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    Home » Recipes » Desserts

    Published: Sep 12, 2020 · Modified: Feb 2, 2021 by Melanie McDonald · This post contains affiliate links · As an Amazon Associate I earn from qualifying purchases. · 14 Comments

    Vegan Pumpkin Pie

    GO TO RECIPE GO TO VIDEO PRINT RECIPE
    4.79 from 23 votes
    slice of vegan pumpkin pie

    My smooth & creamy vegan pumpkin pie with a deliciously crisp pastry crust and a drizzle of decadently rich, warm caramel sauce makes THE best vegan Thanksgiving dessert. It's great made ahead and tastes just like (if not better) than the classic version. No-one will have a clue it's vegan!

    a fork going into a slice of pumpkin pie

    This is not just any vegan pumpkin pie, okay? It's the best vegan pumpkin pie recipe. 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 vegan Thanksgiving table, along with my vegan butter tarts and vegan trifle of course. It will be love at first bite!

    Jump to:
    • Is pumpkin pie vegan?
    • How to make Vegan Pumpkin Pie
    • Success tips
    • Serving suggestions
    • Making ahead, storage and freezing tips
    • Variations
    • Recipe FAQS
    • Hungry for more desserts?
    • 📖 Recipe
    • Comments

    Is pumpkin pie vegan?

    Wondering if vegans can eat pumpkin pie? Well, most pumpkin pies are not vegan because the filling usually contains eggs and milk. Sometimes the pastry contains animal fat too. This egg and dairy-free 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.

    a vegan pumpkin pie topped with caramel and nuts

    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 pie crust made with the usual suspects, flour (all purpose or whole wheat flour), fat (vegan butter or coconut oil), water and salt- See how to make your own vegan pie crust recipe or go buy one (a lot are accidentally vegan). There'll be no judgement from me! Or for a healthier or a gluten-free pie crust option use my healthy pie crust recipe.
    • The filling - A super delish combo of pumpkin purée, coconut milk, brown sugar, and pumpkin spice that is simply blended up then poured in the crust. The arrowroot in the filling is super important because it helps the pie set to perfectly soft, creamy, custardy perfection. You could use cornstarch or tapioca starch instead.
    • The caramel drizzle - Totally optional but recommended! It's a super easy caramel sauce that comes together in a few minutes and really compliments the pumpkin flavors perfectly.
    vegan caramel in a jar

    It might sound like it is going to be complicated to make but I promise it's not. The crust 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 dough and line a pie pan, line with parchment paper and pie weights (or dried beans) and blind bake, or have a store-bought pie crust ready to go.
    • Step 2 - Blend the filling ingredients together, pour into the pastry case and bake in the oven.
    • Step 3 - Chill the pie then refrigerate to set.
    • Step 4 - Make the caramel sauce. It only takes a couple of minutes.
    • Step 5 - Decorate pie with the caramel sauce and optional chopped nuts.
    a decorated pumpkin pie

    And the most important bit? Cutting into it and enjoying your first, creamy, custardy, perfectly pumpkiny, caramel saturated bite!

    a slice of pumpkin pie

    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. Over-handling makes pastry tough and keeping it cold improves the texture.
    • Blind-bake the crust for a perfect crispy bottom. If you don't blind bake you risk a soggy bottom.
    • 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 over-bake. 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.
    a slice of pumpkin pie being drizzled with caramel

    Serving suggestions

    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

    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.

    Crust - You can easily make the pie crust 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 use. 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.

    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.

    The entire pie (and leftovers)- Wrap it well and store for up to a week in the fridge.

    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 plastic wrap 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 its wrapping and defrost overnight in the refrigerator.

    Variations

    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 caramel recipe 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
    • Make an oil-free healthy pie crust.
    • Use a graham cracker crust.

    Recipe FAQS

    I don't have pumpkin pie spice. What can I use instead?

    Make your own pumpkin spice mix by combining:
    4 teaspoons ground cinnamon
    2 teaspoons ground ginger
    1 teaspoon ground cloves
    ½ teaspoon ground nutmeg
    Add to a jar, seal it and give it a shake to mix everything together.

    Can I use real pumpkin to make the pumpkin pie, instead of canned?

    Yes you can use homemade pumpkin puree. Simply cook the pumpkin and blend up the flesh to make a smooth puree. Then use as per the recipe.

    Can I make it gluten-free?

    Yes! The filling is naturally gluten-free. you just need to use a gluten-free pie crust. My healthy pie crust has a gluten-free option.

    Does vegan pumpkin pie need to be refrigerated?

    Yes vegan pumpkin pie should be stored in the refrigerator but it's ok to leave it to reach room temperature before serving.

    Hungry for more desserts?

