This is the BEST Vegan Pumpkin Pie recipe! It’s smooth, warmly spiced, and incredibly easy to make with only 10 simple ingredients. It’s perfect for the Holidays, autumnal cozy days and thanksgiving gatherings. Vegan, Dairy-Free, Egg-Free, Easy to make!
Vegan Pumpkin Pie
If you’re looking for the best pumpkin pie recipe, this is it! This incredibly easy pumpkin pie is unbelievably vegan and made without eggs! With the flakiest vegan pie crust, and perfectly spiced pumpkin pie filling. NO-ONE will be able to tell this pumpkin pie is vegan (and can easily be made gluten-free too!) It’s the ultimate dessert for Fall / Autumn and Thanksgiving!
It’s simply all-around ridiculously good. I shared this pie with my family and non-vegan friends alike. Everyone absolutely devoured it, and couldn’t tell it was vegan! It’s truly is the BEST go-to easy vegan pumpkin pie recipe EVER!!! You’ll be going back for seconds!
If you love pumpkin, make sure to check out my Mini Vegan Pumpkin Pies, Vegan Pumpkin Spice Doughnuts, Vegan Pumpkin Cookies and the BEST Vegan Pumpkin Spice Cake.
Why this is the BEST pumpkin pie recipe
I could sit here for hours and type out a million reasons why you will absolutely LOVE this dessert.. but considering I want you to get into the kitchen and make a pie for yourself… I’ll list you just 10:
- Vegan friendly
- Super silky and creamy
- Perfectly spiced
- Warming flavours
- Flakey pie crust
- Can be made gluten-free
- Easy to make
- Great served at thanksgiving or a holiday gathering
- A dessert everyone will love
- Made with real pumpkin
Ingredients for a vegan pumpkin pie:
You can find the full method and measurements in the recipe card at the bottom of the post. This is a quick summary of the ingredients you’ll need to make this pie. Jot the ingredients down on your shopping list for your next shopping trip:
- Plain / all purpose flour : Use plain flour for this recipe, not self raising or any flour with raising agents added.
- Caster sugar : Use a fine white sugar for this recipe. Don’t use granulated or it can result in a grainy dessert.
- Ground cinnamon
- Pumpkin Spice : A mixture of ground cloves, all spice, ginger, cinnamon and nutmeg.
- Dairy-free block butter : Make sure the vegan butter is chilled before use. This will make for a super flakey pastry.
- Pumpkin puree : It’s best to use canned pumpkin puree. Fresh pumpkin may make the filling too liquid.
- Light brown sugar : Make sure the sugar is lump free before use.
- Cornflour / cornstarch
- Coconut cream : Only use the thick white cream from a can of coconut milk. If you use liquid, it will make the filling super soft.
- Dairy-free whipping cream / double cream : The best vegan whipping creams are The Coconut Collabrative Double Cream, Elmlea Plant Cream and Oatly Creamy Oat.
What is the substitute for egg in this recipe?
This pumpkin pie is fully vegan and dairy free, so we need a egg replacer. Corn flour / cornstarch is a fantastic binding agent which helps thicken the filling and allows for the ultimate texture, which tastes unbelievably vegan!
Alternatively, you could use arrowroot which is derived from the cassava root. Both replacers are vegan, allergen friendly and work perfectly!
How to make a Vegan Pumpkin Pie?
You can find the full method and measurements in the recipe card at the bottom of the post. This is a quick summary of the process.
- Pie Crust
Mix the cold butter along with the flour, cinnamon and ice-water until a smooth pie dough forms. Roll out into a large circle on a floured work surface, slightly larger than your pie tin. Lift up the dough and lay in your pie dish. Prick the base with a fork and set aside. Chomp out decorative leafs and pumpkin shapes with left over dough. Place in the fridge.
- Pumpkin pie filling
Blend all of the pumpkin pie ingredients in a blender until super smooth. Pour directly on top of the pie crust. Bake until golden an slightly jiggly. Allow to set at room temperature then transfer into the fridge overnight to set fully.
- Decorations
Bake the pastry shapes until golden. Pipe some whipped cream to the top of the set pie and add on the shapes. Dust with icing sugar, slice and serve.
Vegan Pumpkin Pie FAQ
What is pumpkin purée?
- This is just pumpkin that has been cooked and blended until creamy / smooth. I prefer to use canned pumpkin to make this recipe super quick and easy. For one pie which serves approximately 8-10, you’ll need 2 cans of pumpkin. If you prefer to make your own from scratch, you’re more than welcome!
Do you need to bake the pie crust beforehand?
- The pie crust doesn’t need to be baked before adding on the pumpkin filling!
Can this recipe be made gluten-free?
- It sure can! You will want to use a gluten-free flour blend for the pie crust. Make sure it’s a good quality flour likes Doves Farm. You will also want to triple check all of your ingredients for cross contamination of gluten to be on the safe side! You could also use a pre-made gluten-free / vegan pie crust or vegan shortcrust pastry.
Why didn’t my filling set
- If the pumpkin filling is super soft when you first slice the pie, this is likely a sign that the pie hasnt been baked enough OR it didnt have enough time to set in the fridge. It can also happen when you use watery coconut milk or non-dairy milk (instead of coconut cream) in the filling.
How to tell when the pie has finished baking?
- To tell when the pie has finished baking, you want to pop on some oven gloves, hold the sides of the dish and gently wiggle the dish. The middle of the pie should jiggle slightly. If it seems very liquid, it’s not finished baking. After resting at room temperature for an hour, allow the pie chill in the fridge for a minimum of 6 hours or overnight for the best results. It will firm up when chilled and result in a delicious, creamy pie.
