How are you celebrating Thanksgiving? Whether it’s with family or friends, there will probably be a pumpkin pie involved. Try out this easy pumpkin pie recipe for a vegan version that will please everyone!

The holiday season truly is the best time of the year. There are so many fun traditions, like spending time with family, listening to Christmas music, and sitting by the fireplace. However, my favorite traditions are the ones that involve food. When I first went vegan, I was afraid I would have to give up these traditions. However, the longer I am vegan, the more I realize that giving up animal products doesn’t mean giving up your favorite holiday foods!

This year, I celebrated my third Thanksgiving as a vegan, which also happened to be my little cousin’s 5th birthday. There was plenty of food for me to partake in, and my family members definitely made an effort to include more vegan options. My aunt even veganized her famous green bean casserole! On top of that, I was in charge of making my cousin’s birthday cake, so I made a vegan chocolate cake, decorated with fondant to look like a Lego Ninjago character. Everybody loved the cake and said it was the most rich, moist chocolate cake they’d ever eaten. Nobody even cared that it was vegan!

When I think of traditional holiday foods, pumpkin pie is the first thing to come to mind. Usually, pumpkin pie is full of dairy and eggs, so it is definitely not vegan-friendly. Most recipes for vegan pumpkin pie call for silken tofu or canned coconut milk, which I don’t usually have around the house. However, I couldn’t imagine celebrating Thanksgiving without pumpkin pie, so I set out to make my own recipe with simpler ingredients. I ended up replacing the coconut milk with almond milk, which worked perfectly. I also made the crust with vegetable shortening, rather than using coconut oil or vegan butter. For anyone out there who doesn’t have access to fancy ingredients, this pumpkin pie is perfect for you!

How To Make Vegan Pumpkin Pie

Ingredients

For the Crust

• 1 1/2 cup all-purpose flour plus more for rolling
• 1/4 tsp salt
• 1/4 tsp granulated sugar
• 1/2 cup + 1 tbsp vegetable shortening
• 1/4 cup chilled non-dairy milk plus more as needed

For the Filling

• 2 1/2 cups pumpkin purée, not pumpkin pie filling
• 1/3 cup light brown sugar packed
• 1/4 cup pure maple syrup
• 3/4 cup plain almond milk
• 1 tsp pure vanilla extract
• 1 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 1/4 tsp ground allspice
• Pinch ground cloves
• 1/2 tsp salt
• 3 tbsp cornstarch

Instructions

For the Crust

1. In a large bowl, add the flour, salt, and sugar and whisk to combine.
2. Using forks or a pastry cutter, cut the shortening into the flour to create a crumbly consistency.
3. Drizzle in the milk and mix until the dough comes together into a ball, being careful not to over-mix.
4. On a clean, lightly floured work surface, roll out the dough into a circle that is slightly larger than a 9″ pie pan.
5. Roll the dough onto a rolling pan and unroll it onto a pie pan.
6. Use a knife to cut off any excess dough, and crimp the edges with a fork.

For the Filling

1. Preheat oven to 350°F.
2. Combine all ingredients in a high-speed blender and blend until smooth.
3. Pour the filling into the prepared pie crust.
4. Bake in the oven for 55-60 minutes, or until the top is firm and the crust is just turning golden around the edges. If the crust browns too quickly, cover the crust with foil and continue baking.
5. Remove pie from oven and allow to cool for 15-20 minutes. Transfer to refrigerator to finish cooling completely and to allow the filling to set.

If you enjoyed this pumpkin pie, be sure to check out some of my other pumpkin recipes!

Pumpkin Graham Bread

Pumpkin Spice Pancakes (Refined Sugar Free)

FAQ

Can I use a different type of non-dairy milk in the pumpkin pie filling?

• Yes, you can substitute almond milk with other non-dairy alternatives like soy milk, coconut milk, or oat milk, depending on your preference.

Is there a gluten-free option for the pie crust in this vegan pumpkin pie recipe?

• You can use a gluten-free all-purpose flour blend to make the crust gluten-free. Ensure that all other ingredients in the crust are also gluten-free.

What’s the purpose of cornstarch in the pumpkin pie filling?

• Cornstarch acts as a thickening agent in the filling, helping it set properly during baking. It contributes to the smooth and firm texture of the pumpkin pie.

Can I freeze vegan pumpkin pie for later consumption?

• Yes, you can freeze the baked and cooled pumpkin pie. Wrap it securely in plastic wrap or aluminum foil, and store it in an airtight container. Thaw in the refrigerator before serving.

How do I prevent the crust from over-browning during baking?

• If you notice the crust browning too quickly, cover the edges with aluminum foil during the baking process. This helps protect the crust while allowing the filling to cook thoroughly.

Easy Vegan Pumpkin Pie

Recipe by Food by AyakaCourse: DessertCuisine: VeganDifficulty: Easy

Servings

8

slices

Prep time

15

minutes

Cooking time

55

minutes

Calories

318.8

kcal

Cooling Time

20

minutes

There’s no better way to celebrate the holidays than with a slice of pumpkin pie. This version is vegan, but doesn’t use any fancy ingredients like silken tofu or coconut milk!

Ingredients

• For the Crust

• 1 1/2 cup all-purpose flour plus more for rolling

• 1/4 tsp salt

• 1/4 tsp granulated sugar

• 1/2 cup + 1 tbsp vegetable shortening

• 1/4 cup chilled non-dairy milk plus more as needed

• For the Filling

• 2 1/2 cups pumpkin purée, not pumpkin pie filling

• 1/3 cup light brown sugar packed

• 1/4 cup pure maple syrup

• 3/4 cup plain almond milk

• 1 tsp pure vanilla extract

• 1 tsp ground cinnamon

• 1/2 tsp ground nutmeg

• 1/4 tsp ground allspice

• Pinch ground cloves

• 1/2 tsp salt

• 3 tbsp cornstarch

Directions

• For the Crust
• In a large bowl, add the flour, salt, and sugar and whisk to combine.
• Using forks or a pastry cutter, cut the shortening into the flour to create a crumbly consistency.
• Drizzle in the milk and mix until the dough comes together into a ball, being careful not to over mix.
• On a clean, lightly floured work surface, roll out the dough into a circle that is slightly larger than a 9″ pie pan.
• Roll the dough onto a rolling pan and unroll it onto a pie pan.
• Use a knife to cut off any excess dough, and crimp the edges with a fork.
• For the Flling
• Preheat oven to 350°F.
• Combine all ingredients in a high-speed blender and blend until smooth.
• Pour the filling into the prepared pie crust.
• Bake in the oven for 55-60 minutes, or until the top is firm and the crust is just turning golden around the edges. If the crust browns too quickly, cover the crust with foil and continue baking.
• Remove pie from oven and allow to cool for 15-20 minutes. Transfer to refrigerator to finish cooling completely and to allow the filling to set.