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A vegan pumpkin pie with a slice taken out of it on a wood table decorated with lots of fall themed items like maple leaves, whole spices, and plates filled with slices of pumpkin pie.

Simple + Easy Vegan Pumpkin Pie

A simple and easy vegan pumpkin pie everyone will love! With a no-fail crust and perfectly set filling it's delicious every time.
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Prep Time 10 minutes
Cook Time 1 hour
Cool Time 5 hours
Total Time 6 hours 10 minutes
Servings: 10 slices
Course: Dessert
Cuisine: Baked Goods
Calories: 191
Ingredients Equipment Method Notes

Ingredients
  

  • 1 vegan pie crust
  • 3/4 cup plant based milk soy milk or coconut milk recommended
  • 15 oz pumpkin puree
  • 1/3 cup white sugar
  • 1/3 cup brown sugar
  • 1 tablespoon vanilla extract
  • 1 1/2 tablespoons cornstarch
  • 1 1/2 tablespoons pumpkin pie spice
  • 1 teaspoon salt

Equipment

  • Mixing bowls
  • Mixing spoons
  • Whisk
  • measuring cups
  • Measuring spoons
  • Pie pan
  • Tin foil

Method
 

  1. 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.
  2. 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.
  3. Pour. Carefully pour the filling into your prepared unbaked pie crust. Cover the edged with aluminum foil to prevent them from burning.
  4. 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.
  5. 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!

Notes

Nutrition includes a deep-dish pie crust.
  • 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.