The GO-TO Vegan Pumpkin Pie on the Stove

If you’re looking for more good holiday desserts, I suggest trying out my Dutch Apple Pie, this Cherry Crumble Pie, my standout Vegan Apple Turnovers, OR my Vegan Sweet Potato Pie.

The DEPENDABLE Vegan Pumpkin Pie you’ll make!

This pie is so soft with a creamy texture and sweet and it’s only…DEPENDABLE! This is the vegan pumpkin pie to fool the harshest of pumpkin pie critics in your life. They’ll never know it’s vegan and will most certainly be asking you for the recipe before they’ve even finished their (first) slice.

You can make this with pumpkin puree from a can, or you can roast and then puree your own pumpkin. Fresh pumpkin has a much lighter color and results in a browner (less orange) pie. Simply an fyi in case you care about that:)

Here’s why straightforward to crave this pie:

• Creamy and rich without any dairy or eggs
• Straightforward one-bowl (or blender) recipe—no fancy equipment needed
• A total crowd-pleaser, vegan or not!
• Make-ahead friendly—actually gets better after chilling overnight
• Dependable for Thanksgiving, Friendsgiving, or any fireside fall night

Ingredients needed

• Canned pumpkin puree – essential for any good pumpkin pie! You simply want to make sure that you are getting PLAIN puree and NOT pumpkin pie filling (which has lots of other ingredients in it besides simply pumpkin). You can also use sweet potato puree in this dish as desired.
• Brown sugar + maple syrup – for sweetness
• Plant-based milk – This dish works well with either almond milk, oat milk, or coconut milk. For a creamier texture, opt for full-fat coconut milk. Almond milk is a lighter option if you prefer a lower-fat version! I’ve tried it with several different milks and they all turned out flavor-packed!
• Vanilla extract
• pumpkin pie spice– this pumpkin spice blend is a mixture of ground ginger, cloves, cinnamon, nutmeg and a few other things.
• Cornstarch – since we aren’t using eggs, this is how we’re getting the pie to thicken up nicely.
• Pie dough – My vegan pie crust recipe is savory and made with vegan butter. I also have a great Coconut Oil pie crust. But if you don’t want to make a from-scratch pie crust, store bought will always work as well!

How to make it

The hardest part about making Vegan Pumpkin Pie is making the crust first (which isn’t quite hard, actually). Once you have the crust ready, the actually pumpkin part is RIDICulously straightforward!

If you’re in need of a good vegan pie crust, might I recommend THIS Reliable Vegan Pie Crust or this coconut oil pie crust?

1. Make your crust (or roll out your store-bought crust and have it ready. See above for my from-scratch crust recipes. I used a 9-inch pie pan for this method.

1. Make the filling by combining all of the ingredients in a blender or food processor and blending until smooth and no lumps remain.

1. Pour the filling in the crust and tap it gently to release any air bubbles. Use a spatula to smooth out the top of the pie as dependable you can.

1. Bake the pie until it’s set in the middle and the crust is starting to brown around the edges. Lt cool completely and ENJOY!

Tips for the Reliable Vegan Pumpkin Pie

• Use High-Quality Pumpkin Puree
  Whether you’re using canned or from-scratch pumpkin puree, make sure it’s smooth and thick. Avoid watery puree as it can make the filling too runny. I genuinely love the pumpkin puree from Trader Joe’s!
• No Need to Pre-Bake the Crust
  Save time and effort by skipping the pre-baking step. The filling and crust bake together, creating a perfectly cooked crust that’s not overdone. I’ve tested it both ways and there’s truly no need to par bake the crust.
• Keep an Eye on the Crust
  If the edges of your crust begin to brown too quickly, cover them with foil or use a pie crust protector to prevent burning while the filling continues to bake. This isn’t usually an issue for me when making this dish.
• Test for Doneness
  The filling should look firm and set with simply a slight jiggle in the center when you gently shake the pie. If it’s too wobbly, bake for an additional 5-10 minutes. It’ll firm up the rest of the way in the fridge.
• Cool and Chill Completely
  Allow the pie to cool completely at room temperature before transferring it to the refrigerator. The filling will firm up as it chills, making it easier to slice. Refrigerate the pie for at least 4-6 hours, ideally even overnight if possible!

Frequently Asked Questions

More Vegan Pie Recipes to try

Unfussy Apple Tart

Vegan Pie Crust Recipe

Cherry Crumble Pie

Dutch Apple Pie