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.
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
- How to Make Pumpkin Pie Vegan
- Vegan Pumpkin Pie Recipe
- Nutrition in Vegan Pumpkin Pie Recipes
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:
- Pecans
- Dried cranberries
- Pumpkin seeds
- Vegan whipped cream
- Vegan chocolate flakes
- Orange Zest
- Coconut flakes
- Chopped almonds
- Walnut halves
- Drizzle of melted vegan chocolate
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.
How to Make Vegan Pumpkin Pie:
- 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).
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:
- Plant Based Brownies
- Vegan Banana Bread
- Plant Based Butternut Squash Soup Recipe
- Vegan Vanilla Latte
Vegan Pumpkin Pie Recipe
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).
Nutrition in Vegan Pumpkin Pie Recipes
Share this Plant Based Recipe:
One thought on “Vegan Pumpkin Pie Recipe”