This vegan pumpkin pie is sweet, creamy, and delicious. The flavor is warm and complex with a variety of spices mixing with the earthiness of the pumpkin. This pie is good year-round and easy to make and nobody will know it is vegan. Pair it with my vegan pie crust recipe and this dessert will be golden. You won’t regret making it.
I have had this can of pumpkin puree in my pantry for the longest time and I finally decided to do something with it. This recipe is inspired by the blog Sally’s Baking Addiction. She is a wonderful baker and I have a lot to learn from her.
And this pumpkin pie is the best I have ever had. Vegan or not.
The spices really do make the difference and the sweetness from the brown sugar adds a complexity which made this a winner. My family was fighting for the last slice. Go try it out below!
Important note: This post contains affiliate links, but it does not affect my opinion of the products. I used all of these and love these products. You can read my full disclosure here.
Ingredients for Vegan Pumpkin Pie with a buttery Vegan Pie Crust
- Pumpkin Puree. This is essential! Do not substitute with an actual pumpkin. Pumpkin Puree can be found in a can in most grocery stores, but also online.
- Brown sugar. You can use dark brown sugar or light brown sugar, but this cannot be substituted for plain sugar.
- Flax gel. This will be the egg replacement and will emulsify the filling. You can find my recipe here.
- Cornstarch. This will help thicken the filling.
- Milk. You can use any milk you want. I use an oat-based milk.
- Spices. There is a lot of spices in this recipe, but it just adds to the complex flavors of this pumpkin pie.
- Vegan Pie Crust. Half of the pate brisee is needed for this recipe. Get the recipe here.
Want More?
Try Out Similar recipes below:
Most Delicious Vegan Pumpkin Pie
Materials
- 1 recipe of pie crust (see recipe below)
- 1 can of pumpkin puree 450 g
- 1/2 cup plus 1 tbsp of flax gel 140 g
- 2 tbsp cornstarch divided
- 1/2 tsp salt
- 1½ tsp ground cinnamon
- 1/2 tsp ground ginger
- 1/8 tsp nutmeg
- 1/8 tsp cloves
- 1/8 tsp black pepper
- 1 ¼ cup milk
- 1/4 cup vegan butter
Instructions
- Preheat the oven to 375°F. Make the pie dough recipe and line a 9" baking dish. Weigh down with pie weights and bake for 10 minutes. Remove the pie weights.
- In a bowl, add the pumpkin puree and brown sugar. Mix together.
- Add the flax gel in three batches, mixing until combined. Add the 1 tbsp of cornstarch, salt, cinnamon, ginger, nutmeg, cloves, and black pepper.
- In a saucepot, whisk together the milk and remaining 1 tbsp of cornstarch until completely combined. Turn heat to medium and whisk until thickened. Add the butter and whisk to emulsify. Let cool and add to the pumpkin mix.
- Pour mixture into the warm pre-baked pie crust and fill 3/4 of the way up. Bake for a total of 50-60 minutes. If crust gets too brown, cover with aluminum foil.
- Cool on a countertop until it is room temperature. Then put in the fridge for 12-24 hours.
If you tried this recipe, let me know in the comments below. I would love to hear from you!
I luv pumpkin pie and I’m anxiously to try it vegan.