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!
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!