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    Home » Recipes » Desserts

    Vegan Pumpkin Pie

    Published: Oct 3, 2022 · Modified: Dec 6, 2024 by Richard Makin

    🥜 NF
    🌱 VG

    Publised on 03/10/2022. Last Updated on 06/12/2024 by Richard

    Jump to Recipe
    5 from 45 votes

    Super easy vegan pumpkin pie. Super creamy, custardy texture and packed with delicious fall spices. Ideal for thanksgiving or a spooky halloween!

    vegan pumpkin pie

    Looking for an easy vegan pumpkin pie this thanksgiving? Then I'm your guy! We're getting into snuggle season and I'm currently on the couch wrapped in 76 cosy blankets while autumn leaves fall around me (miraculously, because I'm indoors) and I'm holding a freshly baked vegan pumpkin pie in one hand and a fork in the other. If you're mad, it means you're jealous.

    Nothing says fall like pumpkin pie (except perhaps maybe apple pie and pecan pie) and nothing says fall 2022 like VEGAN pumpkin pie. Other recipes contain eggs, condensed milk AND butter, but not mine! I've veganised this classic the way you've come to expect me to - with PANACHE and SPARKLES and MAGIC! So get Hocus Pocus on the telly and let's make a damn delicious pie!

    vegan pumpkin pie
    Jump to:
    • 🧈 Vegan Pumpkin Pie Ingredients
    • 🥣 Method
    • 🔄 Subs and swaps
    • 🍪 Vegan Pumpkin Pie Variations
    • 🔪 Equipment
    • 💅 Make Ahead Tip!
    • 🤷‍♀️ Vegan Pumpkin Pie FAQs
    • Some More Pumpkin Recipes?
    • Vegan Pumpkin Pie

    🧈 Vegan Pumpkin Pie Ingredients

    Firs things first, what's INSIDE a vegan pumpkin pie? Besides pumpkin obvs! Here's a list of all the ingredients you'll need to make this dream dessert come true!

    As always I tried a bunch of other vegan versions of pumpkin pie before making my own recipe and I found a few rather consistent issues with other recipes. The main one being the texture of the filling. Pumpkin pie is essentially a custard pie, so the texture should be light and fluffy but also jiggly and custardy. Every recipe I tried either came out too dry, or like pudding! Luckily, I cracked the code and this recipe is BONKERS good.

    vegan pumpkin pie
    • Canned pumpkin puree (don't be tempted to try and make your own. It NEVER WORKS as well)
    • Silken tofu
    • Coconut cream, melted
    • Maple syrup
    • Cornstarch
    • Cinnamon
    • Ground ginger
    • Nutmeg
    • Ground cloves
    • Fine sea salt
    • Vegan pie crust (blind-baked)

    As always, the full recipe is at the bottom of the page, so check there for quantities.

    vegan pumpkin pie

    🥣 Method

    Before you even start making this vegan pumpkin pie, you'll need to whip up my vegan pie crust and blind bake it without any filling inside. So do that now, before you get started.

    spice mix for vegan pecan pie

    1. Any good vegan pumpkin pie recipe starts with spices. That's why pumpkin spice lattes are a thing - because the best thing about pumpkin pie is the spice blend! We're using all the classics: cloves, nutmeg, ginger and cinnamon, but I'd also recommend introducing your cornstarch at this stage too, as it just helps it to blend into the ingredients better and avoid lumps. 

    Blending the ingredients

    2. To the spices and cornstarch, we're going to add our pumpkin puree. For this recipe I strongly advise using canned pumpkin puree, as it is considerably more consistent than homemade stuff. Some people simply call this canned pumpkin, so just to avoid any confusion, these are the same things! Canned pumpkin is not the same as canned pumpkin pie filling, which contains other spices and sugar, so avoid that stuff.

    filling the pastry

    3. Like I mentioned earlier, you'll need a pre-baked pie crust ready to go for this recipe. I'd also advise wrapping the edges of the crust in tin foil to make sure they don't burn. Pour the filling into the centre and smooth out as best you can. 

    bake the vegan pumpkin pie

    4. When baking the vegan pumpkin pie, try your best not to open the oven. The change in temperature can cause the top of the pie to crack. Just let it bake for the full 55 mins. Yes, I know that feels like a long time to wait, but trust me, it's what's best for the pie! 

    sliced vegan pumpkin pie

    Hint!

    Once your pie is fully cooled after baking, you're ready to slice and serve. I like to serve my vegan pumpkin pie with a good splodge of my vegan whipped cream but feel free to top it however you'd like. Maybe with some vegan ice cream or Oatly creme fraiche?? No, I do not have shares in Oatly, but I LOVE that creme fraiche!

