Smooth & creamy Vegan Pumpkin Pie with crisp pastry crust and a drizzle of decadently rich, warm caramel sauce to seal the deal. It makes THE best vegan Thanksgiving dessert!
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. It tastes amazing and should absolutely grace your vegan Thanksgiving table, along with my vegan butter tarts, vegan pecan pie, and vegan trifle of course.
Ingredients
Vegan Pumpkin Pie components:
- 9-inch Pie crust - The pastry dough is made with the usual suspects, flour, vegan butter or coconut oil, water and salt. You can find my vegan pie crust recipe here or go buy a store-bought pie crust (a lot are accidentally vegan). For a healthier or a gluten-free pie crust option use my healthy pie crust recipe.
- The pumpkin filling - A super delish combo of canned pumpkin purée, full fat coconut milk, brown sugar, and pumpkin spice that is blended up then poured in the crust and baked to soft, creamy, custardy perfection.
- The caramel drizzle - Totally optional but recommended! We are using my 5 Minute Vegan Caramel Sauce recipe. It's a super easy, comes together in a few minutes, and really compliments the pumpkin flavors perfectly.
Chef's Tip - Make your dessert extra special by adding a couple of tablespoons of dark rum or brandy to the caramel sauce!
How To Make Vegan Pumpkin Pie
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.
- Make the pastry dough then line a pie pan. Blind bake the pie crust using pie weights or dried rice or beans.
- Blend the filling ingredients together, pour the mixture into the pastry case and bake in the oven.
- Chill the pie to set.
- Make the caramel sauce. It only takes a couple of minutes.
- Decorate pie with the caramel sauce and some chopped nuts.
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? 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.
- Don't over-bake the pie. 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.
Serving Suggestions
Serve Vegan Pumpkin Pie 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 over the top try serving it with:
- a dollop of vegan whipped cream
- a rich dollop of vegan ricotta
- candied nuts
- sugared cranberries
- vanilla ice cream
Storing
Vegan Pumpkin Pie should be stored in the refrigerator, but it's ok to leave it out to reach room temperature before serving. Wrap the pie really well in plastic wrap and foil, then refrigerate for up to a week.
Recipe FAQS
Make your own pumpkin spice mix by combining 4 teaspoons ground cinnamon, 2 teaspoons ground ginger, 1 teaspoon ground cloves, and ½ teaspoon ground nutmeg. Add to a jar, seal it and give it a shake to mix everything together.
Yes you can use homemade pumpkin puree. Simply cook the pumpkin and blend up the flesh to make a smooth puree.
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.
Recipe Video
Recipe
Vegan Pumpkin Pie
Author: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
- 13.5 oz (400 ml) 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.
- 2 cups (450 grams) pumpkin puree
- ¾ cup (150 grams) dark brown sugar , or coconut sugar
- 4 tablespoons arrowroot powder or cornstarch , (cornflour in the UK)
- 1½ tablespoons vanilla extract
- 2 teaspoons pumpkin pie spice
- ½ teaspoon fine sea salt
Optional Caramel Sauce
- ½ cup (100 grams) dark brown sugar , or coconut 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 fine sea salt
For decoration
- Approx 1 handful chopped Walnuts or Pecans
RECOMMENDED EQUIPMENT
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 carefully 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 another 7 minutes, 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 (175°C). When it is ready it will 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 to room temperature. Once it is at room temperature refrigerate for at least 3 hours before serving. Don't refrigerate it until it has reached room temperature.
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. It will take about 4 minutes.
- Remove from the heat and add the tahini/nut butter, 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 plant milk. If it looks thin don't worry because it thicken up as it cools. You can make the sauce in advance and warm up gently before serving.
- Decorate the top of the pie with caramel sauce and chopped nuts. Serve at room temperature or cold.
NOTES
NUTRITION
Nutritional information is provided for convenience. The data is a computer generated estimate and should be used as a guide only.
If you try this recipe, let me know how you like it by leaving a comment and rating below! And be sure to join my mailing list for more deliciousness!
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!
Carol Anderson says
OMG. So good! The whole family loved it.
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!
D. Leigh says
I’m making this again to serve on thisThanksgiving Day! I use this recipe several times a year, actually-it’s so delicious!
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!