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?
If you want a more classic pumpkin pie recipe veganized, this is the one for you.
Why This Recipe is a Winner
- Using the fat from a can of coconut milk is the best way to make your pumpkin pie creamy and smooth
- Cornstarch is a perfect thickener, making slices that stand tall and a filling you can really sink your teeth into
- The right combination of sugar and spices creates a pie that’s sweet, but not too sweet, and full of pumpkin spice flavor.
You can find the full printable recipe, including ingredient quantities, below. But first, here are some explanations of ingredients and steps to help you make this recipe perfect every time.
Here are the ingredients you’ll need for this recipe:
- Pie Crust — Every great pie begins with a crust, I recommend this vegan pie crust recipe. To make a gluten-free vegan pumpkin pie, use gluten-free baking flour for the pie crust.
- Pumpkin puree — You’ll need a 15-ounce can of pumpkin.
- Coconut milk — This recipe calls for a 15 oz can of full-fat coconut milk with at least 12+ grams of fat in the can. 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.
- Bown sugar — Use either light, dark, or make your own brown sugar.
- Granulated sugar
- Pumpkin pie spice
- Ground ginger
- Vanilla extract.
How to Make Vegan Pumpkin Pie
This pumpkin pie 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. 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.
- Make the pumpkin filling by pulsing the pumpkin puree and fat from a can of coconut milk in a food processor.
- Add the sugars, cornstarch, spices, and vanilla. Pulse again until the mixture is smooth.
- Pour and spread the pumpkin pie custard into the prepared pie crust.
- Bake for 20 minutes. Add a pie crust shield and then bake for another 50 to 55 minutes.
- Remove from the oven and set aside to cool for 20 to 30 minutes. Then cover and refrigerate for an hour (up to overnight) before serving.
Here are more detailed step-by-step instructions:
Step One: Make the Pie Crust
First, follow the instructions to make the vegan pie crust. The dough will need an hour or so to chill, so consider making the crust the day before.
In fact, I oftentimes make my pie crusts ahead of time and freeze them. It’s great to have pie dough on-hand for making pies on the fly!
Roll the chilled dough out, transfer it to the pie pan and flute the edges. Then refrigerate the crust while you move on to the pie filling.
Step Two: Dairy-Free Pumpkin Pie Filling
For the pie filling, add the ingredients into a food processor.
It helps to refrigerate the can of coconut milk the night before making your pie to help separate the fat from the more liquid part of the coconut milk.
Pulse the filling in short bursts until it’s 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 as it cools.
In fact, you want a little jiggle in the pie because of “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 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.
You can make this pie the day before. Simply cover the pie and refrigerate overnight.
If you’re using plastic wrap to cover the pie, give it a light spray of vegetable cooking spray so it won’t stick to the top of the pie. Or cover the pie with waxed paper and then cover with plastic wrap.
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.
Best Pumpkin Pie, Vegan or Not
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. The
Anyway, if you’re looking for a pumpkin pie without eggs for your family dinner dessert table, look no more.
Of course, vegan pumpkin pie recipes are amazing! However, you may want more than pie on your holiday dessert table! Here are some more of the most popular vegan desserts:
I hope you love this vegan pumpkin pie recipe as much as we do!
Vegan Pumpkin Pie
- Preheat oven to 350°F. 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. Spoon out the fat from the can of coconut milk, leaving behind the watery mixture. Refrigerate the water mixture to use in a smoothie or pudding. (It helps if the can has been refrigerated because the fats are more solid when cold). It should roughly one cup of fat. Pulse this together until combined.
- 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 to 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 to 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.
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The nutrition information shown is an estimate provided by an online nutrition calculator and should not be considered a substitute for a professional nutritionist’s advice.