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