Easy Vegan Pumpkin Pie

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)?! 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!

• Vegan pie crust: Use a vegan store-bought pie crust to save time and effort. Use a gluten-free one for a gluten-free vegan pumpkin pie. A vegan chocolate crust also works for this easy vegan pumpkin pie.

Vegan Pumpkin Pie Filling:

• Pumpkin: You’ll need two cups of homemade or canned pumpkin puree (not canned pumpkin pie filling).
• Plant-based milk: Use any dairy-free milk. For the richest results, use canned full fat coconut milk. Otherwise, almond milk, soy milk, etc., will all work.
• Sugar: I use regular cane sugar and molasses in this recipe. Alternatively, simply use light brown sugar. For more molasses flavor, use dark brown sugar instead. For an unrefined option that’s still slightly caramel-y, use coconut sugar.

• Flour: Regular all-purpose flour is great for this eggless pumpkin pie filling. Swap it out with a gluten-free flour blend (like Bob’s Red Mill) if preferred.
• Vanilla extract: Use natural vanilla to avoid an artificial aftertaste.
• Salt: A small amount of Kosher/sea salt enhances the various flavors within this vegan pumpkin pie.
• Pumpkin pie spice: This spice mix contains robust warming spices like nutmeg, ginger, cloves, and cinnamon. Adjust the amount based on your desired level of spice flavor. I sometimes like to add a little more cinnamon. You can make your own with this 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?

• 1) First, preheat the oven to 425F/220C.
• 2) Next, prepare the vegan pumpkin pie filling by combining the pumpkin puree, plant-based milk, sugar (molasses if not using brown sugar), flour, vanilla, salt, and pumpkin spice in a large bowl. Whisk well until smooth.

Or you can use a blender and process it for just a few seconds until combined and smooth.

• 3) Pour the vegan pumpkin pie filling into the pre-prepared pie crust, smooth the mixture with a spatula or the back of a spoon, and bake it in the oven for 10 minutes. Then lower the heat to 350F/175C, and bake for a further 50 minutes until it appears set along the edges and still slightly jiggly in the center.

• 4) Remove the dairy-free pumpkin pie from the oven and leave it to cook for at least 30 minutes to further thicken up and set before serving. If you have patience, though, I recommend making this the day before, to chill in the fridge overnight before serving.

FAQs

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.

More Vegan Dessert Recipes

• Easy Peach Mango Pie
• Strawberry Blueberry Pie
• Easy Apple Pear Pie
• Mixed Berry Crumbb Pie

If you try this easy vegan pumpkin pie recipe, I’d love to know what you think in the comments below. I’d also really appreciate a recipe card rating!

Photos by Alfonso Revilla