Vegan pumpkin pie is a plant-based version of the classic Thanksgiving dessert. It is made without any animal products like eggs or dairy. The main ingredients in vegan pumpkin pie are pumpkin puree, plant-based milk, flour, sugar, spices, and oil. Vegan pumpkin pie has a similar texture and flavor as traditional pumpkin pie. It’s a delicious dessert option for vegans and those avoiding animal products.
Pumpkin Puree
The key ingredient that gives vegan pumpkin pie its classic flavor is pumpkin puree. Pumpkin puree provides the base, texture, color, and pumpkin taste. It is made by cooking fresh pumpkin flesh, removing the skin and seeds, then blending or mashing into a smooth puree. Canned pumpkin puree can be used for convenience. Make sure to get plain canned pumpkin without added sugars or seasonings. About 1 3/4 to 2 cups of pumpkin puree is typically used in a vegan pumpkin pie recipe.
Plant-Based Milk
Since vegan pumpkin pie contains no dairy, plain, unsweetened plant-based milk is used instead of eggs and cow’s milk. Soy milk, almond milk, oat milk, and coconut milk all work well. The milk helps add moisture, richness, and binds the pie filling. Around 1 cup of plant-based milk is called for. Make sure to steer clear of sweetened vanilla milks. Stick to unsweetened plain varieties.
Flour
All-purpose flour helps provide structure and thickness to the vegan pumpkin pie filling. Around 1/4 to 1/2 cup of flour is used. White whole wheat flour or gluten-free flour can be substituted to make the pie gluten-free. The flour should be combined with the plant-based milk before adding it to the filling. This helps prevent clumping.
Sugar
Sugar adds sweetness and enhances the flavors of the pumpkin, spices, and milk. White granulated cane sugar is commonly used. Brown sugar, coconut sugar, or maple syrup can also be substituted. Around 1/2 to 3/4 cup of sugar is typical for a vegan pumpkin pie. The amount can be adjusted based on preference for sweetness.
Spices
Warm baking spices are essential for infusing vegan pumpkin pie with that signature seasonal flavor. The main spices used include:
- Cinnamon – 1 to 2 teaspoons
- Ginger – 1/4 to 1/2 teaspoon
- Nutmeg – 1/4 to 1/2 teaspoon
- Allspice – 1/4 teaspoon
- Cloves – 1/8 teaspoon
Experiment with the amounts to get your ideal spice flavor blend. Pumpkin pie spice or chai spice blend can be used for convenience to add all the necessary spices in one ingredient.
Oil
A small amount of vegetable oil is used in vegan pumpkin pie, around 1 to 3 tablespoons. Canola, sunflower, melted coconut, or avocado oil work well. The oil helps bind the filling and adds moisture.
Pie Crust
No pumpkin pie is complete without the crust! Traditionally vegan pumpkin pie is made with a pastry crust. This can be a vegan butter crust or vegan shortening crust made using plant-based margarine or shortening. Store-bought vegan pie crusts can also be used for convenience.
Some creative alternative crust options include:
- Graham cracker crust
- Gingersnap cookie crust
- Chocolate cookie crust
- Nut flour crust
The crust provides the satisfying texture contrast to the soft pumpkin filling.
Additional Ingredients
There are also a few other ingredients that can be added to enhance vegan pumpkin pie:
- Vanilla – 1 to 2 teaspoons of vanilla extract enhances flavor
- Pumpkin pie spice – 1 to 2 teaspoons provides convenience for optimal seasoning
- Cornstarch – 1 to 2 tablespoons helps thicken the filling
- Salt – 1/4 to 1/2 teaspoon balances flavors
- Maple syrup – 2 to 4 tablespoons provides deeper sweetness
These extras are optional, but can add more complexity to the pie.
Steps to Make Vegan Pumpkin Pie
Making vegan pumpkin pie is simple with these key steps:
- Pre-bake pie crust if using a pastry crust, until lightly browned.
- Whisk together milk and flour until smooth. Set aside.
