This Vegan Pumpkin Pie is the ultimate autumn dessert—creamy, warmly spiced, and entirely dairy-free. Made with plant-based ingredients, this pie captures the cozy flavors of fall. The recipe yields two pies (about 16 servings), ideal for holiday gatherings or sharing with friends and family.
This recipe was written on November 22, 2017 and updated with additional information on November 11, 2025.
I love sweet potato pie, but pumpkin has a special place in my heart. This vegan pumpkin pie is comfort in a crust: a silky filling seasoned with cinnamon, nutmeg, and cloves, balanced with a touch of vanilla and sea salt. The filling is naturally sweet and rich thanks to a blend of roasted pie pumpkin and roasted butternut squash, which gives the custard-like texture a deeper, more complex flavor than canned pumpkin alone.
The method is straightforward: roast, blend, pour into a pie crust (store-bought or homemade), bake, then chill. No complicated steps or special equipment required—perfect for both experienced bakers and beginners.
Ingredients
Pumpkin: I recommend roasting a small sugar (pie) pumpkin for the freshest flavor. Canned pumpkin puree works in a pinch—use 100% pumpkin, not pumpkin pie filling that already contains sugar and spices.
Butternut squash: My secret ingredient for extra silkiness and natural sweetness. Roast and purée fresh squash for the best texture; canned unsweetened purée is a substitute if needed.
Sugars: A combination of light brown sugar and organic cane sugar provides balanced sweetness and depth. Swap both for coconut sugar to reduce glycemic load and add a caramel note.
Spices: Ground cinnamon, nutmeg, and cloves create a cozy spice profile. Freshly grated nutmeg enhances warmth. Optional ground ginger adds a subtle zing. A pinch of sea salt brightens the flavors.
Vanilla extract: Pure vanilla deepens and rounds the filling’s flavor.
Plant milk: Plain unsweetened soy milk gives structure and creaminess; almond, oat, or cashew milk can be used instead.
Thickener: Arrowroot powder or cornstarch helps the filling set smoothly after baking and chilling.
Pie crust: Use a flaky vegan crust—homemade or store-bought. A gluten-free crust can be substituted to meet dietary needs.
How to Roast Butternut Squash & Pie (Sugar) Pumpkin
- Preheat & prep: Preheat oven to 400°F. Cut the squash and pumpkin in half lengthwise and scoop out seeds. Lightly brush the flesh with oil.
- Roast: Place cut-side down on a parchment-lined baking sheet and roast 35–45 minutes, until a fork slides in easily.
- Cool: Let the roasted squash and pumpkin cool until safe to handle. Scoop out the flesh and set aside—no need to purée before adding to the blender. Use any leftover purée in soups, smoothies, or baked goods.
How to Make Vegan Pumpkin Pie
After roasting the pumpkin and squash, making the filling is quick: blend until smooth, fill the crusts, bake, then chill thoroughly for the best texture and flavor.
- Blend filling: In a high-speed blender, combine the roasted pumpkin, roasted butternut squash, light brown sugar, organic cane sugar, salt, ground cloves, cinnamon, nutmeg, vanilla extract, soy milk (or alternative), and arrowroot powder or cornstarch. Blend until completely smooth and creamy.
- Fill & bake: Divide the filling evenly between two prepared pie crusts. Bake at 350°F for 40–45 minutes, or until the centers are mostly set but still have a slight jiggle.
- Cool & chill: Allow pies to cool slowly at room temperature (see tips below). Refrigerate for at least 6 hours, ideally overnight, until fully set. Chill improves texture and flavor—serve with optional vegan whipped cream.
How to Keep Pumpkin Pie From Cracking
Cracks don’t affect taste but can alter presentation. To reduce cracking, let the pie cool gradually: when baking finishes, turn off the oven and crack the door to allow the pie to cool slowly inside. Once the oven is cool, move pies to the counter to finish cooling. Refrigerate the next morning. If cracks appear, cover them with whipped cream or decorative crust cutouts.
Jenné’s Recipe Tips
- Make ahead: The pie is better after chilling overnight—great for holiday prep.
- Baking timeline to limit cracks: For example, put pies in the oven in the evening, move them to the counter to cool later that night, then refrigerate the next morning to finish setting.
