The ultimate vegan pumpkin pie - made totally from scratch! This dreamy dairy-free dessert has a golden, flaky homemade crust and a silky-smooth, gently spiced pumpkin filling. It's the kind of pie that'll steal the show at your Thanksgiving table (and no one will miss the dairy, promise).
Who doesn't love pumpkin pie?! It's certainly one of my favorite fall desserts. And the great news is that it's easier than you may think to make a homemade vegan pumpkin pie from scratch.
Even if you're not an expert baker, you can whip up an impressive dessert like this one for special occasions like Thanksgiving and Christmas. I can guarantee that everyone will be impressed!
(And if you are planning a meatless holiday feast, be sure to check out my complete Vegan Thanksgiving cookbook!)
My vegan pumpkin pie recipe uses simple ingredients and a very approachable method, so anyone can handle it! There are no eggs to temper and no fussy water bath. A little cornstarch does the work that eggs usually do, and the fridge takes care of the rest.
I love making a homemade crust, which is buttery and flaky. The pumpkin pie filling is smooth and custardy, and will make your whole kitchen smell amazing.
So if you're looking for a go-to vegan pumpkin pie recipe, look no further!
Key Ingredients & Substitutions
- Pie crust. I used my homemade vegan pie crust recipe, but you can also use a store-bought one if you want to save time. They typically come in a ready-to-fill shell and disposable foil pan, which makes them very easy to use. Many store-bought crusts are accidentally vegan, but check the label for butter or lard.
- Pumpkin purée. You can use either canned pumpkin purée (make sure it's plain and unsweetened, not pumpkin pie filling, which is already spiced and sweetened), or make your own from scratch using my tutorial on how to make pumpkin purée. If your homemade purée looks watery, let it drain in a fine-mesh sieve for 30 minutes so the pie sets properly.
- Cornstarch. This thickens the pie filling in place of eggs, resulting in a custardy, smooth consistency. Arrowroot powder works in the same amount if you prefer it.
- Cinnamon. You can also use a store-bought pumpkin pie spice blend instead, if you prefer a warmer, more classic flavor with ginger, nutmeg and cloves.
- Brown sugar. You can also use coconut sugar, if you prefer. But I do like the richer flavor from the brown sugar. Be sure to choose a vegan-friendly brown sugar brand, since some cane sugar is filtered with bone char.
- Maple syrup. You can also substitute another liquid sweetener of your choice, such as agave nectar.
- Plant-based milk. Use any unsweetened variety of your choice, such as almond milk, oat milk or soy milk.
- Dairy-free heavy cream substitute of your choice. I am currently a fan of this one from Califia Farms. You can also use coconut cream - be sure to use the coconut cream and not coconut milk in this case, or the filling will be too thin.
- Vanilla extract and salt. A splash of vanilla rounds out the spices, and a pinch of salt keeps the pie from tasting flat.
How to Make Vegan Pumpkin Pie
Start by preheating the oven to 350 degrees F/180 C.
To a large mixing bowl, add the pumpkin purée, cornstarch, cinnamon, brown sugar, maple syrup, plant-based milk, dairy-free cream, vanilla extract and salt. Use a handheld mixer to whisk until the mixture is completely smooth. You can also do this in a food processor or blender.
Pour the filling into a 9-inch tin lined with the vegan pie crust. Bake in the preheated oven for 50-55 minutes, until the edges are set and the center still has a slight wobble.
Let the pie cool on a wire rack for an hour, then transfer it to the fridge to chill for at least 4 hours (overnight is even better) before slicing and serving with vegan whipped cream.
Helpful Tips
Avoid cracks with a gentle bake and a slow cool. Cracks happen when the filling overbakes or cools too fast. Pull the pie when the edges are set but the center still jiggles slightly, like set gelatin; it firms up as it cools. Then let it rest on a wire rack at room temperature before it goes in the fridge, rather than moving it straight from a hot oven to a cold shelf. And if a small crack does appear, a swirl of whipped cream hides it beautifully.
Blind-bake a homemade crust for a crisp bottom. A wet pumpkin filling can leave the bottom of the crust pale and soft. If you're using a homemade crust, chill it in the pie dish for 15 minutes, line it with parchment and fill it with ceramic pie weights (dried beans or rice work too), then bake at 375°F (190°C) for 12-15 minutes. Lift out the weights and parchment, let it cool for a few minutes, then fill and bake as directed. A store-bought frozen shell can go straight from the freezer to the oven with the filling.
Give it time to set without eggs. Traditional pumpkin pie relies on eggs to set the custard. Here, cornstarch does that job, and it needs two things: enough heat in the oven to activate it, and enough time in the fridge to finish firming up. The pie will still look soft when it comes out of the oven, and that's normal. Chill it for at least 4 hours, or overnight, and you'll get clean, sliceable wedges. Cutting it warm is the most common reason a vegan pumpkin pie seems runny.
