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 4 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 hold 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
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!
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.
Recipe Notes
Walnut Pie Crust: My original recipe was written with a walnut crust, but since that crust sticks horribly to any ceramic dish, I removed it from the main ingredients and created a new pie crust that is linked. However, due to many loving it and it working beautifully in a glass pie dish, I've included it here. Make sure you only use glass for this crust.
Ingredients for Walnut Crust:
- 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
Directions for crust:
- 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!
Cinnamon Roll Drizzle:
If you would like to make the Cinnamon Roll Drizzle that was originally featured in the pie when I first wrote the recipe, here are the ingredients. I removed it from the actual recipe since I had added it to look pretty and decorative, but it is completely unnecessary flavor-wise and feel that the pie doesn't need it. Also, it was tricky to make pretty drizzles. However, for those asking and would like to try it:
- 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)
Make sure none of the liquids are cold or it will cause the coconut butter to seize up. Whisk the ingredients together until smooth and use a piping bag to drizzle on the chilled pie.
Love your twist on pumpkin pie, Brandi! This is such a beautiful and delicious twist on a classical pumpkin recipe. All the ingredients are just so good, especially the walnuts, those are one of my favorite nuts. I bet it adds a nice crunch to the to the dough and filling. You really know how to make a beautiful topping with the cinnamon roll Drizzle, looks delicious and so inviting to eat the whole pan! 🙂 Gorgeous pictures as always and the dark style in those pictures, stunning!
Thank you so much Florian! You are so sweet! Thank you for the compliments. The walnuts made the filling so rich and buttery and blending them up made it richer and super smooth. It really does taste like there is butter in the pie! I tested this pie with sunbutter and even macadamia nuts (that one didn’t even make it to the oven b/c the taste was too strong, lol) and ultimately the walnuts won over the nut-free sunbutter, much moreso!
My daughter made this pie for my this thanksgiving and it was great! Definitely recommend this pie for anytime time or the year!
SO very happy to hear that it was such a hit, thank you for the awesome review!
Hi! I really want to make this for my family at Thanksgiving, but there are a lot of nut allergies. Is there a way to make this nut-free? Thank you so much!
Hi Micaela! You could get away with a different crust using whatever crust you like. But the filling really needs the walnuts. It is key to the flavor and texture. I did try a nut-free version using sunflower seeds and it was way too overpowering in flavor and not good. SO, I’m not really sure there is a sub here that would work well, I’m so sorry!
I have been waiting very impatiently to see what sort of amazing pumpkin pie creativity you were going to pull out, but I never in a million years guessed CINNAMON ROLL pie!! Just the thought of that is heavenly, and the pictures are even more incredible! I love the sweet potato you snuck in there, blends right in and I’m sure it makes for a great texture! Your swirls look amazing, plus this pie will be sliced and devoured so fast people will barely see them 🙂 Thank you so much for giving my pie a little mention too <3 You always amaze me Brandi!
Thank you so much Natalie!! So glad you loved these pics! Yes, I had the idea a couple of months or so back and it took some work to get it right, mainly the texture. I hate soggy pies. The sunbutter was my original plan and what I intended on posting, but my taste testers, including my hubby, didn’t love the taste. SO, I knew I wanted to go back to nuts then, for a buttery taste, that the sunbutter had failed to do. The combo of the walnuts and sweet potato both solved my texture and flavor issue for the filling. WIN!
Well now you’re just teasing me here 😉 I guess everyone wins…I think I may be a pie lover with all these amazing pie recipes I’ve seen! Wooza and yum!!
Thank you Rebecca and your comment on Facebook made me laugh!
I made this pie as soon as it came out. As you all know when Brandi makes a new recipe, I stop everything I’m doing and make whatever it is because I know it will be awesome. This cinnamon pumpkin pie is no exception. It is so much better than the ordinary pie – I would expect nothing less than perfection. It’s like a hint of cinnamon roll – buttery, rich and creamy. Also, a much better and firmer texture than regular pumpkin pie that’s much of the time so mushy. There are a couple of secret ingredients that bring it up to the heavens. I could not keep my face out of the blender. My son and puppy loved the filling too. This will be your favorite pumpkin pie once you take the first taste.
You are so awesome Estee! Wow, thank you so much for making it already!! I’m so glad you loved it and I loved your pics you shared of it on Facebook and too cute about your puppy loving it too. Just wait until you taste it after it’s completely firmed up! Thank you for the feedback and for your kind words!
Im glad you didnt give up after 4 try of making this delicacy!! I love the unique twist you added to make this recipe even tastier then regular pumpkin pie! So yummy!
