Vegan Pumpkin Pie (Easy + GF Optional)
This crowd-pleasing vegan pumpkin pie is creamy, velvety, warmly spiced, & really simple to make with just 9 ingredients—perfect for Thanksgiving & fall gatherings (GF optional)!
Servings: 8 slices
Equipment
Ingredients
- 2 cups canned pumpkin puree
- 1 cup plant-based milk (soy or oat works best)
- ½ cup brown sugar (adjust to taste)
- ¼ cup all-purpose flour (or gluten-free blend)
- ½ tablespoon molasses optional
- 2 teaspoons pumpkin pie spice
- 1 ½ teaspoon vanilla extract
- ¼ teaspoon salt
- 1 (9-inch) pre-made vegan pie crust (gluten-free optional)
Instructions
- Preheat the oven to 425°F/220C.
- In a large bowl, whisk together pumpkin, plant milk, sugar, flour, molasses (if using), pumpkin pie spice, vanilla, and salt until fully smooth.
- Pour filling into the pie crust and smooth the top with a spatula.
- Bake for 10 minutes at 425 degrees F, then reduce temperature to 350 degrees F (175 degrees C) and bake for another 50 minutes, until the center is set (it may still jiggle slightly).
- Remove from the oven and let cool on a wire rack for at least 30 minutes to allow the filling to firm up.
- Refrigerate for at least 2 hours (overnight yields better texture). Slice and serve—top with vegan whipped cream if desired.
Notes
- 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.