    It's also a controversial move but I love to top my vegan pumpkin pie with a tiny grating of orange zest! It just lifts everything up another level! Zingy!

    cross section

    🔄 Subs and swaps

    Here's how to make this vegan pumpkin pie suit your diet, whatever your requirements!

    • Gluten free - Just swap the flour for a gluten free blend. Freee or Bob's Red Mill are my favourite brands, but definitely stick to one you know and love.
    • Vegan Butter - Don't fancy using vegan butter? Or perhaps you can't get hold of it? Try using coconut oil instead - deodorised works best if you can find it.

    Let me know in the comments on instagram if you try this recipe! I'd love to hear if you made any swapsies!

    vegan pumpkin pie

    🍪 Vegan Pumpkin Pie Variations

    I wouldn't recommend deviating from the classic too far, since it's so good! But if you want to try something new, here are my tips!

    • Cookie Crust! - Don't fancy making the pie crust? Just use a cookie crust instead! Follow the crust instructions in my vegan tahini pie recipe!
    • Caramel pumpkin pie! - Replace the maple syrup for equal proportions of my vegan caramel sauce for a salt caramel kick!
    • Boozy version! - Add a shot of rum to the wet ingredients for a grown-up twist on this classic!
    • Bars! - Easy, snackable pumpkin pie bars!

    And hey, if this pumpkin pie isn't for you, don't sweat it! Why not make some vegan shortbread cookies instead?! Feeling festive? Whip up some vegan mince pies! Want a savoury pumpkin dish? Make my pumpkin orzo!

    vegan pumpkin pie

    🔪 Equipment

    We're getting so close to making this delicious vegan pumpkin pie! Here's all the equipment you're gonna need!

    • oven
    • 1 x baking sheet
    • Blender
    • 1 x 23cm (9 inch) pie tin
    pie tin

    💅 Make Ahead Tip!

    If you're making ahead, keep this in mind:

    1. The entire cooked pie can be made ahead and stored in the fridge for a day.

    2. Alternatively, you can make the pie crust and freeze before baking for up to a week. The filling should be prepared on the day of baking but takes literally seconds to prepare.

    vegan pumpkin pie

    🤷‍♀️ Vegan Pumpkin Pie FAQs

    Q: Is pumpkin pie vegan?

    A: Usually no. Most pumpkin pie contains eggs and sometimes milk, butter and condensed milk. This recipe uses none of these ingredients and is completely vegan.

    Q: Is pumpkin pie savoury or sweet?

    A: Pumpkin pie is a dessert and is sweet, not savoury. Pumpkin actually works as both a sweet and savoury ingredient, especially when combined with spices and sugar or maple syrup.

    Some More Pumpkin Recipes?

    Craving more pumpkin before the season's out? Here are my other fave recipes!

    • Pumpkin Pie Bars
    • Vegan Pumpkin Muffins
    • One Pot Pumpkin Orzo
    • Pumpkin Spice Cookies
    vegan pumpkin pie

    And that's it! You're now the proud owner of a vegan pumpkin pie. Please don't do what I did at my first ever American thanksgiving and eat four slices of different pies within five minutes. Pace yourself. There's no rush! 

    If you're now looking to make something similarly autumnal but SAVOURY, remember, I have recipes for my vegan turkey roast, gravy, stuffing and mashed potatoes too! I've got your whole holiday season covered! Oh and you can find all my fave Thanksgiving recipes here!

    vegan pumpkin pie

    Vegan Pumpkin Pie

    Super easy vegan pumpkin pie. Super creamy, custardy texture and packed with delicious fall spices. Ideal for thanksgiving or a spooky halloween!
    4.98 from 45 votes
    Print Pin Rate
    Prep Time: 10 minutes minutes
    Cook Time: 55 minutes minutes
    Total Time: 1 hour hour 5 minutes minutes
    Servings: 10 servings
    Calories: 254kcal
    Author: Richard Makin

    Equipment

    • oven
    • 1 x baking sheet
    • Blender
    • 1 x 23cm (9 inch) pie tin

    Ingredients

    • 425 g can pumpkin puree
    • 100 g silken tofu
    • 175 ml coconut cream, melted
    • 160 ml maple syrup
    • 3 tablespoon cornstarch
    • 1 teaspoon cinnamon
    • 1 teaspoon ground ginger
    • ¼ teaspoon nutmeg
    • Pinch ground cloves
    • Pinch fine sea salt
    • 1 vegan pie crust blind-baked
    Metric - US Customary

