Pumpkin Pie Recipe | Vegan + Easy

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

Pumpkin pie slices

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

Whole pie pumpkin along side a bowl of homemade pumpkin puree

Pumpkin Puree

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. 

Flour

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!

Vegan Butter

Our pastry calls for 1 stick of COLD vegan butter. You’ll also need an extra tablespoon for the filling. 

Maple Syrup + Brown Sugar

Pumpkin pie is not the time to hold back on the sugar, honey! Maple syrup and brown sugar will give your filling a rich, deep, caramel flavor that works so well with all our lovely spices. 

Cornstarch

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

Ingredients to make pumpkin pie crust

1: Make your ice water by pouring ice cubes and water into a small bowl, then set aside to chill. 

2: Combine flour, sugar, pumpkin pie spice, and salt in a food processor, then add cold vegan butter and pulse until completely combined. 

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.

Unbaked pumpkin pie crust in baking 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.

7: Roll out your remaining pastry and then shape using a small cookie cutter. Transfer these to a plate lined with parchment paper and place into the freezer, along with your pie dish.

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

I like my pumpkin pie with a big dollop of non-dairy whipped cream or vanilla ice-cream. Or both. Heck, it’s the holidays! A sprinkling of powdered sugar never hurt either…

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?

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Sliced vegan pumpkin pie

Pumpkin Pie Recipe | Vegan + Easy


  • Author: Rachel Steenland | The Plant Riot
  • Prep Time: 20 minutes
  • Cook Time: 55 too 60 minutes
  • Total Time: 75 to 80 minutes
  • Yield: 1 Pumpkin Pie / 8 slices 1x

Description

How to make the tastiest vegan pumpkin pie recipe | Bake this festive pumpkin pie with canned or fresh pumpkin puree and pantry ingredients!


Ingredients

Scale

Pastry

 

Filling

 

Spiced sugar

 

To serve


Instructions

  1. Prepare ice water by placing water and ice cubes in a small bowl. Set aside to chill.
  2. Place flour, sugar, pumpkin pie spice and salt into a food processor, pulse to mix. Add cold vegan butter and process until the mixture is well combined. Add 1 tablespoon of ice water at a time, until the pastry resembles breadcrumbs (you shouldn’t need more than 2 tablespoons of ice water).
  3. Turn 3/4 of the pastry out onto a flour-dusted surface (the remaining 1/4 will be used for the decoration). Roll out the pastry, fold in half and roll out again. Repeat rolling and folding 6 times (this step helps with the flakiness of the pastry).
  4. Prepare a 9 inch/23cm pie dish by spraying with a little cooking oil. Cover the surface with large piece of parchment paper and top with pastry. Roll pastry into a 12 inch/30cm circle. Flip the rolled pastry circle over and then carefully invert into the pie dish. (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).
  5. Roll out the remaining 1/4 of the pastry dough. Using a small cookie cutter, cut shapes into the pastry**. Transfer pastry shapes to a plate lined with a parchment paper. Place the pie dish and pastry shapes into the freezer for 10 minutes for the pastry to firm up while you prepare the pumpkin pie filling.
  6. Preheat the oven to 375F/190C.
  7. Prepare the pumpkin pie filling by placing all ingredients into a food processor or large mixing bowl, and blitz or stir until well combined, ensuring that the mixture is smooth and creamy and no cornstarch lumps are present. 
  8. Remove pie from the freezer, then pour pumpkin pie mixture into the pasty cavity and smooth out the surface. 
  9. Bake your vegan pumpkin pie for 30 minutes. Then remove the pie from the oven and add the pastry shapes around the edge, pressing down lightly so the pastry shapes stick to the pie. Mix together sugar and pumpkin spice, then sprinkle over the pastry shapes. 
  10. Bake your vegan pumpkin pie for a further 25-30 minutes until cracks start to appear on the surface of the pie or until a skewer inserted into the pie comes out clean. 
  11. Serve with warm or cold with a sprinkle of powdered sugar and non-dairy whipped cream or vanilla ice cream.

Notes

  • **I used a 1.5 inch (4 cm) cookie cutter and needed 20 pastry love hearts.
  • Preparation time reflects using pumpkin you roasted ahead of time or canned pumpkin.

Keywords: vegan pumpkin pie, gluten-free pumpkin pie, vegan gluten-free pumpkin pie, pumpkin pie spice, vegan baking, the plant riot

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