The best vegan pumpkin pie recipe from scratch! This amazing dairy-free recipe features a homemade flaky pie crust and a smooth, subtly sweet pumpkin filling. It's guaranteed to be a crowdpleaser at any special occasion!
To a large mixing bowl, add the pumpkin purée, cornstarch, cinnamon, brown sugar, maple syrup, plant based milk, soy cream and vanilla extract. Use a handheld mixer to whisk until the mixture is smooth. You can also do this in a food processor or blender.
2 ½ cups pumpkin purée, 2 tbsp cornstarch, ½ tsp cinnamon, 1 cup brown sugar, ⅓ cup maple syrup, ½ cup plant based milk, 1 cup soy cream, ½ tsp vanilla extract
Pour the filling into a 9-inch pie tin lined with the vegan pie crust. Bake in the preheated oven for 50-55 minutes.
1 vegan pie crust
Transfer to the fridge and allow to cool for at least an hour before slicing and serving with vegan whipped cream.
To make gluten-free: Use either a homemade or store bought gluten-free pie crust.To store: Keep in the fridge, covered, for up to a week.To freeze: Freeze the pumpkin pie as individual slices for up to 2 months in a freezer-friendly container. When ready to serve, allow to thaw fully in the fridge.