Vegan Pumpkin Pie

Pumpkin Pie

Vegan Pumpkin Pie

Vegan Pumpkin Pie
  • PREP TIME
    15 mins
  • COOK TIME
    40 mins
  • TOTAL TIME
    9 hrs 55 mins
  • SERVING
    8 People
  • VIEWS
    27

Embrace the autumnal spirit with this luxuriously smooth and creamy Vegan Pumpkin Pie. A modern twist on a timeless classic, this pie is free from tofu and brimming with warm spices, offering a delightful experience for all palates, vegan or not. Prepare to be captivated by its rich flavor and velvety texture, a perfect centerpiece for any festive gathering.

Ingridients

Adjust Servings

Nutrition

  • Carbohydrate
    31 g
  • Fiber
    2 g
  • Protein
    2 g
  • Saturated Fat
    2 g
  • Sodium
    419 mg
  • Sugar
    15 g
  • Fat
    8 g
  • Unsaturated Fat
    0 g

Follow The Directions

01

Step

Preheat oven to 375 degrees F (190 degrees C). (5 minutes)

02

Step

In a blender, combine almond milk, raw sugar, and arrowroot powder. Blend until the sugar and arrowroot are completely dissolved, creating a smooth base. Add the pumpkin puree, pumpkin pie spice, and salt. Blend again until the mixture is perfectly smooth and homogenous. Pour this luscious filling into the vegan pie shell. Protect the edges of the pie shell by covering them with aluminum foil to prevent excessive browning. (10 minutes)

03

Step

Bake in the preheated oven until the center of the pie is set. This should take approximately 40 minutes. To check for doneness, gently shake the pie; the center should have a slight wobble but not be liquid.

04

Step

Allow the pie to cool to room temperature, which should take about 1 hour. Once cooled, refrigerate the pie until it is firm, ideally for 8 hours or overnight. This chilling time is crucial for the pie to set properly and develop its full flavor.

For an extra layer of flavor, consider adding a tablespoon of bourbon or rum to the pumpkin mixture before baking.
If you don't have pumpkin pie spice on hand, you can create your own blend using cinnamon, ginger, nutmeg, and cloves.
For a richer, more decadent pie, use full-fat coconut milk instead of almond milk.

Eleazar Volkman

Written by

Our recipe authors are passionate food lovers who share thousands of diverse dishes from around the world. They bring daily cooking inspiration with delicious, easy-to-make recipes for every occasion.

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RECIPE REVIEWS

Avarage Rating: 3.7/ 5 ( 9 Ratings)
Total Reviews: (3)

  • Virgil Daniel

    Jun 1, 2025

    The texture was amazing, so creamy and smooth. I will definitely be making this again!

  • Rowland Swift

    May 5, 2025

    I added a little ginger to the spice mix and it gave it a lovely kick.

  • Dovie Becker

    Apr 26, 2025

    This pie was a hit at Thanksgiving! Everyone loved it, even the non-vegans.

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