Name: The BEST Vegan Pumpkin Pie
Prep time: 5 min
Cook time: 55 min
Total time: 1 h
Yield: 8 Servings
Cuisine: American
Ingredients: 2.5 cups pumpkin puree; 0.333 cup brown sugar; 0.25 cup maple syrup or agave; 0.75 cup milk; 1 tsp vanilla; 1.5 teaspoons pumpkin pie spice; 0.5 tsp salt; 3 tablespoons cornstarch; 1 vegan pie crust

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The BEST Vegan Pumpkin Pie

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Ingredients

Warning0 allergens identified

Instructions

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Instructions

Pre-heat your oven to 350 degrees F.

In a high speed blender or food processor, combine all of the pie ingredients (minus the crust of course :)) and blend until creamy and smooth. Should only take a minute.

Pour the pie filling into your crust (I do NOT pre-bake the crust in this recipe) and spread out until it’s smooth.

Bake in the oven for 55-60 minutes. The top should be firm and the crust should be lightly browned around the edges. If the crust begins to get too brown around the edges, cover the crust with foil or use pie protectors.

Once done, take out of the oven and let cool on the counter. Put in the fridge and let cool completely. The cooling process really firms up the pie so although you’ll want to eat it right away, try and refrain :)

Top with some whipped coconut cream and ENJOY!!

Notes

**If you’re making my vegan pie crust or my coconut oil pie crust: make the crust as called for and put it in the fridge while you make the filling. I do not pre-bake my crust for this pumpkin pie recipe. The amount of time it takes to make the filling is the perfect amount of time for the crust to sit in the fridge and harden back up a bit.

Tips for Success

For the creamiest texture, make sure to blend the filling until it’s completely smooth.

If using coconut milk, opt for full-fat for a richer pie!

Let the pie sit in the fridge for at least 4-6 hours before slicing so that the pie is fully set!

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Tips & Tricks (5)

Toast Your Spices First 🌶️
Lightly toast the pumpkin pie spice in a dry pan for 30 seconds before blending to intensify the warm flavors and eliminate any musty notes from storage.
Use Full-Fat Coconut or Cashew Milk 🥥
Replace thin plant-based milks with full-fat coconut or blended cashew milk for a creamier, richer filling that rivals traditional dairy pumpkin pie.
Chill Before Baking 🧊
Refrigerate your blended filling for at least 30 minutes before pouring into the crust to prevent a soggy bottom and ensure even, controlled baking.
Pre-Bake Your Crust Partially 🥧
Blind-bake the vegan pie crust for 8-10 minutes at 375°F before adding filling to create a crispy, structurally sound base that won't become mushy.
Test Doneness by Jiggle, Not Cracks 👀
The pie is perfectly done when the center jiggles slightly when gently shaken—not when it appears set or has cracks, which indicates overbaking and a dry texture.