Best Homemade Vegan Pumpkin Pie 🎃 Enjoy the cozy fall flavors of pumpkin and spice with this creamy, dreamy vegan pumpkin pie baked in a buttery, flaky crust. It has all the flavor and texture of the classic pies your mom or grandma used to make - just without the eggs or dairy.
Have you ever wondered how to make the best vegan pumpkin pie from scratch? It's much easier than you might think! With a few simple ingredients and a pie crust ready to fill, you can create a perfect pumpkin pie that tastes just like the traditional version everyone loves.
This recipe has just the right balance of pumpkin spice - warm, fragrant, and not overpowering. The smooth, custard-like filling paired with a golden, flaky homemade pie crust makes each bite melt-in-your-mouth delicious. It's the perfect sweet finish to your vegan Thanksgiving dinner or a cozy afternoon treat with tea or coffee.
Why you'll love this recipe
- Perfectly smooth and creamy pumpkin filling
- A flaky, buttery vegan crust
- Easy to make with simple ingredients
- Delicious old-fashioned goodness - just like Grandma's
- No one will guess it's vegan!
🥧 Connie's Pie Pastry Tip
There's nothing quite like a homemade pie crust. If you've never made one before, you might be surprised at how easy it is to create your own flaky, golden crust. Once you learn how to make your own pie pastry dough, you can have fun with it! Whether you keep it simple or get artsy with a decorative edge like this one, the sky's the limit on what you can bake!
Try my Easy Vegan Pie Crust Recipe - it's my go-to for both sweet and savory dishes like:
Vegan Lemon Meringue Pie • Vegan Spinach Mushroom Quiche • Vegan Broccoli Cheese Pot Pie • Mom's Easy Vegan Apple Pie
🥕 Short on time? You can absolutely use a store-bought vegan crust or pre-made pie dough instead.
🎃 Ingredient Notes
This recipe yields one 9-inch pie or 12 mini pies or "pie-lettes" (see below).
🥕See printable recipe card below for quantities & details.
- Pumpkin purée - canned (not pumpkin pie filling)
- Sugar - white granulated (I don't suggest liquid sweeteners like maple syrup or coarse sugar as it will change the texture of the filling).
- Almond milk - unsweetened or other creamy non-dairy milk.
- Cornstarch - helps the filling set
- Salt
- Cinnamon, ginger, nutmeg, cloves (ground) - or use pumpkin pie spice
- Pie crust - unbaked (see recipe for easy vegan pie crust )or store-bought
🎃 Instructions
- Prepare an unbaked pie crust in advance.
2. Pour the pie filling ingredients into a blender. Blend until thoroughly combined. Spoon the pumpkin pie filling into the unbaked pastry pie crust.
3. Bake at 375º for 1 hr. Remove from oven and place on a cooling rack to allow filling to set before slicing. Refrigerate if needed.
4. Top with non-dairy whipped cream and enjoy every bite of your perfect pumpkin pie!
🎃 Mini Pumpkin "Pie-lettes"
Want something cute and individual-sized? How about baking a pan of these sweet mini pumpkin pies or "pie-lettes." Your guests will love them!
To make mini pumpkin pies:
- Preheat oven to 350°F.
- Divide dough into 12 portions and press into a muffin or cupcake pan.
- Fill each cup about ¾ full with prepared pumpkin filling.
- Bake for 25-35 minutes, until set. Cool before serving.
🎃 Helpful Tips
- You can replace individual spices with 1-2 teaspoons pumpkin pie spice. Try this handy homemade pumpkin spice recipe!
- Keep leftovers covered and refrigerated for up to 3 days.
- For an extra-smooth filling, blend a few seconds longer before baking.
- Pair your pumpkin pie with a dollop of coconut whipped cream or a sprinkle of cinnamon sugar on top.
🎃 Vegan Pumpkin Pie FAQ's
Does this vegan pumpkin pie really taste like traditional pumpkin pie?
Yes! This perfect vegan pumpkin pie has the same creamy texture, warm spice, and rich pumpkin flavor as the classic pies your mom or grandma used to make - just without the eggs or dairy. Most people can't even tell the difference!
Can I substitute the cornstarch?
Yes. Arrowroot powder or tapioca starch work well as a 1:1 substitute. These thickeners help the pie set and achieve that custard-like texture.
What kind of plant-based milk works best?
Unsweetened almond, soy, oat, or cashew milk all work beautifully. Choose a creamy variety - not low-fat or watery - for the richest, silkiest filling.
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.
My pie cracked on top - what went wrong?
A small crack is perfectly normal! It can happen if the pie is slightly overbaked or cooled too quickly. To prevent this, remove it when the center is still a little jiggly and let it cool gradually at room temperature. A swirl of vegan whipped cream hides any imperfections beautifully.
Do I need to blind-bake the crust first?
Nope! The pie bakes perfectly with an unbaked crust. The long bake time ensures the filling sets while the crust turns golden and flaky.
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 sprinkle of cinnamon or nutmeg. It's delicious paired with coffee, tea, or a cozy mug of hot cocoa.
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🥕Here's a few more of our favorite fall-inspired baked dessert recipes!
★★★★★ If you make this vegan 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 pie dish or cupcake pan (for mini pielettes).
🥕See notes below for mini pielette baking instructions. - Preheat oven to 375° 🥕See special instructions for mini pumpkin pielettes - below.
- Pour pie filling ingredients into a blender. Blend until thoroughly combined, approximately 3-5 minutes. Filling should be a creamy consistency.
- Spoon pumpkin mixture into uncooked pastry pie crust.
- Bake at 375º for 1 hr for whole pie 🥕See baking instructions below for °mini pielettes.
- Remove from oven and place on a cooling rack to allow filling to set.
- 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. 🎃