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!
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.
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Notes
If the crust starts to burn, cover the edges of the crust with aluminum foil or a pie shield after about 30 minutes of baking.Optionally, you can blind-bake the homemade crust for 10 minutes- before pouring the pumping pie filling. This works best when the crust is thick.