The Best Vegan Pumpkin Pie
Are you looking for the perfect vegan pumpkin pie for the holidays? I got you! This sweet vegan dessert is easy to make, with a delicious pumpkin filling that melts in the mouth. All you have to do is blend the ingredients, bake and enjoy.
For most people, pumpkin pie is a Thanksgiving dessert. And although it’s a lovely addition to your autumn aesthetics, you might want to add it to our Christmas list, too!
Bursting with warm flavors of cinnamon, cardamom, and ginger, its ultra-silky texture will have you begging for more. The pumpkin filling is so smooth that it will have your guests thinking it’s full of fats and heavy creams!
Why you’ll love this vegan pumpkin pie
- Creamy and dreamy texture: Including silken tofu and coconut milk in the filling results in a luxuriously creamy texture. Each bite is a silky-smooth sensation that melts in your mouth.
- Flaky crust: The coconut oil-based crust is a masterpiece of flakiness and tenderness. I really can’t recommend this vegan pastry recipe enough!
- Classic pumpkin flavor: Using Libby’s canned pumpkin ensures an authentic and definitive pumpkin flavor. It’s a taste of tradition that brings comfort and nostalgia to every slice.
- Balanced sweetness: The combination of brown and white sugars in the filling creates a harmonious sweetness that is perfectly balanced. It satisfies your sweet tooth without being overly sugary.
- Warm and inviting spices: I love the way these spices fill my kitchen with a cozy aroma. The cinnamon, cardamom, and ground ginger blend infuse the pumpkin pie beautifully.
- Tapioca flour magic: The addition of tapioca flour in the filling serves as a magical thickening agent. It ensures the pie sets beautifully, allowing for clean and elegant slices that hold their shape.
- Holiday-worthy elegance: With its velvety filling, flaky crust, and aromatic spices, this vegan pumpkin pie is an elegant addition to any holiday table. It’s a dessert that embodies the warmth and joy of festive occasions.
- A dessert for everyone: Being vegan, this pumpkin pie recipe accommodates a variety of dietary preferences and restrictions. It allows everyone at the table to enjoy a delicious slice.
- Easy to prepare: Crafting this vegan pumpkin pie is straightforward. The carefully selected ingredients and simple steps ensure a stress-free baking experience. I love how easy it is to make, allowing me to focus on the joy of creating.
Ingredients and substitution notes
Crust Ingredients:
- Flour: Choose all-purpose flour for the crust. Its versatility and neutral flavor make it an ideal foundation for the pie.
- Coconut oil: Choose a solid, chilled coconut oil to create a flaky and tender crust. The coconut oil adds a subtle hint of richness to the overall flavor.
- Fresh lemon juice: Adding fresh lemon juice helps tenderize the crust, enhancing its texture. It also adds a touch of acidity, complementing the sweetness of the pumpkin filling.
- Ice water: Use ice water to bind the dough. Keeping the water cold is essential for maintaining the integrity of the coconut oil and achieving a crisp and flaky crust.
Filling Ingredients:
- Pumpkin: I loveLibby’s canned pumpkin, which is a reliable choice for consistent flavor and texture. It gives that quintessential pumpkin taste that every good pumpkin pie enjoys.
- Tofu: Silken tofu is the secret to achieving a creamy and smooth texture in the filling. It serves as a plant-based alternative to traditional dairy-based ingredients.
- Coconut milk: Choose full-fat coconut milk for richness and creaminess. It enhances the overall mouthfeel of the filling and contributes a subtle coconut flavor.
- Sugar: The sweetness balances the earthy notes of the pumpkin and spices.
- Tapioca flour: This acts as a thickening agent, ensuring a firm and sliceable pie. It contributes to the smooth consistency of the filling.
- Cinnamon: For warmth and depth of flavor that complements the natural sweetness of the pumpkin. It is a key spice in any pumpkin pie recipe.
- Vanilla: Go for a pure vanilla extract, which adds a sweet and aromatic essence, enhancing the overall flavor profile of the filling.
- Cardamom: This lends a unique and slightly citrusy flavor. Its warm and aromatic notes complement the pumpkin and elevate the complexity of the spices.
- Ground ginger: It provides a gentle kick and warmth to the filling. It contributes a subtle spiciness without overpowering the other flavors.
- Salt: I always add a pinch to enhance the pie’s sweetness while balancing the spices. It helps achieve a well-rounded flavor.
Recipe variations and add-ins
- Nutty crunch: Sprinkle a layer of chopped pecans or walnuts on top of the crust before pouring in the filling. This adds a delightful nutty crunch to each bite.
- Coconut whipped cream: Serve the pie with a generous dollop of coconut whipped cream. Its light and fluffy texture complements the creamy filling, creating a dreamy combination. Check out my summer shortcake recipe to see how I make my whipped coconut cream.
- Maple-glazed pecan topping: Elevate the flavor profile by arranging maple-glazed pecans on the baked pie. The combination of maple and pecans adds a rich and autumnal essence.
- Gingerbread crust: Transform the crust by incorporating crushed gingerbread cookies or gingersnaps. This adds a spicy and festive twist to the pie’s foundation.
- Orange zest infusion: Add a burst of citrusy freshness by incorporating orange zest into the filling. The orange zest pairs well with the pumpkin’s sweetness. It brings out all the delicious flavors.
- Caramelized maple apples: Top the baked pie with caramelized maple apples. Sauté thinly sliced apples in maple syrup until golden brown, then arrange them decoratively over the pie.
Top tips
- Choose quality ingredients: Choose high-quality, fresh ingredients. This ensures the best flavor and texture in your vegan pumpkin pie.
- Adjust sweetness gradually: When adding sugar to the filling, do so slowly and taste as you go. This allows you to adjust the sweetness to your liking without overdoing it.
