Vegan Pumpkin Pie Recipe

Indulge in this decadent and creamy Vegan Pumpkin Pie, perfect for Thanksgiving or any autumn gathering! This recipe, adapted from the Vegetarian Times Complete Thanksgiving Cookbook, offers a flaky homemade crust and a rich, spiced pumpkin filling that's entirely plant-based. Easy to follow instructions ensure a stunning and delicious pie that will impress your family and friends. Get ready for the ultimate vegan Thanksgiving treat!

Prep Time 45 mins

Cook Time 35 mins

Calories 226.4 kcal

Protein 5g

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The Forktionary Kitchen Team

Adapted from Food.com, then tested & standardized by Forktionary.

Ingredients for Vegan Pumpkin Pie

1 ½ cups all-purpose flour
Whole Wheat Flour
1 teaspoon salt
¼ cup sugar
1 teaspoon baking powder
½ cup vegetable oil
½ cup soy milk
Lemon Juice
1-2 tablespoons water, if needed
1 (15-ounce) can pumpkin puree
Low Fat Soymilk
Cane Syrup
Cornstarch
Dark Molasses
Vanilla Extract
1 teaspoon ground cinnamon
½ teaspoon ground ginger
Nutmeg
Ground Allspice
1 (12-ounce) can evaporated coconut milk
¾ cup maple syrup
2 teaspoons pumpkin pie spice
¼ teaspoon ground cloves

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How to Make Vegan Pumpkin Pie

**Make the Crust:** In a medium bowl, combine 1 ½ cups all-purpose flour, ½ teaspoon salt, ¼ cup sugar, and 1 teaspoon baking powder.
In a small bowl, whisk together ½ cup vegetable oil and ½ cup soy milk.
Pour the wet ingredients into the dry ingredients and mix with a fork until the dough just comes together into a ball. Add 1-2 tablespoons of water, if needed, to achieve a moist, workable dough.
On a lightly floured surface, roll out the dough into an 11-inch circle using a floured rolling pin.
Carefully transfer the dough to a 9-inch pie pan. Trim and crimp the edges using your fingers or a fork.
Cover the pie crust with plastic wrap and refrigerate for at least 30 minutes.
**Prepare the Filling:** Preheat your oven to 425°F (220°C).
In a large bowl, whisk together 1 (15-ounce) can pumpkin puree, 1 (12-ounce) can evaporated coconut milk, ¾ cup maple syrup, 2 teaspoons pumpkin pie spice, 1 teaspoon ground cinnamon, ½ teaspoon ground ginger, ¼ teaspoon ground cloves, and ½ teaspoon salt until completely smooth.
Pour the pumpkin filling into the chilled pie crust, ensuring it's evenly distributed.
Bake for 10 minutes at 425°F (220°C), then reduce the oven temperature to 350°F (175°C) and continue baking for 50-60 minutes, or until the filling is set and the crust is golden brown. A knife inserted near the center should come out clean.
Let the pie cool completely on a wire rack before serving. Enjoy!

Nutrition Information (Approximate per serving)

Sodium

20 g

Sugar

93g

Fat

Carbs

13g

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Frequently Asked Questions

How long does it take to make Vegan Pumpkin Pie?

Vegan Pumpkin Pie takes about 80 minutes from start to finish — roughly 45 minutes to prepare and 35 minutes to cook.

How many calories are in Vegan Pumpkin Pie?

Vegan Pumpkin Pie has approximately 226.4 calories per serving, with about 5 g protein, 13 g carbohydrates and 8 g fat.

What ingredients do I need for Vegan Pumpkin Pie?

The key ingredients for Vegan Pumpkin Pie are Unbleached Flour, Whole Wheat Flour, Salt, Vegan Sugar, Baking Powder, Canola Oil. See the full list with measurements above.