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    Home » Dessert

    Easy Vegan Pumpkin Pie

    Oct 24, 2022 · 30 Comments

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    This 8-ingredient easy vegan pumpkin pie is dairy-free, egg-free, & optionally gluten-free. It combines a rich, creamy, smooth spiced pumpkin filling with a pre-made pie crust for a low-fuss, high-flavor dessert perfect for Thanksgiving!

    completed post baked Easy Vegan Pumpkin Pie against a white surface

    Rich and Creamy Dairy-Free, Eggless Pumpkin Pie

    Does anything sum up Fall so perfectly as creamy pumpkin pie (or cinnamon baked apples)?! It’s creamy and rich, sweet without being overly so, delicately spiced with wonderful warming spices, and, in this case, is an easy vegan pumpkin pie recipe that no one would guess is vegan!

    When I say easy, I mean it, too! This dairy-free, eggless pumpkin pie contains just 8 simple pantry-friendly ingredients, including canned pumpkin puree and a pre-made crust that you can adapt to your dietary needs. In addition, the filling requires no pre-cooking, and the entire dairy-free pumpkin pie recipe follows just 4 low-fuss steps. Basically, just mix the ingredients, pour, bake, and cool!

    This dairy and egg free pumpkin pie is also fairly adaptable, whether you want a gluten-free vegan pumpkin pie, to reduce or eliminate the sugar content, and more. You can also make it in advance and even freeze it for up to 3 months for a stress-free Thanksgiving dessert that tastes just like its dairy-filled counterpart!

    The Ingredients

    The ingredients for this eggless pumpkin pie are primarily simple-to-find pantry staples, with just 8 ingredients for the entire recipe!

    ingredients for Easy Vegan Pumpkin Pie measured out against a white surface
    • Vegan pie crust: Use a vegan store-bought pie crust to save time and effort. Use a gluten-free one for a gluten-free vegan pumpkin pie. A vegan chocolate crust also works for this easy vegan pumpkin pie.

    Vegan Pumpkin Pie Filling:

    • Pumpkin: You’ll need two cups of homemade or canned pumpkin puree (not canned pumpkin pie filling).
    • Plant-based milk: Use any dairy-free milk. For the richest results, use canned full fat coconut milk. Otherwise, almond milk, soy milk, etc., will all work.
    • Sugar: I use regular cane sugar and molasses in this recipe. Alternatively, simply use light brown sugar. For more molasses flavor, use dark brown sugar instead. For an unrefined option that’s still slightly caramel-y, use coconut sugar.

    Can I make a sugar-free vegan pumpkin pie filling?

    For the best flavor, I recommend using a sugar-free brown sugar alternative to make a healthy vegan pumpkin pie with minimal sugar. Check the sugar content on your chosen pie crust, too.

    • Flour: Regular all-purpose flour is great for this eggless pumpkin pie filling. Swap it out with a gluten-free flour blend (like Bob’s Red Mill) if preferred.
    • Vanilla extract: Use natural vanilla to avoid an artificial aftertaste.
    • Salt: A small amount of Kosher/sea salt enhances the various flavors within this vegan pumpkin pie.
    • Pumpkin pie spice: This spice mix contains robust warming spices like nutmeg, ginger, cloves, and cinnamon. Adjust the amount based on your desired level of spice flavor. I sometimes like to add a little more cinnamon.

    What could I add to the Pumpkin Pie?

    While we all love the classic, there are several ways to adapt the flavor of this delicious non-dairy pumpkin pie.

    • Espresso: To make a delicious vegan pumpkin spice latte pie, add 2-3 teaspoons of instant espresso powder to the filling. I like to dissolve it in the plant-based milk, warmed.
    • Pepper: Just like how salt enhances flavors within this plant-based pumpkin pie, so would a pinch of black pepper, enhancing the natural fall spices.
    • Vegan chocolate: Create a delicious vegan chocolate pumpkin pie with swirls of your favorite vegan chocolate spread over the top before baking. Warm it up in the microwave first to make it easier to swirl.
    • Sweet potatoes: For different depths of flavor, use a combination of pumpkin and sweet potato puree.