Thank you so much Bethany! All the trials were worth the end result, but I swear, during them I thought I’d never get it, lol.
Holy moly!!!! Ok, I remember those delicious cinnamon roll oats and I loved them!!! This certainly does look rich and heavenly. I love how different the filling is – I’m not surprised that you came up with an epic alternative to the standard pumpkin pie. I hated pumpkin pie as a kid and the only way I would eat it was if it was covered in whipped cream! But this?! This I could devour!!!
Awww thank you so much my sweet friend!! I know what you mean, I HATED pumpkin pie growing up, thought it was disgusting and too blob-like, haha! But I swear, even I loved this. It doesn’t taste like most pumpkin pies…it’s more rich and more dessert like, whereas I’ve found others to be too pumpkin-ish….for me, anyways! Thank you again!
Making a good pumpkin pie is definitely an art. My family loves it so much that I was forced to master it – haha! This is such a creative version of pumpkin pie, Brandi. Well done!
Thank you so much Linda! I know what you mean, my readers kept asking me for one, so I kind of HAD to create one, haha! Pumpkin pies are much harder to perfect without eggs than I ever thought. Plus, I’m super picky about the texture, so it took a few trials, but the final result is to die for, so it was worth it!
Soo…I think I shall come to your table for Thanksgiving. Sound good? 😉 THIS…yes.
this has got to be the BEST combo ever!!!! it’s beautiful and I can’t even imagine how delicious this was! I LOVEEE cinnamon rolls but over pumpkin pie like this I mean SERIOUSLY YUMMM!!!!
Aww thank you so much Michele! So sweet of you!! It was soo good!
I’m still giggling at our recipes lately! And pretending we lived near by so we could have one giant pie party. Of course we’d schedule a 10 mile run because we’d eat so much pie. And then follow it up with tacos. Because duh! I love this twist on the classic! Cinnamon is a winner for me, as you can tell! LOL Great job as always!
I know, we are non-identical twins, lol!! Tacos followed by pie sounds like a fantastic idea to me, lol!
Non identical twins? LOLOL!!
Hi April! Coconut butter is actually at whole foods where the nut butters are. It’s not like dairy butter in the cold section. It’s simply shredded coconut puréed into a “butter”. You can leave it off if you want, it’s more for presentation, not taste. Let me know how the pie turns out!
That looks amazing! Plain old pumpkin pie is great, but with cinnamon roll flavor added? Yesss! Sounds awesome–and even better that it’s vegan, of course 🙂
Thank you so much June!
Are you on Yummly?
Yes! Here is my page! http://www.yummly.com/page/thevegan8com
This looks incredible! Love the added cinnamon goodness in here! Just the way I like it!
Thank you so much Jenn! The more cinnamon, the better, haha!
Wonderful photography with wonderful combinations!
Thank you so much, so kind of you!
We made this for thanksgiving and it was phenomenal. Awesome. Perfect. Wonderful. I could go on. And on! Best pumpkin pie I’ve ever had–and I love pumpkin pie! Yummy recipe girl!
Awww Julie, wow! What wonderful feedback!! I’m ecstatic you loved this pumpkin pie and more importantly, that it’s the best you’ve ever had! What a compliment! It is also my favorite I’ve ever had too, I’m so super picky with pumpkin pies, so I’m happy it was such a hit, thank you for letting me know!
love the drizzle on this
Thank you so much Vanessa!
I know I’ve said it before, but WHAT AN AWESOME idea!!! Love the combo and the drizzle on top looks delicious!
Thank you so much Anjali! So sweet of you!
Awww thank you so so much Harriet for your kind compliment!!
this recipe looks phenomenal – so rich and flavorful! Jason wants a pumpkin pie for Christmas, this one just might be it! 🙂
It looks so good, I want it now!
Pumpkin pie all day long! This looks amazing, Brandi. I just so happen to have all of the ingredients in my pantry. Yippee!
You are a genius Brandi, I love the combo of the mashed sweet potatoes with the pumpkin puree plus the flavors are excellent!
Thank you so much Michelle, you are so sweet 🙂
Oh. My. Gosh. Brand! This is amazing !!!! I made it this morning for our family Christmas dinner tomorrow…I just had a sample to be sure it set up…there are NO words to describe the yumminess of this recipe! I’m not a pumpkin pie lover, but this…THIS !!!! Wow. I will say after 65 minutes total cook time, my toothpick came out wet, so I kept it covered, baked another 10 minutes. Toothpick still came out wet, yet the filling was pulling away from the crust, so I took it out, cooled it two hours without the cover, then refrigerated it four hours before sampling. It set up perfectly! THANKYOU for your efforts. This is perfection.
