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    Home » Desserts

    Best Homemade Vegan Pumpkin Pie

    Published: November 19, 2019 | 9:45 pm, Modified: Jul 31, 2023 by Connie Edwards McGaughy This post may contain affiliate links.

    Jump to Recipe

    Best Homemade Vegan Pumpkin Pie 🎃 Enjoy the fall flavors of pumpkin & spice with this creamy dreamy pie in a buttery, flaky homemade crust.

    A vegan pumpkin pie.

    Have you ever wondered how to make a vegan pumpkin pie from scratch? It's much easier than you may think! With just a few basic ingredients and a pie crust ready to fill - you'll can create the best homemade vegan pumpkin pie ever!

    This recipe has just the right balance of spice. Not too little, not too much . . . just right. The rich creamy pie filling and flaky crust combine to create the perfect sweet treat to finish your vegan Thanksgiving feast or to enjoy with an afternoon cup of tea. If you love pumpkin pie, you really should give this one a try.

    A slice of vegan pumpkin pie topped with non-dairy whipped cream.

    Why we love this recipe

    • it's scrumptious
    • fun & easy to prepare
    • perfectly smooth & creamy filling with just the right amount of spice
    • a buttery, flaky pie crust
    • no one can guess it's vegan!
    An arrangement of bakeware and fall decor, including pumpkins and apples.

    🥧 Baking Tip

    There’s nothing quite like a homemade pie crust. If you haven’t made one before, you may be surprised just how easy it is to create your own flaky & delicious crust. 

    Vegan pie crust  in a pie plate and a rolling pin.

    This easy vegan pie crust is my go-to for sweet or savory recipes that require a crust, such as:

    • Vegan Lemon Meringue Pie
    • Vegan Spinach Mushroom Quiche
    • Easy Homemade Vegan Pot Pie 
    • Vegan Easy Cheesy Broccoli Pot Pie
    • Mom's Easy Vegan Apple Pie

    🥕Note: If you don’t have time to make your own crust, no worries! You can use a vegan store-bought crust or pie dough instead.

    Ingredients

    Vegan pumpkin pie ingredients with almond milk.
    • Pumpkin puree - canned
    • 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
    • Salt
    • Cinnamon - ground
    • Ginger - ground
    • Nutmeg - ground
    • Cloves - ground
    • Pie crust - unbaked (see recipe for easy vegan pie crust )or store-bought

    🥕See printable recipe card below for complete details.

    Instructions

    An unbaked vegan pie crust.

    Prepare pie crust in advance and place in pie dish.

    Pour pie filling ingredients into a blender. Blend until thoroughly combined.

    An unbaked pumpkin pie.

    Spoon pumpkin mixture into uncooked pastry pie crust.

    Bake at 375º for 1 hr. Remove from oven and place on a cooling rack to allow filling to set.

    A vegan pumpkin pie.

    Slice and serve with non-dairy whipped topping.

    A slice of vegan pumpkin pie.

    🎃 How about pie"lettes"?

    This recipe creates one 9" pie or 12 of these cute individual mini pumpkin pielettes.

    🥕See the complete instructions in the printable recipe card below.

    A stack of vegan mini pumpkin pielettes.

    🥕Here's a few more of our favorite fall-inspired baked dessert recipes!

    • Easy Homemade Vegan Pumpkin Bread
    • Easy Vegan Apple Pie
    • Vegan Old Fashioned Applesauce Cake
    • Vegan Orange Cranberry Bread
    • Easy Vegan Old Fashioned Apple Crisp

    If you love this recipe ★★★★★ please be sure to rate it below! Sharing your experience let's me know that you enjoyed it and helps other readers decide if they should give the recipe a try too. Thanks a bunch!🥕

    Recipe

    best homemade vegan pumpkin pie

    Best Homemade Vegan Pumpkin Pie

    by Connie🥕
    Best Homemade Vegan Pumpkin Pie 🎃 Enjoy the fall flavors of pumpkin & spice with this creamy dreamy pie in a buttery, flaky homemade crust.
    5 from 1 vote
    Print Recipe Pin Recipe
    Prevent your screen from going dark
    Prep Time 15 minutes mins
    Cook Time 1 hour hr
    Pie Crust - refrigerate 30 minutes mins
    Course Dessert
    Cuisine American, Holiday, Thanksgiving, Vegan
    Servings 12
    Calories 153 kcal

    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
    • â…› 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

    🥕 Baking instructions for mini pumpkin pielettes - Preheat oven to 350º.  Prepare homemade or store-bought pie dough. Divide pie dough into 12 equal parts. Either roll out into thin circles or simply press dough into ungreased muffin or cupcake pan. Fill each cup approx. ¾ full with pumpkin filling. Bake for 25-35 minutes. Allow to cool before serving.
    🥕You can substitute the spices in this recipe with 1 or 2 teaspoons pumpkin pie spice. Some brands have a higher amount of cloves, so adjust to your taste.
    🥕Serve pumpkin pie with non-dairy whipped topping of you choice.
    🥕Refrigerate leftover pie (covered) up to 3 days.
     

    Nutrition

    Calories: 153kcalCarbohydrates: 29gProtein: 1gFat: 4gSaturated Fat: 1gSodium: 274mgPotassium: 87mgFiber: 2gSugar: 18gVitamin A: 5515IUVitamin C: 1mgCalcium: 35mgIron: 1mg

    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.

    Tried this recipe?Let us know how it was!

    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

    See more guidelines at USDA.gov.

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      Vegan Lemon Drop Cookies
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      15 Favorite Fall Vegan Baking Recipes
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    Reader Interactions

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      Recipe Rating




    1. Connie Edwards McGaughy

      November 21, 2020 at 9:20 pm

      5 stars
      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. 🎃

      Reply

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