Holidays Recipes

Vegan Pumpkin Pie Recipe

Thanksgiving is just a few days away and no matter what meal you are making, the day wouldn’t be complete without a scrumptious pumpkin pie. My mom used to bake apple and pumpkin pies for every holiday, so I’m very fond of them and they bring back lots of warm memories. Plus I love the scent of aromatic spices permeating the home, it’s heavenly!

As a vegan for several decades now, I rely on the oodles of recipe books I have that share animal-free meals, snacks and desserts. As I was perusing the plethora of books I have looking for a pumpkin pie recipe, I was surprised I didn’t have one. How’s that possible? But, with the magic of the internet, there are lots of free recipes to choose from.

Vegan Pumpkin Pie


Vegan Pumpkin Pie



  • 1/2 cup flour unbleached
  • 7 Tbsp whole wheat flour plus more for rolling
  • 1/2 tsp sea salt
  • 1/2 tsp coconut sugar
  • 1/2 tsp baking powder
  • 3 Tbsp canola oil
  • 3 Tbsp almond milk
  • 1/2 tsp lemon juice
  • 3 - 4 Tbsp water


  • 2 cups pumpkin canned
  • 1 cup almond milk
  • 3/4 cup granulated cane syrup
  • 1/4 cup cornstarch
  • 1/2 Tbsp molasses
  • 1 tsp vanilla extract
  • 1 tsp ground cinnamon
  • 1/2 tsp sea salt
  • 1/2 tsp ground ginger
  • 1/4 tsp nutmeg
  • 1.4 tsp allspice


  • For crust - in a medium bowl, combine flours, salt, sugar and baking powder.
  • In a small bowl, mix oil and almond milk.
  • Pour liquid ingredients into dry mixture and mix with a fork until dough holds together in a ball.
  • If too dry, add some water, a little at a time until the dough is moist enough to roll.
  • Cover and refrigerate for one hour. Roll out dough on a lightly floured surface with a floured rolling pin forming an 11-inch circle.
  • Line a 9-inch pie pan with the dough.
  • Flute or crimp edges with a fork or your fingers.
  • Cover with plastic and refrigerate until ready to use.
  • Preheat oven to 425° F
  • To prepare the filling, in a large bowl, mix all remaining ingredients until smooth and blunted.
  • Pour into prepared crust and smooth out top.
  • Bake for 10 minutes, then reduce oven temperature to 350° F and bake until filling is set, about 50 minutes.
  • NOTE: for best results, filling must set overnight in the refrigerator, so make it the day before you serve.

The holiday season is something we all look forward to each autumn, but there can be some added stressors. Many are opting for healthier recipes or have to plan for a family member who is vegan or has food sensitivities. This requires some thought and being well prepared ahead of time. This will make the most festive time of year flow smoothly and hopefully without incident.

Plant-based recipes are everywhere and there are volumes of holiday-inspired ones that are easy to make with ingredients you most likely have in your home already. Plus it’s a great opportunity to try something different.


  • I made a vegan pumpkin pie for the first time today but I was making it while chatting with my mom, sister and sister-in-law and I forgot the cornstarch… Next time I’ll do better! We have a second thanksgiving dinner on Monday with my husband’s side of the family so I can try again!

  • I do not do a lot of baking but I bet this be good and also healthy at the same time.I thought the little leaves in the center were fabulous.How did you get them so perfect?

  • This recipe sounds very tasty .I’ll have to give it a try although I have no coconut sugar I’m guessing white granulated sugar will do just fine since it’s either made from beets or canes so still plants.
    Maple sugar would be good in there also I’m guessing. Thanks for the recipe, I’ll be giving this a try soon.

  • Even tho I am not vegan, I will pass recipe on to my daughter and have her make one so I can try a piece…. I’d like to see if there is any or much difference in the flavour or not. You did such a great job making this and its so pretty with the leaves in the center.

  • I love pumpkin pies!! I look forward to eating them and turkey ? on Thanksgiving and Christmas ? There is also ham, but I am not much of a pork eater. I have never had a vegan pie ?. I pinned the recipe in case others want it. But for me and my tastebuds- NO Thank you!!

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