crust. Now the calories reflect 1 slice of pie with crust.
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!
Cassidy Reeser
For anyone reading the comments: this recipe was updated September 2020 and the pumpkin pie filling no longer needs to be heated before pouring into the pie crust (this is noted in the instructions).
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!