This post contains affiliate links. By clicking on a product link and making a purchase, I may receive a commission at no extra cost to you. Thank you for supporting The Banana Diaries!

Readers agree that this simple homemade vegan pumpkin pie recipe is truly better than Libby’s classic pumpkin pie- and it’s so easy, it uses 1 full can of pumpkin puree!! With a flaky vegan crust and rich, creamy perfectly spiced filling, absolutely no one will know this pumpkin pie is made without eggs and dairy free!!

amazing vegan pumpkin pie
Featured Review
★★★★★

Amazing!!! I’m allergic to eggs and I’ve tried a few pumpkin pie recipes over the years and have always been disappointed. But this was amazing!!! I used tapioca starch because it’s what I had, and I used a different crust but the filling (which is the important part) was absolutely delicious!!! My kids all said it was better than their traditional pumpkin pie. Thanks for a great recipe!! – Britney

More reviews

THE vegan pumpkin pie that will become your family’s pie tradition:

I’m not exaggerating, this pie has completely replaced not only my own non-vegan family’s pumpkin pie, but that of our friends’ families and readers as well.

My first year I made this recipe, we had two pumpkin pies- a regular one and this vegan one. There were no slices left of the vegan. That says it all.

This pumpkin pie is:

  • Rich, creamy, and velvety smooth: Just as a pumpkin pie should be. The filling sets beautifully thick, all without eggs because we’re using cornstarch or arrowroot instead!
  • Only 8 simple ingredients: I mean, it doesn’t get any more straight forward than that! And most are pantry based because we’re omitting the eggs.
  • Ridiculously easy: You can use a food processor, blender, hand mixer or even a good old fashioned whisk and bowl, and this pie will turn out perfect every time.
  • Unbelievably vegan: My husband and I are the only vegans at our Thanksgiving gatherings. And every time I serve this pie, I get to witness everyone else enjoying it so much, they go back for another slice. It’s incredible!!

Serve this with my vegan pecan pie and vegan chocolate pecan pie, and you are guaranteed the dessert maker for every holiday forthcoming!

sliced vegan pumpkin pie

Overview: Step by Step How To Make Vegan Pumpkin Pie

For the full written instructions and ingredient measurements, see the bottom of this post in the recipe card. You can also hit the “jump to recipe” button at the top of this post! Here, we’ll go over a brief overview of the steps, along with providing visuals for a better understanding of the recipe.

Easy vegan pie crust:

First, we’ll start by preparing the vegan pie crust.

I also give the option for making a gluten-free pie crust as well.  All of the details on how to customize this pie crust all are in my Perfect Pie Crust Guide. For gluten free, you can use my oat flour pie crust or traditional flaky gluten free pie crust!

vegan pie crust

Best ever vegan pumpkin pie filling

All you’ll need is:

  • Pumpkin puree (see the next section for using fresh versus canned)
  • Maple syrup
  • Light brown sugar or coconut sugar
  • Pumpkin pie spice: This is a combination of cinnamon, nutmeg, ginger, and cloves! You can also make your own pumpkin spice blend!
  • Vegan heavy cream: I’m not a big fan of using coconut milk here, as I definitely taste the flavor come through. And you really don’t want that in a classic pumpkin pie!
  • Cornstarch or arrowroot starch. Either will work here!
how to make vegan pumpkin pie

Basically what you need to do is mix together all of the ingredients in a large bowl using a hand mixer. You can also whisk everything together or use a food processor to blend. Then pour the filling into your homemade pie crust, and bake!

Key pumpkin pie baking tips:

This vegan pumpkin pie recipe is very foolproof to ensuring that your pumpkin pie won’t have any cracks in it.

However, there are a few tips that I want to go over to ensure that your pumpkin pie doesn’t crack:

  • Bake at the correct temperature: do not stick your pie into the oven until it is fully preheated. I would actually recommend waiting an extra 5 minutes after the initial “ding” that it’s preheated to ensure that it’s at the right temperature.
  • Bake the pumpkin pie on the middle or low rack. I personally have had great success baking on the middle rack, so that I can put a baking sheet below in case of any accidents of pie crust. However, if you know that your oven is more powerful than most, I would stick the pumpkin pie on the lower rack to be safe.
  • Look for the middle being “set”: what this means is that the pumpkin pie won’t be as glossy as it was when it first went in. The edges to the very middle should be mostly baked in place, but it will wiggle a bit when you remove it. It will also look darker at first. You didn’t burn it! This pumpkin pie recipe will need at least 4 hours (preferably overnight) to chill in the fridge after it has baked.
slice of vegan pumpkin pie

Want to save this recipe for later? Add it to your favorite recipe board on Pinterest!

vegan pumpkin pie pinterest pin

If you make this recipe, please be sure to leave a comment and a rating ⭐️⭐️⭐️⭐️⭐️ below. This helps others to find the recipes! As always, I absolutely love to see your beautiful creations on Instagram and Pinterest, so be sure to tag me there as well!

