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!
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.
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.