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 Best healthy Pumpkin Pie with a creamy and rich filling, this Thanksgiving dessert 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; without a doubt, vegan recipes with pumpkin!
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 classic pumpkin pie but vegan!
Since my childhood, it has always been one of my favorite 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.
In our post, you can check how to make your own homemade pie crust recipe, a vegan recipe with a gluten-free option, 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 will also make homemade pumpkin puree, which can be made with store-bought canned pumpkin puree, but we like using freshly bought pumpkins to make it from scratch.
In regard to the pumpkin pie 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 like the traditional one, and it is very easy to make. If it is your 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 in our guide.
- Fresh pumpkin puree
- coconut sugar (or brown sugar)
- maple syrup
- plan milk (unsweetened almond milk, soy 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 ones; 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, with 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 neither savory nor sweet, just right in between. You can also buy it at the closest grocery store, which is widely available, and you can simply switch the all-purpose flour to gluten-free flour.
- Optional Coconut whipped cream to garnish - we bought it as, even if you make it and make it delicious, we will never be able to compete with the mechanism that maintains the bottle's pressure.
As you can see, you can make it as artisanal as you and cut corners wherever you need 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 resources for making your spice mix and the vegan crust here.
Pumpkin Spice Mix
Making your own mix is 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 it on many dishes. Of course, you can always buy a good spice mix, but making your own is cost-effective, NOT time-consuming, and will make you super proud! Check out our perfect mix, which we use for recipes such as pumpkin pancakes, overnight pumpkin 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 to 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 it is pumpkin season and then use canned pumpkin puree. Pumpkins are easy to cook. See below how to.
Preheat the oven to 350 °F (177 °C). On a pie plate, make a pie crust.
Vegan Pie Crust
Press the filling firmly into a 9-inch pie crust-lined pan with your hands. 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 pinching it 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.
Stretch vegan pie crust.
Pinch dough in the bottom and sides with a fork.
Pour the pumpkin pie filling into the pie pan.
Swirl the pumpkin mixture.
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, 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 this healthy pumpkin pie has baked and chilled enough, we top it off with whipped coconut cream for a lovely festive touch!
💡 Top tips
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, preferably overnight, before slicing it.
You can use the dough and filling to make small portions of individual pies.
If you happen to have extra filling, use them to make overnight pumpkin pie oats.
Sweetener - If you don't have pure maple syrup, simply add the same amount in cups of brown or coconut sugar and maybe ⅓ cup more, as coconut 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.
Dairy-free milk - we have tried this recipe with almond, cashew milk, soy, and coconut milk; they all work.
Coconut milk pumpkin pie
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 flavors, so we use heavy coconut cream selectively as it is very high in saturated fats. We prefer using almond milk to keep our pumpkin pie healthy.
Crustless pumpkin pie
If you don't feel like making homemade pie crust or just want a healthier take on the traditional pumpkin pie, you must follow the instructions to make this extra-healthy pumpkin pie recipe.
Whisk all ingredients well in a large mixing bowl to make their vegan pumpkin pie filling. Pour into the pan, and bake for the same time as the recipe is written. It’ll still be gooey after baking. Allow cooling completely before transferring uncovered to the fridge to “set” for at least 4 hours before slicing or overnight. It will look like pumpkin pudding.
Another option, if you are just trying to avoid gluten, is making a gluten-free pie crust with the same recipe but using almond flour or even coconut flour.
The best way to store leftover pumpkin pie is to place it in the refrigerator in an airtight container.
Safely store pie, and it will stay fresh for up to three days.
🥧 How to cook pumpkin?
Boiling: Cut the pumpkin in half, and 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. Just the same way you would make mashed sweet potatoes.
Remove it from the water as soon as it is soft so it doesn't absorb moisture. Otherwise, drain the pure pumpkin pure on a colander to remove visible excess water.
- Steaming: Cut pumpkin into cubes, and 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 °F (177 °C). Then scoop out the seeds and skin—it should be very easy to peel!
- Microwave: Quarter the pumpkin and remove the 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!
Roasting: check out our guide on how to roast a pumpkin with expert tips!
🥢 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 this healthy pumpkin pie is delicious on its own.
Try also adding vegan coconut whipped cream on top or any other non-dairy whipped topping and dusting it with a little extra of your spice mix.
We love having our dessert either with a nice vegan pumpkin spice latte, or Earl Gray tea.
We hope you enjoy this delicious vegan pumpkin pie 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 entirely 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 water after boiling, plus the soft rinds, to blend them with fresh ginger, coconut, or almond milk. I like adding thyme, garlic, or onion powder; 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!
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!
📚 More Thanksgiving dinner inspiration
Try out these fantastic crispy 4-ingredient baked sweet potatoes!
Check out this fantastic collection of Vegan Thanksgiving Menu Recipes to try!
Thank You so much, and Happy Thanksgiving!
⭐ If you try the best pumpkin pie recipe here, let us know! 💬 Leave a comment, rate it, and don't forget to tag us @ourplantbasedworld on Instagram. Cheers!
The Best Vegan Pumpkin Pie Recipe
- 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 sea salt fine
- 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 °F (177 °C). Prepare a pie crust on 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.
- 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!
- Store pumpkin pie leftovers in an airtight container for up to 3 days in the fridge.
🌡️ Food safety
- Cook to a minimum temperature of 165 °F (74 °C)
- Do not use the same utensils on cooked food, that previously touched raw meat
- Wash hands after touching raw meat
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Use oils with high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist's advice. See our full Nutritional Disclosure here.
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