This post may contain affiliate links. Please read our disclosure policy.
This Vegan Pumpkin Pie is exactly what your holiday feast needs this year! It’s easy to make, perfect for beginners, and tastes just like the classic. Have this vegan dessert ready for Thanksgiving with just 10 ingredients and 10 minutes of prep.
This vegan pumpkin pie is a must-have during your holiday celebration this year. The dairy-free creamy pumpkin filling is just as good as, if not better, its non-vegan counterpart. Serve to vegans and non-vegans alike with confidence!
If you’re planning your Thanksgiving menu for the year, check out our 50+ Favorite Vegan Thanksgiving Recipes.
Ingredients You’ll Need
- Almond milk: Unsweetened plant-based milk is the base of this pumpkin pie filling. We use our homemade almond milk recipe, but any plain store-bought vegan milk will work.
- Cornstarch: The thickening agent that helps this pie-filling set! We have not tested this pumpkin pie filling using arrowroot flour and cannot recommend it.
- Sugar: We use a combination of organic brown sugar and granulated cane sugar, but if you prefer a richer, darker pumpkin pie filling, opt for all brown sugar.
- Pumpkin puree: We developed this recipe using canned pumpkin puree instead of fresh pumpkin. For best results, look for the brand Libby’s. It’s thick and won’t make the pumpkin pie filling watery.
- Coconut oil: Coconut oil helps make the filling velvety smooth and also helps it set as it cools! We don’t recommend oils like olive oil – they have a strong flavor and won’t compliment the flavor.
- Pumpkin pie spice: To make things quick and easy, we used pre-made pumpkin pie spice, but you can opt for making your own too.
- Vanilla extract: Just like in our Vegan Pumpkin Cheesecake, vanilla extract is optional but enhances the flavors in the filling and adds depth.
- Pie Crust: We wanted to make this vegan pumpkin pie recipe as fuss-free as possible, so we went with a frozen, store-bought pie crust. Marie Callender’s makes a vegan-friendly vegan pie crust that is widely available.
How to Make Vegan Pumpkin Pie
- Start the filling. In a small saucepan over medium heat, whisk together the almond milk and cornstarch until smooth. Do your best to break apart any clumps.
- Add in the sugar. Whisk in the brown and granulated sugars and bring to a simmer over low to medium-low heat. Whisk continuously until thickened, about 4 minutes.
- Stir in the remaining ingredients. Remove the saucepan from the heat and stir in the pumpkin puree, coconut oil, pumpkin pie spice, salt, and vanilla. Mix together until smooth.
- Pour the filling into your pie crust. Grab your pie crust from the freezer and pour in the pumpkin pie filling, spreading it smooth with a spatula.
- Bake! Place your pie in the oven for 1 hour. During the last 15 minutes of baking, check on the vegan pumpkin pie every 5 minutes or so to ensure it’s not burning.
- Cool. Once baked, remove the pumpkin pie from the oven and set it aside to cool to room temperature. For best results, chill in the refrigerator overnight.
- Serve. Serve vegan pumpkin pie slices with a garnish of crushed pecans and vegan whipped cream! Enjoy.
Variations & Substitutions
- Crust options: If you’ve got time and want to make your own crust, try our homemade coconut oil pie crust or our super healthy oil-free pie crust (also gluten-free and grain-free)! You can also use your go-to pie crust recipe if you have one.
- Milk substitutions: If you prefer a more decadent filling, swap the almond milk with full-fat coconut milk.
- Make your own pumpkin pie spice: Combine 1 teaspoon cinnamon, ½ teaspoon ground ginger, ¼ teaspoon ground cloves, ¼ teaspoon ground nutmeg and a pinch of allspice.
- Make your own pumpkin puree: If you live outside of North America, you may have difficulty finding canned pumpkin puree on the shelves at your local grocery store. Not to worry! You can make homemade pumpkin puree with just 2 pie pumpkins. Fresh pumpkin puree can be more watery than canned, so we recommend blotting it lightly with paper towels or a clean tea towel to remove the excess moisture before adding it to your pie filling.
- Coconut oil substitution: If you are sensitive to the flavor of coconut, use refined coconut oil to remove the coconut taste. We, unfortunately, do not recommend another oil, like olive oil.
The main cause of cracks in the top of your pumpkin pie is overbaking! We recommend baking for up to 60 minutes, but start checking the pie for doneness after 45 minutes. Depending on your oven, your pie may be ready after just 45 minutes of baking.
When the pumpkin pie is done, the crust edges will be golden, and the pie will be mostly set but slightly jiggly in the center. If your pie is mostly set with a wobbly middle, it is likely ready. Pull it from the oven, and the center will continue to set as it cools.
It depends on the crust you use. The premade vegan pie crust we used did not require blind baking, but we’d recommend following the package instructions on the pie crust you purchased or the recipe you’re following. Some pie crusts require a quick bake before filling with pie filling to prevent the crust from becoming soggy.
Yes! This vegan pumpkin pie can be made in advance. Simply bake and cool the pumpkin pie as usual and store tightly covered with plastic wrap or a reusable wrap for up to 3 days in the refrigerator.
Vegan pumpkin pie will store best in the refrigerator for up to 7 days or in the freezer for up to 3 months.
More Vegan Thanksgiving Desserts You May Enjoy:
- Vegan Pumpkin Bread
- Vegan Pecan Pie Tarts
- Vegan Apple Pie
- Vegan Pumpkin Cinnamon Rolls
- Vegan Pumpkin Pie Pudding
Nutrition facts label provided by Nutri Fox.
Disclaimer: The nutritional information shown is an estimate provided by an online calculator. It should not be considered a substitute for a professional’s advice. This page may contain affiliate links, which simply means that we earn a commission if you purchase through those links, but your price remains the same. Thank you for supporting Sweet Simple Vegan!