The best vegan Pumpkin Pie recipe ever with smooth, rich pumpkin flavor and a crispy, flaky crust. It needs just nine ingredients and is so easy to make, it is sure to become one of your favorite vegan pie recipes!
For more pumpkin treats, be sure to try out our vegan pumpkin cake with chai spices and our gluten-free vegan pumpkin praline tart.
Table of Contents
Why you will love this recipe
- Pumpkin pie is everyone's favorite holiday dessert. And this vegan pie is so delicious, everyone will want more. The pumpkin pie filling is perfectly spiced with a smooth, creamy texture and the crust is crispy and flaky. The pie slices like a dream and it tastes amazing.
- Easy to make. You can use a store bought crust (or make your own) and it takes just minutes to put the filling together. Then all you need to do is pour and bake for the perfect but foolproof vegan pumpkin pie. You can make your own pumpkin pie spice mix, and I'll show you how, or you can use a store-bought pumpkin spice mix.
- Make ahead: You can make this pumpkin pie up to three months ahead because it freezes really well. Wrap tightly in freezer-safe wrap and thaw before serving.
- Soy-free, dairy-free and eggless. You can use canned coconut milk instead of cashews for the filling if you are nut-free, or use my gluten-free pie crust from this French onion tart recipe if you are gluten free. Any way, it will be the most delicious pumpkin pie you will ever eat.
Ingredients
Check recipe box below for exact quantities of each ingredient.
- One vegan pie crust. You can use my vegan pie crust recipe, which is both awesome and easy. Or use a store bought crust.
- Raw cashews. Cashew cream is an awesome and close substitute for cream, which would be used in a traditional pumpkin pie recipe.
- Pumpkin puree. Buy the puree and not the can labeled "pumpkin pie filling."
- 1 cup light brown sugar or coconut sugar. You can use any sugar of your choice but brown sugar and coconut sugar add a delicious depth, so use one of those two if you can. You can also use 1 cup maple syrup although the filling will be slightly softer.
- Pumpkin pie spices: ground cinnamon + nutmeg + ginger + cloves (optional)
- Corn starch. This helps thicken and set the filling. Tapioca starch or arrowroot starch are fine substitutes.
- Pure vanilla extract. This nicely rounds out the flavor.
Variations
- For a chai spice pumpkin pie, use chai masala spice mix instead of the pumpkin pie spices.
- You can make this vegan pumpkin pie with butternut squash puree, which has a lovely, delicate flavor. To make the puree, roast 1-inch cubes of butternut squash tossed in oil for 40 minutes in a preheated 400 degree Fahrenheit oven, then give it a quick turn in the food processor to blend.
- If you are gluten-free, use the vegan gluten-free almond shortbread crust I shared in this vegan white chocolate pie recipe. It is yummy with the pumpkin pie filling!
- If you are nut-free, use a 14 oz can of full fat coconut milk instead of the cashew cream. Increase the amount of corn starch to 3 tablespoons instead of 2.
- If you prefer to not use vegan butter, you can make the vegan pie crust with coconut oil. Refrigerate the coconut oil until it is quite hard, then cut into cubes and make the pie crust.
How to make vegan pumpkin pie (step by step with photograps)
1. Preheat the oven to 425 degrees Fahrenheit/220 degrees Celsius. Place cashews in blender.
2. Blend the cashews with ¾ cup water until very smooth. You might need to soak the cashews first for 30 minutes if your blender isn't very powerful.
3. Place the blended cashew cream in a bowl with the sugar, pumpkin puree, ground cinnamon, ginger, nutmeg and cloves, if using, corn starch, salt and pure vanilla extract.
4. Stir until well-mixed.
5. Roll out the pie crust dough on a floured surface to a diameter slightly larger than a 9-inch pie plate or pie pan. Gently transfer the dough to the pie plate and fit it in. Crimp the edges. If using a store-bought pie crust you can skip this step.
6. Pour the prepared pumpkin pie filling mixture into the crust. Place the pie dish on a baking sheet and place on the center rack in the oven. Bake 10 minutes, then lower heat to 350 degrees Fahrenheit/175 degrees Celsius and bake another 50-60 minutes or until the pie has set.
7. Cool the pie to room temperature on a wire rack. Place in the refrigerator and chill for another two hours before slicing. Serve with a dollop of vegan whipped cream or whipped coconut cream or on its own.
