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.

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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.

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Vegan Pumpkin Pie
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
-
Preheat the oven to 350 degrees F. 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 and blend 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.
Recipe Notes
Nutritional information is approximate and was calculated using a recipe nutrition label generator.
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