Velvety smooth & custardy vegan pumpkin pie with a deliciously crisp pastry crust. Add to that a drizzle of decadently rich, warm caramel sauce & you have THE best fall dessert. No-one will have a clue it's vegan!
This is not just vegan pumpkin pie, okay? It's the best vegan pumpkin pie. We're talking fall-inspired, simple, sweet, custardy magic all topped off with a big drizzle of caramel sauce, and it absolutely should grace your table this holiday season and beyond, along with my vegan butter tarts of course. It will be love at first bite!
Jump to:
Is pumpkin pie vegan?
Most pumpkin pies are not vegan because the filling usually contains eggs and milk. Sometimes the pastry contains animal fat too. This pumpkin pie recipe is vegan though and tastes just as good! The filling is egg-free and uses a combination of full-fat coconut milk and arrowroot powder or cornstarch to set it and the pastry is made with vegan butter or coconut oil. If you prefer though, you can buy a pre-made crust. Many store-bought pie crusts are accidentally vegan.
How to make Vegan Pumpkin Pie
For detailed measurements and instructions, see the printable recipe card.
Wondering how this egg-free pumpkin pie comes together? Well, we are primarily working with:
A pastry case made with the usual suspects, flour, fat (vegan butter or coconut oil), water and salt- Make your own with my instructions or go buy one (a lot are accidentally vegan). There'll be no judgement from me!
The filling - A super delish combo of pumpkin, coconut milk, sugar, and spices. The arrowroot in the filling is super important because it helps the pie set to perfectly soft, creamy, custardy perfection.
The caramel drizzle - A super easy caramel sauce that comes together in a few minutes and really compliments the pumpkin flavours perfectly.
It might sound like it is going to be complicated to make but I promise it's not. The pastry is made in minutes in a food processor (you could even buy a pre-made pastry case if you like), the filling takes a minute to two in a blender and the caramel sauce takes a few minutes tops.
Step 1 - Make the pastry case or have a store-bought one ready to go.
Step 2 - Blind bake the pastry case (if it's homemade, not if store-bought)
Step 3 - Blend the filling ingredients together, pour into the pastry case and bake.
Step 4 - Cool the pie then refrigerate to set.
Step 5 - Make the caramel.
Step 6 - Decorate pie with caramel and optional chopped nuts.
Step 7 - And the most important bit? Cutting into it and enjoying your first, creamy, custardy, perfectly pumpkiny, caramel saturated bite!
Success tips
Want the very best results from this easy vegan pumpkin pie recipe? Then follow these tips:
- Be sure to keep the pastry cold and don't handle it too much. Overhandling makes pastry tough and keeping it cold improves the texture.
- You must use full-fat canned coconut milk. Light coconut milk, coconut milk in a carton or any other kind of milk won't work.
- Don't overbake. Slightly under is better. When you think it's done, give it a little wobble. The center of the pie should have some give and jiggle a bit.
- Cool slowly to avoid cracking.
- Canned pumpkin bakes better and is best in this vegan pumpkin pie recipe. If using homemade pumpkin puree the bake time may be longer and the filling softer.
- Don't accidentally buy/use pumpkin pie filling instead of pumpkin puree or your pie will end up over spiced and sweetened.
- Be sure to blind bake the crust to avoid a soggy bottom.
Making ahead, storage and freezing tips
My vegan pumpkin pie recipe is perfect for entertaining because it needs to be cool before serving so you can easily make it in advance and not have to worry about preparing dessert on the day.
Pastry - You can easily make the pastry ahead of time. Store it wrapped very well for 2 or 3 days in the refrigerator or freeze it for up to 3 months then defrost overnight in the refrigerator before using it. You can even make the pie crust as per the recipe, blind-bake it then freeze it as long as your pie dish is freezer safe and you are really careful it doesn't get broken while in the freezer.
Caramel - Can be made ahead and stored in a jar in the fridge for up to a week. It thickens when chilled but once warmed up it will loosen again. Warm really gently in a pan on the stovetop or in the microwave. If it needs thinning add a drop of water or plant-based milk and stir it in well.
Freezing - If you intend on freezing the pie it is best to use a disposable foil pie dish. Bake the pie and allow it to cool completely. Wrap the whole pie (including the pan) in clingwrap then wrap again in aluminum foil or place in a large freezer bag and seal. Freeze the pie for up to 3 months. The day before you need it, remove from the freezer, leaving it in it's wrapping and defrost overnight in the refrigerator.
Storage - Leftover pie can be covered and stored in the refrigerator for 5 days.
Ways you can adapt this recipe
This vegan pumpkin pie recipe is pretty perfect as is it but here are a few subtle ways you can adapt it:
- Make my vegan pumpkin pie with no crust. Simply pour the custard into ramekins and bake
- Use cornstarch instead of arrowroot
- Add some orange zest to the filling
- Add ⅛ teaspoon of freshly ground black pepper to the filling (sounds strange but it totally works!)
