This is the best vegan pumpkin pie recipe you will find. It's made with a healthy, vegan crust and it's completely dairy-free. If you're looking for the perfect Thanksgiving dessert without all of the guilt, this is your answer!
It's Fall, and that means pumpkin spice everything. We all know what that means: pumpkin pie! This vegan pumpkin pie recipe is a delicious, dairy-free option for your Thanksgiving dinner. It is always next to our vegan buttermilk cornbread, vegan chili, and naturally sweet applesauce.
It's easy to make this year by following our step-by-step instructions below!
This is the only and the best pumpkin pie I've ever needed, it is absolutely delicious and is one of my dearest vegan pie recipes as it tastes just like traditional pumpkin pie, but vegan!
Since my childhood, it has always been one of my favorites pie dishes, but they used to make it with butter, eggs, and condensed milk at home. It was delicious, but I needed to come up with a vegan version.
You can check how to make your own homemade pie crust which is a vegan recipe and has a gluten-free option, in our post, but you can use a store-bought pie crust. It is made with just a few ingredients and vegan butter to keep it dairy-free.
We are also going to make the vegan pumpkin pie filling, which can be made with store-bought canned pumpkin purée, but we like using freshly bought pumpkin to make it from scratch.
In regard to the pumpkin spice mix, you can also use store-bought, but nothing beats homemade pumpkin pie spice mix. We love pumpkin spice flavor so we made a whole mason jar, as fall has landed, and we use our mix, for tons of different dishes, such as pumpkin overnight oats and pumpkin maple granola.
This wonderful vegan pumpkin pie tastes just as traditional one does and it is very easy to make. If it is the first pumpkin pie, I am sure you will enjoy making it, as it is hassle-free and you will love the flavor.
Learn how to cook with a pumpkin on our guide.
- pumpkin puree
- coconut sugar (or brown sugar)
- maple syrup
- plan milk (soy milk, almond milk, or coconut milk)
- pumpkin pie spice
- corn starch (or tapioca starch)
How to make vegan pumpkin pie
In short, there are many shortcuts, you can take to make your pumpkin pie, here we are going to make most of it from scratch, but you can mix and match, store-bought ingredients with the ones you decide to make.
At the very minimum, you should make the pumpkin pie filling.
A Vegan Pumpkin pie has many sub-ingredients:
- Pumpkin purée - you can buy canned, we are using fresh pumpkins, scroll down for directions.
- Almond milk - we always have our fresh homemade almond milk in the fridge, but you can also buy any plant milk of your liking.
- Pumpkin spice mix - it only takes 5-minutes to put together in a single mason jar, the right proportions of 4 ground spices, this is our recipe. You can also buy it in the store or on amazon.
- Vegan Gluten-Free Crust - we are using our own vegan pumpkin pie crust, which is not either savory or sweet, just right in between. You can also buy it at the closest grocery store and they are widely available, and you can simply switch the all-purpose flour, for a gluten-free flour.
- Optional Coconut whipped cream to garnish - we bought as, even if you make it, and make it delicious, we will never be able to compete with the mechanism that maintains the pressure of the bottle.
As you can see, you can make it as artisanal as you which, and cut corners wherever you need to, to save some time.
Here we will cover how to make your filling and how to cook your pumpkin if you decide to use fresh produce. We also provide here the links for you to make your spice mix and the vegan crust.
Pumpkin Spice Mix
Making your own mix is a matter of simply getting the four ground spices, measuring the quantities, and mixing them in a bowl.
Store your homemade pumpkin spice mix, closed, in an airtight container, and use on a number of dishes. Of course, you can always buy a good spice mix, but making your own is cost-effective, NOT time-consuming, will make you super proud! Check out our perfect mix, which we use for recipes such as pumpkin pancakes, pumpkin overnight oats, and pumpkin spice latte.
Pumpkin Pie Filling
To make the pumpkin filling mixture, simply add all the ingredients to a food processor and blend until it looks creamy and smooth.
Then add the pumpkin filling mixture into the vegan pie crust. Spread with a spatula. I like making some swirls on the top. I think it makes it looks extra pretty.
Note on Pumpkin Pure: although canned pumpkin puree is pretty convenient, we think there is no point in making pumpkin pie because is pumpkin season and then use canned pumpkin puree. Pumpkins are easy to cook. See below how to.
Preheat the oven to 350 degrees Fahrenheit (175 degrees Celsius). On a pie plate, make a pie crust.
Vegan Pie Crust
Using your hands, press the filling firmly into a 9-inch pie crust-lined pan. Use my Vegan Pie Crust, or use store-bought. We do not pre-cook the pie crust. Using a spatula or spoon, spread the mixture evenly throughout the dish.
If you are using a freshly made pie crust, I like making, wholes with a fork, all over before I pour the pie filling. That way I ensure that all the crust will receive heat, and will be uniformly baked.
Bake for 55-60 minutes. Cool at room temperature and then place the pie in the fridge for at least 5 hours. Preferably, overnight and covered, so it doesn't absorb any unwanted odor or smell from the fridge.
The middle will still look soft; that's normal. Let cool at room temperature for 45 minutes, then cover with a BPA-free pie cover, and transfer to the refrigerator to chill for at least 5 hours or overnight.
When the pie has baked and chilled enough we top it off with whipped coconut cream for a lovely festive touch!
Cover the edges of the crust with aluminum foil or a pie shield if it begins to blacken after about 30 minutes of baking.
Ensure you allow the pie to settle covered in the fridge for a minimum of 5 hours, and preferably overnight, before slicing it.
