Vegan Pumpkin Pie - Chocolate Covered Katie

This is the best vegan pumpkin pie recipe you will ever try. It’s super quick and easy to make at home for Thanksgiving or the holidays, and the creamy taste and texture are absolutely delicious!

The best healthy vegan pumpkin pie

You can make it with no tofu, no cashews, and no eggs or dairy.

This classic plant based pumpkin pie recipe is everything you could ever want in a vegan dessert. The thick pumpkin filling is so smooth and creamy, all of your guests will swear it must be full of fat and heavy cream!

Also try these Black Bean Brownies

If you are tasked with making a vegan dessert for Thanksgiving this year, be sure to bookmark this simple pumpkin recipe.

It gets rave reviews from both vegans and non vegans, every single time.

And because the cinnamon spiced creamy filling tastes just like traditional homemade pumpkin pie, no one can ever believe it’s vegan!

Leftover pumpkin? Make oil free Pumpkin Muffins

Dairy free pie topping ideas

Almond Milk Ice Cream

Coconut Milk Ice Cream (reader favorite recipe)

Coconut Whipped Cream

Vegan Marshmallow Fluff

Note: If you’d prefer a vegan pumpkin cheesecake, simply use my recipe for Vegan Cheesecake (or this low carb and sugar free Keto Cheesecake), replacing the yogurt with pumpkin puree and adding pumpkin pie spice and cinnamon.

Vegan Canned Pumpkin Pie Ingredients Coconut Milk

Vegan pumpkin pie ingredients

This recipe calls for basic ingredients, including flour, sugar, cinnamon, pumpkin spice, and roasted or canned pumpkin.

For the milk of choice, go with your favorite. I love the smooth and creamy texture of the pie made with coconut milk. Almond milk, soy milk, oat milk, or other nondairy milks can also be used.

The ingredients are hopefully easy to find at stores like Whole Foods, Wegmans, Sprouts, or in regular grocery stores.

If you want to use an egg substitute to bind the filling instead of using cornstarch, I’ve had success substituting two tablespoons of ener-g egg replacer (made of potato starch and tapioca flour) for the cornstarch. Or try the healthy pumpkin pie listed in the recipe box, which uses flax eggs.

The sugar can be white or brown sugar, coconut sugar, date sugar, or granulated erythritol or xylitol for a sugar free pumpkin pie.

I have not tried decreasing the milk or increasing the cornstarch and using a refined sugar free liquid sweetener like pure maple syrup or agave. If you experiment, be sure to report back with results.

Canned or fresh pumpkin

Popular brands of canned pumpkin puree include Libby’s, Trader Joe’s, Whole Foods, Walmart, Good and Gather (Target), or Farmer’s Market Organic.

Be sure to use pumpkin puree instead of canned pumpkin pie filling or pumpkin pie mix, which are already spiced and sweetened. The only ingredient in cooked or canned pumpkin puree should be pumpkin.

If you cannot find canned pumpkin, you can sub roasted or canned sweet potato or butternut squash. Or make your own homemade pumpkin puree by roasting and then blending the flesh of a pumpkin.

When making pumpkin puree, look for small “sugar pumpkins” or “pie pumpkins.” These normally yield puree with a better texture than large carving pumpkins that often have stringy flesh. You can also use roasted acorn or butternut squash puree.

How to make vegan pumpkin pie

Only if using the flax, start by whisking the pumpkin puree, nondairy milk, ground flax, and pure vanilla extract together. Let sit at least ten minutes, or refrigerate overnight.

Prepare your crust, either using my vegan crust recipe or your favorite homemade or store bought 9 inch plant based pumpkin pie crust.

Preheat the oven to 400 degrees Fahrenheit. Combine all pumpkin pie filling ingredients, and pour the mixture into the prepared pie crust.

Place the baking pan on the center rack of the oven, and cook for 28 minutes. The top of the pie should look underdone and jiggly when you take it out.

Let the pie cool, then refrigerate at least five hours or overnight, uncovered. It will firm up during this time. Slice and enjoy, topped with vegan whipped cream or dairy free ice cream, candied pecans and cranberries, gelatin free mini marshmallows, or any toppings you like to serve with pumpkin pie.

Vegan pie crust recipe

Feel free to use your favorite store bought crust, homemade pie crust, graham cracker crust, or the following plant based pie crust recipe.

If you want a crustless version, I’ve also included an option in the recipe box below for a dairy free pumpkin pie with no crust.

Pie Crust Recipe: Combine 1 1/2 cups whole wheat pastry flour or all purpose flour, 1 teaspoon salt, 1/3 cup granulated sugar or xylitol, and 1/2 cup canola or vegetable oil. Stir to form a dough, slowly adding a few tablespoons of water if needed just until it sticks together but is not gummy. Press into a 9 inch baking pan.

Or skip the crust and make this Pumpkin Dip

Above, watch the vegan pumpkin pie recipe video

15 oz pumpkin puree
12 oz milk of choice (canned coconut milk yields thickest, creamiest result)
1 tbsp pure vanilla extract
1/2 cup sugar, unrefined if desired
4 tbsp cornstarch (or this cornstarch free Healthy Pumpkin Pie)
2 tsp cinnamon
1 tsp pumpkin pie spice
1/2 tsp salt
9 inch prepared pie crust, or use the crust recipe I’ve posted above

Preheat oven to 400 F. Whisk all pie ingredients until smooth. Pour this filling into the pie crust, and smooth down evenly. Bake 28 minutes. The vegan pumpkin pie should look underdone when you take it out. Let cool, then refrigerate at least five hours uncovered, during which time it will firm up. View Nutrition Facts