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
amazing vegan pumpkin pie

Ridiculously Good Homemade Vegan Pumpkin Pie Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.8 from 17 reviews
  • Author: Britt Berlin
  • Prep Time: 30
  • Cook Time: 60
  • Total Time: 1 hour 30 minutes
  • Yield: 10 1x
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegan
Print Recipe

Description

Readers agree that this simple homemade vegan pumpkin pie recipe is truly better than Libby’s classic pumpkin pie- and it’s so easy, it uses 1 full can of pumpkin puree!! With a flaky vegan crust and rich, creamy perfectly spiced filling, absolutely no one will know this pumpkin pie is made without eggs and dairy free!!

Ingredients

Scale

Pumpkin Pie:

  • 1 serving vegan pie crust or gluten free vegan pie crust *
  • 1 can (15 ounces) pumpkin puree
  • 1/3 cup (80 mL) maple syrup
  • 1/2 cup (110 g) light brown sugar or coconut sugar
  • 2/3 cup (160 mL) vegan heavy cream or coconut cream
  • 1/4 cup (50 g) cornstarch or arrowroot starch 
  • 1 tbsp pumpkin pie spice
  • 1 tsp vanilla extract
  • 1/4 tsp sea salt

Instructions

  1. Please read through all instructions before beginning.
  2. Prep: Measure out all ingredients for the pie crust and the pumpkin pie. 
  3. Make the pie crust first: In a food processor, pulse together the flour and arrowroot powder. Add the coconut oil/vegan butter into the food processor and pulse until it becomes a grainy sand texture. Add in the maple syrup and chilled water, and continue processing until it’s a thick and smooth dough.
  4. Chill the pie dough: Form the dough into a large disc, wrap it in plastic wrap, and chill it in the fridge for at least 30 minutes.
  5. Roll out the pie dough: When it’s ready to be rolled into a 9-10″ pie dish, let the dough sit on the table for 15 minutes to come to room temperature, then dust a clean surface with extra flour and roll the dough out to be 14″ in diameter. Carefully transfer the dough into the pie dish and lightly press the dough to meet the bottom edges of the dish. Use your fingers to gently crimp the edges of the pie crust. Any leftover dough can be used to make pie cut-outs. Place the pie dish back into the fridge to chill for 15 minutes while the oven preheats to 425F. Place the pie cut-outs onto a piece of parchment paper and into the fridge to chill. You’ll bake the pie cut-outs with the pumpkin pie (but towards the end). 
  6. Bake the pie crust: Once the oven is preheated, remove the pie crust from the fridge and place a piece of parchment paper into the middle of the crust, along with pie weights or dried beans or flour. Bake the crust for 12 minutes then remove from the oven and lower the temperature to 350F. Let the crust cool while you prepare the filling.
  7. Make the pumpkin pie filling In a large bowl, use a hand mixer to mix together pumpkin puree, maple syrup, sugar, heavy vegan cream, arrowroot powder, vanilla, sea saltand pumpkin pie spice until smooth and there are no clumps of arrowroot. 
  8. Pour the filling into the pie crust: Pour filling into the pie crust and cover the edges of the pie crust with either a pie crust saver or tin foil. If you have cut outs, place the parchment paper with the cut outs on a baking sheet and not onto the pie to decorate it just yet. Bake the cutouts only for 7-8 minutes then remove from the oven. I recommend baking them towards the end of the pumpkin pie baking time.
  9. Bake the pumpkin pie: Place the pie into the oven and bake for 40 minutes. Remove the tinfoil, and continue to bake for another 15-20 more minutes. The center of the pie should be wiggly still, even wiggling a lot! That’s okay! 
  10. Allow the pie to cool: Remove from the oven and allow the pie to cool for 15 minutes at room temperature. Then transfer the pie set overnight or for a minimum of 4 hours.
  11. Serve and enjoy: When ready to serve, decorate with the pumpkin pie cut outs and serve. Enjoy!

Notes

Gluten free: Use King Arthur Measure for Measure flour for the gluten free pie crust. You can also use this amazing oat flour pie crust.

Homemade pumpkin puree: I recently tried this, and it totally works! This recipe will work great with homemade fresh pumpkin puree. Just make sure you’re weighing out how much pumpkin you’ve made (aiming for 15 ounces).

Pumpkin spice: If you like a heavily spiced pie, you can add 2 tbsp. Otherwise, stick with 1 tbsp.