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a slice of pie with whipped cream on a plate
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5 from 2 votes

Vegan Pumpkin Pie

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.
Prep Time25 mins
Cook Time45 mins
Total Time1 hr 10 mins
Course: Dessert
Cuisine: American
Diet: Vegan, Vegetarian
Keyword: pumpkin pie, vegan pumpkin pie
Servings: 8 slices
Calories: 293kcal
Author: Erin


for the crust:

  • 2 cups all purpose flour
  • 1/2 teaspoon salt
  • 6 tablespoon dairy free butter cold
  • 2 tablespoon almond milk
  • 2 tablespoon maple syrup
  • 4-8 tablespoon ice water or more

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 teaspoon pumpkin pie spice
  • 3 tablespoon cornstarch or arrowroot
  • 1/4 teaspoon 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 tablespoon at a time. Then, add milk and syrup, and last add the water 1 tablespoon at a time. The result should be a ball of dough. If mixture is still too dry, add 1 more tablespoon 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.


*Calories are per slice and are an estimation
*Organic canned pumpkin has a different texture than Libby's canned pumpkin. If you're using Libby's, use 3/4 cup milk instead, and check the pie after 40 minutes in the oven. 


Calories: 293kcal | Carbohydrates: 49g | Protein: 4g | Fat: 9g | Saturated Fat: 2g | Sodium: 320mg | Potassium: 234mg | Fiber: 3g | Sugar: 18g | Vitamin A: 11915IU | Vitamin C: 3mg | Calcium: 72mg | Iron: 3mg