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Vegan pumpkin pie with a slice cut from its smooth filling.
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5 from 1 vote

Easy Vegan Pumpkin Pie

This crowd-pleasing vegan pumpkin pie is creamy, velvety, and warmly spiced, and it’s so simple to make with just 9 ingredients. It’s perfect for Thanksgiving and fall gatherings, with no eggs or condensed milk!
Prep Time10 minutes
Cook Time1 hour
Cool and Refrigerate2 hours 30 minutes
Total Time3 hours 40 minutes
Course: Dessert
Cuisine: American
Diet: Vegan
Servings: 8 slices
Calories: 205kcal
Author: Toni

Equipment

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.
    Flour, brown sugar, pumpkin pie spice, pumpkin puree, and plant-based milk in a metal mixing bowl, ready to whisk.
  • Pour the filling into the unbaked pie crust and smooth the top with a spatula.
    Smooth unbaked pumpkin filling poured into an unbaked pie crust in a pie plate.
  • 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.
    A whole baked vegan pumpkin pie with a golden fluted crust, seen from above.
  • 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.
    A slice of vegan pumpkin pie being lifted out of the pie with a pie server.

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.

Nutrition

Serving: 1slice | Calories: 205kcal | Carbohydrates: 34g | Protein: 3g | Fat: 6g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 182mg | Potassium: 234mg | Fiber: 3g | Sugar: 17g | Vitamin A: 9650IU | Vitamin C: 5mg | Calcium: 79mg | Iron: 2mg