Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Vegan Pumpkin Pie

A creamy, sweet, and flavorful vegan pumpkin pie that’s perfect for any occasion, especially during the fall and holidays.

  • Total Time: 75 minutes
  • Yield: 8 servings 1x

Ingredients

Scale
  • 2 1/2 cups pumpkin puree
  • 1/3 cup brown sugar
  • 1/4 cup maple syrup or agave
  • 3/4 cup almond milk or coconut milk
  • 1 teaspoon vanilla extract
  • 1 1/2 teaspoons pumpkin pie spice
  • 1/2 teaspoon salt
  • 3 tablespoons cornstarch
  • 1 unbaked vegan pie crust

Instructions

  1. Pre-heat your oven to 350°F (175°C).
  2. In a high-speed blender or food processor, combine all the pie ingredients (except for the crust) and blend until smooth.
  3. Pour the pie filling into the unbaked crust, smoothing the top.
  4. Bake in the oven for 55-60 minutes until the top is firm and the crust is lightly browned.
  5. Allow the pie to cool on the counter, then refrigerate until completely chilled.
  6. Serve chilled with toppings like whipped coconut cream or cinnamon.

Notes

You can store leftover pie in the fridge for up to 5 days or freeze for up to 3 months.

  • Author: miguel-santiago
  • Prep Time: 15 minutes
  • Cook Time: 60 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegan

Nutrition

  • Serving Size: 1 slice
  • Calories: 280
  • Sugar: 15g
  • Sodium: 200mg
  • Fat: 10g
  • Saturated Fat: 5g
  • Unsaturated Fat: 5g
  • Trans Fat: 0g
  • Carbohydrates: 42g
  • Fiber: 3g
  • Protein: 4g
  • Cholesterol: 0mg

Keywords: pumpkin pie, vegan dessert, holiday dessert, plant-based pie, dairy-free pie