- Roast your own pumpkin: Fresh-roasted pumpkin and squash deliver superior flavor and texture.
- Bake on the lower rack: This helps the bottom crust bake through.
- Avoid overbaking: Remove pies when centers are mostly set but still slightly wobbly; they firm as they cool.
- Extra silky filling: Blend longer for a smoother, custard-like texture.
- Protect the crust: If edges brown too quickly, shield them with foil or a crust cover partway through baking.
- Chill properly: Let pies rest at room temperature before chilling in the fridge for at least 6 hours.
Recipe Variations
Customize this vegan pumpkin dessert with these simple variations. Baking times may vary with each version.
- Crustless (Gluten-Free): Omit the crust and bake the filling in a greased pie dish or ramekins. Bake until set, cool completely, then chill.
- Pumpkin Pie Bars: Spread the filling over an oat, walnut, or almond crust in an 8×8-inch pan. Bake, chill, and slice into bars.
- Coconut Pumpkin Pie: Use full-fat coconut milk instead of soy milk for a richer, slightly nutty flavor.
- Maple Pumpkin Pie: Replace granulated sugar with pure maple syrup and reduce the liquid by a few tablespoons to balance moisture.
Storage Directions
- Refrigerate: Cover and store chilled pies in the refrigerator for 4–5 days.
- Freeze: Wrap whole pies or individual slices tightly in plastic wrap and foil, place in an airtight container, and freeze up to 2 months. Thaw overnight in the fridge before serving.
Frequently Asked Questions
Use a gluten-free flour blend for the crust, or make the crustless version by baking the filling in a greased dish or ramekins.
Yes. Bake in greased muffin tins or mini tart shells for about 20–25 minutes, until set.
Yes. Halve the recipe to make a single pie.
More Vegan Pumpkin Recipes
- Thai Pumpkin Curry
- Vegan Pumpkin Waffles with Pumpkin Spice Syrup
- “Cheesy” Pumpkin Seed Crackers
Vegan Pumpkin Pie
Equipment
- blender
Ingredients
- 2 cups roasted pie pumpkin (or canned pumpkin puree)
- 2 cups roasted butternut squash
- 1/2 cup light brown sugar, packed
- 1/2 cup organic cane sugar
- 4 tbsp cornstarch or arrowroot powder
- 2 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/2 tsp ground cloves
- 1/2 tsp salt
- 1 tsp pure vanilla extract
- 1 cup plain unsweetened soy milk (or alternative)
- 2 vegan pie crusts, homemade or store-bought
- Vegan whipped cream, for topping (optional)
Instructions
- Preheat oven to 350°F. Line two pie pans with prepared crusts and crimp edges.
- Add roasted pumpkin, roasted butternut squash, brown sugar, cane sugar, salt, cloves, cinnamon, nutmeg, vanilla, soy milk, and cornstarch to a high-speed blender. Blend until smooth.
- Divide the filling between the prepared crusts.
- Bake 40–45 minutes, until centers are mostly set but still slightly wobbly.
- Allow pies to cool slowly at room temperature, then transfer to the refrigerator and chill at least 6 hours or overnight. Serve with vegan whipped cream if desired.
Notes
- Refrigerate: Cover and store in the fridge for 4–5 days.
- Freeze: Wrap tightly and store in an airtight container up to 2 months. Thaw overnight in the fridge.
Recipe Pro-Tips
- Make ahead: flavors improve after chilling overnight.
- Half the recipe to make one pie.
- Roast your own pumpkin and squash for the best flavor.
- Bake on the lower rack for a crisp bottom crust.
- Remove from oven when center is slightly wobbly to avoid overbaking.
- Blend until very smooth for a silky texture.
- Protect crust edges with foil if they brown too quickly.
How to Roast:
Preheat the oven to 400°F. Halve the squash and pumpkin, remove seeds, brush the flesh with olive oil, and roast cut-side down on parchment for 35–45 minutes until tender. Let cool, scoop the flesh, and use as directed.
Nutrition
Carbohydrates: 30 g |
Protein: 2 g |
Fat: 6 g |
Saturated Fat: 2 g |
Sodium: 170 mg |
Fiber: 2 g |
Sugar: 14 g |
Vitamin A: 6659 IU