For more pumpkin treats, be sure to try vegan pumpkin cake with chai spices and this gluten-free vegan pumpkin praline tart.
Why you will love this recipe
Pumpkin pie is everyone’s favorite holiday dessert. And this vegan pie is so delicious, everyone will want more. The pumpkin pie filling is perfectly spiced with a smooth, creamy texture and the crust is crispy and flaky. The pie slices like a dream and it tastes amazing. Easy to make. You can use a store bought crust (or make your own) and it takes just minutes to put the filling together. Then all you need to do is pour and bake for the perfect but foolproof vegan pumpkin pie. You can make your own pumpkin pie spice mix, and I’ll show you how, or you can use a store-bought pumpkin spice mix. Make ahead: You can make this pumpkin pie up to three months ahead because it freezes really well. Wrap tightly in freezer-safe wrap and thaw before serving. Soy-free, dairy-free and eggless. You can use canned coconut milk instead of cashews for the filling if you are nut-free, or use my gluten-free pie crust from this French onion tart recipe if you are gluten free. Any way, it will be the most delicious pumpkin pie you will ever eat.
Variations
For a chai spice pumpkin pie, use chai masala spice mix instead of the pumpkin pie spices. You can make this vegan pumpkin pie with butternut squash puree, which has a lovely, delicate flavor. To make the puree, roast 1-inch cubes of butternut squash tossed in oil for 40 minutes in a preheated 400 degree Fahrenheit oven, then give it a quick turn in the food processor to blend. If you are gluten-free, use the vegan gluten-free almond shortbread crust I shared in this vegan white chocolate pie recipe. It is yummy with the pumpkin pie filling! If you are nut-free, use a 14 oz can of full fat coconut milk instead of the cashew cream. Increase the amount of corn starch to 3 tablespoons instead of 2. If you prefer to not use vegan butter, you can make the vegan pie crust with coconut oil. Refrigerate the coconut oil until it is quite hard, then cut into cubes and make the pie crust.
How to make vegan pumpkin pie
More yummy vegan pumpkin desserts
Recipe card
One vegan pie crust. You can use my vegan pie crust recipe, which is both awesome and easy. Or use a store bought crust. Raw cashews. Cashew cream is an awesome and close substitute for cream, which would be used in a traditional pumpkin pie recipe. Pumpkin puree. Buy the puree and not the can labeled “pumpkin pie filling.” 1 cup light brown sugar or coconut sugar. You can use any sugar of your choice but brown sugar and coconut sugar add a delicious depth, so use one of those two if you can. You can also use 1 cup maple syrup although the filling will be slightly softer. Pumpkin pie spices: ground cinnamon + nutmeg + ginger + cloves (optional) Corn starch. This helps thicken and set the filling. Tapioca starch or arrowroot starch are fine substitutes. Pure vanilla extract. This nicely rounds out the flavor.
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