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Vegan Pumpkin Pie

Total Time

Prep: 20 min. + chilling Bake: 1 hour + cooling

Makes

8 servings

Rich, creamy and wonderfully spiced for the holidays, this vegan pumpkin pie recipe is perfect for all your guests. —Justin Weber, Kenosha, Wisconsin
Vegan Pumpkin Pie Recipe photo by Taste of Home

Ingredients

  • 1-1/4 cups all-purpose flour
  • 2 teaspoons sugar
  • 1/4 teaspoon salt
  • 1/2 cup coconut oil or shortening, cold
  • 3 to 4 tablespoons ice water
  • FILLING:
  • 2-1/2 cups canned pumpkin
  • 1/4 cup packed brown sugar
  • 1/4 cup maple or agave syrup
  • 3/4 cup oat milk
  • 1 teaspoon vanilla extract
  • 2 teaspoons pumpkin pie spice
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 3 tablespoons tapioca flour or arrowroot flour

Directions

  1. In a food processor, mix flour, sugar and salt; pulse in coconut oil until crumbly. Gradually add ice water, pulsing until dough holds together when pressed. Shape into a disk. Cover and refrigerate 30 minutes or up to 2 hours.
  2. On a lightly floured surface, roll dough into a 1/8-in.-thick circle; transfer to 9-in. pie plate. Trim crust to ½ in. beyond rim of plate; flute edge. Refrigerate 30 minutes. Preheat oven to 425°.
  3. Line crust with a double thickness of foil. Fill with pie weights, dried beans or uncooked rice. Bake on a lower oven rack until crust is set, about 5 minutes. Remove foil and weights; bake until crust just starts to brown, about 10 minutes. Reduce oven temperature to 350°.
  4. In a blender, combine filling ingredients. Puree until smooth. Pour filling into crust. Bake 45 to 50 minutes or until center is set and filling is beginning to crack (cover edges with foil during the last 15 minutes to prevent overbrowning if necessary). Cool on a wire rack for 1 hour. Refrigerate overnight or until set.
Vegan Pumpkin Pie Tips

Can you use other kinds of milk to make vegan pumpkin pie?

You can easily use other types of dairy-free milk in place of the oat milk to make vegan pumpkin pie—try using alternatives such soy, almond or cashew milk. Check out our favorite dairy-free milk alternatives for inspiration!

What can you serve with vegan pumpkin pie?

Enjoy vegan pumpkin pie with a hearty dollop of dairy-free coconut whipped cream on top, or serve a warm slice alongside a scoop of dairy-free ice cream.

How should you store vegan pumpkin pie?

It's easy to store your baked goods and keep them fresh. Seal the top of your vegan pumpkin pie with plastic wrap and store in the fridge. Enjoy within a few days (so the crust doesn't get soggy).

—Sammi DiVito, Taste of Home Assistant Editor

Nutrition Facts

1 piece: 298 calories, 15g fat (12g saturated fat), 0 cholesterol, 239mg sodium, 41g carbohydrate (18g sugars, 3g fiber), 3g protein.

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