5.9K shares





Velvety smooth & custardy vegan pumpkin pie with a deliciously crisp pastry crust. Add to that a drizzle of decadently rich, warm caramel sauce & you have THE best fall dessert. No-one will have a clue it's vegan!

This is not just vegan pumpkin pie, okay? It's the best vegan pumpkin pie. We're talking fall-inspired, simple, sweet, custardy magic all topped off with a big drizzle of caramel sauce, and it absolutely should grace your table this holiday season and beyond. It will be love at first bite!

Is pumpkin pie vegan?

Most pumpkin pies are not vegan because the filling usually contains eggs and milk. Sometimes the pastry contains animal fat too. This pumpkin pie recipe is vegan though and tastes just as good! The filling is egg-free and uses a combination of full-fat coconut milk and arrowroot powder or cornstarch to set it and the pastry is made with vegan butter or coconut oil. If you prefer though, you can buy a pre-made crust. Many store-bought pie crusts are accidentally vegan.

How to make Vegan Pumpkin Pie

For detailed measurements and instructions, scroll to my printable recipe card at the bottom of the page or click the "jump to recipe" button at the top of the page.

Wondering how this egg-free pumpkin pie comes together? Well, we are primarily working with:

A pastry case made with the usual suspects, flour, fat (vegan butter or coconut oil), water and salt- Make your own with my instructions or go buy one (a lot are accidentally vegan). There'll be no judgement from me!

The filling - A super delish combo of pumpkin, coconut milk, sugar, and spices. The arrowroot in the filling is super important because it helps the pie set to perfectly soft, creamy, custardy perfection.

The caramel drizzle - A super easy caramel sauce that comes together in a few minutes and really compliments the pumpkin flavours perfectly.

It might sound like it is going to be complicated to make but I promise it's not. The pastry is made in minutes in a food processor (you could even buy a pre-made pastry case if you like), the filling takes a minute to two in a blender and the caramel sauce takes a few minutes tops.

Step 1 - Make the pastry case or have a store-bought one ready to go.

Step 2 - Blind bake the pastry case (if it's homemade, not if store-bought)

Step 3 - Blend the filling ingredients together, pour into the pastry case and bake.

Step 4 - Cool the pie then refrigerate to set.

Step 5 - Make the caramel.

Step 6 - Decorate pie with caramel and optional chopped nuts.

Step 7 - And the most important bit? Cutting into it and enjoying your first, creamy, custardy, perfectly pumpkiny, caramel saturated bite!

Success tips

Want the very best results from this easy vegan pumpkin pie recipe? Then follow these tips:

Be sure to keep the pastry cold and don't handle it too much. Overhandling makes pastry tough and keeping it cold improves the texture.

You must use full-fat canned coconut milk. Light coconut milk, coconut milk in a carton or any other kind of milk won't work.

Don't overbake. Slightly under is better. When you think it's done, give it a little wobble. The center of the pie should have some give and jiggle a bit.

Cool slowly to avoid cracking.

Canned pumpkin bakes better and is best in this vegan pumpkin pie recipe. If using homemade pumpkin puree the bake time may be longer and the filling softer.

Don't accidentally buy/use pumpkin pie filling instead of pumpkin puree or your pie will end up over spiced and sweetened.

Be sure to blind bake the crust to avoid a soggy bottom.

Making ahead, storage and freezing tips

My vegan pumpkin pie recipe is perfect for entertaining because it needs to be cool before serving so you can easily make it in advance and not have to worry about preparing dessert on the day.

Pastry - You can easily make the pastry ahead of time. Store it wrapped very well for 2 or 3 days in the refrigerator or freeze it for up to 3 months then defrost overnight in the refrigerator before using it. You can even make the pie crust as per the recipe, blind-bake it then freeze it as long as your pie dish is freezer safe and you are really careful it doesn't get broken while in the freezer.

Caramel - Can be made ahead and stored in a jar in the fridge for up to a week. It thickens when chilled but once warmed up it will loosen again. Warm really gently in a pan on the stovetop or in the microwave. If it needs thinning add a drop of water or plant-based milk and stir it in well.

Freezing - If you intend on freezing the pie it is best to use a disposable foil pie dish. Bake the pie and allow it to cool completely. Wrap the whole pie (including the pan) in clingwrap then wrap again in aluminum foil or place in a large freezer bag and seal. Freeze the pie for up to 3 months. The day before you need it, remove from the freezer, leaving it in it's wrapping and defrost overnight in the refrigerator.

Storage - Leftover pie can be covered and stored in the refrigerator for 5 days.

