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)
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 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.
Can you use arrowroot in place if the cornstarch? If so same amount? Thanks so much!
I have never tried arrowroot in this pie and I typically don’t like it in baking, so I can’t say for sure if it would give the same results as cornstarch. You can always try it! Or get cornstarch to be safe!
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!
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 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!!
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!
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!!
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!
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!
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!
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
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!
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!
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!
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!
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!”
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!
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!
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!!!
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!
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!
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!
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!
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
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!!