This easy Vegan Pumpkin Pie recipe is what you want to display on your holiday dessert table! Eggless pumpkin pie recipes are cholesterol free because they’re made without dairy and eggs. See post tips for making a gluten free pumpkin pie recipe. Make this best vegan pumpkin pie for the holidays or any time of the year!
Does it seem impossible to make a pumpkin pie recipe vegan? I mean, that would mean pumpkin pie with no eggs! No dairy! How could it be good without those two critical ingredients?
I’m about to show you. But look, this is not my first ride on the vegan pumpkin pie rodeo. I made this Hazelnut Pumpkin Pie recipe a long time ago and it has been a go-to favorite for years. But I realize not everyone is after that gingersnap cookie crust with hazelnut flavor.
If you want a more classic pumpkin pie recipe veganized, this is the one for you!
Is Pumpkin Pie Vegan?
A traditional pumpkin pie is more like a custard, which means it’s made with both dairy and eggs. And some crusts are made with lard, meaning they’re most definitely not vegan or vegetarian. However, this egg free pumpkin pie recipe makes having a vegan pie so easy!
How to Make Vegan Pumpkin Pie
This Vegan Pumpkin Pie without eggs is easy to make. You will see from the recipe that it takes a total of 2 hours, but most of this time is passive, meaning it does not require your hands-on attention.
For example, the pie will bake for over an hour and then it will need time after baking to cool off. So, your active time in preparation and touching the recipe is more like 20 minutes. That’s not too bad.
This recipe begins with an incredibly flaky vegan pie crust. Can you buy a pre-made vegan pie crust? That’s tricky and go into that in my post on the best flaky Vegan Pie Crust recipe.
The short answer is this — many commercial pie crust recipes include lard. Therefore, you should plan to make your own homemade pie crust, but it’s well worth the effort!
Step One: Make the Pie Crust
First, follow the instructions in my post on making vegan pie crusts (see the recipe link in the recipe card below). The dough will need an hour or so to chill so think about making the crust the day before and keeping it in the fridge.
In fact, I oftentimes make my pie crusts ahead of time and freeze them. It’s great to have on-hand and perfect for making pies on the fly!
Roll the chilled dough out and place it in a pie pan. Flute the edges. Then refrigerate the crust while you move on to the pie filling.
Step Two: Dairy Free Pumpkin Pie Filling
For the Vegan Pumpkin Pie Custard, Heat your oven to 350F.
Place the pumpkin puree, the full fat coconut milk, brown sugar, granulated sugar, cornstarch, and spices in a food processor.
Note: You’ll be using all the liquid from the can of coconut milk, including the fat and the more watery looking substance. This helps create a nice, tall pumpkin pie, exactly what I’m going for!
Pulse in short bursts until the custard is nice and smooth. Use a spatula to push down ingredients from the side of the bowl. Then pulse again.
Pour the pumpkin pie custard into the prepared pie crust and use a spatula to smooth out the top.
Step Three: Bake
Place the pie in the center of the oven and bake for 20 minutes, then add a pie crust shield or cover the edges of the crust with foil. This will keep the crust edges from getting too brown.
Then continue baking the pie for another 50 – 55 minutes, until the custard is mostly firm and the crust is a golden brown. There might be a little jiggly custard in the middle of the pie, and that’s fine. It will firm up at it cools.
In fact, you want a little jiggle in the pie because of a term called residual baking. The pie will continue to bake even after being removed from the oven. That means, pulling the pie out while the center of the custard is still a little soft will prevent cracks.
Remove the pie from the oven and allow it to cool for 30 minutes before transferring to the fridge. Once in the fridge, plan to chill the pie for an hour or so. Then serve it with Vegan Whipped Cream.
Make-ahead note: You can make this pie the day before. Simply cover the pie and refrigerate overnight.
Second note: If you’re using plastic wrap to cover the pie, give it a light spray of vegetable cooking spray to so it won’t stick to the top of the pie. Or cover the pie with waxed paper and then cover with plastic wrap.