Ways you can adapt this recipe

This vegan pumpkin pie recipe is pretty perfect as is it but here are a few subtle ways you can adapt it:

Make my vegan pumpkin pie with no crust. Simply pour the custard into ramekins and bake

Use cornstarch instead of arrowroot

Add some orange zest to the filling

Add ⅛ teaspoon of freshly ground black pepper to the filling (sounds strange but it totally works!)

Use my date caramel instead of the one included here

Decorate with piped coconut cream instead of nuts

Make some seasonally shaped baked pastry cutouts to decorate the pie with

Use sweet potato puree instead of pumpkin

Add a couple of tablespoons of dark rum or brandy to the caramel sauce

Use 1½ teaspoons cinnamon and ½ teaspoon nutmeg instead of pumpkin pie spice. ¼ teaspoon of ground cloves too if you have it.

Make a vegan gluten-free pumpkin pie by buying a pre-made gluten-free pastry case or by making your own gluten-free pastry

How to serve

This really is the best vegan pumpkin pie! Serve it cold or at room temperature. With its crispy pastry case, rich, velvety and creamy pumpkin custard filling along with a drizzle of the most delicious caramel sauce it really doesn't need much more, but if you want to take it way over the top try serving it with:

more caramel ;O)

a dollop of vegan whipped cream

whipped coconut cream

a rich dollop of vegan ricotta

candied nuts

sugared cranberries

vanilla ice cream

vegan yogurt

To say I'm pumpkin obsessed is an understatement. If you are too then you will love these gems:

Subscribe to my email list for a fabulous FREE eCookbook featuring my top 10 recipes. Being on the list means you will be first to see my new recipes and you’ll be kept in the loop on all things new and exciting too. Also be sure to check out my cookbook Vegan Comfort Cooking for even more recipes!

Vegan Pumpkin Pie Melanie McDonald Velvety smooth, perfectly soft & custardy vegan pumpkin pie with a deliciously crisp pastry crust. Add to that a drizzle of decadently rich, warm caramel sauce & you have THE best fall dessert! 4.55 from 11 votes Print Recipe Pin Recipe Prep Time 25 mins Cook Time 1 hr 25 mins Total Time 1 hr 50 mins Course Dessert Cuisine vegan Servings 10 slices Calories 405 kcal Ingredients 1x 2x 3x For the pastry case 250g / 2 cups all purpose flour , plain flour in the UK (wholewheat flour is ok too) 250g / 2 cups all purpose flour , plain flour in the UK (wholewheat flour is ok too)

120g / ½ cup + 1 tablespoon vegan butter , or ½ cup (108 g) hard coconut oil 120g / ½ cup + 1 tablespoon vegan butter , or ½ cup (108 g) hard coconut oil

½ teaspoon salt ½ teaspoon salt

up to 120 ml / ½ cup ice cold water , added very gradually. You likely won't need all of it. up to 120 ml / ½ cup ice cold water , added very gradually. You likely won't need all of it.

OR 1, 9 inch store bought pastry crust , (gluten-free if necessary) OR 1, 9 inch store bought pastry crust , (gluten-free if necessary) For the filling 400 ml / 13.5 oz can full fat canned coconut milk cans vary in size between 398 & 400 mls (13.4 & 13.5 oz). The odd 2 mls won't make a difference. 400 ml / 13.5 oz can full fat canned coconut milk cans vary in size between 398 & 400 mls (13.4 & 13.5 oz). The odd 2 mls won't make a difference.

450g / 2 cups unsweetened pumpkin puree , (not pumpkin pie filling) 450g / 2 cups unsweetened pumpkin puree , (not pumpkin pie filling)

150g / ¾ cup coconut sugar or dark brown sugar 150g / ¾ cup coconut sugar or dark brown sugar

4 tablespoons arrowroot powder , or cornstarch (cornflour in the UK) 4 tablespoons arrowroot powder , or cornstarch (cornflour in the UK)

1½ tablespoons vanilla extract 1½ tablespoons vanilla extract

2 teaspoons pumpkin pie spice (see recipe notes for alternative) 2 teaspoons pumpkin pie spice (see recipe notes for alternative)

½ teaspoon salt ½ teaspoon salt For the Salted Caramel Sauce 100g / ½ cup coconut sugar or dark brown sugar 100g / ½ cup coconut sugar or dark brown sugar

2 tablespoons water 2 tablespoons water

2 tablespoons tahini , or any other nut or seed butter 2 tablespoons tahini , or any other nut or seed butter

2 tablespoons coconut oil or vegan butter (solid measurement) 2 tablespoons coconut oil or vegan butter (solid measurement)

¼ teaspoon salt ¼ teaspoon salt For decoration Approx 1 handful Chopped Walnuts or Pecans (optional) Approx 1 handful Chopped Walnuts or Pecans (optional) RECOMMENDED EQUIPMENT Pyrex Pie Dish

High Powered Blender INSTRUCTIONS For the pastry case Add the flour, vegan butter or coconut oil and salt to a food processor and process until well combined. You might need to scrape down the edges with a spatula once. Do not over mix, you want it just combined. Add the flour, vegan butter or coconut oil and salt to a food processor and process until well combined. You might need to scrape down the edges with a spatula once. Do not over mix, you want it just combined.

