Vegan Pumpkin Pie Recipe

This Vegan Pumpkin Pie Recipe is easy to make and perfect for vegans and non vegans. I make it for everyone and don’t even bother to tell the non vegans that it is dairy and egg free!

There are many options for vegan pumpkin pie toppings, and I will go over them below. They are a great way to make your pie look extra fancy, or to cover any cracks in the pie.

vegan pumpkin pie

I find the holidays, and cooking for them busy enough. So I always get a frozen vegan pie crust at the grocery store. You can make your own, but I even find it’s lower in cost just to purchase the premade one.

I often find them at Trader Joe’s and Whole Foods, but I found one at Albertsons (a Kroger brand) this year too!

Vegan Pumpkin Pie Recipe

To make this recipe for vegan dessert extra easy, I have supplied you with these links. Feel free to jump ahead by clicking on the links, but keep in mind, you’ll miss the toppings guide.

I always like keep these articles short… so don’t worry about endless text before you get to the recipes. Just the stuff you’ll want and need.

Ingredients for Vegan Pumpkin Pie

I like to use almond milk to make this recipe. But you could use your favorite vegan milk! I have a guide to vegan milk in this article.

Vegan Pumpkin Pie Toppings:

  1. Pecans
  2. Dried cranberries
  3. Pumpkin seeds
  4. Vegan whipped cream
  5. Vegan chocolate flakes
  6. Orange Zest
  7. Coconut flakes
  8. Chopped almonds
  9. Walnut halves
  10. Drizzle of melted vegan chocolate
vegan pumpkin pie

Vegan Pumpkin Pie Ingredients:

  • 1 (9-inch) vegan pie crust
  • 15 oz pumpkin puree (not pumpkin pie filling)
  • 1 ¼ cups unsweetened almond milk (or your favorite vegan milk)
  • ¾ cup maple syrup
  • 1 teaspoon pumpkin pie spice
  • 1 tablespoon cornstarch

How to Make Pumpkin Pie Vegan

If you don’t have a handheld mixer you can use an immersion blender. Or you could add all of the ingredients to a countertop blender BEFORE cooking them. Then add to the pot and cook.

vegan pumpkin pie

How to Make Vegan Pumpkin Pie:

  1. Preheat the oven to 350 degrees. Place the vegan pie crust on a rimmed baking sheet.
  2. To a large sauce pan, combine the pumpkin puree, almond milk, maple syrup, pumpkin pie spice, and cornstarch.
  3. Heat over medium heat, stirring continuously, until thickened and bubbling.
  4. Remove from heat, and use a hand mixer to blend until smooth.
  5. Set aside to cool for 10 minutes.
  6. Pour the pumpkin pie filling into the pie crust, and smooth the top.
  7. Bake in the oven for 40 minutes, when the crust is golden brown, it’s done.
  8. Remove from the oven and cool completely on the countertop. Then refrigerate for 1 hour (this helps it firm up).

Vegan Pumpkin Pie Recipe

This easy to make vegan pumpkin pie recipe is quite the crowd pleaser. And no one will know it’s vegan, I like to tell them after (or not at all).

More Vegan Recipes to Try:

vegan pumpkin pie

Vegan Pumpkin Pie Recipe

Audrey Johns
This vegan pumpkin pie is easy to make and completely delicious.
I like purchase a vegan pie crust from the store, you can find them in the frozen section, usually by the desserts or the frozen fruit.
Special Tip: If you pie cracks, don't worry! Just cover the crack with vegan whipped cream, dried cranberries, pumpkin seeds, or drizzle over some melted vegan dark chocolate.
Prep Time 10 mins
Cook Time 40 mins
Total Time 50 mins
Course Dessert
Cuisine American
Servings 12 servings
Calories 125 kcal

Ingredients
  

  • 1 (9-inch) vegan pie crust
  • 15 oz pumpkin puree not pumpkin pie filling
  • 1 ¼ cups unsweetened almond milk or your favorite vegan milk
  • ¾ cup maple syrup
  • 1 teaspoon pumpkin pie spice
  • 1 tablespoon cornstarch

Instructions
 

  • Preheat the oven to 350 degrees. Place the vegan pie crust on a rimmed baking sheet.
  • To a large sauce pan, combine the pumpkin puree, almond milk, maple syrup, pumpkin pie spice, and cornstarch.
  • Heat over medium heat, stirring continuously, until thickened and bubbling.
  • Remove from heat, and use a hand mixer to blend until smooth.
  • Set aside to cool for 10 minutes.
  • Pour the pumpkin pie filling into the pie crust, and smooth the top.
  • Bake in the oven for 40 minutes, when the crust is golden brown, it’s done.
  • Remove from the oven and cool completely on the countertop. Then refrigerate for 1 hour (this helps it firm up).
Keyword holiday, pie, pumpkin

Nutrition in Vegan Pumpkin Pie Recipes

Share this Plant Based Recipe:

Vegan Pumpkin Pie Recipe

One thought on “Vegan Pumpkin Pie Recipe

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating