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This Vegan Pumpkin Pie Recipe is a MUST TRY for holiday parties and simply anytime you’re craving a good pumpkin treat! The filling is SO simple to make with just 7 ingredients and comes together right in the base of a blender. This pie is sure to be a new favorite holiday recipe in your house!
If you’re looking for more yummy holiday desserts, I suggest trying out my Dutch Apple Pie, this Cherry Crumble Pie, my amazing Vegan Apple Turnovers, OR my Vegan Sweet Potato Pie.
**UPDATE: I have received a lot of questions about this pie as well as the crust. If you want to see me make and trouble shoot this, step by step on my Instagram Stories, click HERE.**
Oh hi there. Welcome to day 2 of Pumpkin WEEK! We’re going classic today with a good ole pumpkin pie. But vegan. JUST in time for thanksgiving!
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:
It’s so soft with a creamy texture and sweet and just…perfect. This is the vegan pumpkin pie to fool the 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 :)
Ingredients needed
- Canned pumpkin puree – essential for any good pumpkin pie! You simply want to make sure that you are getting PLAIN puree and NOT pumpkin pie filling (which has lots of other ingredients in it besides just pumpkin). You can also use sweet potato puree in this recipe as desired.
- Brown sugar
- Maple syrup
- Plant-based milk – This recipe works well with either almond milk, oat milk, or coconut milk. For a creamier texture, opt for full-fat coconut milk. Almond milk is a lighter option if you prefer a lower-fat version! I’ve tried it with several different milks and they all turned out delicious!
- Vanilla extract
- pumpkin pie spice– pumpkin spice is a mixture of ground ginger, cloves, cinnamon, nutmeg and a few other things.
- Cornstarch – since we aren’t using eggs, this is how we’re getting the pie to thicken up nicely.
- Pie dough – My vegan pie crust recipe is delicious and I also have a great Coconut Oil pie crust.
How to make it
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 Perfect Vegan Pie Crust or 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!
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.
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.
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.
Tips for the Perfect Vegan Pumpkin Pie
- Use High-Quality Pumpkin Puree
Whether you’re using canned or homemade pumpkin puree, make sure it’s smooth and thick. Avoid watery puree as it can make the filling too runny. I really love the pumpkin puree from Trader Joe’s! - Don’t Skip the Cornstarch
Since there are no eggs in this recipe, cornstarch is essential for setting the pie filling! If you substitute it, use another thickener like arrowroot powder or tapioca starch in the same quantity. - No Need to Pre-Bake the Crust
Save time and effort by skipping the pre-baking step. The filling and crust bake together, creating a perfectly cooked crust that’s not overdone. I’ve tested it both ways and there’s really no need to par bake the crust. - Keep an Eye on the Crust
If the edges of your crust begin to brown too quickly, cover them with foil or use a pie crust protector to prevent burning while the filling continues to bake. This isn’t usually an issue for me when making this recipe. - Test for Doneness
The filling should look firm and set with just a slight jiggle in the center when you gently shake the pie. If it’s too wobbly, bake for an additional 5-10 minutes. It’ll firm up the rest of the way in the fridge. - Cool and Chill Completely
Allow the pie to cool completely at room temperature before transferring it to the refrigerator. The filling will firm up as it chills, making it easier to slice. Refrigerate the pie for at least 4-6 hours, ideally even overnight if possible! - Make It Ahead of Time
Pumpkin pie tastes even better the next day, so feel free to prepare it 1-2 days in advance. Store it in the refrigerator and add whipped topping just before serving. You can even freeze the pie if you want to make it quite a bit in advance!
Frequently Asked Questions
Absolutely- this is how I most often make this pie! Canned pumpkin works perfectly for this recipe. Just make sure it’s 100% pure pumpkin puree and not pumpkin pie filling, which contains added sugar and spices that could affect the flavor balance.
No, you don’t need to pre-bake the crust. The filling and crust bake together in the oven, saving you time and effort! I’ve tested it both ways and the way my recipe is written is perfect!
Yes! Since the filling is naturally gluten free, simply use a gluten-free vegan pie crust. You can find premade options at the store or make one at home using gluten-free flour.
Yes, arrowroot powder or tapioca starch can be used as substitutes for cornstarch. Use the same amount as called for in the recipe.
Yes, you can freeze the pie! Wrap it tightly in plastic wrap and aluminum foil to prevent freezer burn. When ready to serve, thaw it in the refrigerator overnight and serve chilled. This is GREAT for holiday planning.
If you try this Roasted Garlic Mashed Potatoes recipe or any other recipe on Food with Feeling, don’t forget to rate the recipe and leave a comment below! It helps others who are thinking of making the recipe and I would love to hear about your experience making it.
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Vegan Pumpkin Pie
Ingredients
- 2 ½ cups pumpkin puree
- ⅓ cup brown sugar
- ¼ cup maple syrup or agave
- ¾ cup milk, I tested this with plain almond milk AND coconut milk
- 1 teaspoon vanilla
- 1 ½ teaspoons pumpkin pie spice
- ½ teaspoon salt
- 3 tablespoons cornstarch
- 1 unbaked vegan pie crust, THIS coconut oil pie crust is also great!
Instructions
- Pre-heat your oven to 350 degrees F.
- 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.2 1/2 cups pumpkin puree, 1/3 cup brown sugar, 1/4 cup maple syrup or agave, 3/4 cup milk, 1 teaspoon vanilla, 1 1/2 teaspoons pumpkin pie spice, 1/2 teaspoon salt, 3 tablespoons cornstarch
- Pour the pie filling into your crust (I do NOT pre-bake the crust in this recipe) and spread out until it’s smooth.1 unbaked vegan pie crust
- 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.
- 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 :)
- Top with some whipped coconut cream and ENJOY!!
Video
Notes
Tips for Success:
- For the creamiest texture, make sure to blend the filling until it’s completely smooth.
- If using coconut milk, opt for full-fat for a richer pie!
- Let the pie sit in the fridge for at least 4-6 hours before slicing so that the pie is fully set!
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I’ve made this pie 3 years in a row, I use fresh baked pumpkin and I’ve converted people that don’t like pumpkin pie. I also use canned full fat coconut milk. Thank you
Great recipe! I wanted something that didn’t need coconut milk and this was fantastic. Tastes delicious and the texture was on point. I ended up needing an extra 10 minutes in the oven.
Yum
In fact, I tried this using full-fat coconut milk, and it was fantastic! I simply maintained the same ratios. Sri Mayyia is one of the best Caterers in Bangalore offers Innovative catering, fusion food, premium and Luxury Catering Services for Wedding, Small Parties, Griha Pravesh and Corporate parties in Bangalore. We are considered as one of top Veg Caterers in Bangalore. For more info visit our official website https://www.srimayyiacaterers.co.in/ or contact us @ +91-9845038235
Absolutely delicious! I swirled the pumpkin pie mixture into a batch of vegan brownie batter and baked it off. The texture and flavor were wonderful! I’m now looking forward to making this again as a classic pumpkin pie.