This incredibly simple and easy vegan pumpkin pie is going to be the star of your table! With a no fail vegan pie crust, and a perfectly set pumpkin pie filling that you whisk up in one bowl, everyone will go back for a second slice of pie from this family favorite holiday recipe.
Pumpkin pie is seriously my favorite pie and I love to make it extra spicy! Lots of cinnamon, ginger, cloves, and allspice all come together with the pumpkin to make one of the best parts of the holiday season.
This makes one BIG 9-inch pumpkin pie that is super tall and packed full of flavor.
Made with my no-fail vegan pie crust, this comes together quickly and easily in one bowl because there is already a lot going on, so why make pie more complicated than it needs to be?
Why You’ll Love this Vegan Pumpkin Pie
- Super easy to make in one bowl
- Extra spicy with lots of bold flavors
- Quick to mix up
- Uses an easy pie crust recipe
- Incredibly moist
- Perfectly sweet
- Seriously, the best pumpkin pie ever!
Not including the pie crust, you only need 8 simple ingredients to mix this vegan pumpkin pie. Here is a quick look at what you need, make sure to read the recipe card for the measurements.
- Pumpkin Puree: Make sure that it is plain pumpkin and not pumpkin pie mix.
- Plant based milk: Any dairy free milk will work here, but I’ve had the best results with unsweetened soy milk and coconut milk from a carton, not a can.
- White + Brown Sugar
- Vanilla extract
- Spices: Cinnamon, ginger, allspice, cloves and salt. I love to use my homemade pumpkin pie spice blend for this!
What is the egg substitute in pumpkin pie?
This pie uses cornstarch mixed with warm dairy free milk to make the egg replacer for this egg free pumpkin pie.
Cornstarch is a fantastic binder that activates in the heat, making for an ultra smooth and creamy pumpkin pie when finished. Plus, it’s a super common ingredient you probably have in your pantry already.
I pinky promise that this pumpkin pie will come together in a snap!
Make sure to check out the recipe card below for the full recipe and ingredient list.
First up, the vegan pie crust
The full steps for the pie crust can be found in the recipe card, or you can read the dedicated blog post all about making a perfect pie crust. But the basic idea here is:
- Pulse the flour, sugar, baking powder, and salt together in a food processor.
- Add in the cold vegan butter and pulse till you get little crumbs.
- Pour in the apple cider vinegar and dairy free milk or ice water and pulse again until it comes together.
- Roll it out right away and pop it into your pie pan. No need to chill this one! Crimp the edges and fill with your filling.
Tip! While you can made a homemade pie crust, you can also use any prepared pie crust as well. Marie Callender and Wholly Wholesome both made empty pie shells in the frozen section.
Now, the pumpkin filling.
First, warm the plant based milk that you are using. Get it to about 100F, just like you are baking bread. Add the cornstarch and using a fork or a small whisk, really mix it together. This gets rid of any lumps of cornstarch in the final pie.
Into a large bowl, combine the pumpkin, cornstarch slurry, sugars, vanilla, and all the spices. Whisk it together.
Pour this into your unbaked pie crust. Use a spoon or spatula to smooth out the top.
Don’t forget to cover the edges of the pie crust! This helps keep the edges of the crust from burning before the pie is finished baking. Use either pieces of aluminum foil folded over or you can purchase a special pie shield to pop on top. This prevents the pie from burning.
Finally, bake the pie.
Pop the pie in the oven at 425 for 15 minutes. Then, without opening the oven door, turn the temperature down to 350 and bake for about 30 minutes. The crust should be golden brown and the filling should be just set. It should just have a little wiggle when you rock it!
Let the pie crust cool on the countertop on a wire rack for about 60 minutes before placing it in the fridge to chill. Chill it for a minimum of 4 hours, but overnight is best.
I recommend that you use either a heavy metal pie plate or a glass pie dish for this pie. I personally prefer glass as I can see the sides as it bakes, but both work well. Ceramic pie pans tend to overcook the filling in custard pies like these as they retain the heat for so long after baking.
For sure! The pie filling ingredients are all gluten free, so you can easily make this a vegan gluten-free pumpkin pie by using a homemade gluten-free pie crust.
Of course! I wrote this recipe using canned pumpkin, but homemade is extra special. I recommend that you use a clean kitchen towel and gently blot the fresh pumpkin as it contains more water than the canned version.
Anything that you would use on a traditional pumpkin pie: whipped coconut cream, extra cinnamon sugar, a scoop of vegan vanilla ice cream, or a drizzle of pure maple syrup, etc.
Pumpkin Pie Tips!
- Use parchment paper to roll the pie crust onto, making it super easy to flip the crust into the pie pan.
- Make sure to cover the edges of the pie after filling. Foil or a special pie crust shield all work. This will make sure the crust doesn’t burn before the pie filling is done.
- You can pop the pie onto a baking sheet to make transferring the pie in and out of the oven even easier.
- Don’t skip the step of letting the pie cool in the oven for 7 minutes! This really helps to prevent cracking.
- Finally, let the pie chill. Not only will it slice easier, the flavors will be more intense the longer it rests after baking.
How to Store + Made Ahead
Store any leftover pie in the fridge in an airtight container or covered with some plastic wrap for up to 5 days. I honestly think that this tastes even better the next day.
This pie can be frozen after fully baking and cooling. Wrap it up well in plastic wrap and a freezer safe container and the pie should keep for up to 3 months. Allow the pie to thaw in the fridge overnight before serving.
To help with prep time, the pie filling can be made the day before and allowed to rest in the fridge overnight. Simply pour into the pie crust and bake as directed when ready to make.
More Pie Recipes
I just know that you are gonna love this vegan pumpkin pie! No one will ever suspect that it is dairy free and egg free. They are just going to love the extra spicy slice.
If you make this, please let me know! Happy Pumpkin Pie eating!!
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- Mixing bowls
- Mixing spoons
- measuring cups
- Measuring spoons
- Pie pan
- Tin foil
- Make the cornstarch slurry. In a measuring cup, combine the warmed plant based milk with the cornstarch and mix until the cornstarch has fully dissolved.
- Make the filling. In a large bowl, whisk together the pumpkin, soy milk mixture, white sugar, brown sugar, vanilla, all the spices, and the salt. Mix until fully incorporated.
- Pour. Carefully pour the filling into your prepared unbaked pie crust. Cover the edged with aluminum foil to prevent them from burning.
- Bake. Bake the pie at 425°F/220°C for 15 minutes. Then, without removing the pie from the oven, reduce the temperature to 350F and bake for an additional 30 minutes. The pie will be done when it no longer wiggles in the middle. However, some jiggle may remain.
- Cool. Remove the pie from the oven to a cooling rack. Let the pie cool for 60 minutes. After cooling, place it in the fridge for at least 4 hours but overnight is best. Enjoy!
- How to Store + Made Ahead
- Store any leftover pie in the fridge in an airtight container or covered with some plastic wrap for up to 5 days.
- This pie can be frozen after fully baking and cooling. Wrap it up well in plastic wrap and a freezer safe container and the pie should keep for up to 3 months. Allow the pie to thaw in the fridge overnight before serving.
- To help with prep time, the pie filling can be made the day before and allowed to rest in the fridge overnight. Simply pour into the pie crust and bake as directed when ready to make.