Vegan Pumpkin Pie

The best vegan pumpkin pie – perfect custard-y filling, warming spices, and flakey crust. A Thanksgiving favorite! Gluten free.

This Vegan Pumpkin Pie recipe has the perfect custard-y filling, warming spices, and flakey crust. It’s a Fall classic that is perfect for Thanksgiving!

Plus, this recipe could not be easier. The hardest step is waiting for it to cool before slicing and serving!

Reasons to love this recipe!

• A simple 1-bowl recipe with minimal effort!
• It can be made a day in advance for easy holiday planning.
• It’s vegan, vegetarian, and easily gluten free.

Ingredients and substitutions:

• Pumpkin puree – not pumpkin pie filling. You can use homemade puree if you have it!
• Light brown sugar – you can also use coconut sugar, but note that your pie will be darker in color.
• Maple syrup – or another liquid sweetener, but I love the Fall flavor maple brings to this pie!
• Coconut milk – I think full fat coconut milk creates the best texture, but you can also use light coconut milk or other milks like almond and soy.
• Corn starch – helps to thicken our filling, eliminating the need for eggs.
• Spices – cinnamon, ginger, nutmeg, cloves, and black pepper create the signature pumpkin pie flavor.
• Salt – brings out the flavors in our pie.

How to make vegan pumpkin pie:

Make the crust: Use this gluten free pie crust, follow your favorite recipe, or use a store bought crust. Roll the crust out and transfer it to your pie plate. Trim off excess around the edges, and crimp the crust. Do not par bake the crust.

Whisk the filling: Whisk together all of the filling ingredients until smooth.

Bake: Pour the filling into the crust and bake until the center is set and is no linger jiggly. Let cool completely before cutting and serving.

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Storage:

For leftovers, wrap the pie in plastic wrap and store in the fridge for up to 3 days. For longer storage, slice and individually wrap the slices with plastic wrap. Place them in a freezer bag or lidded container and freeze for up to 3 months.

If making ahead, I recommend baking the pie the day before serving. Cool the pie completely, wrap it in plastic, and then place in the fridge. Serve the pie cold, or let it sit at room temperature 2-3 hours before you plan to serve.

What makes this pumpkin pie vegan?

Traditional pumpkin pie uses both eggs and cream in the filling as well as butter in the crust.

To make this pie vegan, we swapped the eggs for cornstarch. The cornstarch thickens the filling, creating a custard-like texture, without the need for eggs.

Then, we used coconut milk instead of heavy cream. Canned coconut milk has a high fat content and similar consistancy to heavy cream, making it the perfect vegan replacement.

Last, we used a vegan pie crust without butter. Easy!

Can it be made gluten free?

Absolutely! And easily! The filling is already gluten free, so the only thing you’ll need to do is use a gluten free crust.

I used my gluten free pie crust and you can see it in these photos. If you’re short on time, you can also use a store-bought gluten free pie crust.

More vegan desserts to make ASAP!

• Vegan Pumpkin Creme Brulee
• Gluten Free Apple Pie
• Apple Crisp
• Gluten Free Funfetti Mug Cake – Vegan too!
• Oatmeal Chocolate Chip Cookies – Vegan and gluten free.

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