    Instructions

    • Preheat the oven to 175 °C and place a baking sheet inside. 
    • Place all the filling ingredients in a blender and blend for around 2-3 minutes on full speed. 
      425 g can pumpkin puree, 100 g silken tofu, 175 ml coconut cream, melted, 160 ml maple syrup, 3 tablespoon cornstarch, 1 teaspoon cinnamon, 1 teaspoon ground ginger, ¼ teaspoon nutmeg, Pinch ground cloves, Pinch fine sea salt
    • Wrap the crusts of the pie case in 2 layers of tin foil to prevent burning. Pour the filling into the pie crust and place on the hot baking sheet in the oven to bake.
      1 vegan pie crust
    • Bake for 55 minutes.
    • When baked, a knife inserted in the filling a few cm from the crust should come out clean but the centre should still be a little jiggly. Allow to cool fully before slicing and serving with vegan whipped cream.

    Notes

    1. You can find my recipe for the perfect vegan pie crust here. For this recipe it's important to blind-bake the pastry before adding the filling, so follow the instructions in my recipe. Alternatively you can use a store bought pie crust but just make sure it's a vegan one and doesn't contain butter.
    2. Since the pastry is already pre-baked, it's important to use a crust protector to stop the edges from burning. No need to buy a fancy silicone one, just fold over a sheet of aluminium foil to form two layers and wrap it around the pre-baked crust. This should reflect some of the heat away from the pastry, ensuring the filling has time to cook, but the pastry doesn't have time to burn.
    3. I use canned pumpkin puree because it's so much more consistent than roasting and making your own from fresh pumpkins. However, if you're really into the idea of making everything from scratch, you can find advice on making pumpkin puree here! I also find that homemade pumpkin puree is usually a lot "wetter" than canned pumpkin, so you may get a different finished product this way. If this happens, I'm sorry, but you can't say I didn't warn you!

    Nutrition

    Calories: 254kcal | Carbohydrates: 33g | Protein: 3g | Fat: 13g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Sodium: 85mg | Potassium: 237mg | Fiber: 2g | Sugar: 15g | Vitamin A: 6615IU | Vitamin C: 2mg | Calcium: 47mg | Iron: 2mg
    Tried this Recipe? Tag me Today!Mention @SchoolNightVegan or tag #schoolnightvegan!

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    Reader Interactions

    Comments

      4.98 from 45 votes (38 ratings without comment)

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      Recipe Rating




    1. Ukiah Hoy

      December 02, 2024 at 2:36 am

      5 stars
      I ate this entire pie 😂 it was soooooo good!

      Reply
    2. Nhu

      November 24, 2023 at 4:50 am

      5 stars
      i made this twice, once with your crust recipe and once with store bought crust and it’s such a banger! i accidentally added the coconut cream without melting, and added 1/2 tsp of vanilla and it was still really good. sets nicely and very custardy and creamy with the tofu. i tried a lot of other vegan recipes and this was my favorite. thank you! also the orange zest on top really elevated it! 🙂

      Reply
    3. Emily

      October 30, 2022 at 6:05 pm

      5 stars
      First time I’ve tasted let alone made pumpkin pie as it’s not really a British thing (you can’t buy it pre-made in shops/cafés) so I can’t say I can truly compare it to anything BUT what I have made is divine! All hail Richard!

      Reply
    4. Brian

      October 22, 2022 at 11:24 pm

      Made the pie including the crust from here, very tasty! i found the custard to be wonderfully creamy, but missing a tangy element I usually find in pumpkin pie. perhaps orange juice? Nonetheless, delicious and everyone was impressed that it was vegan. Will try again and add an acidic element.

      Reply
    5. Anna

      October 21, 2022 at 4:34 am

      5 stars
      Currently have this in the oven as I’m typing this out! I don’t even need to taste it to know it’ll be incredible. Your recipes are out of this world!!

      Reply
    6. Meg

      October 11, 2022 at 4:06 am

      5 stars
      I'm a New Zealander and made this for my first Thanksgiving with my (Canadian, non-vegan) boyfriend and it was an absolute 10/10!

      Reply
    7. Lina

      October 04, 2022 at 8:05 am

      5 stars
      Looks absolutely stunning, I will definitely try this out in October

      Reply
    8. Tania

      October 03, 2022 at 5:37 pm

      This sounds nice. Can I replace the coconut cream for something more neutral in taste? Any ideas?

      Reply
    9. Jillian

      October 03, 2022 at 4:48 pm

      This looks so good!! Making for sure. Adding pumpkin pie spice TO the whipped cream would be killer 🙂

      Reply
    10. Elizabeth Treznoski

      October 03, 2022 at 3:16 pm

      5 stars
      Five stars

      Reply

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