    How to Make Vegan Pumpkin Pie?

    • 1) First, preheat the oven to 425F/220C.
    • 2) Next, prepare the vegan pumpkin pie filling by combining the pumpkin puree, plant-based milk, sugar (molasses if not using brown sugar), flour, vanilla, salt, and pumpkin spice in a large bowl. Whisk well until smooth.
    ingredients for Easy Vegan Pumpkin Pie added to a white bowl
    process shot of mixing Easy Vegan Pumpkin Pie ingredients in a bowl
    process shot of mixing Easy Vegan Pumpkin Pie ingredients in a bowl

    Or you can use a blender and process it for just a few seconds until combined and smooth.

    • 3) Pour the vegan pumpkin pie filling into the pre-prepared pie crust, smooth the mixture with a spatula or the back of a spoon, and bake it in the oven for 10 minutes. Then lower the heat to 350F/175C, and bake for a further 50 minutes until it appears set along the edges and still slightly jiggly in the center.
    process shot of adding pumpkin pie mixture into pie crust
    pre baked Easy Vegan Pumpkin Pie against a white surface
    • 4) Remove the dairy-free pumpkin pie from the oven and leave it to cook for at least 30 minutes to further thicken up and set before serving. If you have patience, though, I recommend making this the day before, to chill in the fridge overnight before serving.

    FAQs

    Can I make my pumpkin pie gluten-free?

    Yes, simply use a gluten-free pie crust and substitute the regular wheat flour for a gluten-free flour blend for a delicious gluten-free vegan pumpkin pie.

    Could I make mini vegan pumpkin pies?

    Use smaller tartlet crusts (which come in several sizes) and divide the filling between them. Note the baking time will vary. For example, mini tartlets could take as little as 15-20 minutes.

    Can I use maple syrup instead of sugar?

    Yes, you could, but the ratio of wet ingredients in the filling will increase, so you would need more flour to help it thicken.

    Can I use homemade pumpkin puree?

    Homemade pumpkin puree tends to be thinner and wetter than the canned alternative. Therefore, it may need the additional step of slightly thickening and reducing it on the stovetop for a short while first. Alternatively, you could leave it to naturally strain through a cheesecloth-lined sieve for 30+ minutes.

    It’s also important to note that the color will also vary when using homemade pumpkin puree.

    Can I replace the flour?

    You could potentially use starch instead, like cornstarch or arrowroot powder. However, the amount needed will differ.

    Top Recipe Tips and Notes

    • To enhance the flavor: It can help to simmer the pumpkin puree, sugar, and spices for several minutes to allow it to condense slightly and for the spices to ‘temper’ for a more robust flavor in the vegan pumpkin pie.
    • Adjust the sweetness: Adjust the amount of sugar you use to your liking.
    • Allow it to cool: The egg-free pumpkin pie filling won’t fully thicken and set until cooled!
    • For a crustless pie: Ditch the vegan pie crust, grease your pie pan well, pour the filling directly into it and bake.
    • If the crust browns too quickly: You can tent it in foil to protect it while it bakes from burning.
    completed Easy Vegan Pumpkin Pie with a slice missing and plated on a separate plate against a white background

    Serving Recommendations

    You can enjoy a slice of this vegan pumpkin pie either at room temperature or chilled with a side of:

    • Vegan vanilla ice cream
    • Vegan whipped cream

    Storage Instructions

    Make ahead: Preparing this non-dairy pumpkin pie the day below allows you to leave it to fully chill overnight, so it’s ready to serve as needed the following day.

    Store: Once prepared and cooled, store the eggless pumpkin pie in an airtight container (or wrapped well) in the refrigerator for 4-5 days.

