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+ servings
Vegan pumpkin pie recipe

Get the Recipe: Vegan Pumpkin Pie Recipe

The best vegan pumpkin pie recipe from scratch! This amazing dairy-free recipe features a homemade flaky pie crust and a smooth, subtly sweet pumpkin filling. It's guaranteed to be a crowdpleaser at any special occasion!
5 from 1 vote


  • 2 1/2 cups pumpkin purée
  • 2 tbsp cornstarch
  • 1/2 tsp cinnamon
  • 1 cup brown sugar
  • 1/3 cup maple syrup
  • 1/2 cup plant based milk
  • 1 cup soy cream
  • 1/2 tsp vanilla extract
  • 1 vegan pie crust


  • Conventional oven
  • Mixing bowl
  • Handheld mixer
  • 9 inch pie tin


  • Preheat the oven to 180 degrees C/350 F.
  • To a large mixing bowl, add the pumpkin purée, cornstarch, cinnamon, brown sugar, maple syrup, plant based milk, soy cream and vanilla extract. Use a handheld mixer to whisk until the mixture is smooth. You can also do this in a food processor or blender.
    2 1/2 cups pumpkin purée, 2 tbsp cornstarch, 1/2 tsp cinnamon, 1 cup brown sugar, 1/3 cup maple syrup, 1/2 cup plant based milk, 1 cup soy cream, 1/2 tsp vanilla extract
  • Pour the filling into a 9-inch pie tin lined with the vegan pie crust. Bake in the preheated oven for 50-55 minutes.
    1 vegan pie crust
  • Transfer to the fridge and allow to cool for at least an hour before slicing and serving with vegan whipped cream.



To make gluten-free: Use either a homemade or store bought gluten-free pie crust.
To store: Keep in the fridge, covered, for up to a week.
To freeze: Freeze the pumpkin pie as individual slices for up to 2 months in a freezer-friendly container. When ready to serve, allow to thaw fully in the fridge.
Calories: 316kcal, Carbohydrates: 58g, Protein: 3g, Fat: 9g, Saturated Fat: 2g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 5g, Sodium: 144mg, Potassium: 303mg, Fiber: 3g, Sugar: 41g, Vitamin A: 11921IU, Vitamin C: 3mg, Calcium: 84mg, Iron: 2mg