the best vegan pumpkin pie

The Best Damn Vegan Pumpkin Pie

I have a confession to make. As of one week ago, I had never attempted to make a pie. Honestly, the thought of baking a pie terrified me. Pies are tricky. There’s too much effort that goes into making the dough, measuring out the filling, and doing something fancy with the crust so that everyone feels like they’re eating real pie, not just a glob of pumpkin thrown on some dough that some sad person is choosing to call pie. Sure, maybe someday I could try my hand at baking a pie. Someday, when I have a full day on my hands and have the self-assuredness of Martha Stewart on a good day. Right? Right?? WRONG.

As it turns out, pies are way easier to assemble than I anticipated. Well, maybe not all pies — but this pie (which has the added benefit of being 100% vegan) was a snap to throw together. Plus, nobody would ever know it’s vegan. I’m serious. I served this to three friends after I made it, and none of them had any idea that it was entirely plant-based. Pretty neat, no?the best vegan pumpkin pieThe recipe calls for just 10 ingredients, including the crust. Sebastian, who is usually skeptical of vegan fare, had two slices per day until there was no more. For real, it’s that good. Try serving this to your friends/family on Thanksgiving without telling them that it’s healthier than usual. You’ll be the hit of the party, I promise.

This recipe, like all good vegan baked-goods recipes, was inspired by The Minimalist Baker, so definitely check them out and send them your love. And do let me know if you end up making this for Thanksgiving ! I’d love to hear stories about how you tricked your mom into ingesting something vegan while receiving endless praise. Seriously, that would make my whole day.

Recipe’s after the jump!
the best vegan pumpkin pie

the best vegan pumpkin pie


PREP TIME: 1 hour
COOK TIME: 1 hour
TOTAL TIME: 2 hours

Author: Minimalist Baker, adapted by Amanda C. Dillon
Serves: 10
6 Tbsp cold vegan butter (I use Earth Balance)
1 1/4 cup all-purpose flour, unbleached
1/4 tsp salt
4-6 Tbsp ice cold water
2 1/2 cups pumpkin puree (~1 1/2 15-ounce cans)
1/4 cup maple syrup
1/4 cup brown sugar
1/2 cup unsweetened, plain almond milk
1 Tbsp olive oil, or melted coconut oil
2 1/2 Tbsp cornstarch or arrowroot powder
1 3/4 tsp pumpkin pie spice (or sub mix of ginger, cinnamon, nutmeg & cloves)
1/4 tsp sea salt

  1. To prepare crust, add flour and salt to a large mixing bowl and whisk to combine. Scoop the cold butter in and work gently with a fork or pastry cutter to cut it in. Don’t overwork, just get it incorporated.
  2. Add ice cold water a little at a time and use a wooden spoon to stir. Only add as much water as you need to help it come together.
  3. Once a loose dough is formed, transfer to a piece of plastic wrap and work gently with your hands to form a 1/2 inch thick disc. Wrap firmly and refrigerate for a minimum 30 minutes, up to 2 days. Just let it warm back up a little before using. You don’t want it too warm or it can get too soft to handle.
  4. Once your dough is chilled, preheat oven to 350 degrees F and prepare pie filling.
  5. Add all pie ingredients to a blender or food processor and blend until smooth, scraping down sides as needed. Taste and adjust seasonings as needed. Set aside.
  6. To roll out the crust, unwrap the disc and place it between two sizable layers of wax paper (plastic wrap will work OK, but is a little more difficult to work with). Use a rolling pin to gently roll it into the shape of your pie pan. If it cracks, don’t stress – you can reform it with your hands once you get it in the pan. But try and be gentle.
  7. To transfer the crust, remove the top layer of wax paper and gently lay the pie dish face down on top of the crust and use the support of the wax paper to quickly but carefully invert it.
  8. Once you get the crust inverted, gently use your hands to form it into the pan, working the crust up along the sides. Mend any cracks or holes with a bit of excess dough.
  9. Pour filling into pie crust and bake for 58-65 minutes. The crust should be light golden brown and the filling will still be just a bit jiggly and have some cracks on the top. Remove from oven and let cool completely before loosely covering and transferring to the refrigerator to fully set for 4-6 hours, preferably overnight.
  10. Slice and serve!


  • Carla (@charliesue)

    Oh, this looks SO tasty! I love how easy it is to make this pie vegan!!

    • Amanda

      it really is. and only 10 ingredients!! the filling really makes it, though :) :)

  • Sarah | The Safari Collective

    Yum! Pumpkin pie is one of my favorite things ever BUT… I’m willing to give this a try. ;)

    • Amanda

      pleeeaaaasssseeee do!! and tell me how it goes – i think you’re going to love it :)