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
- Vegan Chocolate Cream Pie
- Vegan Oreo Cookie Pie
- Vegan Apple Hand Pies
- Oil-free Apple Pie Granola
- No-Bake Pecan Pie Bars
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)
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!
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 🙂
Pumpkin pie all day long! This looks amazing, Brandi. I just so happen to have all of the ingredients in my pantry. Yippee!
It looks so good, I want it now!
this recipe looks phenomenal – so rich and flavorful! Jason wants a pumpkin pie for Christmas, this one just might be it! 🙂
Awww thank you so so much Harriet for your kind compliment!!
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!
Thank you so much Vanessa!
love the drizzle on this
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!
Wonderful photography with wonderful combinations!
Thank you so much, so kind of you!
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!
Are you on Yummly?
Yes! Here is my page! http://www.yummly.com/page/thevegan8com
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!
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!
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!!
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!
Soo…I think I shall come to your table for Thanksgiving. Sound good? 😉 THIS…yes.
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!
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!
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.
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!
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 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!
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!