This Easy Vegan Pumpkin Pie Recipe is a show-stopping addition to any Thanksgiving table, and it’s totally free of eggs and dairy! Ready in about an hour, it’s a festive holiday dessert the whole family will love. Top with coconut whipped cream!
Is pumpkin pie vegan?
Typically no, pumpkin pie is normally made with condensed milk and a hefty number of eggs, which provide structure to the custardy filling. To make a vegan pumpkin pie, we’re removing the eggs and instead using a combination of aquafaba cornstarch, and ground flax seeds.
What is aquafaba?
Aquafaba is the cooking water in a can of beans (chickpeas or white beans, typically). What makes this a great substitute for eggs is that it contains a large amount of starch, which helps to bind all of our ingredients together. It is easily frozen, so next time you’re opening a can of beans, feel free to freeze the liquid for a later use! It will also keep in the fridge for up to one week. A standard 15 oz can of chickpeas normally contains 1/2 cup of liquid (the exact amount we’re using in this vegan pumpkin pie recipe).
What spices are in pumpkin pie spice?
In this recipe I call for 2 tsp “pumpkin pie spice,” which is sold at many grocery stores these days. However, if you don’t have this on hand it’s very easy to replicate. To make your own pumpkin pie spice, I recommend combining:
- 1 part ground cinnamon
- 1 part ground ginger
- One half part nutmeg
- Small pinch of cloves
Some people prefer a different combination of spices, or the inclusion of allspice. Feel free to experiment and find what you enjoy the most! I like using a blend of these spices when making pumpkin spice granola bark and in this pumpkin pie smoothie.
How do I know when my pumpkin pie is done and ready to come out of the oven?
To know that this vegan pumpkin pie is done baking, it’s useful to check that the top of the pie is fully set, with minimal wobble on the surface. There is no need to poke it with a knife, as it will continue to firm up as it cools. I like to remove it from the oven and gently move the pie back and forth across the counter. If the filling is not sloshing/dripping and the crust if golden brown, your pie is done.
Can I freeze pumpkin pie?
No, I do not recommend freezing this pumpkin pie, as the filling can be negatively affected by reheating. This vegan pumpkin pie is best served cold, so the filling remains fully intact and does not begin to run.
For more Thanksgiving pie recipes, try one of these next!Print