This Vegan Pumpkin Pie is an easy and beautiful dessert to make for Thanksgiving. Using the classic pumpkin pie spice, cinnamon spice, and pumpkin puree, to make the traditional pumpkin pie in vegan form.
Tips on How to Make Vegan Pumpkin Pie
- Always grease your pie dish before putting in the crust to make sure your pie won’t stick after baking.
- Feel free to use pumpkin pie filling if you do not have fresh pumpkins on hand.
- When making your own pie crust, make sure to mix the crust dough on a floured surface. It helps a lot to prevent your dough from sticking to the surface.
- If you love cold desserts, you can put them in the fridge after cooling them completely
- Getting tired of mixing your batter with a wire whisk or hand mixer? You can just dump all ingredients in a food processor and mix away!
How to Make Vegan Pumpkin Pie:
Preparation: Before mixing the ingredients for the Vegan Pumpkin Pie recipe, preheat the oven to 350F and lightly grease the pie pan.
In a large bowl, add the sugar, pumpkin pie spice, cinnamon, salt, cornstarch, syrup, non-dairy milk, and pumpkin:
Using a handheld mixer, mix until well combined:
Prepare vegan pie crust or use a pre-made pie crust:
Place the crust on a greased baking dish and decorate the edge of your pie by simply pushing it with your thumb, like so:
Poke holes at the bottom of the crust using a fork:
Pour the pumpkin batter into the pie crust:
For a Thanksgiving-themed or Fall-themed dessert, you can use your extra pie crust as a decorative topping by simply shaping a leaf using a leaf cookie cutter:
Bake for 1 hour and allow to cool completely:
Slice before serving. Enjoy!
Frequently Asked Questions for Vegan Pumpkin Pie Recipe:
Q: Do I really have to use eggs for this recipe?
A: If you don’t want to use eggs or don’t eat them, you can replace them with egg substitutes that are readily available in your nearest grocery shops.
Q: Is there a vegan substitute for evaporated milk?
A: Yes. There are many substitutes like almond milk, coconut milk, and even soy milk or silken tofu.
Q: What do you think about substituting silken tofu for coconut milk?
A: If you are trying to lose weight, the best substitute for coconut milk would be silken tofu.
Vegan Pumpkin Pie Video Recipe:
More Thanksgiving Dessert Recipes:
Happy Baking!
Vegan Pumpkin Pie
Ingredients
- ½ cup sucanat
- 1 teaspoon pumpkin pie spice
- ½ teaspoon cinnamon
- ½ teaspoon salt
- 3 tablespoons cornstarch
- ½ cup maple syrup
- 1 cup non dairy milk I used vanilla soy milk
- 1 can pureed pumpkin
- vegan pie crust or use my homemade one
Instructions
- Preheat oven to 350F and lightly grease pie pan
- In a large bowl, add the sucanet, pumpkin pie spice, cinnamon, salt, cornstarch, syrup, non dairy milk and pumpkin. Using a handheld mixer, mix until well combined.
- Prepare vegan pie crust or use a pre made pie crust and poke holes using a fork. Then pour the pumpkin batter into the pie crust.
- Bake for 1 hour and allow to cool completely.
Unfortunately I made this verbatim
And it came out like a soup and did not cook at all. Not only did I try it once but twice and it came out exactly like the first like soup. Sincevthevrecipe diesntnsoecify oz can I used the most common size 15 oz but was this assumption wrong?
Hi Krista! Did you allow it to cool the pie completely?
Hello there! I truly enjoyed this recipe for a good majority of my family is vegan and/or allergic to dairy, or they simple do not like it. I thank you for giving out recipes for all types of eaters. I will definitely be making this for this years thanksgiving, and I hope you enjoy your holiday! Keep on baking and making wonderful creation for I can tell you will have a great future. Can’t wait to see what recipe will be opted next!
P.S. I’ve been looking a different adds for different hand mixers; however, I can not seem to find the right one. Have any suggestions? Thanks!
-Julian
Hi Julian, thank you for your kind words. I appreciate it. I love this one for hand held mixers: https://www.google.com/search?q=hamilton+hand+held+mixer&oq=hamilton+hand+held+mixer&aqs=chrome..69i57j0l2.4673j0j4&sourceid=chrome&ie=UTF-8
I’m sorry for the late response. .I hope you enjoyed your holidays too. 🙂
Awesome vegan recipe! Yumminess and goodness in one!
Can I use coconut milk instead of soy milk? Is there a substitute for the maple syrup??
Hi Cina,
Unfortunately, I have not tried coconut milk. Feel free to use any liquid sweetener, but note that maple syrup is better since it has more of a fall taste. 😄
Thank you so much, Bonnie! Please share some photos of any of my recipes and tag me if possible.
Made this for my vegan daughter and EVERYONE loved it including me and I am not a pumpkin pie fan. Was easy to make and DELICIOUS. I did add extra spices, used soy milk without vanilla so I added it and put it in a pre made graham cracker crust. I also replaced the sugar with monk fruit in the raw. Defiantly a winner!!! Thank you!!
Awesome! That’s great. Thank you for making this recipe. I’m glad everybody loved this. So are you a pumpkin pie fan now? 😀
You mention using a vegan pie crust or a homemade one but you don’t seem to mention anywhere how to make the crust. What do you use to make the crust?
Ah, thanks for catching that, Alexa! Here’s one of my favorite pie crust recipe: https://www.noracooks.com/vegan-pie-crust/
Please tag me a photo if ever you try this recipe. 🙂
Hi! I couldn’t find the recipe for the gluten free hand made dough. Can you please share the link?
Thank you!!
Hi Ana, thank you for visiting my blog. You may check this link: https://www.noracooks.com/vegan-pie-crust/
Hey! I was wondering what size can you used?
Hello Natasha. I used 9.5 pan pie from Pyrex for this pumpkin pie. I’m sorry for the late response. I hope you’ll love this recipe. Enjoy baking!
Thats looks delicious. I will make that for Thanksgiving this year.
That’s a great idea, Maryam! This is really one of the most delicious desserts that you can make for Thanksgiving. Please a photo on my IG or FB when you make this. I would love to see your creation. Happy baking!