- Use my date caramel instead of the one included here
- Decorate with piped coconut cream instead of nuts
- Make some seasonally shaped baked pastry cutouts to decorate the pie with
- Use sweet potato puree instead of pumpkin
- Add a couple of tablespoons of dark rum or brandy to the caramel sauce
- Use 1½ teaspoons cinnamon and ½ teaspoon nutmeg instead of pumpkin pie spice. ¼ teaspoon of ground cloves too if you have it.
- Make a vegan gluten-free pumpkin pie by buying a pre-made gluten-free pastry case or by making your own gluten-free pastry
How to serve
This really is the best vegan pumpkin pie! Serve it cold or at room temperature. With its crispy pastry case, rich, velvety and creamy pumpkin custard filling along with a drizzle of the most delicious caramel sauce it really doesn't need much more, but if you want to take it way over the top try serving it with:
- more caramel ;O)
- a dollop of vegan whipped cream
- whipped coconut cream
- a rich dollop of vegan ricotta
- candied nuts
- sugared cranberries
- vanilla ice cream
- vegan yogurt
To say I'm pumpkin obsessed is an understatement. If you are too then you will love these gems:
- Vegan Pumpkin Bread
- Vegan Pumpkin Pancakes
- Healthy Pumpkin Cookies
- Double Chocolate Pumpkin Muffins
- Chocolate Tahini Pumpkin Smoothie
Subscribe to my email list for a fabulous FREE eCookbook featuring my top 10 recipes. Being on the list means you will be first to see my new recipes and you’ll be kept in the loop on all things new and exciting too. Also be sure to check out my cookbook Vegan Comfort Cooking for even more recipes!
📖 Recipe
Vegan Pumpkin Pie
Author:Ingredients
For the pastry case
- 250g / 2 cups all purpose flour , plain flour in the UK (wholewheat flour is ok too)
- 120g / ½ cup + 1 tablespoon vegan butter , or ½ cup (108 g) hard coconut oil
- ½ teaspoon salt
- up to 120 ml / ½ cup ice cold water , added very gradually. You likely won't need all of it.
- OR 1, 9 inch store bought pastry crust , (gluten-free if necessary)
For the filling
- 400 ml / 13.5 oz can full fat canned coconut milk cans vary in size between 398 & 400 mls (13.4 & 13.5 oz). The odd 2 mls won't make a difference.
- 450g / 2 cups unsweetened pumpkin puree , (not pumpkin pie filling)
- 150g / ¾ cup coconut sugar or dark brown sugar
- 4 tablespoons arrowroot powder , or cornstarch (cornflour in the UK)
- 1½ tablespoons vanilla extract
- 2 teaspoons pumpkin pie spice (see recipe notes for alternative)
- ½ teaspoon salt
For the Salted Caramel Sauce
- 100g / ½ cup coconut sugar or dark brown sugar
- 2 tablespoons water
- 2 tablespoons tahini , or any other nut or seed butter
- 2 tablespoons coconut oil or vegan butter (solid measurement)
- ¼ teaspoon salt
For decoration
- Approx 1 handful Chopped Walnuts or Pecans (optional)
RECOMMENDED EQUIPMENT
INSTRUCTIONS
For the pastry case
- Add the flour, vegan butter or coconut oil and salt to a food processor and process until well combined. You might need to scrape down the edges with a spatula once. Do not over mix, you want it just combined.
- Gradually add the water 1 tablespoon at a time while pulsing the food processor. Once it starts balling up turn it off and feel the dough. If it is nice and soft and squeezes together easily then there is enough water. If it feels a little dry and crumbly then add a little drop more water and pulse again.No food processor? Add the flour, salt and vegan butter or coconut oil to a chilled bowl. Rub the fat into the flour as quickly as you can with your finger tips or a pastry cutter. Once it looks bread crumby gradually add the water, stirring with a knife until a dough starts to form and you can gently bring it together in your hands.
- On a lightly floured surface, roll the pastry out into a roughly 12 inch circle. Check it by holding your pie dish over and making sure you have a good overlap so it will reach up the sides of the dish. Line the pie dish carefully, cut off any excess with a sharp knife and crimp the edges. Place the pastry lined tin in the fridge and let it rest for 30 minutes while you preheat the oven to 400 °F (200 °C).
- Remove the pie dish from the fridge and line the pastry with some baking parchment. I like to cut a square then screw it up tightly into a ball in my hands like it's going in the trash. Then open it back out again. It helps the paper sit in the pastry case more easily. Fill with a layer of baking beans, regular dried beans or dried rice. Place in the oven and bake for 15 mins. Lift out the baking parchment and beans/rice and bake again for another 5 minutes. Remove from the oven and set aside.
- Turn the oven down to 350°F (175 °C)
For the filling
- Add all of the filling ingredients to a blender. Blend until very smooth then pour into the pastry case. Place in the oven and bake for 55 to 60 minutes. When it is ready it will visibly 'look' set around the edges but should have a visible wobble in the centre.
- Remove from the oven and place on a cooling rack and allow to cool completely at room temperature. Once it is at room temperature refrigerate for at least 3 hours before serving.