    Freeze: Wrap thoroughly with plastic wrap to avoid freezer burn and freeze for up to 3 months whole or sliced (place parchment between the slices, so they don’t stick). Allow it to thaw in the fridge overnight or at room temperature for several hours.

    completed Easy Vegan Pumpkin Pie with a slice missing and plated on a separate plate against a white background

    More Vegan Dessert Recipes

    • Easy Zucchini Mock Apple Pie
    • Easy Vegan Apple Muffins
    • Vegan Blackberry Orange Cupcakes
    • Easy Peach Crisp [With Fresh Peaches, Canned, or Frozen]
    • Easy Vegan Lemon Cake

    If you try this easy vegan pumpkin pie recipe, I’d love to know what you think in the comments below. I’d also really appreciate a recipe card rating!

    Photos by Alfonso Revilla

    completed Easy Vegan Pumpkin Pie with a slice missing and plated on a separate plate against a white background

    Easy Vegan Pumpkin Pie

    This 8-ingredient easy vegan pumpkin pie is dairy-free, egg-free, & optionally gluten-free. It combines a rich, creamy, smooth spiced pumpkin filling with a pre-made pie crust for a low-fuss, high-flavor dessert perfect for Thanksgiving!
    5 from 95 votes
    Print Recipe Pin Recipe
    Prep Time 10 mins
    Cook Time 1 hr
    Cool 30 mins
    Total Time 1 hr 40 mins
    Course Dessert
    Cuisine American
    Servings 6 pieces
    Calories 256 kcal

    Equipment

    • measuring cups
    • measuring spoons

    Ingredients
      

    • 2 cups of canned pumpkin
    • 1 cup plant-based milk
    • ½ cup of cane sugar
    • ¼ cup of all-purpose flour
    • ½ tablespoon of molasses
    • 1 teaspoon of vanilla extract
    • ¼ teaspoon of salt
    • 1 tablespoon pumpkin pie spice
    • 1 frozen vegan pie crust

    Instructions
     

    • Preheat the oven to 425 degrees F.
    • In a large bowl, add pumpkin, plant-based milk, sugar, flour, molasses, vanilla, salt, and pumpkin spice. Mix thoroughly.
    • Add to frozen crust and bake for 10 minutes, then lower heat to 350 degrees and cook for another 50 minutes.
    • Remove from heat and let it cool for at least half an hour before serving.

    Notes

    • To enhance the flavor: It can help to simmer the pumpkin puree, sugar, and spices for several minutes to allow it to condense slightly and for the spices to ‘temper’ for a more robust flavor in the vegan pumpkin pie.
    • Adjust the sweetness: Adjust the amount of sugar you use to your liking.
    • Allow it to cool: The egg-free pumpkin pie filling won’t fully thicken and set until cooled!

    Nutrition

    Calories: 256kcalCarbohydrates: 43gProtein: 3gFat: 8gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gSodium: 272mgPotassium: 234mgFiber: 3gSugar: 21gVitamin A: 12713IUVitamin C: 4mgCalcium: 88mgIron: 2mg
    Keyword dairy free, egg free, eggless, fall recipes, family friendly, holiday recipes, pumpkin, pumpkin pie, thanksgiving recipes, vegan, vegan pumpkin pie
    Did you make this recipe?Mention @foodsharingvegan on Instagram!

    Disclaimer: Although foodsharingvegan.com attempts to provide accurate nutritional information, kindly note that these are only estimates. Nutritional information may be affected based on the product type, the brand that was purchased, and in other unforeseeable ways. Foodsharingvegan.com will not be held liable for any loss or damage resulting for your reliance on nutritional information. If you need to follow a specific caloric regimen, please consult your doctor first.

    More Dessert

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    • Easy Vegan Rice Krispie Treats
    • Dairy-Free Peppermint Hot Chocolate
    • Peanut Butter Balls with Rice Krispies

    Reader Interactions

    Comments

    1. Andrea says

      September 05, 2022 at 11:23 pm

      5 stars
      can't wait to make this pie this thanksgiving!

      Reply
    2. Choclette says

      October 24, 2022 at 3:42 pm

      5 stars
      Such a lovely pumpkin pie recipe. Love the flavours of pumpkin spice mix. I made my own pastry and the pie was delicious.

      Reply
      • Andrea says

        November 06, 2022 at 2:10 am

        Bet it was extra good with your homemade pastry!

