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.
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!
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 this gluten-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!!
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.
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.
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.
MORE VEGAN PIE RECIPES
MORE VEGAN HOLIDAY DESSERTS
- The Best Vegan Thanksgiving Desserts
- Vegan Gluten-free Apple Crisp
- Vegan Sugar Cookies
- Vegan Cardamom Pecan Cookies
- Vegan Gingerbread Cake
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!
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
- You need to make this pie the day before you want to serve it so it has plenty time to cool and firm up in the fridge. It needs a full night (8 hours or so) to firm up.
- I use this scale.
- Highly recommend this pie crust protector.
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
- 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
- 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!
- 2 tablespoons water or plant-based milk
- 2 tablespoons maple syrup
- pinch sea salt
- 2 teaspoons cornstarch
- 4 tablespoons (60g) liquid melted coconut butter (melt in microwave to complete liquid first, then measure)
I don’t like pumpkin pie. I generally only eat it at Thanksgiving, and then I cover it in copious amounts of vegan whipped cream. However, having said that, I really like this pie!! It’s sweet and spicy, not too pumpkin-y, but just pumpkin-y enough, and has a great texture! I could eat just the filling as a pudding! So yummy!
Thank you so much Jillian!! Agree, that was my thing, some pumpkin pies are too much pumpkin, as weird as that sounds, but too much makes it a bit bland or off. So glad you loved it!
Hi Brandi,
I have loved pumpkin pie all my life, but I recently became vegan and did not want to miss out on my favorite dessert. So I’m going to try making this. Your recipe sounds amazingly delicious.
One question, though: in your filling list, you say add 1/4 + 1/8 of sea salt. What do you mean? Is it actually both? And if so, when and how? Or is it just one or the other? Please clarify.
Thanks for your help.
Hi Joseph! Yes, it means both a 1/4 tsp and a 1/8 teaspoon because I found that exact amount to be the perfect balance. Add it with the ingredients you blend up.
Instead of pumpkin puree, would.kabocha.also.work?
Can this be frozen?
I’ve never tried that so I’m not sure but I’m assuming it would work!
Yes I believe freezing should be fine as long as it’s sealed really well!
Divine, as agreed by all non-vegan Thanksgiving guests. I’ve tried quite a few vegan pumpkin pies and this is certainly the best. The walnut crust was delicious but did stick to my ceramic pie dish – not the end of the world.All gobbled up.
That’s so awesome to hear MJ, thank you so much for sharing!
THIS IS …. THE BEST VEGAN PUMPKIN PIE EVER!!! This is not my first or second, but my third time making it. And everytime I have the first bite, it still gives me that same expression, ‘OMG this is SOOOO GOOOOODDD!!! Put that whip cream away, you don’t need it! Thank you so much Brandi for sharing, you deserve 5 STARS!
Oh wow was this good! I was the only vegan at our Thanksgiving family gathering (of 20 people) so I had to bring something that I could eat. You know what they say, bring enough to share, so I made two. I added a little bit more spices to the mix because doubling the recipe somehow made it not as strong. Boy, oh boy was it good! I had a non-vegan family member come to me and say that they don’t like pumpkin pies, but they loved mine! I was so happy! Thanks for the great recipe, amazing idea to use buttery walnuts!
I used kabocha which probably made it sweeter than I’d like. Possible also the maple syrup i used is sweeter than normal…. Still tasted excellent when i “flooded” the slice with about 1/4″ strong coffee tho!
My question is, how can I make this so the filling is as firm as the inside of a creme brulee?
Hi Eric! Yeah, making it with pumpkin (which has no sweetness) is the only way this recipe has been tested. As you can see in the photos, the pie is nice and firm, so using kabocha sounds like it changed both the taste and the texture. You can try adding a bit more cornstarch to make it more firm! Just be careful not to add too much or it will leave a powdery mouthfeel.
Fantastic recipe chef 👍👌👏. Really yummy 😋. Thank you for your effort 🌹🌞😎
Thank you Jasson!! So kind!
What type of sweet potato? thank you.
Hi! Orange sweet potato!
Guest allergic to walnuts – skimmed over comments found one where pecans were substituted in the filling that said it came out nice. Anymore comments or suggestion? Am using an organic vegan store bought crust.
I haven’t tried it personally but they are similar to walnuts so I’m guessing it works well since others have tried it. I just can’t say since I haven’t tested it personally!
This was so easy to make and delicious!
Brandi, if I omit the walnuts in the filling, will it affect the recipe much? There are some nut allergies in our family (almonds are OK though). Should I use almonds, or just leave the nuts out of the filling?
So sorry Annette, but the walnuts can’t be left out! They are a big part of the flavor and texture. There’s a whole 3/4 cup so leaving them out won’t work and almonds wouldn’t work either for the texture. So sorry! I know some readers have done pecans though.
I am making this for tomorrow as my hubby requested a pumpkin pie, honestly pumpkin pies usually never do anything for me but I just sampled some of the batter and oh my goodness does it tastes soooo good! Thank you for all the hard work you do 🙏🙏 and happy thanksgiving
I’ve tried many vegan pumpkin pie recipes over the years. Your recipe is by far the best. excellent texture, flavor and simple to create. Thank you for my go-to pumpkin pie recipe that vegans and non-vegans love!
I’ve been making this pumpkin pie recipe for a few years now during the holidays!!! It’s so easy and you will never know it’s vegan!! Thank you Brandi! Every recipe I’ve made of yours is a sure success!