Easy Vegan Pumpkin Pie

Overhead view of pie slice on white plate with gold fork

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5 from 1 vote

This classic pumpkin pie recipe is made vegan with a few simple ingredient swaps.

Prep Time10 mins

Cook Time50 mins

Cooling Time4 hrs

Total Time1 hr

Course: Dessert

Cuisine: vegan

Servings: slices

Calories: 213kcal

Author: Cassidy Reeser, RDN, LDN

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

The pie takes longer to bake and set depending on the dish you use. It is done in about 50 minutes using a thin metal pie dish (the disposable kind). Ceramic or glass may take 5-10 minutes longer.

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