        Reply
    3. Rachel says

      October 24, 2022 at 8:08 pm

      5 stars
      This pumpkin pie is so creamy and delicious! And I love how easy it is to make!

      Reply
      • Andrea says

        November 06, 2022 at 2:10 am

        Yessss! So easy and delicious!

        Reply
    4. Holly says

      October 25, 2022 at 12:41 pm

      5 stars
      This pie was so easy and creamy! The molasses adds a nice touch.

      Reply
      • Andrea says

        November 06, 2022 at 2:11 am

        Yesss - the flavor is just spot on! So so good!

        Reply
    5. Jacqui says

      October 25, 2022 at 3:21 pm

      5 stars
      Love this recipe! It is so easy and fun to make!

      Reply
      • Andrea says

        November 06, 2022 at 2:12 am

        Agreed! Gotta love it when they're easy to whip up!

        Reply
    6. Nora says

      October 27, 2022 at 11:40 am

      5 stars
      The whole family loved it! Thanks for this delicious pumpkin pie recipe!

      Reply
      • Andrea says

        November 06, 2022 at 2:15 am

        So glad the family enjoyed it! It's a yummy one!

        Reply
    7. Genevieve says

      October 27, 2022 at 5:24 pm

      5 stars
      I love pumpkin pie and this recipe looks super easy to make! I can't wait to try it.

      Reply
      • Andrea says

        November 06, 2022 at 2:16 am

        You're going to love it!! So easy and delicious!

        Reply
    8. Keri says

      October 27, 2022 at 9:12 pm

      5 stars
      Oh yes! This is exactly what I was looking for. I did a test run for the big day, and this is delish! Thank you!

      Reply
      • Andrea says

        November 06, 2022 at 2:17 am

        So glad you enjoyed it! We're making it for Thanksgiving too! I know it'll be a hit!

        Reply
    9. Agnieszka says

      October 28, 2022 at 2:08 am

      5 stars
      This pumpkin pie is perfect! Can't believe it's vegan.

      Reply
      • Andrea says

        November 06, 2022 at 2:17 am

        Right?! So good!!!

        Reply
    10. amy liu dong says

      October 28, 2022 at 3:40 am

      5 stars
      Oh my gosh, I've tried this and it is so delicious even my kids love it!

      Reply
      • Andrea says

        November 06, 2022 at 2:18 am

        So glad you and the kiddos enjoyed it! It's such a good pie!

        Reply
    11. Nancy says

      October 29, 2022 at 3:50 pm

      5 stars
      Super tasty and easy to make. I’m
      Adding this to my thanksgiving menu

      Reply
      • Andrea says

        November 06, 2022 at 2:19 am

        It's a guaranteed hit! So so good!

        Reply
    12. Erin says

      November 01, 2022 at 1:28 pm

      5 stars
      Love it ... so easy and delicious!

      Reply
      • Andrea says

        November 06, 2022 at 2:22 am

        Agreed! So so easy to make and easy to devour too!

        Reply
    13. Gina H. says

      November 01, 2022 at 4:27 pm

      5 stars
      I'm not a pumpkin pie fan, but my family definitely is and they love this recipe so much! A must make for the fall and winter holidays!

      Reply
      • Andrea says

        November 06, 2022 at 2:23 am

        Sp glad they enjoyed it! It's such a yummy fall pie!

        Reply
    14. Beatriz says

      November 03, 2022 at 4:17 pm

      5 stars
      Perfect pumpkin pie recipe!

      Reply
      • Andrea says

        November 06, 2022 at 2:29 am

        Agreed! So simple and delicious!

        Reply
    15. Deb Seyler says

      November 16, 2022 at 5:54 pm

      5 stars
      I've been looking for a vegan pumpkin pie! THANK YOU SO MUCH! I'm totally going to try this one and do you know what - it looks SOOOOO EASY!!!!!

      Thank you so very much!!!!

      Reply
      • Andrea says

        November 24, 2022 at 3:30 am

        It's an easy one alright! Hope you enjoy it!!

        Reply
    16. Janaye says

      November 30, 2022 at 1:34 am

      5 stars
      Perfect dessert for the holiday season!

      Reply

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