Description

Readers agree that this homemade vegan pumpkin pie recipe truly delivers everything you love about the classic- buttery, tender flaky crust with creamy, custard-like spiced pumpkin pie filling- all without eggs or dairy! Using just 1 full can of pumpkin puree and cornstarch (or arrowroot) as our egg replacement, this vegan pumpkin pie will soon become a family tradition. When I first served this pumpkin pie recipe at Thanksgiving alongside a traditional pumpkin pie, there were no slices of my vegan pumpkin pie left by the end of the night!

Ingredients

Scale

1/2 recipe vegan pie crust or gluten free vegan pie crust *
1 can (15 ounces) pumpkin puree
1/2 cup (110 g) light brown sugar
1/4 cup (60 ml) maple syrup
1 tbsp pumpkin pie spice
1 cup (240 mL) vegan heavy cream
1/4 cup (50 g) cornstarch
1 tsp vanilla extract
1/2 tsp sea salt

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Instructions

Prep: Measure out all ingredients for the pie crust and the pumpkin pie.
Make the pie crust first: Follow the instructions for making the pie dough through the linked recipe. You can either halve the recipe or make the full recipe and save one pie dough disc for another pie (like my vegan pecan pie).
Follow the instructions for par-baking: Follow the instructions listed in the pie recipe to par-bake the pie. Once the pie is par-baked, you can make the pumpkin pie filling.
Make the pumpkin pie filling: If you just baked the pie crust, reduce the oven temperature to 350F. In a large bowl, use a hand mixer to mix together pumpkin puree, light brown sugar, maple syrup, heavy vegan cream, cornstarch powder, vanilla, sea salt and pumpkin pie spice until smooth and there are no clumps of cornstarch.
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! That’s okay!
Allow the pie to cool: Turn off the oven and crack the oven door to allow the pumpkin pie to begin to cool. Let the pie sit in the off oven for 10 minutes. Then 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!

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.

Nutrition

Serving Size: 1 slice
Calories: 178
Sugar: 13.1 g
Sodium: 182.2 mg
Fat: 8.7 g
Saturated Fat: 3.6 g
Carbohydrates: 24.1 g
Fiber: 1.2 g
Protein: 1.5 g
Cholesterol: 11.3 mg