I seriously can’t tell you guys how excited I am to post this recipe today. SO EXCITED!!
I have finally created, on the sixth try, the perfect vegan pumpkin pie. Yup, I said it. It’s perfect!
This here version is pie #6. Six! I made six pumpkin pies to get this recipe just right.
I know that might seem like, “What? I’ve made six pies in my life, no big deal.” But seriously. Imagine making a pie, and it doesn’t turn out quite right. So you make another one.
And then another one.
And then you give the next two away, because they’re also not quite right.
And then you make another one.
I can’t tell you how much pumpkin pie we’ve eaten in the last month. So. Much. Pie!
Good thing AJ considers pie to be one of the main food groups, and he happens to be a big fan of the pumpkin variety.
I set out to create a vegan pumpkin pie a few weeks back, and I intended to have it ready to post before Thanksgiving so that you guys who love vegan desserts could bring it to your big Turkey Day dinners. As mentioned, things did not go quite as planned…
To those who are starting to think about doing your own holiday baking, take note: this is a flexible season, and there’s no actual reason to die certain recipes to certain dates. A little bit of flexibility is allowed!
For example, even though Christmas isn’t the main pumpkin pie event of the year, it’s still totally acceptable (and often requested) that there be at least one of these babies at Christmas dinner. I might be a little late to the party with this one (at least according to the self-imposed schedule that I had in my head), but you can totally make this whenever you have squash puree on hand and the mood strikes.
(Of course, we all know that once January 1st rolls around, pie is definitely on the list of foods you should never, ever eat… until Valentine’s Day, that is!)
Anyway, this perfect, delicious version is vegan, so that means there are no eggs required to bake it, and no dairy. But don’t you worry – that custardy texture you love is still there! And as an extra bonus, there are no unfamiliar ingredients – you most likely have almost all of them in your pantry right now!
For this recipe, I used soy creamer, which I don’t consider to be a “weird” ingredient, but some of you might not be able to get this at your local grocery store. In case you can’t find it, it’s totally okay to just use almond, coconut, or regular soy milk here.
If you do sub one of those, the final color of the filling might be a little darker brown than what you see in these photos, but other than that, it should be pretty much the same.
I also made my own vegan pastry crust for this. If you still want to make a homemade pumpkin pie but you’d like to cut the work down a bunch, feel free to use a frozen crust from the grocery store. Shortcuts are always acceptable if the alternative is going without a delicious dessert!
If you want to make your own vegan crust, I’ve included some in-depth instructions here. And don’t forget to check out our guide to shaping and decorating it to make your creation as beautiful as it can possibly be.Print
This is the perfect vegan pumpkin pie recipe! No eggs or dairy, but it still has that great custardy texture. And best of all, it has NO hard to find ingredients!
- 1 15-oz can pumpkin puree or homemade puree
- 1 cup soy creamer*
- 1/2 cup vegan granulated sugar or coconut sugar
- 2 Tbsp canola oil
- 1/4 cup all-purpose flour
- 1 tsp cornstarch
- Heaping 1/4 tsp ground ginger
- Heaping 1/4 tsp ground nutmeg
- 1/4 tsp ground cloves
- 1 tsp ground cinnamon
- Heaping 1/4 tsp salt
- 1 prepared vegan pie crust
- Preheat your oven to 425°F.
- Combine the pumpkin puree, soy creamer, sugar, and canola oil in a large bowl and mix well.
- Combine the flour, cornstarch, spices, and salt in a medium bowl and stir until everything is distributed evenly. Add the dry mixture to the pumpkin mixture and whisk well until smooth.
- Pour the filling into your prepared pie crust. Bake at 425°F for 15 minutes, then lower the oven temperature to 325°F. Bake for an additional 30-35 minutes, until the crust is golden brown and the filling looks set – it might jiggle a bit in the center, but not much.
- Let cool for 3-4 hours at room temperature, then serve or refrigerate. The filling firms up a bit after refrigeration.
You can use almond milk or regular soy milk instead of the soy creamer, but the pie may be a darker color once cooked.
Keywords: Pumpkin Pie, Vegan, Thanksgiving, Holidays, Christmas, Desserts
If you want to make separate dessert for omnivore family members or friends, then check out this version made with brown butter and sage! But really, all of your guests are sure to think this recipe is a winner – and you can always provide some regular whipped cream on the side for any dairy lovers who can’t go without it.
Don’t forget to give this recipe a five-star rating if you loved it, and leave your comments below.
Photos by Raquel Smith, © Ask the Experts, LLC. ALL RIGHTS RESERVED. See our TOS for more details. Originally published December 20th, 2015. Last updated: November 12, 2018 at 12:10 pm.
Nutritional information derived from a database of known generic and branded foods and ingredients and was not compiled by a registered dietitian or submitted for lab testing. It should be viewed as an approximation.
About Raquel Smith
Raquel is a whole foods enthusiast, an avid mountain biker, and a dog lover. She works by day at Food Blogger Pro and formerly maintained her food blog "My California Roots" (now being merged into Foodal).