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 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)
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 !
I used this recipe the first time every making pumpkin pie. It was so easy and turned out amazing!
Hi,
For your walnut crust can I substitute Oat Flour with another flour? I’m also unable to use almond flour. Would gluten free flour work?
Hi Christina, do you have white rice flour? You could try a gluten-free blend, but I never use those so I honestly can’t say how it would affect it. They are usually starch heavy and since there is already a good amount of starch, it may cause the crust to burn quicker. So, I think another plant flour (not a blend) like rice flour or buckwheat or maybe even quinoa flour would work better here.
Can this be made more than 1 day ahead of time?
Yes!
The texture and taste of this pie is phenomenal! It was also so easy! I need to do a better job of covering the crust while baking, as mine turned out a bit drier than it should, but I think it’s also because my oven runs a bit hot, and I didn’t cover it as soon as I should have. All in all, this recipe is fantastic! Thank you so much!
Thank you so much Rummer, so very happy to hear that! Yes, I always cover my crust, really helps! Thank you for sharing your pic on IG!
This is the only pumpkin pie I will ever make. Its the texture that does it for me. I can’t go back to jiggly pudding like pumpkin pie. There’s a reason why this recipe has only five star reviews people! Brandi is a kitchen wizard!
Wow, that is awesome Mallory!! I’m so happy you loved it so much. Yessss girl, those blob jiggly pies that are the texture of pudding are so gross, you totally get me, haha! Thank you so much for making it and leaving this review!
This recipe is wonderful. The crust has a nice nutty flavor, and the filling is really creamy. I just used a bit less maple syrup ( 150 g), and almond butter (60 g) instead of the walnuts. Thank you so much for publishing all of these delicious , gluten free and oil free recipes. You truly have a talent!
I made this pie as a trial for my thanksgiving dessert this year, since it’s my first thanksgiving being vegan and it turned out so good!!! My Omni fiancé said it was delicious! (That’s a huge win). I love the consistency and the flavors are excellent! I agree that the cloves really make the flavor pop!! Thank you so much for sharing this recipe 🙂
That’s amazing! So glad it turned out a hit!