Wow Carol!! I’m so happy to read this amazing feedback! So thrilled you loved this so much! I agree too, I’m not a pumpkin pie fan, so I had to create a version I would love, so glad you loved it. Yes, some ovens take a bit longer, glad you made it work. Thank you Carol so much!
PS, it was a hit with my Carnivore family! Had some left, and introduced my Vegan friends to it yesterday after our luncheon…
they swooned!
So wonderful to hear that, thank you Carol!
I made this for Christmas and I only got a small bite (that I stole from my 3yo). I’ll have to make two next time! My neighbor (gluten free) loved the crust the most and is going to use it for all of her pies! Oh, btw, I am the only vegan in the bunch!
Oh wow, thank you so much Katy, and so sorry I missed this comment from before!!
Hey Brandi! I made your wonderful amazing pumpkin tart & used home-made Musque de Provence pumpkin puree & home- growned my pumpkin too! I am pretty new to pumpkin tarts & loved your version so much!
All of my friends & family loved every bite! I also gave them your blog adresse! xxxx
Hi Donna! I have not tried it in a springform pan, but I would think it would work fine. It will definitely prevent the crust from burning that way, too. I’m just not sure how it will affect the cooking time since I’ve only tried it as listed above in a traditional pie pan. I would think it would take longer to bake, so just look for a clean toothpick. Let me know how it turns out!
My hubby loved this pumpkin pie–the first vegan one he has actually appreciated! I left off the swirls and fluff on top as it was already VERY rich. So tasty that I must make it for another special occasion soon. Thanks so much for making your recipes easy to follow with no oil or eggs. And most of all for making them available online. I’ve shared your website with a number of family and friends.
Thank you so very much Marilyn, so very happy to hear you all loved this pie! Thank you for sharing my site as well, that is so appreciated!
Brandi,
This pie was the hit at my Thanksgiving dinner! With my sensitivities and my nephew’s extreme allergies, we hardly get to enjoy desserts. This was so delicious and really ended the day with a sweet bang!
Thank you!
That’s so wonderful to hear Nicole! So happy you all found something that met your needs and satisfied your taste buds! Thank you so much for the lovely review and letting me know!
I made this for Thanksgiving and everyone LOVED it! Sadly, there was not a crumb left over and had there been I would’ve eaten it with haste.
I have to tell you — my mother (not even remotely vegan but a phenomenal cook and is not one to give out undeserved praise) sent me a text later that night that said, “I was thinking about your pumpkin pie…it actually had better and more intense flavor and body than conventional pumpkin pie. It had impeccable flavor, very smooth texture, was perfectly spiced and had a wonderfully intense pumpkin flavor! In ALL honesty it was the THE best pumpkin pie I have EVER eaten.”
That was the highest praise and sealed the deal that this will be our Thanksgiving pumpkin pie from now on! Except next year, I’ll make two or three!
Hi! This looks amazing! My husband has SO many food allergies and to see this Gluten free Vegan pumpkin pie is amazing! However, he just found out he is also allergic to Walnuts! Any other nut we could use that would give a similar result? I was so excited for this until I saw walnuts, boo!
Hi Stephanie! Yes, pecans are very similar and should work! I haven’t tried it personally but these should be very similar in taste and texture!
Thank you! I will try it with pecans and let you know! I’m SO excited to try this!!!
Do you think arrowroot would be ok to use instead of cornstarch in this recipe?
Hi Michelle! I have never tested this with arrowroot, so I can’t say how it would affect the texture. I’ve found that in some baked goods arrowroot makes these more gooey/gummy and not setup as well, but not sure how it fairs in a pie. You can definitely try it but unless you are allergic to cornstarch, I would get some so it gives the best result!
This pumpkin pie is FANTASTIC !
I didn’t have corn starch so I used the same weight of tapioca starch for the filling and it was perfect!
I used a premade crust since I was testing many pumpkin pie recipes but will be making this again (and again) with the homemade crust.
This pie was by far the winner!
I skipped the cinnamon drizzle as it really doesn’t need it.
Thank you Brandi for such a delicious pumpkin pie!
Yay!! So glad to hear this one was the winner among all your taste tests! Thank you so much Robin for the lovely review!
I’m super late to this game but I’m glad I finally made it! Just finished eating this for Thanksgiving and it was a huge hit. I did do the cinnamon icing and agree, it’s nice but most definitely not necessary. When the girls were giving their thanks they both said, “I’m thankful for this pie!”
