Homemade pie has never been easier! This vegan pumpkin pie recipe is super easy to make and is PREFECT for any Fall special occasion. All you need is a few simple ingredients to put together this delicious pie.
Is there anything better than a slice of homemade pumpkin pie?
Well, easy vegan pumpkin pie of course! From cute pumpkin pie bites to full-size, pumpkin pie is always a crowd-pleaser. Best of all, you can fool all your guests that this pie is dairy-free too. What makes this vegan pumpkin pie recipe so great?
- Easy to make (just throw all the filling ingredients into a blender)
- Simple ingredients
- Dairy-free and egg-free
Ingredients for vegan pumpkin pie
- Pumpkin puree
- Oat milk (or other non-dairy milk)
- Maple syrup
- Brown sugar
- Pumpkin pie spice
- Pie crust
Is premade pie crust vegan?
Not typically. In fact, most are not vegetarian because they contain lard. I have an easy pie crust recipe I use when making pies. But if time has got the best of you, this brand is vegan!
What is pumpkin pie spice?
It’s a spice blend of all the warm, aromatic flavors that are in a pumpkin pie! Cinnamon, nutmeg, ginger, allspice, and cloves are the primary ingredients. I usually buy pumpkin pie spice in the store, but you can make your own spice blend too by following a recipe.
How to make vegan pumpkin pie
- Start by adding all the ingredients for the pumpkin pie filling into a high-speed blender or food processor
- Pour into a pre-baked pie crust
- Bake at 350 degrees Fahrenheit for 55-60 minutes
- Let cool for at least 4 hours (I prefer overnight) to let the pumpkin filling settle
How to make vegan gluten-free pumpkin pie
With these small adjustments, this recipe is 100% GF!
Make-ahead tips for pumpkin pie
Pie is the perfect recipe to make-ahead! It’s best to make pumpkin pie the day before that way it can settle. The last thing you want is to cut into a pumpkin pie and have the filling go everywhere!
Once the pumpkin pie is done baking let cool on the counter for about an hour. Then, cover it with some plastic wrap and place in the fridge overnight.
Really make-ahead method:
You can actually make pumpkin pie about a month in advance! Bake the pie, let it cool for about an hour at room temperature then cover with plastic wrap and foil and place in the fridge. The day you want to serve the pie, take it out of the freezer and let it thaw in the fridge for 10-12 hours. You don’t want to thaw at room temperature because you risk having a soggy crust!
Storing leftover tips for pumpkin pie
Pumpkin pie is one of those foods that really keeps well. You can keep leftovers in the fridge for about 1 week or you can even freeze cooked pumpkin pie for about 1 month.
If you tried this vegan pumpkin pie, let me know in the comments below and share a photo using #mindfulavocado. I’d love to hear from you! Want to see more recipes? Let’s get social! CONNECT WITH ME on Facebook, Twitter, Instagram, or Pinterest to see what I’m currently cooking up!
Vegan Pumpkin Pie
Pumpkin Pie Filling:
- 1 15-ounce can pumpkin puree NOT pumpkin pie filling!
- 3 Tablespoons corn starch
- 3/4 cup oat milk or other non-dairy milk
- 2 teaspoons pumpkin pie spice
- 1/2 cup maple syrup
- 1/2 cup brown sugar
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1 vegan pie crust can use a vegan store-bought crust too
- Preheat the oven to 350 degrees Fahrenheit. If making pie crust from scratch, make pie crust first.
- Place all the ingredients for the filling in a blender and blend until smooth.
- Pre-bake pie crust for 8-10 minutes.
- Remove the pie crust from the oven and pour filling into pie crust and bake for 55-60 minutes. It's okay if the center looks a little jiggly! Custard continues to cook as it cools.
- Let cool at room temperature for 1 hour. Cover and refrigerate for 4 hours (preferably overnight).
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