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.
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? 🙂