Recipe FAQs
You absolutely can! Buying a canned puree just makes things easier but if you have the time making your own puree is even better because of the fresher taste. Don't use the large, ornamental pumpkins used for jack o' lanterns. Instead buy smaller pumpkins that are sold as "pie pumpkins" or use other winter squash, including butternut squash and acorn squash. Peel the squash, cut into 1-inch cubes, toss with oil, and roast in a 400 degree oven for 40 minutes or until very tender. Blend into a puree.
The pumpkin, which is packed with Vitamin A and other nutrients, definitely raises the nutritional profile of this pie. We also use unrefined sugars in the filling. Overall the pumpkin pie is definitely healthier than one that is non-vegan because it doesn't have the cholesterol of eggs and dairy cream. But it does have a good amount of fat and sugar so eat in moderation if you are watching your calories.
The pie can be stored in the fridge for up to a week. You can also freeze the pie for up to three months. Be sure to wrap individual slices or the entire pie in freezer safe cling wrap and place in an airtight container. Thaw and reheat in a 350-degree oven.
More yummy vegan pumpkin desserts
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Vegan Pumpkin Pie
Equipment
- 9-inch pie plate
Ingredients
- 1 vegan pie crust
- ½ cup raw cashews
- ¾ cup water
- 15 oz pumpkin puree (I used Libby's, which is the most commonly available brand here in the U.S., but I am not brand loyal. Use any canned pumpkin puree of your choice).
- 2 tablespoons cornstarch
- 1 cup + 2 tablespoons brown sugar (coconut sugar is awesome too, but you can use any sugar of your choice)
- 1½ teaspoons ground cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon ground ginger
- ¼ teaspoon ground cloves (optional)
- 1 teaspoon pure vanilla extract
Instructions
- Preheat the oven to 425 degrees Fahrenheit/220 degrees Celsius. Place cashews in blender.
- Blend the cashews with ¾ cup water until very smooth. You might need to soak the cashews first for 30 minutes if your blender isn't very powerful.
- Place the blended cashew cream in a bowl with the sugar, pumpkin puree, ground cinnamon, ginger, nutmeg and cloves, if using, corn starch, salt and pure vanilla extract.
- Stir until well-mixed.
- Roll out the pie crust dough on a floured surface to a diameter slightly larger than a 9-inch pie plate. Gently transfer the dough to the pie plate and fit it in. Crimp the edges. If using a premade crust you can skip this step.
- Pour the prepared pumpkin pie filling into the crust. Place the pie plate on a baking sheet and place on the center rack in the oven. Bake 10 minutes, then lower heat to 350 degrees Fahrenheit/175 degrees Celsius and bake another 50-60 minutes or until the pie has set.
- Cool the pie to room temperature on a wire rack. Place in the refrigerator and chill for another two hours or longer before slicing.
Recipe notes
- For a chai spice pumpkin pie, use chai masala spice mix instead of the pumpkin pie spices.
- You can make this vegan pumpkin pie with butternut squash puree, which has a lovely, delicate flavor. To make the puree, roast 1-inch cubes of butternut squash tossed in oil for 40 minutes in a preheated 400 degree Fahrenheit oven, then give it a quick turn in the food processor to blend.
- If you are gluten-free, use the gluten-free pie almond shortbread crust I shared in this vegan white chocolate pie recipe. It is yummy with the pumpkin pie filling!
- If you are nut-free, use a 14-oz can of full fat coconut milk instead of the cashew cream.
- The pie can be refrigerated for up to a week. You can also freeze the pie for up to three months. Be sure to wrap individual slices or the entire pie in freezer safe cling wrap and place in an airtight container. Thaw and reheat in a 350-degree oven.
Georgi
Hi
You don't say why to use or not use corn starch - can you advise please. I added but didn't really like the texture in my pie even after blending. Also not everyone can get canned puree (if not in the USA) - fresh pumpkin puree also will not be as smooth. But I will make again 🙂
Vaishali
Hi Georgi, did you use corn meal and not corn starch? Cornstarch should just merge with the puree and shouldn't leave any trace. The starch serves as a binder in the absence of eggs. If you roast the fresh pumpkin before pureeing, as directed in the blog, you should be able to get a smooth puree.
Tammy
Hello! We are excited to try this recipe for Thanksgiving. If I'm using pumpkin pie spice, how many tablespoons would you recommend please? Thank you for sharing all of these beautiful recipes!
Vaishali
Hi Tammy, use 2-3 teaspoons! Around 1 tablespoon.
Patty
Ooops! You don’t say when to add the brown sugar in the Vegan pumpkin pie recipe!
Vaishali
It goes in with the pumpkin puree and other ingredients. Added now, thanks.