Vegan Pumpkin Pie (Easy, GF Optional)

Jump to:

• Why You'll Love This Easy Vegan Pumpkin Pie
• Ingredient Notes
• Recipe Variations
• How to Make Vegan Pumpkin Pie
• FAQs
• Pro Recipe Tips
• Serving Recommendations
• Storage Instructions
• More Vegan Desserts to Consider
• Ninja Creami Coconut Ice Cream
• Ninja Creami Dole Whip
• Vegan Brookies (Chocolate Chip Cookie Brownie Bars)
• Vegan Pumpkin Pie (Easy + GF Optional)

Why You'll Love This Easy Vegan Pumpkin Pie

Hoping for stress-free entertaining this Fall and holiday season? I've spent YEARS cultivating simple and delicious recipes that both my vegan and non-vegan guests adore - like my Instant Pot garlic mashed potatoes, brown sugar green beans, dairy-free green bean casserole, and this sweet, comforting, creamy, indulgent vegan pumpkin pie.

Using pre-made flaky pie crust, this pie preps in just 10 minutes - simply mix the filling, pour it over the crust, bake, and chill. It's also easy to make gluten-free, and you can bake it several days in advance - perfect for fuss-free Fall buffets, potlucks, and other gatherings.

Looking for more fall treats? Try my puff pastry apple turnovers, pecan cinnamon sticky buns, and vegan smores cookies.

Interested in more pumpkin-based recipes? You'll love these easy vegan pumpkin pancakes, soft gluten free pumpkin cookies, and pumpkin cinnamon rolls.

Ingredient Notes

• All-purpose flour: I use regular, though a GF blend (like King Arthur) also works. Alternatively, try cornstarch/tapioca starch, but only use 50% (2 tbsp).
• Sugar: I love using a mix of brown sugar and molasses for extra rich flavor. However, you could use dark brown sugar instead. Unrefined coconut sugar also works while adding a caramel-like flavor.

Recipe Variations

Here are just a few simple customizations:

• Other pie crust: Try a vegan chocolate pie crust or Oreo, graham cracker, or gingersnap cookie crust.
• Black pepper: Just a little deepens the warm spice flavor.
• Maple syrup: To sub some brown sugar for more flavor depth.
• Vegan chocolate spread: Swirled in the top before baking for a decadent twist.

How to Make Vegan Pumpkin Pie

Alternatively, process it in a blender/ food processor for a few seconds.

Step 3: Remove the vegan pumpkin pie from the oven and let it cool on a wire rack for at least 30 minutes, to cool. Refrigerate the pie for at least 2 hours, though overnight is best. Slice, and serve - Enjoy!

FAQs

Pro Recipe Tips

• Avoid pumpkin pie filling: It's already sweetened and spiced. Instead, use 100% pumpkin puree so you can adjust the amount of sugar and spices.
• Don't over-mix: Too much air in the filling may cause 'cracking.'
• Crust browning too quickly? Loosely tent the edges with foil/a pie shield.
• The color may vary: Based on the pumpkin puree and type of sugar used.
• Chill it: The vegan pumpkin pie requires chilling to fully 'set.'
• Make it a day ahead when possible: Chilling overnight allows the flavors to meld while it sets. Chill it for at least 2-3 hours if you're short on time.

Serving Recommendations

Enjoy a slice (or two) of homemade vegan pumpkin pie chilled or at room temperature with:

• Vegan whipped cream
• Caramel sauce or pumpkin spice glaze
• Vegan vanilla ice cream or vegan coffee nice cream
• A dusting of powdered sugar
• A warm mug of coffee/tea

You might also enjoy a sprinkle of chopped or candied nuts, toasted coconut flakes/shreds, crystallized ginger, pastry 'shapes,' vegan chocolate shavings, etc.

Storage Instructions

Make ahead: Bake, then chill it overnight for the best flavor and texture. You could also mix the filling up to 3 days in advance before baking the pie.

Fridge: Cool, then store it in an airtight container (or wrapped with plastic wrap) for 4-5 days.

Freeze: Store the pie whole or sliced (parchment between slices to avoid sticking), in plastic wrap and optionally in a Ziplock/Stasher, for 2-3 months. Then, thaw in the fridge overnight.