Gradually add the water 1 tablespoon at a time while pulsing the food processor. Once it starts balling up turn it off and feel the dough. If it is nice and soft and squeezes together easily then there is enough water. If it feels a little dry and crumbly then add a little drop more water and pulse again.No food processor? Add the flour, salt and vegan butter or coconut oil to a chilled bowl. Rub the fat into the flour as quickly as you can with your finger tips or a pastry cutter. Once it looks bread crumby gradually add the water, stirring with a knife until a dough starts to form and you can gently bring it together in your hands. Gradually add the water 1 tablespoon at a time while pulsing the food processor. Once it starts balling up turn it off and feel the dough. If it is nice and soft and squeezes together easily then there is enough water. If it feels a little dry and crumbly then add a little drop more water and pulse again. No food processor? Add the flour, salt and vegan butter or coconut oil to a chilled bowl. Rub the fat into the flour as quickly as you can with your finger tips or a pastry cutter. Once it looks bread crumby gradually add the water, stirring with a knife until a dough starts to form and you can gently bring it together in your hands.

On a lightly floured surface, roll the pastry out into a roughly 12 inch circle. Check it by holding your pie dish over and making sure you have a good overlap so it will reach up the sides of the dish. Line the pie dish carefully, cut off any excess with a sharp knife and crimp the edges. Place the pastry lined tin in the fridge and let it rest for 30 minutes while you preheat the oven to 400 °F (200 °C). On a lightly floured surface, roll the pastry out into a roughly 12 inch circle. Check it by holding your pie dish over and making sure you have a good overlap so it will reach up the sides of the dish. Line the pie dish carefully, cut off any excess with a sharp knife and crimp the edges. Place the pastry lined tin in the fridge and let it rest for 30 minutes while you preheat the oven to 400 °F (200 °C).

Remove the pie dish from the fridge and line the pastry with some baking parchment. I like to cut a square then screw it up tightly into a ball in my hands like it's going in the trash. Then open it back out again. It helps the paper sit in the pastry case more easily. Fill with a layer of baking beans, regular dried beans or dried rice. Place in the oven and bake for 15 mins. Lift out the baking parchment and beans/rice and bake again for another 5 minutes. Remove from the oven and set aside. Remove the pie dish from the fridge and line the pastry with some baking parchment. I like to cut a square then screw it up tightly into a ball in my hands like it's going in the trash. Then open it back out again. It helps the paper sit in the pastry case more easily. Fill with a layer of baking beans, regular dried beans or dried rice. Place in the oven and bake for 15 mins. Lift out the baking parchment and beans/rice and bake again for another 5 minutes. Remove from the oven and set aside.

Turn the oven down to 350°F (175 °C) Turn the oven down to 350°F (175 °C) For the filling Add all of the filling ingredients to a blender. Blend until very smooth then pour into the pastry case. Place in the oven and bake for 55 to 60 minutes. When it is ready it will visibly 'look' set around the edges but should have a visible wobble in the centre. Add all of the filling ingredients to a blender. Blend until very smooth then pour into the pastry case. Place in the oven and bake for 55 to 60 minutes. When it is ready it will visibly 'look' set around the edges but should have a visible wobble in the centre.

Remove from the oven and place on a cooling rack and allow to cool completely at room temperature. Once it is at room temperature refrigerate for at least 3 hours before serving. Remove from the oven and place on a cooling rack and allow to cool completely at room temperature. Once it is at room temperature refrigerate for at least 3 hours before serving. For the caramel sauce Add the sugar and the water to a pan. Add the sugar and the water to a pan.

Place over a medium heat and cook until the sugar has completely dissolved and it is just starting to bubble. DO NOT STIR!! Just swirl the pan a bit. It will take about 4 minutes. Place over a medium heat and cook until the sugar has completely dissolved and it is just starting to bubble. DO NOT STIR!! Just swirl the pan a bit. It will take about 4 minutes.

Remove from the heat and add the tahini, salt and coconut oil/vegan butter. Put back over a very low heat and whisk until it is all well combined. It is normal to see a few little light flecks through it. If it's too thick add a little more water or non-dairy milk. If it looks thin don't worry because it thicken up as it cools. You can make it in advance and warm up gently again before serving. Remove from the heat and add the tahini, salt and coconut oil/vegan butter. Put back over a very low heat and whisk until it is all well combined. It is normal to see a few little light flecks through it. If it's too thick add a little more water or non-dairy milk. If it looks thin don't worry because it thicken up as it cools. You can make it in advance and warm up gently again before serving.