Blend the filling until completely smooth. Whisk or blend until no streaks of cornstarch or lumps of pumpkin remain. Any cornstarch clumps won't dissolve in the oven, and a blender gives you the silkiest texture of all.
Protect the crust edges. The crust edge bakes faster than the filling. If it's getting too dark before the center is set, cover the rim with a pie shield or thin strips of foil for the rest of the bake.
Variations
- Classic spiced. Swap the cinnamon for 1 ½ teaspoons of pumpkin pie spice, or add ½ teaspoon ground ginger and a pinch each of ground nutmeg and cloves for a more traditional flavor.
- Maple pecan. Scatter chopped pecans tossed with a spoonful of maple syrup over the top for the last 15 minutes of baking.
- Gingersnap crust. Skip the pastry and press a crust of crushed vegan gingersnaps mixed with melted coconut oil into the pan. Bake it for 8 minutes before filling.
- Chocolate drizzle. Drizzle melted dairy-free dark chocolate over the chilled pie and finish with toasted sliced almonds.
- Sweet potato swap. Replace the pumpkin with the same amount of mashed roasted sweet potato for a pie in the style of our vegan sweet potato pie.
- Gluten-free. Use a homemade or store-bought gluten-free pie crust; the filling is already gluten-free.
Serving Ideas
Serve each slice cold or at cool room temperature with a generous spoonful of vegan whipped cream and a dusting of cinnamon. A scoop of dairy-free vanilla ice cream is lovely too, and a light sift of powdered sugar with a little grated dark chocolate (as in the photos) makes it look bakery-worthy with almost no effort.
On Thanksgiving, this pie is the natural finale after a spread of sides like vegan sweet potato casserole and easy vegan cornbread. Pair it with coffee, or go all in on fall flavors with a homemade vegan pumpkin spice latte.
How to Make Pumpkin Pie Ahead of Time
This is a perfect dessert for making ahead of time. In fact, it's better made a day ahead, since the filling needs several hours in the fridge to set. You can bake the whole pie the day before you want to serve it, or prepare the pie crust and filling separately the day before, then simply assemble the pie and bake as usual.
Storing & Freezing the Pie
The vegan pumpkin pie keeps well in the fridge, loosely covered with plastic wrap or foil, for up to 4 days. The crust softens a little each day, so it's at its best within the first two or three.
You can also freeze it as individual slices for up to 2 months in a freezer-friendly container. When ready to serve, allow to thaw fully in the fridge overnight. If you love all things pumpkin, our vegan pumpkin waffles make a wonderful addition to any fall breakfast spread.
More Vegan Pumpkin Desserts
If you loved this pie, here are a few more fall treats you might enjoy:
- Pumpkin Cheesecake with a Hint of Chocolate
- Vegan Pumpkin Bread
- Pumpkin Chocolate Chip Muffins
- Pumpkin Protein Balls
- Tasty Vegan Pumpkin Recipes
If you give this vegan pumpkin pie recipe a go, be sure to tag me on Instagram (@veg.kitchen) so I can see your creations, and leave your feedback in the comments below with a star rating.
Recipe
Vegan Pumpkin Pie
Equipment
- stand mixer or handheld mixer
- 9" tart pan or pie plate
Ingredients
- 2 ½ cups pumpkin puree
- 2 tablespoon cornstarch
- ½ teaspoon ground cinnamon
- 1 cup brown sugar
- ⅓ cup maple syrup
- ½ cup plant based milk
- 1 cup dairy-free heavy cream substitute or substitute coconut cream
- ½ teaspoon vanilla extract
- 1 pinch salt
- 1 vegan pie crust homemade or store bought
Instructions
- Preheat the oven to 350 degrees Fahrenheit (180 Celsius).
- To a large mixing bowl, add the pumpkin purée, cornstarch, cinnamon, brown sugar, maple syrup, plant based milk, dairy-free heavy cream substitute, vanilla extract and salt. Use a handheld mixer to whisk until the mixture is completely smooth, with no lumps of cornstarch. You can also do this in a food processor or blender.2 ½ cups pumpkin puree, 2 tbsp cornstarch, ½ tsp ground cinnamon, 1 cup brown sugar, ⅓ cup maple syrup, ½ cup plant based milk, 1 cup dairy-free heavy cream substitute, ½ tsp vanilla extract
- Pour the filling into a 9-inch pie tin lined with the vegan pie crust and smooth the top. Bake in the preheated oven for 50-55 minutes, until the edges are set and the center still has a slight wobble. If the crust edges brown too quickly, cover them with a pie shield or strips of foil.1 vegan pie crust
- Let the pie cool on a wire rack at room temperature for 1 hour, then transfer to the fridge and chill for at least 4 hours (ideally overnight) until fully set. Slice and serve with vegan whipped cream.
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