This vegan pumpkin pie recipe is easy to make and is the best recipe for pumpkin pie I have made. It’s perfect for the holidays and can be made with canned or fresh pumpkin puree.
It’s the most wonderful time of the year… for vegan pumpkin pie!
Few desserts scream FESTIVE like the classic pumpkin pie. With its autumnal orange color and sweet and spicy aroma, this pie is a true American icon. For me, the perfect pumpkin pie has a crisp pastry case, sweet, silky filling, and a big dollop of dairy-free whipped cream on top.
This easy recipe will show you how to make pumpkin pie, with lots of tips and tricks along the way.
Ingredients for Vegan Pumpkin Pie
This recipe is super adaptable, and works with either fresh pumpkin puree or canned. Whichever you use, you’ll need three cups worth for your filling.
Pumpkin Pie Seasoning
Because it wouldn’t be pumpkin pie without the spice! Spices lose flavor over time, so make sure your seasoning is nice and fresh.
For a standard pie crust, use 1 ½ cups of all purpose flour. If you’re making a gluten-free version then swap this out for 1:1 gluten-free flour. Both equally tasty!
Our pastry calls for 1 stick of COLD vegan butter. You’ll also need an extra tablespoon for the filling.
Using a starchy thickener is essential if you want your pie filling to set. I use cornstarch because its readily available and helps give your pie that gentle wobble!
How to make the BEST Pumpkin Pie
Make the Crust
1: Make your ice water by pouring ice cubes and water into a small bowl, then set aside to chill.
3: Add in your ice water 1 tablespoon at a time. You shouldn’t need more than 2 tablespoons.
Tip: Your pastry mix should resemble fine breadcrumbs.
4: Lightly flour your surface then roll out approximately ¾ of your pastry, then fold in half and roll again.
Tip: Folding and rolling your pastry will help make it nice and flaky!
5: Spray a little cooking oil to coat a 9 inch/23cm pie dish.
6: Roll your pastry into a 12 inch/30cm circle, then flip your pastry into your pie dish.
Tip: Don’t worry if the pastry cracks a little – you can fix those bits up. Trim the edges and add cuttings to the pastry you have saved for the decoration.
8: Allow to cool for around 10 minutes while you prepare your pumpkin pie filling.
Make the Filling
10: Prepare the pumpkin pie filling by placing all ingredients into a food processor or large mixing bowl, and blitz or stir until well combined. Make sure your mixture is smooth and creamy, with no lumps of cornstarch or sugar.
11: Remove your pie crust from the freezer and pour in your filling. Smooth out the surface with the back of a spoon.
12: Bake your vegan pumpkin pie for 30 minutes, then remove from the oven and place your pastry shapes around the edge.
13: Mix together sugar and pumpkin spice, then sprinkle liberally over your pastry shapes.
14: Bake your pie for another 25-30 minutes until cracks start to show on the surface.
Tip: You can check your filling is cooked by inserting a skewer into the center of the pie. If it comes out clean then it’s good to go!
15: Serve your pie warm, or allow to cool.
Best Recipe Swaps for Pumpkin Pie
I’ve made this recipe with butternut squash, and found it equally as tasty! Butternut squash is naturally sweet, making it the perfect pumpkin substitute.
If you don’t have pumpkin pie seasoning then feel free to use cinnamon instead.
How to serve Pumpkin Pie
Can I reheat Pumpkin Pie?
Personally, I like my pie either room temperature or cold, but if you do like it warm then feel free to reheat! Simply place in the microwave for 30 seconds or so before serving.
Did you try this recipe? Let us know what you think with a comment and rating! Every bit of feedback helps make the Plant Riot even better!
If you’d like to try some of our other fall recipes, that’s awesome! For a holiday breakfast, we suggest some Apple Cinnamon Baked Oatmeal. If you’re looking for another warming sweet treat, maybe our Strawberry Rhubarb Crisp will do the trick?Print
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