Vegan pumpkin pie that’s easy to make with simple ingredients. Super silky with incredible taste, no one will know it’s vegan! No coconut or condensed milk.
I whittled pumpkin pie down to the bare essentials, so that the flavor of the pumpkin and spices shine, while the texture maintains silky and luxurious. All without tofu or condensed milk!
The ingredients in this vegan pumpkin pie:
Cutting out anything extraneous, we are left with simple ingredients:
The Bulk: Pumpkin, of course! I use canned pumpkin because it’s easy – feel free to use a homemade one if you’d like, though.
But as a bonus, you can swap this for sweet potato puree, any other squash puree. Or just about any other fruit or veggie puree you want! All you need to do is simmer them down if they’re quite wet until they’re good and thick like canned pumpkin.
The Cream: Most pumpkin pies use cream, or condensed milk. That can be hard for a lot of folks to find in the dairy-free version that they need. I figured out a solution! Vegan coffee creamer!! It’s available just about everywhere now, and it’s nice and creamy.
Extra points because it’s sweetened and you can find fun flavors to try in your pie (I use hazelnut latte in mine!). You can use unsweetened creamer if you’d like, but you’ll probably want to add a little sugar or sweetener of your choice to the pie mix if you do.
Also, if you’re not into experimenting with flavors, go ahead and use plain vanilla. Or for a boost in pumpkin pie-ness, grab pumpkin spice flavor. 🙂
The Thickener: To thicken our pie filling, I’ve found that cornstarch gives the most realistic custard texture. If you don’t want to use corn, potato starch can be used in the same quantity.
The Spices: What else but pumpkin pie spice? Pumpkin pie spice is a blend of cinnamon, ginger, cloves, allspice, and nutmeg. If you can’t find a ready to use mix, my friend Anne has a great recipe for a homemade version here. I also add a bit of salt to bring out all the other flavors.
I also add a little something extra to mine, and if you’re familiar with me or my blog already you probably can guess what it is…
Black pepper! I always add black pepper to my spice cakes, and it’s just as fantastic in this pumpkin pie. You don’t have to use it, but you definitely should!
The Crust: You can make this and put in ramekins or a casserole and serve as a crustless custard if you’d like. Otherwise have your prepared crust ready to go. I have recipes for a Biscoff cookie crust, a gluten free crust (pictured), and a graham cracker crust.
How to make the perfect vegan pumpkin pie:
If you’ve made any of my tofu cheesecake recipes, you’ll be familiar with this process. Only this recipe is easier because we don’t need a blender at all! Actually, if you’ve ever made gravy before you should be able to do this. Haha.
- In a medium sized saucepan, add in your chosen coffee creamer. Make sure it’s cold and the stove is turned off.
- Pour in the cornstarch and stir it up until everything is dissolved and there are no clumps.
3. Add the pumpkin puree and spices to the cold creamer slurry. Turn the stove on medium heat.
4. Continually stir the pumpkin mixture as it heats up. Once the starches begin to activate, it will get clumpy and gross looking and you’ll think this recipe has failed you. Fret not!
5. Once the mixture gets thick and smooths out, it’s ready to pour into your pie pan!
6. Pour the pumpkin pie mixture into your prepared pie crust. Make sure to do this carefully and slowly, because it is very hot!
7. Smooth out the filling with the back of a spoon or a spatula. Get it pressed up well to the sides of the crust otherwise it might not stick.
8. If you don’t want your pie to crack, press some parchment paper into the top of the pie filling before chilling it. I don’t mind the cracks myself because I just cover it in whipped meringue buttercream when I serve it. 😉
9. Chill your pie in the refrigerator for at least 3-4 hours until it’s set.
10. Serve and enjoy!
How do I store my vegan pumpkin pie?
Keep your pie covered in the fridge for up to three days. Since it’s made with cornstarch, it freezes really well but doesn’t thaw well at all. Lol. So I don’t advise freezing this recipe.
You didn’t add any sugar to this pie – was that a mistake???
It was not! The coffee creamers I use are heavily sweetened already, and I find I don’t need to sweeten the pie any more than that. You can taste test the mix before it thickens, though. Add your sweetener of choice (I recommend brown sugar!) to taste.
I don’t want to use coffee creamer – what can I use instead?
If you can get your hands on a vegan heavy whipping cream, it is DIVINE in this recipe. The pie comes out rich and decadent and like you’ve paid $50 for a slice. I didn’t call for that in this recipe because I lot of people still don’t have access to it, though.
If you can’t find or use that either, you can use any dairy-free milk of your choice and it’ll work. I suggest using the creamiest one you can.
Thanks for stopping by!
I hope you love this pumpkin pie and that you think it’s as perfect as I do. 🙂
Happiest of holidays to all of you!
May you and your coffee both be strong,
- 1 cup (225g) pumpkin puree
- 1/4 cup (30g) cornstarch
- 1 3/4 cup (415ml) vegan coffee creamer*
- 1/2 teaspoon pumpkin pie spice
- 1/4 teaspoon ground black pepper
- 1/8 teaspoon salt
- Mix the cold coffee creamer and cornstarch until there are no lumps.
- Add the creamer slurry and the remaining ingredients to a medium saucepan and heat over medium heat.
- Stir it continuously until the mixture is smooth and thick.
- Pour it into a prepared pie crust.
- If you don't want the top to crack, press parchment paper down into the top.
- Chill the pie for at least 3-4 hours before serving.
*if you can’t find or don’t want to use coffee creamer, use a vegan double cream or your favorite (and creamiest) dairy free milk instead. Add sweetener to taste if you use an unsweetened variety.