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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!
Rich and Creamy Dairy-Free, Eggless Pumpkin Pie
Does anything sum up Fall so perfectly as creamy pumpkin pie (or stuffed baked apples or these mini pumpkin pies)?! It’s creamy and rich, sweet without being overly so, delicately spiced with wonderful warming spices, and, in this case, is an easy vegan pumpkin pie recipe that no one would guess is vegan!
When I say easy, I mean it, too! This dairy-free, eggless pumpkin pie contains just 8 simple pantry-friendly ingredients, including canned pumpkin puree and a pre-made crust that you can adapt to your dietary needs. In addition, the filling requires no pre-cooking, and the entire dairy-free pumpkin pie recipe follows just 4 low-fuss steps. Basically, just mix the ingredients, pour, bake, and cool!
This dairy and egg free pumpkin pie is also fairly adaptable, whether you want a gluten-free vegan pumpkin pie, to reduce or eliminate the sugar content, and more. You can also make it in advance and even freeze it for up to 3 months for a stress-free Thanksgiving dessert that tastes just like its dairy-filled counterpart!
The Ingredients
The ingredients for this eggless pumpkin pie are primarily simple-to-find pantry staples, with just 8 ingredients for the entire recipe!
What could I add to the Pumpkin Pie?
While we all love the classic, there are several ways to adapt the flavor of this delicious non-dairy pumpkin pie.
- Espresso: To make a delicious vegan pumpkin spice latte pie, add 2-3 teaspoons of instant espresso powder to the filling. I like to dissolve it in the plant-based milk, warmed.
- Pepper: Just like how salt enhances flavors within this plant-based pumpkin pie, so would a pinch of black pepper, enhancing the natural fall spices.
- Vegan chocolate: Create a delicious vegan chocolate pumpkin pie with swirls of your favorite vegan chocolate spread over the top before baking. Warm it up in the microwave first to make it easier to swirl.
- Sweet potatoes: For different depths of flavor, use a combination of pumpkin and sweet potato puree.
How to Make Vegan Pumpkin Pie?
Step 1: First, preheat the oven to 425F/220C. Next, prepare the vegan pumpkin pie filling by combining the pumpkin puree, plant-based milk, sugar, flour, vanilla, salt, and pumpkin spice in a large bowl. Whisk well until smooth.
Step 2: Pour the vegan pumpkin pie filling into the pre-prepared pie crust, smooth the mixture with a spatula, and bake for 10 minutes. Then lower the heat to 350F/175C, and bake for a further 50 minutes. Remove the from the oven and leave it to cook for at least 30 minutes to further thicken up and set before serving.
Or you can use a blender and process it for just a few seconds until combined and smooth.
FAQs
Yes, simply use a gluten-free pie crust and substitute the regular wheat flour for a gluten-free flour blend for a delicious gluten-free vegan pumpkin pie.
Use smaller tartlet crusts (which come in several sizes) and divide the filling between them. Note the baking time will vary. For example, mini tartlets could take as little as 15-20 minutes. Refer to this mini pumpkin pies recipe!
Yes, you could, but the ratio of wet ingredients in the filling will increase, so you would need more flour to help it thicken.
Homemade pumpkin puree tends to be thinner and wetter than the canned alternative. Therefore, it may need the additional step of slightly thickening and reducing it on the stovetop for a short while first. Alternatively, you could leave it to naturally strain through a cheesecloth-lined sieve for 30+ minutes.
It’s also important to note that the color will also vary when using homemade pumpkin puree.
You could potentially use starch instead, like cornstarch or arrowroot powder. However, the amount needed will differ.
Top Recipe Tips and 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!
- For a crustless pie: Ditch the vegan pie crust, grease your pie pan well, pour the filling directly into it and bake.
- If the crust browns too quickly: You can tent it in foil to protect it while it bakes from burning.
Serving Recommendations
You can enjoy a slice of this vegan pumpkin pie either at room temperature or chilled with a side of:
- Vegan vanilla ice cream
- Vegan whipped cream
Storage Instructions
Make ahead: Preparing this non-dairy pumpkin pie the day below allows you to leave it to fully chill overnight, so it’s ready to serve as needed the following day.
Store: Once prepared and cooled, store the eggless pumpkin pie in an airtight container (or wrapped well) in the refrigerator for 4-5 days.
Freeze: Wrap thoroughly with plastic wrap to avoid freezer burn and freeze for up to 3 months whole or sliced (place parchment between the slices, so they don’t stick). Allow it to thaw in the fridge overnight or at room temperature for several hours.
Easy Vegan Pumpkin Pie
Equipment
Ingredients
- 2 cups of canned pumpkin
- 1 cup plant-based milk
- ½ cup of cane sugar
- ¼ cup of all-purpose flour
- ½ tablespoon of molasses
- 1 teaspoon of vanilla extract
- ¼ teaspoon of salt
- 1 tablespoon pumpkin pie spice
- 1 frozen vegan pie crust
Instructions
- Preheat the oven to 425 degrees F.
- 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!
Nutrition
Disclaimer: Although plantbasedonabudget.com attempts to provide accurate nutritional information, kindly note that these are only estimates. Nutritional information may be affected based on the product type, the brand that was purchased, and in other unforeseeable ways. Plantbasedonabudget.com will not be held liable for any loss or damage resulting for your reliance on nutritional information. If you need to follow a specific caloric regimen, please consult your doctor first.
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Can you use coconut sugar instead of refined sugar for this recipe?
We at PBOAB haven’t tried out that sub yet so can’t guarantee the results. Let us know how it turns out if you end up giving it a try 🙂
Hands down the best vegan pumpkin pie I’ve ever made — perfect consistency and flavor!
What a great compliment! I’m so glad you liked the recipe. 🙂 Thanks for giving it a try and for letting me know what you think.
Right?! The flavor is spot on!
Love that I can adjust the sweetness in this easy to make delicious pie.
perfect for celebrating fall time! love it!
I tested this easy vegan pumpkin pie for the holidays and it is a winner. Can’t wait to make and eat it again. 🙂
Right?! So good and so easy to whip up!