Hi Brandi. My husband looks forward to pumpkin pie every year. He has just declared your recipe the best one EVER!! Thanks for a true winner from my food critic. 😁
Yay! Best news ever, so happy to hear that Sue, thank you for the lovely review!
Why am I just discovering this recipe?! Shame on me for passing this one by a few years ago. It was SCRUMPTIOUS, Brandi! Waaay better than traditional pumpkin pie. Frankly I never liked standard crust but the walnuts take this to another level! I won’t forget this is here next Thanksgiving but for now, I guess my hubby and I will have to devour -er- enjoy this one on our own. 😋
Thank you so much Colleen for making it!! So happy you and hubby loved it! This is my hubby’s (and mine) favorite pumpkin pie ever, as well. I normally hated pumpkin pie growing up because it was too blob-like for me, haha, so this one cured my pumpkin pie trauma, lol!
AWESOME! That was the words my husband used to describe this pie that I made yesterday! He loves pumpkin pie this time of the year and everything that I have tried in the past has failed to satisfy him until this pie! Thank you so much for this recipe!
So very happy to hear that Karen, thank you for making the pie!
Where do I find the recipe for the cinnamon roll drizzle that goes on top of the pie? Am I missing something in the recipe?
As far as the cinnamon roll drizzle, I removed it since I feel it is totally unnecessary flavor-wise and not really any reader was making it anyways. But since a couple of people have now asked for it, I added it back above under NOTES! Hope this helps!
Sounds good, please note that the crust recipe has been updated. Just wanted to mention it in case you printed out the old version, thanks Colleen!
Your recipe looks awesome, but I was wondering, could I substitute pecans for the walnuts?
Hi Carol, I have not tried it with pecans, but they are very similar to walnuts, so I think they should work! Just cover the crust fully so it doesn’t burn. If you can find a crust pie protector, that would be best. Pecans burn easily. I use this instead of foil now, much better at protecting the crust from burning. https://amzn.to/353cFbo
I’m sorry to be a bother, but…Where can we find the recipe for the “Cinnamon Roll Drizzle” to top this pie with so it’s like the one pictured? TYVM
I’m so sorry for the confusion on the baking time, I had edited the directions for the crust and left out that part. Everything has been edited. As far as the cinnamon roll drizzle, I removed it since I feel it is totally unnecessary flavor-wise and not really any reader was making it anyways. But since a couple of people have now asked for it, I added it back above under NOTES! Hope this helps!
Wondering if you could use tapioca starch instead of cornstarch. My GF and vegan grandson cannot have corn or corn products like corn starch. The pie looks amazing.
Yes, I think that should work!
Wow wow wow is all I can say! I made this last week as a trial for our family’s Thanksgiving menu and I’ve already made a second one this week because it’s just that delicious!!!
Thank you so much Consuela for taking the time to leave such a wonderful review! I loved your photo of the pie on FB!
Amazing, delicious, simple, satiating, nutritious!! Better then any pumpkin pie I’ve ever had in my life! I’ve been searching for 8 years (since going vegan) for the perfect pumpkin pie!! My search is now over, thanks to Brandi! Hubs wants me to make during the year not just during the holiday season! He said it was “excellent” then had a second huge piece! Thanks again, believe it or not it’s a huge holiday stressor off my plate. God bless.
Oh my gosh Vicki! You just made my entire week with this review, haha! I’m ecstatic this was finally the one that you love after your long search, yay! Thank you for the amazing review!!
Hi Brandi,
I plan to make this pie with a vegan/GF store bought crust as a part of my “Vegan 8 Thanksgiving.” Do you think I need to prebake the crust first as stated on the package? Thank you!
Hi Terri! No, you will not prebake any crust for this pie since the pie bakes for so long! Just follow my baking directions as normal and covering the crust as needed during baking towards the end, only if it’s browning too much.
Thank you, my apologies if that was mentioned and I overlooked it! 🙂 Have a Happy Thanksgiving!
This pie is now baking. Be forewarned people…do not lick any implement that has touched this mix…you will sit right down and scarf it before you get it to the oven! I couldn’t even wait the hour before writing. The mix (I used my Vitamix) is thick, smooth and amazingly delicious. (I ran out of cinnamon after making an apple pie, so that was not added to this recipe.) Seriously, just add some almond milk to thin it a little and you have a perfect smoothy! I did restrain myself but left a good dallop on my spoon so I could eat it right then and there. It’ll be interesting to see how the flavor profile changes or stays the same once cooked, as sometimes they can change. If it is, this will be my new go-to pumpkin pie recipe. I’ll be back to let you know.