- Mix pumpkin puree, sugar, spices, oil, and salt in a large bowl. Stir well to fully incorporate.
- Add milk-flour mixture to pumpkin mixture. Whisk until fully blended and smooth.
- Pour pumpkin pie filling into prepared pie crust.
- Bake at 400F for 15 minutes.
- Reduce oven temperature to 350F and bake for 40-50 more minutes until filling is set.
- Allow pie to fully cool. Then refrigerate at least 2 hours before slicing and serving.
- Top with coconut whipped cream or vanilla ice cream if desired.
It takes about 1 hour total baking time. The key is to bake at a high temp initially to help set the crust, then lower to gently finish baking the filling.
Tips for the Best Vegan Pumpkin Pie
Here are some top tips for success when making vegan pumpkin pie:
- Use a high quality 100% pumpkin puree without added seasonings or sugars
- Mix flour into milk well before adding to prevent clumping
- Measure spices precisely for optimal seasoning
- Make sure to fully cool pie before refrigerating
- Chill pie for at least 2 hours, ideally overnight for best texture
- Keep leftovers refrigerated for 5-7 days
- Whip up a plant-based whipped cream for serving if desired
- Store any extra pumpkin puree in the freezer for more pies!
Frequently Asked Questions
Here are answers to some common questions about vegan pumpkin pie:
What can be used instead of eggs in vegan pumpkin pie?
Plain unsweetened plant-based milk such as soy, almond, or oat milk can be used in place of eggs. The milk binds the filling like eggs would.
Is coconut milk good for vegan pumpkin pie?
Yes, coconut milk works great! Make sure to use unsweetened coconut milk. The coconut flavor pairs nicely with the pumpkin.
Can I make a vegan pumpkin pie without oil?
It’s best not to omit the oil entirely, as it provides important moisture. You can use a lower amount, around 1 tablespoon. Applesauce or mashed banana can substitute for about half the oil.
Do I need to make my own pie crust?
No, you can certainly use a store-bought vegan pie crust for convenience. Just make sure it is dairy and egg-free.
Can I turn canned pumpkin pie filling into vegan pumpkin pie?
No, canned pumpkin pie filling contains eggs and dairy so it is not vegan. You would need to make the filling from scratch using plain canned pumpkin.
What can I serve with vegan pumpkin pie?
Some tasty accompaniments include coconut whipped cream, vanilla ice cream, caramel sauce, maple glaze, fresh fruit, or vanilla bean coconut yogurt.
How long does homemade vegan pumpkin pie last?
If stored properly in the refrigerator, homemade vegan pumpkin pie will last 5-7 days. Make sure to wrap tightly. Pie with pastry crust lasts a bit longer than graham cracker crust.
Nutrition Facts for Vegan Pumpkin Pie
Vegan pumpkin pie is fairly well balanced nutritionally for a dessert. Here are some of the main nutrients contained in a slice:
| Nutrient | Amount |
|---|---|
| Calories | 180 |
| Fat | 8g |
| Carbs | 24g |
| Fiber | 2g |
| Sugar | 11g |
| Protein | 3g |
| Vitamin A | 120% DV |
| Vitamin C | 4% DV |
| Calcium | 4% DV |
| Iron | 6% DV |
| Potassium | 5% DV |
As you can see, vegan pumpkin pie provides antioxidants like vitamin A from the pumpkin. The crust also adds beneficial fiber, protein, and minerals like iron. Compared to traditional pie, the vegan version contains no cholesterol while providing nutrition.
Conclusion
Vegan pumpkin pie is made primarily from pumpkin puree, plant-based milk, flour, sugar, spices, and oil. When these simple plant-based ingredients are combined, the result is a delicious, decadent, seasonal dessert the whole family can enjoy. With a few tips, vegan pumpkin pie comes out perfect in texture and flavor. It’s a satisfying way to enjoy the holidays or a season treat any time of year while adhering to a vegan diet. Whip up a vegan pumpkin pie and see for yourself how good plant-based baking can be!