For the caramel sauce
- Add the sugar and the water to a pan.
- Place over a medium heat and cook until the sugar has completely dissolved and it is just starting to bubble. DO NOT STIR!! Just swirl the pan a bit. It will take about 4 minutes.
- Remove from the heat and add the tahini, salt and coconut oil/vegan butter. Put back over a very low heat and whisk until it is all well combined. It is normal to see a few little light flecks through it. If it's too thick add a little more water or non-dairy milk. If it looks thin don't worry because it thicken up as it cools. You can make it in advance and warm up gently again before serving.
- Decorate the pie with the optional nuts and the caramel sauce and serve at room temperature or cold. Or you can serve the pie plain and have a bowl of nuts and jug of warm caramel sauce on the table so guests can help themselves.
NOTES
- 1 ½ teaspoons ground cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon ground or freshly grated nutmeg
- ⅛ teaspoon ground cloves
- Be sure to keep the pastry cold and don't handle it too much. Overhandling makes pastry tough and keeping it cold improves the texture.
- You must use full-fat canned coconut milk. Light coconut milk, coconut milk in a carton or any other kind of milk won't work.
- Don't overbake. Slightly under is better. When you think it's done, give it a little wobble. The center of the pie should have some give and jiggle a bit.
- Cool slowly to avoid cracking.
- Canned pumpkin bakes better and is best in this vegan pumpkin pie recipe. If using homemade pumpkin puree the bake time may be longer and the filling softer.
- Don't use pumpkin pie filling.
- Be sure to blind bake the crust to avoid a soggy bottom.
NUTRITION
Nutritional information is provided for convenience & as a courtesy. The data is a computer generated estimate so should be used as a guide only.
This recipe was originally published on October 9th 2015. I've tweaked the post a bit, added a video and now I am republishing it for you. The actual recipe remains the same. I hope you enjoy it. Thank you for following A Virtual Vegan!
Frequently Asked Questions
Yes vegan pumpkin pie should be stored in the refrigerator but it's ok to leave it to reach room temperature before serving.
If you intend on freezing the pie it is best to use a disposable foil pie dish. Bake the pie and allow it to cool completely. Wrap the whole pie (including the pan in clingwrap then wrap again in aluminum foil or place in a large freezer bag and seal. Freeze the pie for up to 3 months. The day before you need it, remove from the freezer, leaving it in it's wrapping and defrost overnight in the refrigerator.
It will keep for 5 days in the refrigerator or up to 3 months in the freezer.
Whilst I'm a big proponent of cooking from scratch, when it comes to pumpkin pies canned pumpkin works best.
The filling is naturally gluten-free so you will just need to buy a pre-made gluten-free pie crust or make your own.
Bea says
I'm bringing this pie to our Halloween get together next week and thought I'd tried it first. I made yesterday and tried it today. Perfect as all of Mel's recipe. Her's are recipes that actually work. Measurements are always correct and I love you use metric measures for us the on the other side of the pond. Your recipes are fail proof. I actually made the crust and didn't prebake it and it was perfect. The apple cake is another regular at home as are the chickpea burgers. Thanks
Jen says
I just made this and it is delicious. Even my husband who hates thick layers of pumpkin purée loves it.
Thank you for sharing this recipe that is now a part of our Thanksgiving.
A Virtual Vegan says
I'm really pleased you both enjoyed it Jen!
D. Leigh says
Baked this on Saturday night, refrigerated it, and served it to my family on Sunday afternoon. We topped it with whipped, sweetened coconut cream. It was absolutely delicious! Identical to or better than any non-vegan pumpkin pie I’ve ever made. Will serve it on Thanksgiving Day as well. Thanks so much for creating this recipe, Mel—It’s a winner!
A Virtual Vegan says
Thank you! I'm really pleased you all enjoyed it. Thanks so much for coming back to leave a review/rating too. It's much appreciated!
Drey says
That caramel sauce it the best thing ever. I’m going to put it on everything and share it with everyone. Tahini..who would have thought?! I’ve mixed tahini and coffee in a treat once...it’s really quite versatile. Thanks for this !
Carol Barber says
I made this for Thanksgiving since my daughter's boyfriend is Vegan. I wasn't too confident about how well this pie would turn out, but it was AMAZINGLY DELICIOUS. I added pecans and we used jar caramel sauce. Wow. We all clamored for a piece. It is our new favorite pie!
A Virtual Vegan says
That's so good to hear Carol. I'm thrilled you all enjoyed it!
Laura says
IDK know how or why, tis pie was terrible. My sister is the vegan, she thought it was terrible. Followed instructions. Fancy myself a good cook. This pie. No go. Tahini ? Ew Pumpkin? Ew. You can't cook.
Sarah says
The best pumpkin pie period. So good. Everyone loved it!
A Virtual Vegan says
Thank you Sarah!
Sarah says
This was yummy. The whole family enjoyed it!
Kathryn says
This is my new go to pumpkin pie recipe, picky boyfriend approved, so effin delicious! Cant wait to make it for the fam! And that sauce, my oh my, to die for! Thank you Mel!