Vegan Pumpkin Pie

Once you try this easy vegan pumpkin pie, you won’t need to search for any other recipes! It showcases a rich, creamy, and spiced filling that contrasts perfectly with a homemade flaky crust. This flavor and texture combination will be the star of all your Thanksgiving and holiday celebrations!

🧡 Why you’ll love this recipe

• Plant-based surprise: This is one of those vegan recipes that no one would guess is vegan. Serve it at any potluck and watch the surprise in the faces of those asking for the recipe.
• Easy to make: Whether you’re new to baking or an expert, you’ll be surprised at just how easy it is to make. Blend the ingredients, pour, and bake!
• 8 ingredients: All you need is 8 budget-friendly and easy-to-find ingredients to make this recipe.
• Smooth & creamy: Similar to a custard texture, this pumpkin pie filling is rich, creamy, and ultra-smooth.

If you love fall-inspired vegan desserts, you should really check out our vegan pumpkin cheesecake, vegan pumpkin bread, vegan pumpkin cookies, vegan apple crisp, vegan apple pie, and vegan pumpkin banana muffins.

🎃 The best vegan pumpkin pie

When it comes to fall favorites, pumpkin pie is always high on the list for desserts. We have been testing our vegan pumpkin pie recipe and it’s finally time to share it with you! 

You may be surprised to hear that although making a vegan pumpkin pie is easy, ensuring the texture and flavor live up to their non-vegan counterparts is a different story.

The good news is… We did it!

In this recipe, we’ve opted for a mixture of pumpkin purée, extra-firm silken tofu, and coconut cream to create a filling that’s rich, creamy, and indulgent. We know this is a recipe you’ll be able to serve friends and family without them knowing it’s plant-based.

If you’re in a hurry, use a pre-made pie crust! However, if you have the time, we suggest making our vegan pie crust for a flaky, buttery, and multi-layered pie-eating experience. Homemade pie crust makes a huge difference when it comes to pumpkin pie.

When your pie is ready (and your house smells like fall), serve your vegan pumpkin pie with a dollop of vegan whipped cream for the ultimate seasonal recipe!

🤔 Fresh vs. canned pumpkin in pumpkin pie

We have tried this recipe with both fresh and canned pumpkin purée, but we both prefer using canned pumpkin. We found that the texture of the pie seemed a bit more sturdy with the canned version and had a smoother overall texture and sweeter flavor.

Although both can technically work in this recipe, if you have the option, choose canned for smoother, more consistent results.

🌱 Why isn’t pumpkin pie vegan?

Traditional pumpkin pie, while absolutely delicious, isn’t vegan-friendly. However, we’ll show you which ingredients we swapped and why we did it to show you just how easy it is to bake vegan! 

• Eggs: Traditional recipes use eggs to bind the filling and to achieve a custard texture. We’ve substituted these with extra-firm silken tofu and cornstarch, which both provide creaminess and help to bind and thicken the pie filling.
• Cream: Most pumpkin pies contain heavy cream or evaporated milk to create a custard texture. In our recipe, we use coconut cream as a rich but dairy-free alternative. Don’t worry, you don’t taste any coconut flavor!
• Butter: Classic pie crusts often incorporate butter. However, our vegan pie crust is made with plant-based butter and vegetable shortening for a dairy-free treat.

🛒 Ingredients & substitutions

• Pumpkin purée: Provides that distinctive sweet, rich flavor everyone loves. Just make sure to choose 100% pumpkin purée, not pumpkin pie filling. We typically use Libby’s, but Farmer’s Market, 365 Everyday Value, and Pacific Foods are all great.
• Silken tofu: Adds a creamy, custard-like texture and acts as a binding agent. There are different firmness levels, so be sure to buy extra-firm silken tofu. You should be able to find this at any large grocery store or Asian food market.
• Coconut cream: Introduces a creamy consistency without dairy. To get coconut cream, refrigerate a can of full-fat coconut milk and scrape off the top portion. Alternatively, there are some brands that sell cans of 100% coconut cream.
• Sugar: We use both light brown sugar and granulated sugar to give the pie its sweetness and depth of flavor. Make sure they’re both organic or vegan-certified.
• Spices: We like to make our own pumpkin pie spice with cinnamon, nutmeg, ginger, and cloves, but you can use a store-bought blend for more convenience.
• Cornstarch: To thicken the filling. Arrowroot starch makes a good alternative.
• Vegan pie crust: Store-bought or homemade both work. If you’re going the store-bought route, check out this list of vegan-friendly pie crusts.

For a complete ingredient list and step-by-step guide, scroll down to our recipe card.

