Unbelievably Vegan Pumpkin Pie Recipe (No one will know!)
Unbelievably vegan pumpkin pie for all eaters
If you’re looking for the best pumpkin pie recipe of all time, vegan or not, this is it.
I’m not even joking, this truly unbelievably vegan pumpkin pie will be the best dang pumpkin pie you’ll ever taste. And it’s easy! SO easy! You can have it all!
Like my vegan pecan pie and vegan chocolate pecan pie, your vegan Thanksgiving dinner is just not complete without some pumpkin (but check out this vegan Thanksgiving desserts post for more recipes other than vegan pies!).
Just sweet enough with maple syrup and full of those warming pumpkin spices, this pumpkin pie is smooth to slice into, holds its shape, and with a beautifully delicious and flaky homemade pie crust, it will be the showstopper at your Thanksgiving table!
Every year at Thanksgiving, someone always brings a store bought pumpkin pie even though I make a large one for everyone, and every year, my pumpkin pie is the only one completely gone!
If that doesn’t tell you that this is the best pumpkin pie recipe, then I don’t know what will!
Why this is the best healthy pumpkin pie
What is a substitute for eggs in pumpkin pie?
How to make a vegan pumpkin pie (overview)
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:
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!
Best ever vegan pumpkin pie filling
How to keep pumpkin pie from cracking
This healthy vegan pumpkin pie recipe is foolproof to ensuring that your pumpkin pie won’t have any cracks in it.
Really, whether or not a pumpkin pie cracks is highly dependent on the recipe, and I’ve tested this one dozens of times, in a variety of ways to determine what’s the best way to avoid cracks.
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.
How to carefully transfer your pie dough to your pie dish
This was definitely the most intimidating part of making pumpkin pie when I first started. The trick is to work with really cold dough, though, and you’ll be absolutely fine!
Make sure that you’ve chilled your vegan pie dough for at least 30 minutes. Then when you’re rolling, make sure to pick up the edges every once in a while to ensure that your dough is easily moveable and not sticking.
When it comes time to transferring the dough to the pie pan, you should be able to easily just pick up the dough and place it over your pie dish!
- Make sure you’re using pumpkin puree and not pumpkin pie filling! I say this because I’ve been there, and I’ve seen other people go there! Always better to be safe than sorry!
- Any dairy free milk will work! I recommend coconut milk or a creamy oat milk because I like to keep my vegan recipes as nut free as possible when I’m serving to other family members because of nut allergies. However, if it’s just for me, you can also use cashew milk or almond- go for whatever you prefer!
- If you don’t have pie weights to blind bake the crust: You can also use either dried beans, uncooked rice, or even flour! Yes, you can use flour to par-bake your curst! Just make sure that the crust is lined with parchment paper and either the beans or the flour reach the top of the crust to prevent any sinking.
- Can I use homemade pumpkin puree? Yes, you can! You can absolutely use your own fresh homemade pumpkin puree in this pie, and it works great. I recently tried this myself, and I was stunned by the results. Just make sure that you’re using a food processor to blend your pumpkin into a really fine puree. If you don’t, then the whole recipe won’t work so be sure you’re pureeing the pumpkin much like you would find in a can.
- This vegan pumpkin pie needs to set in the fridge overnight! When you first bake it, it will appear very dark and might not have that glossy look to it, like you normally see with pumpkin pies. This is normal and don’t fret! When you let it set in the fridge overnight, it develops the glossy look.
- If you don’t have a hand mixer for the pumpkin pie filling: Guess what? You can easily use a blender, whisk, or a food processor!
You are just going to absolutely love this super easy vegan pumpkin pie!! It honestly tastes just like traditional pumpkin pie- no one will know it’s vegan, eggless, and dairy free!
Happy Pumpkin Pie Eating!
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Watch how to make the best vegan pumpkin pie:
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
This secretly vegan healthy pumpkin pie recipe is truly my favorite. With a flaky vegan crust and creamy and rich filling, this healthy twist on a traditional pumpkin pie is full of pumpkin spice and the perfect pie vegan recipe for your Thanksgiving table!
- 1 serving vegan pie crust or gluten free vegan pie crust *
- 1 1/2 (15 oz) cans pumpkin puree (22.5 oz total- not pumpkin pie filling)
- 1/3 cup maple syrup
- 1/3 cup coconut sugar
- 1/2 cup dairy free milk (coconut milk, soy milk, oat milk, almond milk, etc.)
- 1/4 cup arrowroot powder or cornstarch
- 1 tsp vanilla extract
- 2 tbsp pumpkin pie spice
- Please read through all instructions before beginning.
- Prep: Measure out all ingredients for the pie crust and the pumpkin pie.
- 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.
- 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.
- 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).
- 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.
- Make the pumpkin pie filling In a large bowl, use a hand mixer to mix together pumpkin puree, maple syrup, coconut sugar, coconut milk, arrowroot powder, vanilla, and pumpkin pie spice until smooth and there are no clumps of arrowroot.
- 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.
- 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!
- 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.
- Serve and enjoy: When ready to serve, decorate with the pumpkin pie cut outs and serve. Enjoy!
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 22.5 ounces total).
- Serving Size: 1/10th of pie
- Calories: 308
- Sugar: 27.2 g
- Sodium: 146.7 mg
- Fat: 11.5 g
- Carbohydrates: 48.9 g
- Protein: 2.4 g
- Cholesterol: 0 mg
Keywords: vegan pumpkin pie, healthy pumpkin pie, healthy pumpkin pie recipe, vegan pie crust, vegan pumpkin pie recipe