- Use freshly squeezed lemon juice: Rather than bottled. The fresh acidity brightens the flavor and helps tenderize the dough.
- Allow ingredients to reach room temperature: Let your ingredients, such as the silken tofu and coconut milk, come to room temperature before blending. This promotes smoother blending and better incorporation of flavors.
- Crack the oven: After the pie is done baking, turn off the oven and crack open the door to help the pie cool down slowly. This will help the top of the pie to not crack as easily.
- Cool completely before slicing: Allow the pumpkin pie to cool completely. This ensures that the filling sets properly so you can cut it into neat slices with a sharp, thin knife.
Make ahead of instructions and storage
Make-ahead instructions
You can prepare the pie crust in advance. After forming it in the pie dish, cover it tightly with plastic wrap and refrigerate for up to 48 hours. Allow it to come to room temperature briefly before blind baking.
The pumpkin filling can be prepared a day or two in advance. Store it in an airtight container in the refrigerator. Let it come to room temperature before pouring it into the pre-baked crust for easier pouring.
If you’ve blind-baked the crust in advance, store it at room temperature in a cool, dry place. If storing for more than a day, consider covering it with plastic wrap to prevent any potential drying.
Vegan pumpkin pie storage instructions:
Once the vegan pumpkin pie is baked and cooled, store it in the refrigerator. Cover it with plastic wrap or transfer it to an airtight container. It can be refrigerated for up to 3-4 days.
While pumpkin pie can be frozen, the texture may change slightly. To freeze, wrap the pie securely in plastic wrap, followed by aluminum foil. Label with the date and freeze for up to 2-3 months. Thaw in the refrigerator before serving.
Serving suggestions
Serve your vegan pumpkin pie as a generous slice for dessert or as a tea-time treat!
Watch My Vegan Pumpkin Pie Recipe Video:
Looking for more recipes? Try my Mini Vegan Pumpkin Pie Bites!
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Vegan Pumpkin Pie
Description
Looking for the perfect vegan pumpkin pie for the holidays? This sweet vegan dessert is so easy to make, with a delicious pumpkin filling that melts in the mouth. All you have to do is blend the ingredients, bake and enjoy.
Ingredients
Crust:
- 1 ½ cups flour
- ½ teaspoon salt
- 8 tablespoons coconut oil
- 1 teaspoon fresh lemon juice
- Ice water
Filling:
- 15 oz. pumpkin (I use Libby’s)
- 4 oz. silken tofu
- 4 oz. coconut milk
- ⅔ cups sugar
- 2 tablespoons tapioca flour
- 1 teaspoon cinnamon
- 1 teaspoon vanilla
- ½ teaspoon cardamom
- ¼ teaspoon ground ginger
- ¼ teaspoon salt
Instructions
Crust:
- In a food processor, add flour and salt, pulse to mix. Next add coconut oil and lemon juice, pulse until mixture resembles crumbs.
- Add ice water, one tablespoon at a time, until the mixture sticks together when pressed. Should be fairly dry. If the dough gets too wet, harden in fridge for 5-10 minutes.
- Roll out to fit an 8 inch pie pan.
- Pre-baking the pie crust makes a better pie, though it is not absolutely necessary. Bake pie crust at 350F for 30 minutes with pie weights. Remove pie weights and bake an additional 10 minutes. Let pie crust cool.
Filling:
- In a food processor, blend pumpkin and tofu until smooth. Add the rest of the ingredients and blend until smooth. Fill the cooled pie crust.
- Bake at 350F for 45 minutes.
Notes
If you’re using a 9-inch pie pan, you’ll need to add ½ more ingredients. Specifically, for the crust, you’ll need:
- 2 ¼ cups flour
- 1 ½ teaspoon lemon
- ¾ teaspoon salt
- ¾ cups coconut oil
- Ice water
And for the filling, you’ll need:
- 22.5 oz pumpkin
- 6 oz silken tofu
- 6 oz coconut milk
- 1 cup sugar
- 3 tablespoons tapioca
- 1 ½ teaspoons cinnamon
- 1 ½ teaspoons vanilla
- ¾ teaspoon cardamom
- ½ teaspoon salt
Ready to Make Your Simple Vegan Pumpkin Pie?
I always thought pies were hard, but once I discovered this easy vegan pumpkin pie recipe, I learned that that’s not the case. Speaking of which, one bite, and you’ll be hooked too. I also love that pumpkin pies are egg and dairy-free, meaning I can keep them at room temperature with no worries. However, for longer-term storage, I recommend keeping the pie in your refrigerator for up to seven days or in your freezer for up to three months.
If you do try this delicious recipe, let me know how it went by leaving a comment below! Take a picture, share your experience, and don’t forget to tag us. It always makes us really happy to see you guys cooking. For more Christmas recipe desserts, check out these delicious Christmas spritz cookies, these scrumptious vegan pumpkin pie bites, and this easy vegan raspberry crumble tart. Enjoy!
What about the whipped cream on top???? JK! Happy Thanksgiving!
Happy Thanksgiving to you too, Elijah!
Hi Chef Ani, I would really like to make your pumpkin pie. However, how can I convert the measurements (to european..)? Are all the oz. measurements used in weight, or is f.e. the coconut milk in fl. oz.?
And what kind of flour did you use for the crust?
Thanks al lot!
Hi Anja
Great questions! In this recipe I messure by weight and I use all-purpose flour for the crust.
Thank you so much for your comment!
Have you tried this using GF Flour? If so which brand did you use?
Great question! I haven’t tried to make this pumpkin pie recipe with gluten-free flour, but I think it would work beautifully! Thank you for the idea, I will have to work on a recipe ASAP. I like the Bob’s Red Mill 1-to-1 baking flour.