📝 How to make vegan pumpkin pie

Step 1: Prepare the pie crust

Prepare a homemade vegan pie crust according to our recipe, or use store-bought pie dough. Roll it out and fit it into the pie dish, trimming and crimping the edges as desired. Tip: Keep your pie crust cold before baking to achieve a flakier texture.

Step 2: Bake the pie crust

We recommend blind-baking the crust for this recipe to prevent a soggy final texture. This just means you will need to pre-bake it without any filling in it to give it a head start on the filling. You can find detailed instructions on how to do this in our vegan pie crust recipe.

Step 3: Blend the filling

Add the pumpkin purée, tofu, coconut cream, both sugars, cinnamon, ginger, nutmeg, cloves, salt, and cornstarch to a blender. Blend the mixture on high until all of the ingredients are well combined and smooth.

Step 4: Bake the pie

Pour your blended mixture into the pie crust. With a spatula, spread the filling evenly. Place the pie in the preheated oven and bake it for 55-60 minutes, or until the filling is set around the outside but still slightly jiggly in the center.

The edges might crack slightly, which is okay! If your pie crust edges are browning too quickly, you can cover it with a pie shield or aluminum foil around the 30-minute mark.

Step 5: Chill & serve

Once baked, allow the pie to cool completely at room temperature. Then, refrigerate it for at least 4 hours, or overnight for the best texture. When you’re ready to serve, slice the pie with a hot, sharp knife for cleaner slices.

If you have questions about this easy vegan pumpkin pie recipe, check out our FAQs or leave a comment down below!

🍨 What to serve with vegan pumpkin pie

This treat is rich in flavor and absolutely incredible on its own, but a few delicious pairings can elevate your dessert experience even further! For the best vegan pumpkin pie, pair it with some of these toppings:

• Vegan whipped cream
• Dairy-free ice cream
• Caramel drizzle
• Fresh berries
• Ground cinnamon or cocoa
• Vegan chocolate shavings

🌡️ Storage

Ensuring your vegan pumpkin pie stays fresh and flavorful is essential! Here are our best tips on how to make it last longer:

• Fridge: You can store the pie in the refrigerator for up to 5 days. Keep it covered with plastic wrap or in an airtight container to maintain its freshness.
• Freezer: For longer storage, you can freeze the pie for up to 2 months. Ensure it’s wrapped tightly in plastic wrap and then aluminum foil to prevent freezer burn.
• Prep ahead: The pie filling can be made a day in advance and stored in the refrigerator. When you’re ready to bake, simply pour it into the pie crust and proceed as instructed. Additionally, you can make and store unbaked pie crusts in the freezer for quick and easy holiday baking!

♻️ Variations

• Chocolate pumpkin pie: Swirl in some melted vegan chocolate into the filling before baking.
• Pecan topped: Add a layer of pecan halves on top before baking for a crunch.
• Maple-glazed: Drizzle with a touch of maple syrup after baking.
• Pumpkin caramel pie: Incorporate swirls of vegan caramel sauce into the filling.
• Zesty pumpkin pie: Introduce a bit of orange or lemon zest into the mix for a citrusy note.
• Graham cracker: Instead of a traditional pie crust, use a graham cracker crust for a different flavor profile.

🧑‍🍳 Top tips

• Quality ingredients: Opt for fresh spices and 100% pumpkin purée for the most flavorful and aromatic pie.
• Blind baking: For the best results, don’t skip the blind-baking step before adding the filling.
• Cool gradually: Allow the pie to cool on the counter before refrigerating to prevent too many cracks.
• Slice with a warm knife: Dip your knife in hot water for cleaner, smoother slices. Make sure to clean it between cuts.
• Serve at room temperature: While storing in the fridge is essential, letting the pie come to room temperature before serving enhances its flavor.
• Spice to taste: Adjust the spices to your liking. Our measurements result in a “moderately” spiced vegan pumpkin pie recipe. You might prefer a stronger cinnamon or nutmeg flavor and can adjust those flavors accordingly.

💬 FAQ

🍴 More vegan dessert recipes

If you loved this easy vegan pumpkin pie, you’re going to go crazy for these plant-based dessert recipes: 

• Vegan Snickerdoodles: Delicately spiced cookies made plant-based. 
• Vegan Chocolate Chip Cookies: Soft, chewy, and rich chocolate chip cookies.
• Vegan Banana Bread: The perfect balance between moist, sweet, and tender.
• Banana Oatmeal Cookies: Soft, tender, and naturally sweetened cookies.
• Vegan Pumpkin Bars: Tender, moist crumb with a tangy cream cheese frosting.
• Vegan Pecan Pie: Gooey pecan pie without eggs or corn syrup!