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!
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The Best Vegan Pumpkin Pie
- Total Time: 1 hour
- Diet: Vegan
Description
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!
Ingredients
- One 9 inch pie crust (homemade like this berry galette recipe)or store-bought),
- 1 15 oz. can of pumpkin
- 1/2 cup maple syrup
- Liquid from one can of chickpeas (about 1/2 cup aquafaba)
- 2 TBS coconut oil
- 4 TBS cornstarch
- 1 TBS ground flaxseed
- 2 tsp pumpkin pie spice*
- 1/2 tsp salt
- Coconut whipped cream, for topping (optional)
Instructions
- Begin by preparing your pie crust, using either store bought or a homemade recipe. Line your pie dish with the crust and place in the fridge to cool while you make your filling. Preheat your oven to 350 degrees F.
- To a large bowl, add pumpkin, maple syrup, aquafaba, coconut oil, cornstarch, flaxseed, pumpkin pie spice, and salt. Using a hand blender, combine on medium-high speed, whipping to incorporate a lot of air. Beat for a few minutes, until nicely uniform and slightly increased in volume. Whipping the aquafaba into this mixture mimics the presence of egg whites.
- Carefully pour your filling into the prepared crust and bake for 50 minutes. Check at this point to see if the filling has stabilized. It should be fairly set. If not, bake for 5-10 minutes more. It’s important to watch the crust to ensure it does not burn. Remove from oven and let cool completely, for at least an hour.
- Top with coconut whipped cream and serve cool.
Notes
Make your own pumpkin pie spice for this recipe by combining 1.5 tsp cinnamon, 1.5 tsp ground ginger, 1 tsp nutmeg, and a pinch of cloves
For many custard-based pies, “blind baking” the crust is important to prevent sogginess. I did not find that necessary here but feel free to try it if you normally do!
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice of 8
- Calories: 226 calories
- Sugar: 14 grams
- Sodium: 242 grams
- Fat: 9.3 grams
- Saturated Fat: 5.2 grams
- Unsaturated Fat: 4.1 grams
- Trans Fat: 0 grams
- Carbohydrates: 34.2 grams
- Fiber: 2.5 grams
- Protein: 2.5 grams
- Cholesterol: 0 mg
If we don’t plan to serve the pie warm, can it be frozen? You mentioned above if it were reheated it would be negatively affected. But what if it were frozen and just defrosted. I rarely eat pumpkin pie warm, so maybe it works be OK this way? Thanks!!
Hi Cheryl! That is a great question and yes – once baked the pie can be frozen and then defrosted.
To do this, I recommend placing it in the fridge (uncovered) the night before serving (or at least 12 hours beforehand). Once thawed in the fridge, the pie can then be brought out on the counter to come to room temp.
Letting the pie defrost slowly prevents it from “weeping” (when beads of water form), which can lead top a soggy crust!
Thank you for reading 🙂
Nice alternative receipe.
Thank you for reading and reviewing! I’m glad to hear that.
This turned out so well! Thank you so much!
Burgurt – your words mean so much to me. Thank you for trying!