    • Vegan Brown Butter
    • Roasted Strawberries
    • Sweet Potato Chocolate Pudding
    • Chocolate Peanut Butter Protein Balls

    📖 Recipe

    a slice of vegan pumpkin pie

    Vegan Pumpkin Pie

    Author: Melanie McDonald
    4.79 from 23 votes
    My smooth & creamy vegan pumpkin pie with a deliciously crisp pastry crust and a drizzle of decadently rich, warm caramel sauce makes THE best vegan Thanksgiving dessert. It tastes just like (if not better) than the classic version. No-one will have a clue it's vegan!
    Print Recipe Pin Recipe SaveSaved!
    PREP TIME: 20 minutes
    COOK TIME: 1 hour
    TOTAL TIME: 1 hour 20 minutes
    Servings: 10 slices

    Ingredients
      

    Crust

    • 1 9 inch Vegan Pie Crust , blind-baked
    • OR 1 Healthy Pie Crust , blind-baked
    • OR 1, 9 inch store bought pastry crust , (gluten-free if necessary)

    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) - Tapioca starch will work too.
    • 1½ tablespoons vanilla extract
    • 2 teaspoons pumpkin pie spice (see recipe notes for alternative)
    • ½ teaspoon salt

    Optional 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

    • Pyrex Pie Dish
    • Blendtec Blender
    Prevent your screen from going dark

    INSTRUCTIONS
     

    For the pie crust

    • If your pie crust isn't already blind-baked (partially baked) do that now.
      Here's how:
      Preheat oven to 400°F (200 °C) with a large metal baking tray in there as it preheats. Prick the bottom of the pie crust all over with a fork then line with parchment paper. Fill with baking beans, dried beans or dried rice and put on the preheated tray in the oven. Bake for about 17 minutes or until the edges of the crust are just beginning to turn a very gentle golden brown. Remove from the oven and gently lift out the parchment paper along with the baking beans/rice. Then return to the oven and bake for around 7 to 8 minutes more, or until the bottom of the crust is just beginning to turn a gentle golden brown. Remove from the oven and turn the oven down to 350 °F.
      It's ok if the crust is warm when you add the filling.
      If using a store bought pie crust follow the directions on the box.

    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 at 350 °F. 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

    No pumpkin spice?
    Make your own pumpkin spice mix by combining:
    4 teaspoons ground cinnamon
    2 teaspoons ground ginger
    1 teaspoon ground cloves
    ½ teaspoon ground nutmeg
    Add to a jar, seal it and give it a shake to mix everything together.

    Like boozy desserts? Add a couple of tablespoons of dark rum or brandy to the caramel! 

    Success Tips
    • Be sure to keep the pastry cold and don't handle it too much. Over-handling 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 over-bake. 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.

    Storage, making ahead and freezing
    Crust - You can easily make the pie crust 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 use. 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.
    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.
    The entire pie (and leftovers)- Wrap it well and store for up to a week in the fridge.
    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 plastic wrap 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 its wrapping and defrost overnight in the refrigerator.

    NUTRITION

    Serving: 1of 10 slicesCalories: 405kcalCarbohydrates: 49gProtein: 5gFat: 22gSaturated Fat: 13gSodium: 424mgPotassium: 247mgFiber: 3gSugar: 18gVitamin A: 8084IUVitamin C: 3mgCalcium: 31mgIron: 3mg

    Nutritional information is provided for convenience & as a courtesy. The data is a computer generated estimate so should be used as a guide only.

    Tried this recipe?Rate it & leave your feedback in the comments section below, or tag @avirtualvegan on Instagram and hashtag it #avirtualvegan

    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!

    « Gluten-Free Sweet Potato Bread
    Pear Walnut Salad »
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    Reader Interactions

    Comments

    1. Carol Anderson says

      November 28, 2021 at 12:39 am

      5 stars
      OMG. So good! The whole family loved it.

      Reply
    2. Bea says

      October 24, 2020 at 10:35 am

      5 stars
      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

      Reply
    3. Jen says

      October 11, 2020 at 10:40 am

      5 stars
      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.

      Reply
      • A Virtual Vegan says

        October 13, 2020 at 2:08 pm

        I'm really pleased you both enjoyed it Jen!

        Reply
    4. D. Leigh says

      September 21, 2020 at 5:05 pm

      5 stars
      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!

      Reply
      • A Virtual Vegan says

        September 21, 2020 at 7:42 pm

        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!

        Reply
    5. Drey says

      October 15, 2019 at 5:36 pm

      5 stars
      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 !

      Reply
    6. Carol Barber says

      November 23, 2018 at 7:42 pm

      5 stars
      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!

      Reply
      • A Virtual Vegan says

        November 24, 2018 at 6:11 pm

        That's so good to hear Carol. I'm thrilled you all enjoyed it!

        Reply
    7. Laura says

      November 22, 2018 at 6:44 pm

      1 star
      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.

      Reply
    8. Sarah says

      November 06, 2017 at 7:56 am

      5 stars
      The best pumpkin pie period. So good. Everyone loved it!

      Reply
      • A Virtual Vegan says

        November 06, 2017 at 9:46 am

        Thank you Sarah!

        Reply
    9. Sarah says

      November 01, 2016 at 10:54 am

      5 stars
      This was yummy. The whole family enjoyed it!

      Reply
    10. Kathryn says

      October 22, 2015 at 2:11 pm

      5 stars
      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!

      Reply

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    Melanie McDonald

    I'm Melanie McDonald (but you can call me Mel), best-selling cookbook author and creator of A Virtual Vegan. I share well-tested, flavour-packed vegan recipes with clear, step-by-step instructions. My goal is to give you the confidence to cook amazing vegan food from scratch.

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