This Homemade Vegan Pumpkin Pie features a smooth, perfectly spiced filling baked in a buttery, flaky crust. Made with just a few simple plant-based ingredients, this may be the best Fall pumpkin dessert you'll bake all season!
A homemade pumpkin pie is one of the most beloved desserts of the Thanksgiving and holiday season. With its velvety filling, warm autumn spices, and flaky golden crust, this recipe delivers everything you love about a classic pumpkin pie.
I've been creating and sharing plant-based recipes for nearly five decades, and I've learned that the best recipes are the ones people return to again and again. This pumpkin pie has earned a permanent place on our holiday table.
Whether you're baking for Thanksgiving dinner, Christmas, Friendsgiving, or simply craving a classic fall dessert, this easy vegan pumpkin pie is always a crowd-pleaser.
Why you'll love this recipe
- Perfectly spiced pumpkin filling.
- Easy to make with simple pantry ingredients.
- No dairy, eggs, or condensed milk.
- Ideal for Thanksgiving and holiday gatherings.
- Classic pumpkin pie flavor and texture everyone loves.
- Make it ahead to save time on busy holidays.
Ingredients you'll need
🥕See printable recipe card below for quantities & details.
You only need a few simple pantry ingredients to make this homemade vegan pumpkin pie. Together they create a smooth, perfectly spiced filling that bakes beautifully every time.
- Pumpkin purée - Use 100% pure canned pumpkin purée, not pumpkin pie filling.
- Granulated sugar - White granulated sugar provides the best texture. I don't recommend maple syrup or coarse sugars, which can affect how the filling sets and the final texture.
- Unsweetened almond milk - Adds moisture and creates a smooth filling. You can also use any creamy unsweetened non-dairy milk of your choice.
- Cornstarch - Helps create a sliceable custard-like filling.
- Salt - Balances and enhances the sweetness and warm spices.
- Ground cinnamon, ginger, nutmeg, and cloves - These classic spices give pumpkin pie its signature flavor. You can substitute with a packaged pumpkin pie spice seasoning if you prefer.
- Unbaked pie crust - My flaky homemade vegan pie crust is my first choice, but store-bought pie crust works fine when you're short on time.
How to make the best vegan pumpkin pie
Note: This recipe yields one 9-inch pie
1. Preheat your oven.
2. Prepare an unbaked pie crust. You can make your own with this recipe or use store-bought vegan pie dough. We braided the edge of this pie for fun, but you can keep it as simple as you like.
3. Pour the pie filling ingredients into a blender. Blend until smooth and creamy. Spoon the pumpkin pie filling into the unbaked pastry pie crust.
4. Bake for 1 hour. Remove from oven and place on a cooling rack . Allow the pie to cool completely in order to set. Refrigerate until ready to serve.
5. Top with non-dairy whipped cream and enjoy every bite of your pumpkin pie!
How to make the pie crust
A homemade pie crust is easier than you might think, and it's one of the best ways to elevate any pie.
This Easy Vegan Pie Crust recipe has been our go-to for years because it's flaky, tender, and dependable. Once you made it once, you'll use it for everything from Mom's Apple Pie and Vegan Lemon Meringue Pie, to Spinach Mushroom Quiche and Broccoli Cheese Pot Pie.
🥕Connie's baking tip
Prevent over-browning
Every oven bakes a little differently. If your crust starts browning before the pie is finished, simply cover the edges with strips of aluminum foil or a pie crust shield. It's an easy trick that keeps the crust beautifully golden while the filling finishes baking.
Vegan Pumpkin Pie FAQ's
Does this vegan pumpkin pie really taste like traditional pumpkin pie?
Yes! It has the same smooth texture, warm spices, and classic pumpkin flavor as the pie many of us grew up enjoying. Most people never realize it's made without eggs or dairy.
Can I substitute the cornstarch?
Yes. Arrowroot powder or tapioca starch may be substituted in equal amounts.
What kind of plant-based milk works best?
Unsweetened almond, soy, oat, or cashew milk all work well. Avoid thin milks like rice milk. Choose a thick, creamy variety for the best texture. While a lot of recipes recommend coconut milk, I personally don't use it in pumpkin pie, because it can alter the flavor of the pie. But you certainly can if you prefer.
Can I make this pie ahead of time?
Definitely. You can bake your vegan pumpkin pie a day in advance. Once cooled, cover it loosely and refrigerate overnight. It actually tastes even better the next day as the spices deepen and the filling fully sets.
How should I store leftover pumpkin pie?
Cover and refrigerate for up to 3 days. For best results, store slices in an airtight container. You can also freeze individual slices for up to 1 month. Just thaw in the fridge before serving.
Why did my pie crack?
Small cracks are completely normal and usually happen if the pie is slightly overbaked or cools too quickly. Remove the pie while the center still has a slight jiggle, then let it cool gradually at room temperature before refrigerating. If a few cracks appear, don't worry. A generous dollop of non-dairy whipped cream covers them beautifully.
Do I need to blind-bake the crust first?
No. This recipe is designed to bake in an unbaked pie crust.
What's the best way to serve vegan pumpkin pie?
Serve chilled or at room temperature with a generous dollop of non-dairy whipped cream and a light sprinkle of cinnamon or nutmeg.
🥕Here's a few more of our favorite fall-inspired baked dessert recipes!
★★★★★ If you make this pumpkin pie, I'd love to hear how it turned out! Your feedback and star ratings help others find (and fall in love with) this recipe too. Thanks a bunch!🥕
Recipe
Best Homemade Vegan Pumpkin Pie
Equipment
- 1 9-inch pie dish or pie plate or one 12-cup muffin tin
- 1 blender
- 1 One rubber or silicone spatula
Ingredients
- 15 oz pumpkin puree canned
- 1 C sugar white
- ¾ C almond milk unsweetened
- 3 tablespoon cornstarch
- 1 teaspoon salt
- 2 teaspoon cinnamon ground
- ½ teaspoon ginger ground
- ½ teaspoon nutmeg ground
- ⅛ teaspoon cloves ground
- 1 pie crust unbaked - see recipe for easy vegan pie crust or store-bought
Instructions
- Prepare pie crust in advance and place in a 9" pie dish.
- Preheat oven to 375°
- Pour pie filling ingredients into a blender. Blend until thoroughly combined, approximately 3-5 minutes. Filling should be a smooth, creamy consistency.
- Spoon pumpkin mixture into uncooked pastry pie crust.
- Bake at 375º for 1 hour or until the filling is mostly firm with a very slight jiggle in the middle. (It will continue to set as it cools).
- Remove from oven and place on a cooling rack to allow filling to set. Once the pie is completely cool, loosely cover it and refrigerate until ready to serve.
- Serve with non-dairy whipped topping.
Video
Notes
Nutrition
These are estimated values generated from a nutritional database using unbranded products. Please do your own research with the products you're using if you have a serious health issue or are following a specific diet.
Food Safety
- Cook to a minimum temperature of 165 °F (74 °C)
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
Connie Edwards McGaughy says
Welcome to the best vegan pumpkin pie ever! Rich and creamy with the perfect balance of spice, this recipe is every pumpkin lover's dream pie. 🎃