Vegan Pumpkin Pie Recipe (2024)

This Easy Vegan Pumpkin Pie recipe is what you want to display on your holiday dessert table! Eggless pumpkin pie recipes are cholesterol-free because they’re made without dairy and eggs. See post tips for making a gluten-free pumpkin pie recipe. Make this best vegan pumpkin pie for the holidays or any time of the year.

Does it seem impossible to make a pumpkin pie recipe vegan? I mean, that would mean pumpkin pie with no eggs. No dairy. How could it be good without those two critical ingredients?

Don’t all pies require eggs? My answer is no! Take a look at this eggless pecan pie as an example.

So, if you’re thinking of the classic pumpkin pie recipe veganized, this is the one for you.

Key Ingredients

You can find the full printable recipe, including ingredient quantities, below. But first, here are some explanations of ingredients and steps to help you make this recipe perfect every time.

Here are the ingredients you’ll need for this recipe, including substitution ideas:

• Pie Crust — Every great pie begins with a crust, I recommend this vegan pie crust recipe. To make a gluten-free vegan pumpkin pie, use gluten-free baking flour for the pie crust.
• Pumpkin puree — You’ll need a 15-ounce can of pumpkin.
• Coconut milk — This recipe calls for a 15oz canof full-fatcoconut milk with at least 12+ grams of fat in the can. If you don’t have access to full-fat coconut milk, you can substitute an equal amount of silken tofu. It won’t look the same, but it will taste delicious.
• Bown sugar — Use either light, dark, or make your own brown sugar.
• Granulated sugar
• Cornstarch
• Pumpkin pie spice
• Ground ginger
• Vanilla extract.

How to Make Vegan Pumpkin Pie

This pumpkin pie is easy to make. You will see from the recipe that it takes a total of 2 hours, but most of this time is passive, meaning it does not require your hands-on attention.

For example, the pie will bake for over an hour, and then it will need time after baking to cool off. So, your active time in preparation and touching the recipe is more like 20 minutes. That’s not too bad.

This recipe begins with an incredibly flaky vegan pie crust. The short answer is this — many commercial pie crust recipes include lard. Therefore, you should plan to make your own homemade pie crust, but it’s well worth the effort.

1. Make the pumpkin filling by pulsing the pumpkin puree and fat from a can of coconut milk in a food processor.
2. Add the sugars, cornstarch, spices, and vanilla. Pulse again until the mixture is smooth.
3. Pour and spread the pumpkin pie custard into the prepared pie crust.
4. Bake for 20 minutes. Add a pie crust shield and then bake for another 50 to 55 minutes.
5. Remove from the oven and set aside to cool for 20 to 30 minutes. Then cover and refrigerate for an hour (up to overnight) before serving.

Here are more detailed step-by-step instructions:

Step One: Make the Pie Crust

First, follow the instructions to make the vegan pie crust. The dough will need an hour or so to chill, so consider making the crust the day before.

In fact, I oftentimes make my pie crusts ahead of time and freeze them. It’s great to have pie dough on-hand for making pies on the fly!

Roll the chilled dough out, transfer it to the pie pan and flute the edges. Then refrigerate the crust while you move on to the pie filling.

Step Two: Dairy-Free Pumpkin Pie Filling

For the pie filling, add the ingredients into a food processor.

Pulse the filling in short bursts until it’s nice and smooth. Use a spatula to push down ingredients from the side of the bowl. Then pulse again.

Pour the pumpkin pie custard into the prepared pie crust and use a spatula to smooth out the top.

Step Three: Bake

Place the pie in the center of the oven and bake for 20 minutes, then add a pie crust shield or cover the edges of the crust with foil. This will keep the crust edges from getting too brown.

Then continue baking the pie for another 50–55 minutes, until the custard is mostly firm and the crust is a golden brown. There might be a little jiggly custard in the middle of the pie, and that’s fine. It will firm up as it cools.

In fact, you want a little jiggle in the pie because of “residual baking.” The pie will continue to bake even after being removed from the oven. That means, pulling the pie out while the center of the custard is still a little soft will prevent cracks.

Remove the pie from the oven and cool for 30 minutes before transferring to the fridge. Once in the fridge, plan to chill the pie for an hour or so. Then serve it with Vegan Whipped Cream.

Make-Ahead Tips

You can make this pie the day before. Simply cover the pie and refrigerate overnight.

Best Pumpkin Pie, Vegan or Not

I am annoyed that this pumpkin pie recipe needs the word “vegan” in front of it. Why? Because it’s amazing. It simply is! And why should anyone care if it has an egg in it or not? The fact is, this is a delicious pumpkin pie recipe. Sure, I purposefully made it without eggs, but in my mind, it’s irrelevant. The

Anyway, if you’re looking for a pumpkin pie without eggs for your family dinner dessert table, look no more.

More Vegan Desserts

Of course, vegan pumpkin pie recipes are amazing! However, you may want more than pie on your holiday dessert table! Here are some more of the most popular vegan desserts:

I hope you love this vegan pumpkin pie recipe as much as we do!

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Enjoy!