You can use the dough and filling to make small portions of individual pies.
If you happened to have extra filling, use them to make overnight pumpkin pie oats.
To customize this pumpkin pie recipe, try using full-fat coconut milk to make it even more creamy! We like keeping things healthy in the house, while still delivering lots of flavor, so we use heavy coconut cream selectively as it is very high in saturated fats.
If you don't have maple syrup, simply add the same amount in cups, of brown sugar and maybe ⅓ cup more, as brown sugar is less sweet than maple syrup. Also, add ⅓ cup of plant milk, to keep the same pumpkin pie filling moisture. Note that the resulting mixture will be darker.
Try using agave syrup instead of maple syrup to give the filling an extra sweet kick—note that you may need fewer spices because agave has its unique flavor profile.
I prefer maple syrup, but agave nectar is a good option for people with diabetes, as it has a lower glycemic index.
You may also use pumpkin syrup, in replacement of maple syrup. If you choose to do so, reduce the amount of pumpkin spice, to 1 teaspoon.
How to cook pumpkin?
Boiling: Cut the pumpkin in half, remove seeds and membranes. Place face down on a large saucepan; add water to come about halfway up the sides of the pumpkin. Boil until you can easily pierce with a fork through skin/flesh (about 15-20 minutes). Reserve and scoop. You'll have your own homemade puree that you can use in this recipe or any other pumpkin dish.
Make sure to remove it from the water as soon as it is soft, so it doesn't absorb the moisture. Otherwise, make sure you drain the pumpkin pure, on a colander to remove visible excess water.
Steaming: Cut pumpkin into cubes, place in a steamer basket over boiling water. Cover and steam until fork-tender (about 15 min).
Baking: You can bake the pumpkin whole, just poke it with a knife to let the steam escape. Bake for 30-40 minutes at 350 degrees Fahrenheit (175 degrees Celsius). Then scoop out the seeds and skin—it should be very easy to peel!
Microwave: Quarter the pumpkin and remove seeds, then place in a glass baking dish with about two inches of water covering it halfway. Microwave for 15-20 minutes or until soft all the way through (again, poke it to test). Scoop out the flesh and proceed as above!
How to serve
You can also pair your slice of vegan pumpkin pie with vegan vanilla ice cream. Note that it will add calories and fat, and pumpkin pie is delicious, and healthy on its own.
Try also adding vegan coconut whipped cream on top, and dust it with a little extra of your pumpkin spice mix.
We love having our dessert either with a nice vegan pumpkin spice latte, or Earl Gray tea.
We hope you enjoy this amazing vegan pumpkin pie delicious recipe as much as we do.
Types of Pumpkin that work
Regular pumpkins work. I love using Hokkaido pumpkin because it is so creamy and sweet. They are completely orange both on the inside and outside. They are so tender that even their rind is edible and delicious. After cooking your Hokkaido pumpkin, don't trash the rinds.
I use the remaining orange water after boiling, plus the soft rinds, and blend them with fresh ginger, coconut, or almond milk, plus thyme, garlic, or onion powder, and you have a filling and delicious pumpkin soup. Check also our pumpkin tahini soup.
However, you can make this vegan pumpkin pie recipe with acorns Just remember that it will taste a little different because of its unique flavor profile. But hey, if you love acorns why not try.
Benefits of pumpkin
I also love this recipe because it is healthy. The pumpkin is low in calories and has a high nutritional content. It's packed with beta carotene, vitamin A, potassium, magnesium, and folate!
Pumpkins are very versatile and can be used in both sweet and savory dishes. They are kind of like super-food!
That's all for today, please share this post with your friends and families.
If you have any questions or thoughts on how to make it better, leave a comment below!
Thank You so much and Happy Thanksgiving!
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Recipe: The Best Vegan Pumpkin Pie
- 4 cups pumpkin puree Unsweetened, I boiled my pumpkin
- ⅔ cup coconut sugar or organic brown sugar
- ⅔ cup maple syrup or agave nectar
- ¾ cup almond milk I tested this with plain soy milk, almond milk and coconut milk
- 4 teaspoons pumpkin spice mix a mix of ground cinnamon, nutmeg, ginger, and cloves
- ¼ teaspoon fine sea salt
- 4½ tablespoons cornstarch or arrowroot starch
- 1 teaspoon vanilla extract
- 1 vegan pie crust our recipe (no rolling needed), or store-bought
- Preheat the oven to 350 degrees F. Prepare a pie crust in a pie plate.
- Add all ingredients. Including the drained pumpkin puree, plant milk, brown sugar, cinnamon, ginger, nutmeg, cloves, salt and cornstarch to a blender and blend until very smooth. You may also simply whisk it together in a bowl until smooth.4 cups pumpkin puree, ⅔ cup coconut sugar, ⅔ cup maple syrup, ¾ cup almond milk, 4 teaspoons pumpkin spice mix, ¼ teaspoon fine sea salt, 4½ tablespoons cornstarch
- Pour the mixture into a 9-inch pan lined with a pie crust. May use a vegan store-bought vegan pie crust, my Vegan Pie Crust. We don't pre-cook the pie crust. Spread the mixture evenly with a spatula.
- Bake for 55-60 minutes. The middle will still look jiggly; that's normal. Let cool at room temperature for 30 minutes, then cover and transfer to the refrigerator to chill for at least 4 hours or overnight.
- Slice and serve with Vegan Whipped Cream or store bought non-dairy whipped topping, if desired. Enjoy!
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