This crowd-pleasing vegan pumpkin pie is creamy, velvety, and warmly spiced, and it's so simple to make with just 9 ingredients, including a store-bought crust. It's perfect for Thanksgiving and fall gatherings, with no eggs or condensed milk needed!
Want to save this recipe?
Enter your email & get this sent to your inbox! Plus you’ll get great new recipes from me every week!
Jump to:
- What Makes This Vegan Pumpkin Pie So Good
- Vegan Pumpkin Pie Ingredients
- Recipe Variations
- How to Make Vegan Pumpkin Pie Step-by-Step
- How This Pie Sets Without Eggs or Condensed Milk
- Toni's Recipe Tips
- What to Serve With Vegan Pumpkin Pie
- Make Ahead and Storage
- Vegan Pumpkin Pie FAQs
- More Vegan Baking Recipes
- Easy Vegan Pumpkin Pie
What Makes This Vegan Pumpkin Pie So Good
Hoping for stress-free entertaining this fall and holiday season? I've spent YEARS creating simple, 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, creamy, indulgent vegan pumpkin pie.
- Just 10 minutes of prep: Mix the filling, pour it into the crust, bake, and chill.
- 9 simple ingredients: No eggs, dairy, or condensed milk.
- No pre-baking needed: The filling goes right into an unbaked store-bought crust.
- Make-ahead friendly: It's even better after a night in the fridge, which frees up your oven on the big day.
- Classic and sliceable: Smooth, creamy, and so good that nobody at the table will guess it's vegan.
Baking for a crowd? Set it next to my vegan pecan pie (no corn syrup) and easy vegan apple pie for a full holiday pie table. If you love pumpkin season as much as I do, you'll also love my pumpkin whoopie pies, pumpkin cinnamon rolls, easy vegan pumpkin pancakes, and soft pumpkin cookies.
Vegan Pumpkin Pie Ingredients
You only need 9 everyday ingredients. You'll find the exact amounts in the recipe card below.
- Canned pumpkin puree: Use 100% pumpkin, not pumpkin pie filling, which is already sweetened and spiced. This recipe uses 2 cups, and a standard 15-ounce can only holds about 1 ¾ cups, so grab a larger can (like a 29-ounce can). Homemade works too! Try my Instant Pot pumpkin puree, and see the FAQs for how to thicken it.
- Plant-based milk: Soy or oat milk works best for a rich, creamy filling. It replaces the evaporated or condensed milk in a traditional pie.
- Brown sugar: Adds a deep, caramel-like sweetness. Dark brown sugar or unrefined coconut sugar both work, and you can adjust the amount to taste.
- All-purpose flour: This is what helps the filling set without eggs.
- Molasses (optional): A small spoonful gives the filling an extra rich flavor and a deeper color.
- Pumpkin pie spice: The classic warm blend. No pumpkin pie spice? Use cinnamon with a little ginger, nutmeg, and cloves.
- Vanilla extract: Rounds out the spices.
- Salt: Just a pinch balances the sweetness.
- Unbaked vegan pie crust: I use an unbaked store-bought 9-inch crust. Many store-bought crusts are accidentally vegan, but always check the label.
Recipe Variations
- Other pie crusts: Try a vegan chocolate pie crust, or an Oreo, graham cracker, or gingersnap cookie crust.
How to Make Vegan Pumpkin Pie Step-by-Step
Step 1: Make the filling. Preheat the oven to 425 degrees Fahrenheit (220 degrees Celsius). In a large bowl, whisk the pumpkin puree, plant-based milk, brown sugar, flour, molasses (if using), pumpkin pie spice, vanilla, and salt until smooth.
Step 2: Fill the crust. Pour the filling into the unbaked pie crust and smooth the top with a spatula. There's no need to pre-bake the crust!
Step 3: Bake. Bake for 10 minutes, then lower the heat to 350 degrees Fahrenheit (175 degrees Celsius) and bake for another 45 to 50 minutes, until the edges are set and the center is only slightly jiggly.
Step 4: Cool and chill. Let the pie cool on a cooling rack for at least 30 minutes, then refrigerate it for at least 2 hours, though overnight is best. Slice and serve. Enjoy!
PRO TIP: Want an extra silky filling? Blend it in a blender or food processor for a few seconds instead of whisking. Just don't blend it for too long, since extra air can cause cracks.
How This Pie Sets Without Eggs or Condensed Milk
A traditional pumpkin pie uses eggs to set the filling and evaporated or sweetened condensed milk for creaminess. This vegan version doesn't need either! Plant-based milk keeps the filling creamy, and a little flour thickens it as it bakes. The last step is just as important: the pie firms up as it cools and chills, so give it at least 2 hours in the fridge (overnight is even better) before you slice it.
Toni's Recipe Tips
- Use pumpkin puree, not pumpkin pie filling: Pie filling is already sweetened and spiced, so you can't control the sugar or spices.
- Don't over-mix: Too much air in the filling can cause cracks.
- Look for a slight jiggle: The pie is done when the edges are set and the center still wobbles a little. It keeps setting as it cools, and over-baking is the most common cause of cracks.
