The number one fall season dessert that is under the most scrutiny is the Pumpkin Pie.
Do not go to your holiday gathering without an acceptable recipe!
We need a vegan pumpkin pie recipe that passes the test from all our non vegan friends and family.
We all have those friends and family members that are going to “be the judge of that” when it comes to tasting our vegan creations!
Trust me this recipe is a sure winner and I guarantee you no one will know it’s vegan!
With a few easy tweaks I’ve veganized my famous pumpkin pie from my bakery days!
Sweetened with maple syrup and a little brown sugar too and all the pumpkin pie spices!
For those of you that make a jar of Pumpkin Pie Spice as soon as September 1st rolls around;
We must be soulmates!
Use 2 teaspoons Pumpkin Pie Spice instead of the individual spices listed below
Notes for Success:
You will notice in the video tutorial I was using The Plant Based Egg by Freely Vegan for the egg replacer.
I’m pretty sure it’s not available anymore, so you can leave it out and add whatever dry blend egg replacer you love hte most
OR 1 more teaspoon of cornstarch for added thickening
For those who cannot get pumpkin in a can, you can easily make your own! CLICK HERE
Just be aware that homemade pumpkin puree is often much more liquid than the thick solid pumpkin in a can
You may want to strain the homemade version to take out as much excess liquid as possible before using in this recipe
I have a full video tutorial for how to make the best, flakiest vegan pie crust
When measuring cornstarch I cannot stress enough that a kitchen scale is the best way to go.
Cornstarch is a very difficult ingredient to measure consistently with a volume spoons measure
So while I list both measures below I cannot stress enough how the grams measure with a scale is going to give you the best results.
Many times people have complained that their custard (AND PUMPKIN PIE IS ESSENTIALLY A BAKED CUSTARD) is like rubber and they don’t know why!
This is from a heavy measure of cornstarch when using volume measuring spoon vs the 100% accurate scale measure in grams.
CLICK HERE FOR THE FULL YOUTUBE VIDEO TUTORIAL FOR HOW TO MAKE THIS PUMPKIN PIE
For more awesome pumpkin recipes click the links below!
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- Pumpkin Cake Recipe
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- Pumpkin Cinnamon Buns
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- Pumpkin Mousse Recipe
For a larger 10" pie you must make the recipe below 1½X
- For the Pie Dough:
- All Purpose Flour 2 cups (250g)
- Sugar 2 Tablespoons (28g)
- Salt ¼ teaspoon
- Vegan Butter Cold 6 Tablespoons
- Shortening or Solid Coconut Oil 4 Tablespoons
- Liquid Vegetable or Coconut Oil 2 Tablespoons
- Cold Water 3 Tablespoons (90ml)
- For the Pumpkin Pie Filling:
- Canned Pumpkin 1¾ cup (427g)
- Light Brown Sugar ¼ cup (50g)
- Cornstarch 2½ Tablespoons (25g)
- Egg Replacer 1 teaspoon (2.5g) *see notes above
- Maple Syrup 3 Tablespoons (90ml)
- Vanilla Extract 1 teaspoon (5ml)
- Cinnamon ¾ teaspoon
- Ground Ginger ½ teaspoon
- Ground Nutmeg ¼ teaspoon
- Ground Cloves ⅛ teaspoon
- Almond Milk ¾ cup (177ml)
- Vegan Butter Or Coconut Oil Melted 2 Tablespoons (28g)
- 1 RecipeVegan Whipped Cream *optional
- For the pie dough first get the vegan butter and shortening or coconut oil to the freezer while you measure the rest of the ingredients.
- Combine the flour, salt, sugar in a food processor (or you can mix the entire recipe by hand with a pastry cutter or fork) process to distribute the ingredients evenly.
- Add the cold vegan butter and the shortening or coconut oil and process until it is mealy and course crumbly texture.
- Add the cold water and the oil through the feed tube while pulsing and then process until a soft crumbly dough forms.
- Turn it out onto a lightly floured surface and gather the dough together to a soft ball that stays together.
- Wrap in plastic and refrigerate for an hour to relax the dough and allow the flour to absorb through.
- Once chilled, roll the dough on a lightly floured surface (this dough is much easier to roll between 2 pieces of parchment or wax paper) to about 12" diameter (¼" thick) and line your 8" pie plate. Trim the excess and re-roll to cut out the optional leave shapes to adorn the rim of the pie.
- Poke holes in the bottom of the pie dough with a fork and blind bake in a preheated 350ªFoven for 12-15 minutes on a pizza stone (*optional but really helpful for a nice color bottom crust)
- For the pumpkin pie filling, combine all the ingredients together in a large mixing bowl and whisk smooth.
- Pour into the prepared pie crust and bake in a preheated 350°F oven for 1 hour and 10 minutes.
- Remove from the oven, cool completely and then refrigerate to set before serving.
Since I am not a fan of pumkin, I’m going to turn this into a sweet potato or honeynut squash pie. I’m excited!
2 Tablespoons of ground flax seed mixed in 3 ounces of water is a great substitute for 2 eggs when making pumpkin pie.The filling texture is no different.
Gretchen, several years ago I made your pumpkin crunch cake and absolutely loved it. I thought I had wrote the recipe down but I can’t find it. Is there anyway I can get that recipe from you? Thank you so much.
