If you are searching for a show-stopping dessert to wow both vegans and non-vegans alike, this Vegan Pumpkin Pie Recipe (Dairy Free!) Recipe is about to become your absolute favorite. Rich, creamy, and perfectly spiced, it offers all the comforting flavors of traditional pumpkin pie without a trace of dairy or eggs. Whether it’s for a festive gathering or a cozy night in, this pie’s flaky crust and luscious filling will satisfy your autumn cravings while keeping things entirely plant-based and deliciously light.
Ingredients You’ll Need
Gathering simple, wholesome ingredients is the first step to creating a pie that tastes incredible without fuss. Each component plays a crucial role in bringing together the pie’s flaky crust and smooth, flavorful filling that bursts with warm pumpkin-spice goodness.
- 1 1/4 cup flour of your choice: Whether you pick gluten free, all-purpose, or whole wheat, this is the foundation of your pie crust, contributing structure and tenderness.
- 1/4 teaspoon salt: Just a pinch to bring out the richness of the dough and balance the overall flavor.
- 6 tablespoons cold vegan butter: Key for that flaky, buttery crust texture everyone loves, without animal products.
- 5 tablespoons ice cold water: Helps bind the dough together while keeping it tender and easy to work with.
- 2 3/4 cup pumpkin puree (NOT pumpkin pie filling): The star of the show, packed with natural sweetness and that iconic deep orange color.
- 1/4 cup dark brown sugar: Adds a caramel-like richness to the filling, enhancing the pumpkin flavor.
- 1/4 cup maple syrup: Your natural sweetener that brings subtle floral notes and moistness.
- 1/3 cup Almond Breeze Almondmilk (Unsweetened Original): Keeps the pie creamy and smooth without dairy.
- 1 tablespoon olive oil: Adds a hint of richness and helps the filling set just right.
- 2 1/2 tablespoons cornstarch: Acts as a thickening agent to achieve the perfect custardy texture.
- 2 teaspoons pumpkin pie spice: This blend of cinnamon, nutmeg, ginger, and cloves is essential for that signature seasonal flavor (try making your own homemade spice mix for extra freshness!).
- 1/4 teaspoon coarse sea salt: A final touch to intensify and balance the sweetness and spice.
How to Make Vegan Pumpkin Pie Recipe (Dairy Free!) Recipe
Step 1: Prepare the Crust
Start by mixing your chosen flour and salt in a large bowl. Then, cut in the cold vegan butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs. Slowly add the ice-cold water a tablespoon at a time, stirring gently until the dough clumps together and is easily shaped. Wrap your dough in plastic wrap and chill it in the fridge for at least 30 minutes—this resting period helps with flakiness later on.
Step 2: Roll and Bake the Crust
After chilling, roll out the dough on a lightly floured surface until it’s about 1/8 inch thick. Carefully transfer it to a 9-inch pie dish, pressing it into place without stretching. Trim any excess edges and prick the bottom with a fork to prevent bubbling. Bake the crust at 350°F (175°C) for 10 minutes to get a lightly golden base—this ensures it won’t get soggy once the filling is poured in.
Step 3: Make the Filling
While the crust bakes, whisk together your pumpkin puree, dark brown sugar, maple syrup, almond milk, olive oil, cornstarch, pumpkin pie spice, and sea salt in a large bowl until smooth and creamy. This luscious mixture is the key to your vegan pumpkin pie’s rich and velvety texture, all without eggs or cream!
Step 4: Assemble and Bake
Pour the smooth pumpkin filling into the pre-baked crust, smoothing the top with a spatula for an even finish. Bake at 350°F (175°C) for 50 to 60 minutes, or until the filling is set but still gently jiggles in the center—overbaking can dry it out, so keep a close eye towards the end. Once done, allow your pie to cool completely at room temperature before slicing.
How to Serve Vegan Pumpkin Pie Recipe (Dairy Free!) Recipe
Garnishes
To make your pie look as stunning as it tastes, consider topping slices with a dollop of coconut whipped cream or a sprinkle of toasted pecans. Fresh sage leaves or a light dusting of cinnamon also add a beautiful and aromatic touch that complements the warm spices perfectly.
Side Dishes
This Vegan Pumpkin Pie Recipe (Dairy Free!) Recipe pairs wonderfully with cozy drinks like chai tea, rich coffee, or a glass of almond milk to keep everything plant-based. For a festive spread, consider serving alongside savory dishes like roasted vegetables or a crisp autumn salad with tangy vinaigrette to balance the sweetness.
Creative Ways to Present
Feel like jazzing up your serving style? Try making individual mini pumpkin pies using muffin tins for an adorable party treat. You can also layer pie slices with vegan vanilla ice cream and crushed gingersnaps in parfait glasses for a stunning deconstructed dessert presentation that’s sure to impress your guests.
Make Ahead and Storage
Storing Leftovers
Once your pie has cooled completely, cover it tightly with plastic wrap or transfer slices to an airtight container. Stored in the refrigerator, it will keep fresh for up to five days, maintaining its creamy texture and vibrant flavor.
