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This Vegan Pumpkin Pie is so easy to make and is the perfect balance of pumpkin and spice! Plus, you’ll never know it’s dairy-free.
What are the holidays without pie? More specifically, what is Thanksgiving without vegan pumpkin pie?!
Some people may say it’s overrated, but personally, I think it’s a must-make. There’s only one month out of the whole year where we get to enjoy it, so might as well whip up this super easy pie recipe.
- It’s dairy free, but you’d never know it! That way, you can serve it to mostly anyone and it’ll suit their dietary needs
- Made with easy-to-find ingredients
- Tastes just like your favorite childhood pie
Step 1: Make the crust. I like using my food processor for this step. First, mix the flour and salt together, then with the motor still running, slowly add the butter 1 tbsp at a time in through the top. Last, add the milk, syrup and water 1 tbsp at a time until a ball of dough forms.
Step 2: Roll out the crust. Use a rolling pin to roll out the ball of dough into a 9″ circle, then carefully transfer it to your pie pan and crimp the edges. Alternatively, you can use a tart pan (my preferred method) and use your hands to press the dough into the pan.
Step 3: Make the filling. Add all ingredients to a blender and blend for 1 minute. Pour filling into the pie crust and use a spatula or the back of a spoon to smooth it out. Then, bake the pie for approximately 45 minutes.
Tips and FAQs
- I like using a tart pan instead of a pie pan because it makes forming the crust, specifically the edges, a bit easier. Definitely a personal preference and not a MUST do–a regular pie pan works just fine.
- While testing this recipe, I noticed a difference in canned pumpkin textures. Libby’s pumpkin tends to be thicker than organic canned pumpkin. I’ve included a few modifications in the recipe card (the actual recipe and notes section) depending on the kind of pumpkin you’re using.
What kind of pumpkin should I use?
I tested this recipe with both Libby’s canned pumpkin, and organic canned pumpkin (the kind from Whole Foods and Trader Joe’s). While the pie turned out fine for both, the recipe in the recipe card below was made with organic canned pumpkin. See “notes” section for Libby’s modifications.
How should I store this?
After removing pumpkin pie from the oven, wait for it to come to room temperature. If you’re not planning on eating/serving it right away, place it in the refrigerator and store it there for 3-4 days.
More pie recipes
If you made this recipe, be sure to leave a comment and star rating below. Thanks!
Vegan Pumpkin Pie
for the crust:
for the filling:
- 2 1/2 cups organic pumpkin puree see notes
- 1/4 cup brown sugar
- 1/4 cup maple syrup
- 1/2 cup almond milk
- 1 1/2 tsp pumpkin pie spice
- 3 tbsp cornstarch or arrowroot
- 1/4 tsp salt
- For the crust: add flour and salt to your food processor and pulse. With the motor still running, add butter in through the top 1 tbsp at a time. Then, add milk and syrup, and last add the water 1 tbsp at a time. The result should be a ball of dough. If mixture is still too dry, add 1 more tbsp water.
- Remove dough from the processor and form it into a round disc. Wrap it in plastic wrap and stick it in the refrigerator for at least 30 minutes or longer if preferred.
- Once the 30 minutes have passed, remove dough and preheat oven to 350°.
- Roll dough out into a circle and carefully transfer it to your pie or tart pan, using your hands to press it gently into the pan and form the edges of the crust.
- For the filling: combine all ingredients in your blender and pulse until smooth. Use a rubber spatula to scoop mixture out into the tart/pie pan, smoothing it out.
- Bake pie for 45-50 minutes. Remove pie from the oven then transfer it to a cooling rack and allow it to come to room temperature before placing it in the refrigerator.
UPDATE NOTE: This post was originally published in October 2018. It was updated with new text and photos in November 2020.