Easy Vegan Pumpkin Pie Recipe
This Easy Vegan Pumpkin Pie is a delicious plant-based twist on the classic fall favorite. Made with canned pumpkin, plant-based milk, and warm spices, it bakes to a creamy, flavorful filling in a flaky vegan pie crust. Perfect for holiday gatherings or cozy autumn desserts, this recipe delivers all the comforting flavors of pumpkin pie without any animal products.
- Prep Time: 10 minutes
- Cook Time: 60 minutes
- Total Time: 1 hour 10 minutes
- Yield: 8 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegan
Ingredients
Scale
Filling
- 2 cups canned pumpkin
- 1 cup plant-based milk (such as almond or soy milk)
- ½ cup cane sugar
- ¼ cup all-purpose flour
- ½ tablespoon molasses
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
- 1 tablespoon pumpkin pie spice
Crust
- 1 frozen vegan pie crust
Instructions
- Preheat Oven. Set your oven to 425°F (220°C) to ensure it’s fully heated before baking the pie.
- Mix Filling. In a large bowl, combine the canned pumpkin, plant-based milk, cane sugar, all-purpose flour, molasses, vanilla extract, salt, and pumpkin pie spice. Whisk thoroughly until the mixture is smooth and evenly mixed.
- Fill and Bake. Pour the pumpkin filling into the frozen vegan pie crust. Place the pie in the oven and bake at 425°F for 10 minutes. Then reduce the oven temperature to 350°F (175°C) and continue baking for an additional 50 minutes, or until the filling is set and a knife inserted near the center comes out clean.
- Cool and Serve. Remove the pie from the oven and allow it to cool at room temperature for at least 30 minutes before serving. This helps the pie to firm up and develop its flavors.
Notes
- Ensure the plant-based milk is unsweetened to control the sweetness of the pie.
- Use a vegan pie crust to keep the recipe fully plant-based.
- Pumpkin pie spice is a blend of cinnamon, nutmeg, ginger, and cloves; adjust to taste if you prefer more or less spice.
- Letting the pie cool completely before slicing will give the best texture.
- Store leftovers covered in the refrigerator for up to 4 days.
Nutrition
- Serving Size: 1 slice (1/8 of pie)
- Calories: 220
- Sugar: 18g
- Sodium: 150mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 0mg
Keywords: vegan pumpkin pie, plant-based dessert, fall dessert, pumpkin spice pie, dairy-free pie
Find it online: https://cheframiflavor.com/easy-vegan-pumpkin-pie-recipe/
