Vegan Pumpkin Pie

This vegan pumpkin pie recipe makes a tasty dessert that everyone will love!

And it happens to be vegan friendly, egg free and dairy free. Side note: For more sweet inspiration, be sure and check out my vegan dessert archives and my complete dessert archives.

Note: This post may contain Amazon affiliate links. See my full affiliate disclosure policy here.

How to make vegan pumpkin pie

First gather your ingredients.

Ingredients

For tastiest results, always use the best quality ingredients you have access to.

To make this vegan pumpkin pie recipe, you will need the following ingredients:

• canned pumpkin puree
• plant-based milk
• light brown sugar
• maple syrup
• pumpkin pie spice
• ground cinnamon
• vanilla extract
• cornstarch
• 1 vegan pie crust – I used the Wholly Wholesome pie crust from Whole Foods (not sponsored or affiliated).

Making vegan pumpkin pie

First, preheat the oven to 350 degrees Fahrenheit. Remove the pie crust from the packaging, if using.

Add the pumpkin puree, milk, sugar, maple syrup, pumpkin pie spice, cinnamon, vanilla and corn starch to a large mixing bowl or food processor.

Then blend or mix on high using a hand mixer until everything is fully incorporated.

Pour the filling even into the pie crust and use a rubber spatula to spread the filling even.

Place the pie onto a baking sheet to protect your oven from any spilling and bake for 60-65 minutes. There may be some cracking in the top of the pie but that is fine.

Remove, let cool for 30 minutes and then place the pie into the refrigerator to chill for 3.5-4 hours.
Slice and serve with vegan whipped cream.

Share this recipe

Did you try this recipe? Give it a star rating. Pin it and share it if it looks good to you. And be sure and stay connected on social media! 

Instagram | Pinterest | Facebook | YouTube | TikTok

Be sure and check out all my favorite kitchen tools in my Amazon store (affiliate).

Print

Vegan Pumpkin Pie

Course Dessert

Cuisine American, Vegan

Keyword vegan pumpkin pie, vegan pumpkin pie recipe

Prep Time 10 minutes

Cook Time 1 hour

Total Time 1 hour 10 minutes

Servings 8 slices

Calories 206 kcal

Author Marjorie @APinchOfHealthy

Ingredients

• 2.5 cups canned pumpkin puree
• ¾ cup plant-based milk
• ⅓ cup light brown sugar
• ¼ cup maple syrup
• 2 teaspoons pumpkin pie spice
• ½ teaspoon ground cinnamon
• 1 teaspoon vanilla extract
• 2.5 tablespoons cornstarch
• 1 vegan pie crust – I used a store-bought pie crust from Whole Foods – Wholly wholesome brand

Instructions

1. Preheat the oven to 350 degrees F. Remove the pie crust from the packaging, if using.
2. Add the pumpkin puree, milk, sugar, maple syrup, pumpkin pie spice, cinnamon, vanilla and corn starch to a large mixing bowl or food processor and blend on high using a hand mixer until everything is fully incorporated.
3. Pour the filling even into the pie crust and use a rubber spatula to spread the filling even. Place the pie onto a baking sheet to protect your oven from any spilling and bake for 60-65 minutes. There may be some cracking in the top of the pie but that is fine.
4. Remove, let cool for 30 minutes and then place the pie into the refrigerator to chill for 3.5-4 hours.
5. Slice and serve with vegan whipped cream.

Recipe Notes

Nutritional information is approximate and was calculated using a recipe nutrition label generator.

Nutrition Facts

Vegan Pumpkin Pie

Amount Per Serving

Calories 206 Calories from Fat 54

% Daily Value*

Fat 6g9%

Saturated Fat 2g13%

Polyunsaturated Fat 1g

Monounsaturated Fat 3g

Sodium 103mg4%

Potassium 245mg7%

Carbohydrates 35g12%

Fiber 3g13%

Sugar 18g20%

Protein 3g6%

Vitamin A 11964IU239%

Vitamin C 3mg4%

Calcium 76mg8%

Iron 2mg11%

* Percent Daily Values are based on a 2000 calorie diet.