What is pumpkin spice?
- Pumpkin pie spice, also known as pumpkin spice, is an American spice mix used as a delicious flavouring for classic pumpkin pie. It’s a blend of spices including ground cloves, cinnamon, nutmeg and ginger. Sometimes all spice is also added. You can use a store bought pumpkin spice blend or make your own at home by mixing all the spices together and using the amount needed in the recipe.
How long does the pie last?
- The pie and any left over slices will stay fresh for 3 to 4 days when they’re covered and stored in an air tight / sealed container in the fridge.
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If you make, and love this recipe, please leave a ⭐⭐⭐⭐⭐ rating below. Thank you & happy baking! Make sure to tag me in your photos on Instagram, TikTok and Facebook! And if you want to pin this recipe for later, you can use the button on the recipe card, above or below this post, or on any of the photos. Happy baking all!
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The BEST Vegan Pumpkin Pie
- Total Time: 10 minutes
- Yield: 8–10 1x
- Diet: Vegan
Description
This vegan pumpkin pie recipe is my favourite! It’s smooth, rich, creamy and tastes amazing on my homemade 3 ingredient vegan pie-crust and served with dairy-free whipped cream!
Ingredients
Ingredients for the pastry
- 360g of plain / all purpose flour
- 40g of caster sugar
- 1 teaspoon of ground cinnamon
- 230g of dairy-free block butter
- Ice-water (see step 2)
Ingredients for the pumpkin pie filling
- 630g of pumpkin puree (canned / tinned)
- 375g of coconut cream (thick white cream from a can of coconut milk)
- 135g of light brown sugar
- 225g of caster sugar
- 2 teaspoons of pumpkin spice
- 4 & 1/2 tablespoons of cornflour / cornstarch
Decorations
- Dairy-free whipping cream / double cream
Instructions
Method (pastry)
- In a medium sized mixing bowl, sift together the flour, sugar and cinnamon. Add in the chilled / cubed butter and mix until it resembles sand. You can mix by hand or in a food processor.
- Add in a teaspoon of ice water at a time until the dough comes together. It may require 1-2 tablespoons of ice-water. You want the dough to be smooth and slightly sticky, but not too dry or wet.
- Wrap the dough in some grease-proof paper and place into the fridge for 30 minutes or until it feels firm. This will help to prevent sticking when you roll it out.
- Brush the inside of a 9” pie dish with dairy-free butter.
- When the dough has chilled, let the dough sit on the worktop for 5 minutes to come to room temperature, then dust a clean surface with flour and roll the dough out to be approximately 15″ in diameter. Carefully lift up the dough and transfer into the pie dish and lightly press the dough to meet the bottom edges of the dish. Use clean fingers (dusted with some flour) to gently crimp the edges of the pie crust to make a decorative edge. If the dough breaks, don’t worry, simply tear pieces of dough and press into the dish to cover any holes. Any leftover dough can be rolled and cut out into decorations using cookie cutters / fondant presses. You’ll want to place these cut outs on a plate and store in the fridge until later use. They will be baked separately to the pie.
- Place the pie dish back into the fridge to chill for 10 minutes.
Method (pie filling)
- Preheat the oven to 180° C fan.
- Add the canned pumpkin, coconut cream, sugars, pumpkin spice and cornstarch to a blender and blend until very smooth. You may also simply whisk it together in a bowl until smooth, but you may have lumps this way. A high speed blender works best!
- Pour the mixture on top of the pie crust. Spread the mixture evenly with a spatula.
- Bake in the middle of the pre-heated oven for 60 minutes. If the crust or pie filling looks like it’s going to burn, cover it with some grease-proof paper or foil to shield from direct heat. Check the pie after 30 minutes of baking.
- After the pie has baked, the middle will still look jiggly, that’s completely normal. Remove the pie from the oven and allow it to cool down at room temperature for an hour, then cover and transfer to the fridge to chill for at least 6 hours or preferably overnight.
- You can serve the pie as it is, or go all out with some dairy-free whipped cream and pastry decorations.
Decorations
- Heat the oven to 180° C fan and bake the cut out shapes in the middle of the oven for 10-12 minutes or until lightly golden in colour. Remove from the oven and allow to cool fully. Any heat from the cut outs can melt the cream!
- Whip up some dairy-free double / whipping cream and transfer into a piping bag fitted with a star tip nozzle ( I use a Wilton 2D or 1M tip).
- Pipe swirls of the cream around the top edge of the pie, and lay on the decorative pastry shapes.
- Finish off with a light dusting of icing sugar (optional).
- Slice and enjoy!
Notes
To store: Keep the pie fresh by storing it in a sealed / air tight container in the fridge. Leave at room temperature for 10-15 minutes before serving. Enjoy within 3-4 days of making.
- Prep Time: 10 minutes
- Category: Pie
- Method: Baking
- Cuisine: American
beautiful and excited to make this for my family’s thanks giving!!!!!
looks delicious! do I have to change anything if I want to make it with gluten free flour?
will you post how to make the whip cream? <3
Author
hello, i use store bought vegan cream! You just want to whip it up 🙂 xxx
I have Bob’s Red Mill Egg Replacer, can you tell me approximately how many “eggs” I’m replacing with you cornstarch measurements?
Hi! I tried the pie today and the filling went a lot up in the oven, would you know what to do with it, so it will not happen again? Thanks for amazing receipt!!