Vegan Pumpkin Pie

Vegan Pumpkin Pie- this classic pie is very simple to make and SO delicious. Your friends and family will never even know that it is vegan!!

Oh hi there. Welcome to day 2 of Pumpkin WEEK! We’re going classic today with a good ole pumpkin pie. But vegan.

If you’ve been around for a bit then you *might* remember that I’ve done this recipe already. WELL, I wanted to give it a little facelift with new photos and a few more tests of the recipe to make it even better. The result= THE most amazing vegan pumpkin pie that you will EVER have!

I mean:

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Vegan Pumpkin Pie- this classic pie is very simple to make and SO delicious. Your friends and family will never even know that it is vegan!!

It’s so soft and creamy and sweet and just…perfect. This is the vegan pumpkin pie to fool to harshest of pumpkin pie critics in your life. They’ll never know it’s vegan and will most certainly be asking you for the recipe before they’ve even finished their (first) slice. That is, if you can even bring yourself to share any of your pie. It’s. so. good.

You can make this with pumpkin puree from a can (like I did with this pie) or you can roast and then puree your own pumpkin (as I’ve done quite a few times before). Fresh pumpkin has a much lighter color and results in a browner (less orange) pie. Just an fyi in case you care about that :)

Vegan Pumpkin Pie- this classic pie is very simple to make and SO delicious. Your friends and family will never even know that it is vegan!!

How to make Vegan Pumpkin Pie

The hardest part about making Vegan Pumpkin Pie is making the crust first (which isn’t very hard, actually). Once you have the crust ready, the actually pumpkin part is RIDICulously easy!

If you’re in need of a good vegan pie crust, might I recommend THIS coconut oil pie crust? It’s SO GOOD and I have a video coming out soon on how to make it :D DO IT!

Vegan Pumpkin Pie- this classic pie is very simple to make and SO delicious. Your friends and family will never even know that it is vegan!!

Okay, you have your crust ready. Now for the filling. All we’re going to do is blend all of the ingredients in a blender and then pour it into the crust. DONE. That’s it.

Here’s what is going in the blender:

  • pumpkin puree
  • brown sugar
  • maple syrup
  • almond milk
  • vanilla
  • pumpkin pie spice
  • salt
  • cornstarch

You *could* whisk everything together but I’ve found it gets a lot smoother and creamier if you just blend it. It’s a dirty dish well spent.

Vegan Pumpkin Pie- this classic pie is very simple to make and SO delicious. Your friends and family will never even know that it is vegan!!

The filling is then poured into the crust and baked for almost an hour. But then you also have to let it chill for a bit which is MUCH more difficult than you’d imagine.

I’m so excited for you to try this pie! It’s seriously the best pumpkin pie I’ve ever made and I’m happy that there is plenty of pumpkin season left this year.

Vegan Pumpkin Pie- this classic pie is very simple to make and SO delicious. Your friends and family will never even know that it is vegan!!

That’s all I have for you today. I have lots of exciting things coming to the blog this week (I’ve been very busy!). I’ll be back tomorrow with another amazing pumpkin recipe!!

See How to Make the Vegan Pumpkin Pie:

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Vegan Pumpkin Pie- this classic pie is very simple to make and SO delicious. Your friends and family will never even know that it is vegan!!

Vegan Pumpkin Pie


  • Author: Food with Feeling
  • Prep Time: 5 minutes
  • Cook Time: 55 minutes
  • Total Time: 1 hour
  • Yield: 1 pie
  • Category: dessert
  • Method: baking
  • Cuisine: american

Ingredients

  • 2 1/2 cups of pumpkin puree
  • 1/3 cup of brown sugar
  • 1/4 cup of maple syrup or agave
  • 3/4 cup of milk (I tested this with plain almond milk AND coconut milk)
  • 1 teaspoon of vanilla
  • 1 1/2 teaspoons of pumpkin pie spice
  • 1/2 teaspoon of salt
  • 3 tablespoons of cornstarch
  • 1 unbaked vegan pie crust**

Instructions

  1. Pre-heat your oven to 350 degrees F.
  2. In a high speed blender or food processor, combine all of the pie ingredients (minus the crust of course :)) and blend until creamy and smooth. Should only take a minute.
  3. Pour the pie filling into your crust (I do NOT pre-bake the crust in this recipe) and spread out until it’s smooth.
  4. Bake in the oven for 55-60 minutes. The top should be firm and the crust should be lightly browned around the edges. If the crust begins to get too brown around the edges, cover the crust with foil or use pie protectors.
  5. Once done, take out of the oven and let cool on the counter. Put in the fridge and let cool completely. The cooling process really firms up the pie so although you’ll want to eat it right away, try and refrain :)
  6. Top with some whipped coconut cream and ENJOY!!

Notes

**If you’re making my coconut oil pie crust: make the crust as called for and put it in the fridge while you make the filling. I do not pre-bake my crust for this pumpkin pie recipe. The amount of time it takes to make the filling is the perfect amount of time for the crust to sit in the fridge and harden back up a bit.

Vegan Pumpkin Pie- this classic pie is very simple to make and SO delicious. Your friends and family will never even know that it is vegan!!

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18 comments on “Vegan Pumpkin Pie”

  1. Girl this looks so good! I know from experience that perfecting vegan pumpkin pie is not easy- I’ve got to try your recipe! Also I am so with you on the blogging community- I’ve been on and off blogging for years, but every time I re-enter the world it’s always waiting with open arms and friendly smiles. I’m here to stay this time :) xo

  2. I definitely agree with what you said about the food blogging community. On the whole, this community is made up of the most genuine and kind people on the internet, and I’m so thrilled to be a part of it :) And I’ll definitely take you up on that slice of pie!

    • Right? There’s the occasional bad apple but as a whole, I am constantly blown away by how kind and caring so many food bloggers really are! I’m happy to call many of them my friends for sure!

  3. Your crust turned out SO perfect! And that video was quite fun, love that you used fresh pumpkin too!!

  4. If you used canned pumpkin, would you use pumpkin pie filling or just pureed pumpkin?

  5. Awesome recipe! Loved it so much, I baked this pie twice in one week. <3
    Thanks a lot!

  6. Where can one get the recipe for the vegan pie crust?

  7. I accidentally bought light coconut milk in the can…. Is there anyway to “thicken” without having to run back to the store…?

  8. I’m thinking that I’d like to use full-fat coconut milk instead of regular almond/coconut milk. I’m hoping that it will create a thicker, more authentic filling. Would you suggest keeping the ratio the same?

    • I’ve actually tested this with full fat coconut milk and it turned out great! I just kept the ratios the same

    • Hey did you try it with full fat coconut milk yet? I was thinking of doing the same thing but I don’t want to have it come out tasting like coconut (I am serving it at Thanksgiving with dairy eaters!)

      • Hi Brittany- I have made this several times with full fat coconut milk and it works great. Honestly though, the consistency is about the same if you use almond milk or the thicker coconut milk. So, use whichever you prefer.

  9. Hi Brita, do you cook the crust before you add the pumpkin pie filling, like it shows on the vegan pie crust recipe?

    • Good question!! I will update the post with that info, thanks! But NO, I do not pre-bake it. Technically you could pre-bake it a bit like some pumpkin pie recipes have you do but I have made this exact recipe a LOT and I never pre-bake the crust. Thanks again!