Best Vegan Pumpkin Pie Recipe EVER! (2024)

Jump to RecipePrint Recipe

The most amazing Best Vegan Pumpkin Pie Recipe ever made with just 8 ingredients, is creamy, rich, decadent, dairy-free, gluten-free and oil-free! Made with a delicious gluten-free oil-free pie crust!

BEST VEGAN PUMPKIN PIE RECIPE

This recipe was originally posted in 2015, I updated it with new photos and better details in November 2019.

We all need that perfect pumpkin pie for Thanksgiving and the holidays, am I right? Well after multiple trials, I finally created the Best Vegan Pumpkin Pie ever. Actually, this is the best pumpkin pie I’ve ever tasted, period.

As a child, I didn’t care for traditional pumpkin pie because I have always found it’s too strong of pumpkin flavor or not enough flavor. The texture is so important to me, too, I need my pies to not be soggy, wet or blobs. I want to cut into my slice of pie and it not be the texture of pudding. This vegan pumpkin pie is creamy, soft and smooth, but holds its shape.

Best Vegan Pumpkin Pie Recipe EVER! (2)

MORE VEGAN PUMPKIN DESSERTS

  • Best Vegan Pumpkin Bread
  • Vegan Pumpkin Cake with Frosting
  • Vegan Pumpkin Chocolate Brownies
  • Best Vegan Pumpkin Muffins
  • Vegan Pumpkin Chocolate Chip Cookies
  • Vegan Pumpkin Chocolate Chip Cookie Cake

THE PERFECT PUMPKIN PIE TEXTURE AND FLAVOR

Let me tell you, this is the best vegan pumpkin pie recipe, hands down. It has an amazing, rich cinnamon and pumpkin spice flavor, and the creamiest, dreamiest texture, thanks to using 2 very surprising ingredients in the filling: walnuts and sweet potatoes! I wanted to offer something different than what you are probably used to seeing in a vegan pumpkin pie, which is pumpkin, sugar and coconut milk. That is why I love creating recipes to begin with, the creative process.

Buttery walnuts give the dreamiest flavor and texture. The extra spices add depth like no other pumpkin pie. Kind of like a sweet cinnamon roll and this pie is FULL OF FLAVOR.My vegan gluten-free pumpkin pie will please a crowd, I promise you!

Best Vegan Pumpkin Pie Recipe EVER! (3)

INGREDIENTS FOR VEGAN PUMPKIN PIE

  • Pie crust:Use either my homemade gluten-free crust or a store-bought one.
  • Walnuts: These give a wonderful buttery flavor to the pie without having to use oil.
  • Maple syrup: Naturally-sweetened and adds so much more flavor than sugar.
  • Pumpkin puree from a can: Make sure you don’t buy pumpkin pie filling.
  • Sweet potato: Adds additional flavor and texture.
  • Pumpkin pie spice: (I use my homemade pumpkin pie spice recipe for the absolute best flavor!)
  • Cinnamon: For extra depth of flavor.
  • Cornstarch: This helps to set the pie as it bakes, similar to eggs.

HOW TO MAKE VEGAN PUMPKIN PIE

Step 1: First, you will make this easy gluten-free vegan pie crust or thisgluten-free pie crust from my Apple Hand Pies OR use a store-bought one for ease and time saving.

Step 2: Make the filling. Blend all of the filling ingredients until completely smooth. Now, taste it and tell me that doesn’t taste freaking amazing!!

Best Vegan Pumpkin Pie Recipe EVER! (4)

Step 3: Pour the filling into the pie crust and smooth it out with the back of a spoon or make a swirl effect like I did. I like how beautiful it bakes up with the swirls.

Best Vegan Pumpkin Pie Recipe EVER! (5)

Step 4: If using my homemade pie crust, place 4 double-folded 8 inch strips of foil around just the edges of the crust, just placed flat along the edges. Crimp them underneath the pie dish. This is crucial so the crust doesn’t burn. OR, use a pie crust protector (linked below) which works much easier. If using a store-bought crust, this can vary so I wouldn’t cover the crust unless you see it is browning too much towards the end of the baking.

Best Vegan Pumpkin Pie Recipe EVER! (6)

Step 5: Bake at 350°F (177°C) for 65 minutes until firm and set in the middle. A toothpick will not come out clean. Cool for 2 hours at room temperature and then place in the fridge to chill several hours or overnight is best. I love to eat my pie cold, but if you prefer it room temperature, just set it out at room temperature for a few hours before serving time.

Dollop with dairy-free whip cream, such as So Delicious or Reddiwip. Reddiwhip has 2 versions, one with almond milk and one with coconut milk. They are both so delicious and can be found at Walmart, Target, etc.

Best Vegan Pumpkin Pie Recipe EVER! (7)

MORE VEGAN PIE RECIPES

  • Vegan Chocolate Cream Pie
  • Vegan Apple Hand Pies
  • Oil-free Apple Pie Granola
  • No-Bake Pecan Pie Bars

MORE VEGAN HOLIDAY DESSERTS

  • The Best Vegan Thanksgiving Desserts
  • Vegan Gluten-free Apple Crisp
  • Vegan Sugar Cookies
  • Vegan Cardamom Pecan Cookies
  • Vegan Gingerbread Cake

Best Vegan Pumpkin Pie Recipe EVER! (8)

This recipe is the same as the “Cinnamon Roll Pumpkin Pie”, I changed the name since I removed the cinnamon roll drizzle, as I felt it wasn’t needed. I also updated the post with brand new photos and more detailed steps.