I tried your vegan pumpkin cake and it is delicious as well, but I would like to have the original recipe. 😉
Your recipe looks really good. Can you tell me, what changes would you make for a speculoos cookie crust? Have you made it that way? Thank you for any help.
Thanks! You can use crushed cookies 2 cups + 4-5 tablespoons melted vegan butter
What exactly does the Plant Based Egg do in baked goods? Flax or Chia will/won’t do the same thing?
In my experience using all the egg replacers (including in a controlled test of one recipe with 8 different replacers her in my online course Vegan Baking mastery) I have found that the Plant Based Egg is my favorite. In my opinion flax can be gummy, and because of the fat content I feel it almost weighs down in the final recipe.
I love flax for many things and have used it with success in lots of recipes, but since the PBE I am definitely using that more often than not. It not only binds the recipe, but it gives a beautiful texture and crumb that stays together more than any of the other replacers Ive used. No crumbly cakes that won’t stay on the fork, the texture stays light not heavy, never gummy. It’s really worth the buy. I know I am biased, but I only advertise for things I really believe in
So anyway, it has flax and chia in it, but well….here is the ingredients list:
The Plant Based Egg ingredients are psyllium husk, flaxseed, pectin (apple/citrus pectin and cane sugar), agar, milled chia, and sunflower lecithin. It is gluten and top 8 allergen free and made in a dedicated facility.
Unfortunately the website isn’t up yet, and Amazon has required us to sell by the 3-pack grrr… but once the website is done we can ship single packs out!
First of all, this was more delicious than any pie I remember eating from the store in my non-vegan years, or any pie my mom tried to make around the holidays. I made this for a vegan bake sale and I didn’t get to take any home with me–it was such a big hit. Having grappled with this as a college student owning very little equipment, however, I would like to offer a few tips about the crust and achieving a very good-looking pie.
I chose to make this with vegan butter, sunflower oil, and coconut oil instead of shortening. I mixed everything by hand and cut the oil into the flour with a fork. If you go for this route as well, I do not recommend making your coconut oil very cold before adding it to the flour. The first time I tried this, I ended up with huge, hard chunks of coconut oil in the dough, which I couldn’t easily break up and didn’t think to remove, because I’m not that experienced a baker. That was a very big mistake. If you leave these hard chunks of oil in the dough, baking it will cause the oil to melt, leaving big holes in your crust where the chunks were and causing the whole thing to collapse. I had to remake my crust, and this time I was very careful to remove those hard chunks of oil as I came across them while rolling it out. That time I was successful–my crust held its shape through blind baking instead of slumping down the sides. Learn from my mistake–keep your coconut oil solid, but don’t let any hard chunks of it stick around!
Hi Kaitlyn! Thank you for the feedback! I appreciate that!
Can you substitute soy or flax milk for almond milk? Thank you!
yes definitely! I have to get into the habit of writing “plant milk” rather than soy so people can choose what they prefer
Hi Gretchen,
We don’t have tinned Pumpkin in the UK. But we have plenty of fresh pumpkin. What do i need to do to the fresh pumpkin to get it to tinned pumpkin status? Or can I just grate it finely?
Many thanks,
Sophie
CLICK HERE FOR INSTRUCTIONS
Seriously!! You are theeeeeee best! You have saved me! Thank you, a million, thank yous!!!!sop
Best pumpkin pie!!
YAY! Thanks!
I tripled you filling recipe as there will be a LOT of pumpkin pie eaten around here tomorrow. The pies smell heavenly, texture looks like pumpkin pie should and I have no doubt that they will taste yummy.As we need GF crust, I cheated and bought ready made. I suspect your recipe would work fine using GF flour which I will try another time.
Appreciate the recipe!
Hi Gretchen. Any thoughts on why the crust slumped in the blind baking? I used ceramic pie weights and baked for 12 minutes on a cast iron pan. Thank you!
Hmmm, not so sure as I have not had this trouble with this recipe for crust!
My best guess (for when this happens – in any recipe) is usually to much working of the dough, sometimes when a dough is tootough, (too dry) or just plain too overworked, it causes the dough to pull in, imagine a muscle that is sore and overworked for example, it gets super tight so we have to stretch out right? So this is a good analogy with the dough. I usually rest the pie shell in the pan in the refrigerator while I am preheating the oven
I had the same problem, even after refrigerating the crust while the oven preheated. I think the prebake may not work when using coconut oil instead of shortening.
Where can I find the non vegan pumpkin pie recipe?
Hi Bessie, Since last December my non vegan blog has shut down.I couldn’t keep up the cost to host it on the internet and maintain it monthly anymore
The cost to host such a huge database online was close to $400 a month with tech support monthly to keep it clean & safe and smooth.
I certainly do not (did not) make that much in adsense revenue through Youtube & Google.
That became a pretty steep price to pay for a website that had been conflicting me financially & emotionally for so many years,
so after 5 years of keeping it free & open to the public I finally decided to shut it down.
I did not keep any of the recipes for myself when I shut down the database
(which was the only place the recipes were stored)
I just did (do) not feel comfortable anymore sharing recipes laden with animal ingredients promoting the very industry I loathe
so it really didn’t make sense for me to keep them nor keep open and available such an expensive website.
I do thank you so much for your support and encouragement through the ages,
I have stunned NON Vegans with my vegan recipes, perhaps you could try to do the same?
If not, I am sure there are tons of great (if not better than mine) recipes out there for you to use!
Thanks again~ Best, Gretchen