*dollop
Haha! You described exactly how I feel kicking spoonfuls of it straight from my vitamix! Bummer you ran out of the cinnamon as it does enrich the overall depth of flavor she stand out from typical pumpkin pies that just use “pumpkin spice” but with the sweet potato and butter walnuts it should still taste amazing and delicious!!
I just made the filling for this pie and I cannot believe how tasty it is!!! I already know that I have to make two of these pies for tomorrow. There’s no way that one is enough. I’m also making your vegan chocolate pie (the crust for that one is already baked). I cannot wait until tomorrow to taste these pies 🙁
This recipe is so good 🙂 I came here to look for pumpkin pie because I know you add the right amount of cinnamon to recipes! I actually made it as pumpkin pie bars in a 9×9 pan along with feasting on fruit’s oat crust recipe. Even with the bigger pan size the pumpkin layer is about 3/4 inch thick which is perfect. Thanks!
Oh and I should mention that my parents’ walnuts were bad so I used pecans! Still great.
Sounds so wonderful Miki! So glad you loved the pie so much!! Bars sound like a great idea! You should also check out my new pie crust I just posted 2 days ago, it is oil-free as well. Thank you so much for making this!
First time making this for Thanksgiving. It was delicious. In my opinion, this is better than any traditional pumpkin pie I have ever tasted. Even the non-vegan members of my family raved about this pie. Definitely a keeper😋
That is amazing feedback to hear Helen! Thank you!
This pie is SO good – easy to make, too! This is officially our Thanksgiving and Christmas pie forever!
Thank you so much Debbie! So glad you enjoyed it!
Made it again and used the low sugar icing from the pumpkin cake as a topping..so much YUM!! This is definitely my go -to recipe for pumpkin pie. The girls and my husband raved. Thanks for such a great recipe!
That is just wonderful to hear Elyse! Thank you so much for making it!
I made two of these for Thanksgiving and I am so happy I did because I kept one for myself and just ate another piece of the leftovers. I can’t get enough of this pie! I warmed it up for about 10 seconds and it tastes like Halva or Baklava. THIS IS THE KING OF ALL PIES! THANK YOU!
Haha, awesome Sherri!! So glad you loved it so much!
My son found this recipe online. I had tried several vegan pumpkin pies with no oil with no success, but when I made this recipe, it was a hit with everyone in my family. I did use a bit less maple syrup, but what a great recipe. Thank you! My vegan diet has just been made easier (grin).
I love hearing that Bev! SO glad your whole family loved it! Thrilled this was the vegan pumpkin pie you finally had success with!
I visited my mother for Christmas but she doesn’t follow a plant-based diet and is usually not interested in the vegan meals I make. We both made pumpkin pies and I followed your recipe with the walnut crust which she agreed (along with a friend) that yours was superior. I pulled it out at 55 minutes since the entire pie puffed up and was glad I didn’t leave it in longer as it would have been over-baked. I liked the flavor of the crust but found it a little cake-like. I may experiment with some other crusts to find one more crisp – luckily I don’t have a gluten allergy but may try your other crust. I rarely post in comments but was very pleased with your pie recipe and was happy that my critical mother liked it, too. Thank you!! JD
So glad you and your mother loved it!
Yum! I made this over Christmas and the whole family loved it! Thanks x
Wonderful to hear that, thank you Alex!
Since childhood, pumpkin pie has been my favorite Thanksgiving dessert…we’re talking eating it the day after Thanksgiving for breakfast kind of love! After going vegan + GF many years ago, I never found a pumpkin pie recipe that I actually liked until now! Brandi, thank you for creating the best vegan + GF pumpkin pie recipe! I made this for the first time at Thanksgiving with a store bought vegan + GF crust and it was really good. So good in fact, that my son asked me to make it again at Christmas. I made one change at Christmas, which was making it with your homemade pie crust and it was AWESOME! This recipe is sheer pumpkin pie perfection when made with your pie crust (the one with the almond butter in it)! To make it easy to get the pie crust into my pie dish, I put the open side of the pie dish on top of the pie crust and reached under the parchment paper to flip it right side up to place it in. I used this method twice and it was really easy. Since you’ve made my vegan + GF pumpkin pie dreams come true, I’m wondering if you’d consider making a vegan + GF carrot cake recipe? 🙂
This is the best pumpkin pie recipe ever! I’ve been on the hunt for a tasty refined-sugar free recipe and this one was beyond amazing – plus it’s vegan! It is especially good with the walnut crust recipe warmed up. If I could give this recipe 1000 stars I would, it’s seriously that good !