If you make this recipe, be sure to leave feedback below and share your pic on Instagram or Facebook and tag me @thevegan8 #thevegan8!

Best Vegan Pumpkin Pie Recipe EVER! (9)

Best Vegan Pumpkin Pie Recipe EVER!

Brandi Doming

The most amazing Best Vegan Pumpkin Pie Recipe ever made with just 8 ingredients, is creamy, rich, decadent, dairy-free, gluten-free and oil-free!

5 from 71 votes

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 1 hour hr 5 minutes mins

chilling 8 hours hrs

Total Time 9 hours hrs 20 minutes mins

Course Dessert

Cuisine American

Yields 8 -10 slices

Ingredients

  • Use this gluten-free pie crust OR for my original Walnut Crust, SEE NOTES You can also use store-bought, but make sure you are using a pie crust or pie dish that isn't too shallow or you'll have too much filling

FILLING

  • 3/4 cup (240g) pure maple syrup
  • 3/4 cup (90g) raw walnuts
  • 3 tablespoons (24g) cornstarch
  • 1 1/4 teaspoons ground cinnamon
  • 2 teaspoons pumpkin pie spice (I used my Homemade Blend)
  • 1/4 teaspoon + 1/8 teaspoon fine sea salt
  • one 15 oz can pumpkin puree
  • 1/4 cup (60g) cooked, peeled & mashed sweet potato

NOTE

Instructions

  • First, cook your sweet potato first. To make things faster, I cooked a small, whole sweet potato in the microwave for about 5 minutes until really soft. Bake if you don't want to use a microwave, as steaming/boiling will add extra water. Let it cool some before proceeding.

  • Preheat your oven to 350°F degrees and grease a 9 inch pie dish REALLY well. Do not skip the spray or the crust will stick to the dish! Press your dough into the greased dish, flat and evenly across and going up the sides (if using homemade). You do not prebake the pie crust whether using my recipe OR a store-bought one. Use the crust raw because the pie bakes a really long time.

  • For the filling, first add the syrup and walnuts only to a high powered blender. I used my Vitamix. If you don't have one, I don't think a regular blender will be powerful enough, so I would suggest using your food processor. Blend until fairly smooth. Scrape down the sides and add the cornstarch, cinnamon, pumpkin pie spice and salt, pumpkin and sweet potato. Blend until completely smooth. It should be like a pudding consistency.

  • Pour the batter onto the crust and smooth out with the back of a spoon flat and evenly along the sides. I swirled the spoon in a circular motion for a pretty effect.

  • If using my homemade pie crust, place 4 double-folded 8 inch strips of foil around just the edges of the crust, just placed flat along the edges. (see photo) Crimp them underneath the pie dish. This is crucial so the crust doesn’t burn. Make sure they are not dipping into the pie filling, otherwise that will affect how the filling bakes up. OR, use a pie crust protector (linked below) which works much easier! (linked above) If using a store-bought crust, this can vary so I wouldn’t cover the crust unless you see it is browning too much towards the end of the baking.

  • Bake for 55 minutes (set your timer!), then add one large loosely placed piece of foil over the whole pie ONLY IF the top is browning too much. It should be a dark golden brown, but only place the foil if it looks like it may start to burn. I have not experienced this though. Just gently place it on top loosely, no need to even remove the pie.

  • Bake 10 more minutes with the foil on top, which will be 65 minutes total or until the center is set, not jiggly and a deep golden brown (as pictured). A toothpick will not come out clean. I removed mine at exactly 65 minutes. It will finish cooking as it cools and will firm up in the fridge a lot overnight.

  • Cool to room temperature (2 hours) and then chill in the fridge overnight or 8 hours. This will bring it to the complete firm, set texture. Once ready to serve, loosen the crust by gently going around the edges with a sharp knife. Keep stored in the fridge until ready to serve. I love to eat my pie cold, but if you prefer it room temperature, just set it out at room temperature a bit before serving time. This pie will last a week in the fridge.

Notes

Walnut Pie Crust: My original recipe was written with a walnut crust, but since that crust sticks horribly to any ceramic dish, I removed it from the main ingredients and created a new pie crust that is linked. However, due to many loving it and it working beautifully in a clear glass pie dish, I've included it here. Make sure you only use glass for this crust.

Ingredients for Walnut Crust:

  • 1 3/4 cups (190g) raw walnuts
  • 6 tablespoons (48g) cornstarch
  • 2 tablespoons (16g) oat flour
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon fine salt
  • 3 1/2 tablespoons (70g) pure maple syrup

Directions for crust:

  • Add the walnuts to a food processor and process into somewhat a flour, about 15 seconds. Add the cornstarch, oat flour, cinnamon and salt and pulse until briefly mixed. Add the syrup and process until large sticky chunks form. Press into a greased 9 inch glass pie dish evenly on the bottom and around the sides evenly. Follow the baking instructions as listed under step 5 and make sure you cover the crust or it will burn!