Decorate the pie with the optional nuts and the caramel sauce and serve at room temperature or cold. Or you can serve the pie plain and have a bowl of nuts and jug of warm caramel sauce on the table so guests can help themselves. Decorate the pie with the optional nuts and the caramel sauce and serve at room temperature or cold. Or you can serve the pie plain and have a bowl of nuts and jug of warm caramel sauce on the table so guests can help themselves. NOTES No pumpkin spice? Use this instead: 1 ½ teaspoons ground cinnamon

½ teaspoons ground cinnamon ½ teaspoon ground ginger

ground ginger ¼ teaspoon ground or freshly grated nutmeg

ground or freshly grated nutmeg ⅛ teaspoon ground cloves Like boozy desserts? Add a couple of tablespoons of dark rum or brandy to the caramel! Success Tips Be sure to keep the pastry cold and don't handle it too much. Overhandling makes pastry tough and keeping it cold improves the texture.

You must use full-fat canned coconut milk. Light coconut milk, coconut milk in a carton or any other kind of milk won't work.

Don't overbake. Slightly under is better. When you think it's done, give it a little wobble. The center of the pie should have some give and jiggle a bit.

Cool slowly to avoid cracking.

Canned pumpkin bakes better and is best in this vegan pumpkin pie recipe. If using homemade pumpkin puree the bake time may be longer and the filling softer.

Don't use pumpkin pie filling.

Be sure to blind bake the crust to avoid a soggy bottom. Storage, making ahead and freezing Pastry - You can easily make the pastry ahead of time. Store it wrapped very well for 2 or 3 days in the refrigerator or freeze it for up to 3 months then defrost overnight in the refrigerator before using it. You can even make the pie crust as per the recipe, blind-bake it then freeze it as long as your pie dish is freezer safe and you are really careful it doesn't get broken while in the freezer. Caramel - Can be made ahead and stored in a jar in the fridge for up to a week. It thickens when chilled but once warmed up it will loosen again. Warm really gently in a pan on the stovetop or in the microwave. If it needs thinning add a drop of water, plant-based milk, dark rum or brandy and stir it in well. Freezing the pie - If you intend on freezing the pie it is best to use a disposable foil pie dish. Bake the pie and allow it to cool completely. Wrap the whole pie (including the pan in clingwrap then wrap again in aluminum foil or place in a large freezer bag and seal. Freeze the pie for up to 3 months. The day before you need it, remove from the freezer, leaving it in it's wrapping and defrost overnight in the refrigerator. NUTRITION Serving: 1 of 10 slices Calories: 405 kcal Carbohydrates: 49 g Protein: 5 g Fat: 22 g Saturated Fat: 13 g Sodium: 424 mg Potassium: 247 mg Fiber: 3 g Sugar: 18 g Vitamin A: 8084 IU Vitamin C: 3 mg Calcium: 31 mg Iron: 3 mg Nutritional information is provided for convenience & as a courtesy only. The data is a computer generated estimate so should be used as a guide only. Tried this recipe? Rate it & leave your feedback in the comments section below, or tag @avirtualvegan on Instagram and hashtag it #avirtualvegan Get my Top 10 reader's favourite recipes e-Cookbook FREE!

This recipe was originally published on October 9th 2015. I've tweaked the post a bit, added a video and now I am republishing it for you. The actual recipe remains the same. I hope you enjoy it. Thank you for following A Virtual Vegan!

Frequently Asked Questions

Does vegan pumpkin pie need to be refrigerated? Yes vegan pumpkin pie should be stored in the refrigerator but it's ok to leave it to reach room temperature before serving. Can you freeze vegan pumpkin pie? If you intend on freezing the pie it is best to use a disposable foil pie dish. Bake the pie and allow it to cool completely. Wrap the whole pie (including the pan in clingwrap then wrap again in aluminum foil or place in a large freezer bag and seal. Freeze the pie for up to 3 months. The day before you need it, remove from the freezer, leaving it in it's wrapping and defrost overnight in the refrigerator. How long does vegan pumpkin pie last? It will keep for 5 days in the refrigerator or up to 3 months in the freezer. What kind of pumpkin can you use for pumpkin pie? Whilst I'm a big proponent of cooking from scratch, when it comes to pumpkin pies canned pumpkin works best. How can I make it gluten-free? The filling is naturally gluten-free so you will just need to buy a pre-made gluten-free pie crust or make your own.