See? This no egg pumpkin pie recipe is just so easy!
Best Pumpkin Pie!
I am annoyed that this pumpkin pie recipe needs the word “vegan” in front of it. Why? Because it’s amazing. It simply is! And why should anyone care if it has an egg in it or not? The fact is, this is a delicious pumpkin pie recipe. Sure, I purposefully made it without eggs, but in my mind it’s irrelevant.
Anyway, if you’re looking for a pumpkin pie without eggs for your family dinner dessert table, look no more!
Use these expert tips to make this vegan pumpkin pie perfect every time!
- The pie crust calls for vegan butter. I used Earth Balance.
- The pie crust also calls for vegetable shortening. I used Cristco.
- This recipe uses full fat coconut milk. Be sure and use the whole can – including the high fat and the more liquid watery part. Vegan pumpkin pie coconut milk infused does not taste like coconut. In fact, it tastes just like the traditional pie you love!
- If you don’t have access to full fat coconut milk, you can substitute an equal amount of silken tofu. It won’t look the same, but it will taste delicious.
- Also, if you want to make pumpkin pie with almond milk instead of coconut milk, you’ll want to add 1 cup of silken tofu
- To make a gluten free dairy free pumpkin pie, use gluten free flour to make a gluten free vegan pie crust. I love using Bob’s Red Mill 1:1 gluten free flour. Believe it or not a gluten and dairy free pumpkin pie is simply delicious!
- Serve this non dairy pumpkin pie with dollops of this tasty Coconut Whipped Cream!
See? It’s easy to make pumpkin pie with no eggs. You may wonder why you thought you needed them in the first place!
Love Holiday Vegan Desserts?
Of course, vegan pumpkin pie recipes are amazing! However, you may want more than pie on your holiday dessert table! Here’s some more of the most popular vegan desserts:
- This Vegan Carrot Cake is so delicious and easy to make too!
- This Vegan Pecan Pie is a super popular pie recipe!
- Serve this Vegan Chocolate Cheesecake and you’ll see how much everyone loves it!
- Look at these adorable Vegan Sugar Cookies – perfect for the holidays!
- Everyone loves this Vegan Banana Cream Pie!
- This Vegan Coconut Cream Pie is a favorite every year!
So many incredible vegan dessert recipes!
I hope you love this recipe as we do! Have you tried it? Be sure and leave a comment and a rating of this recipe below and then take a quick photo and share it with me using #namelymarly on Instagram. I love seeing your creations!
Vegan Pumpkin Pie Recipe
- Preheat oven to 350F. Roll out the vegan pie crust and place it in a pie pan. Flute the edges. Set aside.
- In a food processor add the pumpkin puree. Pour the contents of a can of full fat coconut milk into a bowl and assess the amount of fat in the coconut milk (it helps if the can has been refrigerated because the fats are more solid when cold). It should be half and half for this recipe – half of the can is fat and half is liquid. If your can has less fat than this, add another tablespoon of cornstarch below. Pour the coconut milk in with the pumpkin puree and pulse.
- Add the sugars, cornstarch, spices, and vanilla. Pulse for several seconds. Then use a spatula to scrape down the sides of the bowl. Pulse again until the mixture is smooth.
- Pour the pumpkin pie custard into the prepared pie crust and use a spatula to smooth the top.
- Place the pie in the center of the oven and bake for 20 minutes. Add a pie crust shield over the edges of the crust to make sure it doesn't get too brown. Or use aluminum foil to protect the crust. Bake for another 50 – 55 minutes. The very center of the custard might still be a bit jiggly, but it will firm up as it cools. Remove from the oven and set aside to cool for 20 – 30 minutes. Then cover and refrigerate for an hour (up to overnight) before serving.
- Serve with vegan whipped cream
- Store the pie in the fridge. It will keep up to 5 days. Individual slices can be frozen and will keep up to 2 months in the freezer.