Vegan pumpkin pie, comforting and wonderfully delicious. It is sweet and one of my favorite Thanksgiving desserts. 7 ingredients required!
I promise this vegan pumpkin pie is the best ever! It is so soft, soothing, and, of course, cozy. The BEST vegan Thanksgiving dessert ever! This version is so yummy nobody will know it is actually vegan.
What I love most about this vegan pumpkin pie recipe is that, although it might seem like a tricky one, it actually is super easy to make! Besides, it only requires 7 ingredients. Everyone will ask you for the recipe!
How to make vegan pumpkin pie
- Preheat the oven to 350ºF or 180ºC.
- Add all the ingredients (except the vegan pie crust) to a blender and blend until smooth.
- Pour the pumpkin mixture into a 9-inch or 23 cm round pie pan lined with the pie crust. Use a spatula to spread the pumpkin mixture evenly and smooth out the top.
- Bake for 1 hour.
- Remove from the oven and let it rest for at least 30 minutes at room temperature, then cover it and transfer it to the fridge to chill for at least 4 hours (ideally overnight).
- Serve your vegan pumpkin pie.
Vegan pumpkin pie ingredients and tips
- Canned or homemade pumpkin puree.
- Granulated sugar: feel free to customize your vegan pumpkin pie recipe with a different type of sugar, such as brown, coconut, or cane sugar. Make sure the sugar you’re using is vegan.
- Full-fat coconut milk.
- Cornstarch: feel free to use any other type of starch instead.
- Pumpkin pie spice: I made my vegan pumpkin pie with homemade pumpkin pie spice, but you can also use a store-bought version.
- Salt: I used iodized salt, but any kind of salt will do.
- Homemade or store bought vegan pie crust.
- I decorated my vegan pumpkin pie with coconut whipped cream.
Is pumpkin pie vegan
The original pumpkin pie isn’t vegan, because it’s made with eggs and milk. But this vegan pumpkin pie recipe is easily veganized by changing just a few ingredients. I PROMISE this version tastes like heaven!
Does pumpkin pie need to be refrigerated?
Yes, vegan pumpkin pie should be refrigerated once it’s cooled down for about 30 minutes after baking. Since this recipe is vegan, it’ll need some cooling time to firm up.
Of course, if you have leftovers, you should keep them in the fridge and they will last in good condition for about 4 to 5 days.
Can you freeze pumpkin pie?
Yes, you can freeze this vegan pumpkin pie! To do it, make sure your pie is completely cool, then wrap it in a few layers of plastic wrap, and finally wrap it with an extra layer of aluminum foil. The pie will last in good condition (and will keep its texture) for about a month.
To thaw, transfer it to the fridge the day before eating it and let it defrost completely. Thawing it in the fridge is the best way for the pie to not become soggy.
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Vegan Pumpkin Pie
- Prep: 10 mins
- Cook: 1 hour
- Total: 1 hour 10 mins
- 8–10 1x
- Vegan Thanksgiving, Dessert
- American
- Vegan
Servings 8–10 1x
Vegan pumpkin pie, comforting and wonderfully delicious. It is sweet and one of my favorite Thanksgiving desserts. 7 ingredients required!
Ingredients
- 15 oz canned or homemade pumpkin puree (1 and ½ cups or 425 g)
- ¾ cup granulated sugar (150 g)
- ¾ cup full-fat coconut milk (180 ml)
- ¼ cup cornstarch (30 g)
- 1 tbsp pumpkin pie spice, see notes
- ½ tsp salt
- 1 vegan pie crust, homemade or store bought
Instructions
- Preheat the oven to 350ºF or 180ºC.
- Add all the ingredients (except the vegan pie crust) to a blender and blend until smooth.
- Pour the pumpkin mixture into a 9-inch or 23 cm round pie pan lined with the pie crust. Use a spatula to spread the pumpkin mixture evenly and smooth out the top. You can use our vegan pie crust recipe or a store-bought one.
- Bake for 1 hour. If the crust starts to burn after 30 or 40 minutes, cover the edges of the crust with aluminum foil and return to the oven for the remaining 30 or 20 minutes. Remove from the oven and let it rest for at least 30 minutes at room temperature, then cover it and transfer it to the fridge to chill for at least 4 hours (ideally overnight). When you remove the pumpkin pie from the oven, the middle will still look wobbly, that’s normal, it will firm up when cooling.
- Serve your vegan pumpkin pie as a part of your vegan Thanksgiving dinner.
- Keep the leftovers covered in the fridge for 4 to 5 days.
Notes
- Instead of the 1 tbsp of pumpkin pie spice, feel free to use 2 tsp ground cinnamon + ½ tsp ground nutmeg + ¼ tsp ground cloves + ¼ tsp ground ginger.
- Any type of sugar or starch will work well with this vegan pumpkin pie recipe.
- I decorated my vegan pumpkin pie with coconut whipped cream.
Nutrition
- Serving Size: 1/10 of the recipe
- Calories: 279
- Sugar: 17.5 g
- Sodium: 181 mg
- Fat: 14.4 g
- Saturated Fat: 12.2 g
- Carbohydrates: 36.9 g
- Fiber: 1.9 g
- Protein: 2.7 g
I made this pie yesterday, and it is terrific….almost like Mom used to make. It is so good that I am taking it to a non-vegan Thanksgiving dinner tomorrow. Thanks for rescuing me in the nick of time.
Hi Pat! I’m so glad you liked it 🙂