Icing Drizzle:

If you would like to make the icing drizzle that was originally featured in the pie when I first wrote the recipe, here are the ingredients. I removed it from the actual recipe since I had added it to look pretty and decorative, but it is completely unnecessary flavor-wise and feel that the pie doesn't need it. Also, it was tricky to make pretty drizzles. However, for those asking and would like to try it:

  • 2tablespoonswater or plant-based milk
  • 2tablespoonsmaple syrup
  • pinchsea salt
  • 2teaspoonscornstarch
  • 4tablespoons (60g)liquid melted coconut butter (melt in microwave to complete liquid first, then measure)

Make sure none of the liquids are cold or it will cause the coconut butter to seize up. Whisk the ingredients together until smooth and use a piping bag to drizzle on the chilled pie.

Nutrition

Serving: 8slicesCalories: 186kcalCarbohydrates: 30.4gProtein: 3.5gFat: 6.9gSaturated Fat: 0.5gSodium: 102mgPotassium: 270mgFiber: 2.8gSugar: 20.3gCalcium: 48mg

Tried this recipe?Tag @thevegan8brandi on Instagram and use tag #thevegan8!

Keyword best vegan pumpkin pie, healthy pumpkin pie, oil free pumpkin pie, vegan gluten free pumpkin pie, vegan pumpkin pie

Best Vegan Pumpkin Pie Recipe EVER! (2024)

References

Top Articles
NHL playoff watch: Not all first-round matchups set yet
NHL playoff watch: Key games to watch on the final day
Hype And Vice Promo Code
Considerably 7 Little Words
The 3 best Genesis FS credit cards of 2022
The News-Gazette Memorials and Obituaries | We Remember
866-392-8015
How to Figure Out What You Want in Life
Troy-Bilt Lawn Mower Carburetor Diagram
Career Development and Internships
9Anime.tol
How To Get Started With The Passion Planner Weekly
Gluten Ease Walgreens
DZone's Article Types - DZone
2010 Lincoln Town Car Signature Limited for sale - Spokane, WA - craigslist
Service Guide | The National Lottery
Cuántas veces al día pasear a mi perro y cuánto debe durar cada salida
La Fitness Mukilteo Class Schedule
Nashville Police Shooting That Killed Black Woman Sparks Debate Over Who Was Wrong First
This Modern World Daily Kos
Popular SPLK-2001 Exams, Valid Test SPLK-2001 Format | SPLK-2001 Valid Exam Testking
The ROCK Inhibitor Y-26732 Enhances the Survival and Proliferation of Human Embryonic Stem Cell-Derived Neural Progenitor Cells upon Dissociation | Semantic Scholar
Jonathan Arzt, DVM, MPVM, PhD, DACVP - US Department of Agriculture (USDA) Agricultural Research Service (ARS) | LinkedIn
Culonas En Vestido
Walkers Funeral Home Springfield Il
School holidays in the Netherlands
3 fraternities suspended after 21 arrests tied to alleged drug ring in North Carolina
Fantasticfairy Webcam
Ag1 Promo Code Joe Rogan: New Discount 80% OFF & Free Gifts
How to Get Four Relics Armor in Divinity Original Sin 2
Redgifs.comn
Deep Dark Secrets Of Hollywood Stars That Were Only Recently Exposed
Multiverse Of Madness Wikipedia
Minnesota Time Difference
Pilot Travel Center Atlanta Photos
Heart Of Maryland Bowhunters Club
Women's Hoop Dirt
Helpers Needed At Once Bug Fables
Paige Hiltz Obituary
American Horror Story 123 Movies
Point Beach North Carolina
Bengals Vs Bills Postponed Until When
African American Spiritual Friday Blessings
„7 vs. Wild“, Staffel 4: Start, Teilnehmer, Location und Übertragung - alle Infos zur Survival-Serie
Best Il Stashes Fantasy Baseball
new york cars & trucks "86" - craigslist
14 Vegetables to Plant in October {Zone 9}
Ede bezoeken met een groep
Hipc Returns Brockton Ma
Ups Hours Today
Wayne State Sdn 2023
KOOL Kentucky Inmate Search: Kentucky State Penitentiary
Latest Posts
Article information

Author: Twana Towne Ret

Last Updated:

Views: 6564

Rating: 4.3 / 5 (44 voted)

Reviews: 83% of readers found this page helpful

Author information

Name: Twana Towne Ret

Birthday: 1994-03-19

Address: Apt. 990 97439 Corwin Motorway, Port Eliseoburgh, NM 99144-2618

Phone: +5958753152963

Job: National Specialist

Hobby: Kayaking, Photography, Skydiving, Embroidery, Leather crafting, Orienteering, Cooking

Introduction: My name is Twana Towne Ret, I am a famous, talented, joyous, perfect, powerful, inquisitive, lovely person who loves writing and wants to share my knowledge and understanding with you.