Freezing
If you’d like to save some for later, this Vegan Pumpkin Pie Recipe (Dairy Free!) Recipe freezes beautifully. Wrap the whole pie or individual slices well with plastic wrap and aluminum foil to prevent freezer burn. It can be frozen for up to two months and thawed overnight in the fridge before serving.
Reheating
For the best experience, enjoy this pie chilled or at room temperature. If you prefer it warmed, gently heat individual slices in a low-temperature oven (around 300°F or 150°C) for 10 to 15 minutes to revive the cozy flavors without drying out the filling.
FAQs
Can I use canned pumpkin pie filling instead of pumpkin puree?
It’s best to avoid canned pumpkin pie filling as it usually contains added sugars and spices, which can throw off the balance of flavors in this recipe. Pure pumpkin puree offers a clean, natural taste that lets you control the sweetness and spice perfectly.
Is it possible to make the crust gluten free?
Absolutely! Using a gluten-free all-purpose flour blend works well. Just be sure to check the ingredients for xanthan gum or other binding agents that help maintain the crust’s texture.
What can I substitute for almond milk?
You can use any unsweetened plant-based milk such as oat, soy, or cashew milk. Just keep it unsweetened to avoid altering the pie’s flavor profile.
How do I know when the pie filling is fully cooked?
The filling is ready when it’s mostly set but still has a slight gentle wobble in the center when you shake the pie pan. This ensures the custard will firm up perfectly as it cools without becoming dry or cracked.
Can I make this pie ahead for a holiday meal?
Definitely! This Vegan Pumpkin Pie Recipe (Dairy Free!) Recipe is ideal for preparing a day in advance. Simply make and bake it, then chill it in the fridge overnight to let all those amazing flavors meld beautifully before serving.
Final Thoughts
There is truly nothing like the comforting joy of a homemade pumpkin pie, and this Vegan Pumpkin Pie Recipe (Dairy Free!) Recipe brings that classic autumn delight into a whole new plant-based light. It’s easy enough for beginners, impressive enough to serve at any holiday dinner, and satisfying enough to convert even the most devoted pumpkin pie traditionalists. So grab your rolling pin, preheat that oven, and treat yourself to a slice (or two) of this naturally creamy, warmly spiced masterpiece. You’ll be so glad you did!
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Vegan Pumpkin Pie Recipe (Dairy Free!) Recipe
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Total Time: 1 hour 20 minutes
- Yield: 8 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegan
Description
This vegan pumpkin pie recipe is a delicious dairy-free alternative to the traditional dessert, featuring a flaky homemade crust and a rich, spiced pumpkin filling made with natural sweeteners. Perfect for fall celebrations and suitable for those avoiding animal products.
Ingredients
For the Crust
- 1 1/4 cup flour of your choice (can be gluten free, all purpose, or whole wheat)
- 1/4 teaspoon salt
- 6 tablespoons cold vegan butter
- 5 tablespoons ice cold water
For the Filling
- 2 3/4 cup pumpkin puree (NOT pumpkin pie filling)
- 1/4 cup dark brown sugar
- 1/4 cup maple syrup
- 1/3 cup Almond Breeze Almondmilk (Unsweetened Original)
- 1 tablespoon olive oil
- 2 1/2 tablespoons cornstarch
- 2 teaspoons pumpkin pie spice
- 1/4 teaspoon coarse sea salt
Instructions
- Prepare the crust: In a large mixing bowl, combine the flour and salt. Add the cold vegan butter cut into small pieces and use a pastry cutter or your fingers to work it into the flour until the mixture resembles coarse crumbs. Slowly add the ice cold water, one tablespoon at a time, mixing until the dough starts to come together. Form the dough into a disc, wrap in plastic wrap, and refrigerate for at least 30 minutes.
- Roll out and bake the crust: Preheat your oven to 375°F (190°C). On a lightly floured surface, roll out the chilled dough to fit a 9-inch pie dish. Transfer the dough to the pie dish and trim any excess edges. Use a fork to prick the bottom of the crust to prevent bubbling. Line the crust with parchment paper and fill with pie weights or dried beans. Bake the crust for 15 minutes, then remove the parchment and weights and bake for an additional 5 minutes until lightly golden.
- Prepare the filling: In a large bowl, combine the pumpkin puree, dark brown sugar, maple syrup, almond milk, olive oil, cornstarch, pumpkin pie spice, and coarse sea salt. Whisk everything together until smooth and well incorporated.
- Fill and bake the pie: Pour the pumpkin filling into the pre-baked pie crust, smoothing the top with a spatula. Bake the pie in the oven at 375°F (190°C) for 45 minutes or until the filling is set and a toothpick inserted in the center comes out mostly clean.
- Cool and serve: Remove the pie from the oven and let it cool completely on a wire rack. For best results, chill the pie for at least 2 hours before serving to allow the filling to fully set.
Notes
- You can substitute the flour with gluten-free all-purpose flour for a gluten-free option.
- If you prefer a sweeter pie, increase the maple syrup by 1-2 tablespoons.
- Avoid using canned pumpkin pie filling as it contains added spices and sugar that will affect the flavor.
- Store leftovers covered in the refrigerator for up to 5 days.
- Make sure the vegan butter is cold to achieve a flaky crust texture.