- Cool it slowly: Let the pie cool on the counter before it goes in the fridge, since a big temperature change can also crack the top.
- Crust browning too quickly? Loosely tent the edges with foil or a pie crust shield.
- Prefer a pre-baked crust? I don't pre-bake mine, but you're welcome to pre-bake yours following the package directions before adding the filling.
- Avoid a soggy bottom: Bake the pie on the lower-middle oven rack so the bottom crust gets plenty of heat.
- The color can vary: It depends on your pumpkin puree and the type of sugar you use.
- Chill it: The pie needs time in the fridge to fully set, so make it a day ahead when you can.
What to Serve With Vegan Pumpkin Pie
Enjoy a slice (or two!) chilled or at room temperature with:
- Vegan whipped cream
- A scoop of vegan vanilla ice cream, vegan pumpkin ice cream, or vegan coffee nice cream
- A drizzle of vegan peanut butter caramel or a pumpkin spice glaze
- A dusting of powdered sugar
- A warm mug of coffee, tea, or Instant Pot apple cider
- A cold glass of cranberry orange punch
You might also love a sprinkle of chopped or candied nuts, toasted coconut, crystallized ginger, pastry cut-out shapes, or vegan chocolate shavings on top.
Make Ahead and Storage
Make ahead: Bake the pie and chill it overnight for the best flavor and texture.
Fridge: Once it's cool, store the pie in an airtight container or wrapped in plastic wrap in the refrigerator for 4 to 5 days.
Freeze: I haven't tested freezing this pie, so I recommend keeping it in the refrigerator and enjoying it within 5 days.
Vegan Pumpkin Pie FAQs
This vegan pumpkin pie uses plant-based milk in place of evaporated or condensed milk, and a little flour to thicken the filling instead of eggs. Chilling the baked pie for at least 2 hours (or overnight) lets it fully set, so it slices cleanly.
No. Pour the filling right into the unbaked store-bought crust. Starting the pie at a higher oven temperature for the first 10 minutes helps the crust set before you lower the heat. If you prefer a pre-baked crust, you're welcome to pre-bake it following the package directions.
Cracks usually come from over-baking, too much air whipped into the filling, or a sudden temperature change. Take the pie out while the center still jiggles slightly, and let it cool on the counter before it goes in the fridge. A dollop of vegan whipped cream hides any cracks, too!
A 15-ounce can holds only about 1 ¾ cups of pumpkin puree, and this recipe uses 2 cups, so I use 2 cups from a larger can (like a 29-ounce can). Save the leftover puree for pumpkin pancakes or muffins!
Yes! Homemade pumpkin puree is often wetter than canned, so strain it in a cheesecloth-lined sieve for 30 to 60 minutes until it's as thick as canned puree.
Sure! Adjust the sweetness of the filling to your liking.
If you tried this vegan pumpkin pie recipe or any other recipe on my blog, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. Thanks!
More Vegan Baking Recipes
Easy Vegan Pumpkin Pie
Want to save this recipe?
Enter your email & get this sent to your inbox! Plus you'll get great new recipes from me every week!
Equipment
- Silicone Spatula
Ingredients
- 2 cups canned pumpkin puree from a larger can, such as a 29-ounce can
- 1 cup plant-based milk soy or oat works best
- ½ cup brown sugar adjust to taste
- ¼ cup all-purpose flour
- ½ tablespoon molasses optional
- 2 teaspoons pumpkin pie spice
- 1 ½ teaspoons vanilla extract
- ¼ teaspoon salt
- 1 (9-inch) unbaked vegan pie crust store-bought
Instructions
- Preheat the oven to 425 degrees Fahrenheit (220 degrees Celsius).
In a large bowl, whisk together the pumpkin puree, plant-based milk, brown sugar, flour, molasses (if using), pumpkin pie spice, vanilla, and salt until completely smooth.- Pour the filling into the unbaked pie crust and smooth the top with a spatula.
- Bake for 10 minutes. Lower the oven to 350 degrees Fahrenheit (175 degrees Celsius) and bake for another 45 to 50 minutes, until the edges are set and the center is only slightly jiggly.
- Let the pie cool on a cooling rack for at least 30 minutes to firm up.
- Refrigerate for at least 2 hours, though overnight gives the best texture. Slice and serve with vegan whipped cream, if you like.
Notes
- Use 100% pumpkin puree, not pumpkin pie filling, which is already sweetened and spiced.
- A 15-ounce can holds only about 1 ¾ cups of pumpkin, so use 2 cups from a larger can.
- No need to pre-bake the crust, but you're welcome to pre-bake it following the package directions.
- Whisk just until smooth. Too much air in the filling can cause cracks.
- If the crust browns too quickly, loosely tent the edges with foil or a pie crust shield.
- The color can vary based on your pumpkin puree and the type of sugar you use.
- The pie needs to chill to fully set. For the best flavor and texture, make it a day ahead.
- Store covered in the fridge for 4 to 5 days. I haven't tested freezing this pie.
Andrea says
This pumpkin pie is the best!