View on phone
Vegan Pumpkin Pie
45 min
Dessert
10 ingredients or less
Freezer-friendly
Servings
Total
45 minPrep
15 minCook
30 minContains
gluten
Swap out
soy
Free from
peanut
tree nut
sesame
Ingredients
-
15 oz (425 g)canned pumpkin purée
-
1 cup (240 mL)soy cooking cream
-
¾ cup (165 g)brown sugar, packed
-
¼ cup (32 g)cornstarch
-
1½ tsp (4 g)ground cinnamon
-
½ tspground ginger (optional)
-
¼ tspsalt
-
⅛ tspground nutmeg (optional)
-
1 pinchground cloves (optional)
Serves well with
-
vegan whipped cream
Make your own
Directions
- Preheat the oven to 390°F (200°C). Roll the pie dough 4 cm wider than your pie plate. Place the crust in a 9-inch (23 cm) glass pie plate. Allow 1 cm of dough to hang over the edges and trim away any excess dough beyond that.
- Fold over the overhanging dough and press it down to secure it. Then crimp the edges as desired.
- Poke the base several times with a fork.
- Crumple up a sheet of baking paper and place it in the shell, filling it to the top with pie weights or dry beans. Bake on the lower rack of the oven, placed on top of a metal cookie sheet, for 15 minutes.
- Meanwhile, to a saucepan, add the pumpkin purée, cooking cream, sugar, cornstarch, vanilla, cinnamon, ginger, salt, nutmeg, and cloves. Mix until smooth, but don't start cooking yet.
- Remove the baking paper and weights from the pie shell and poke the base several times again with a fork. Return the crust to the oven to bake for an additional 8 - 10 minutes, or until lightly golden.
- Meanwhile, start cooking the pumpkin mixture on the stove over medium-high heat. Cook for 5 - 8 minutes to thicken*, stirring throughout to avoid scorching.
- Remove the baked pie shell from the oven and drop the oven temperature to 350°F (180°C). Pour the hot pumpkin mixture into the hot shell and spread the top out evenly. Bake for 8 - 10 minutes, or until the top of the pumpkin becomes slightly set.
- Allow the pie to cool at room temperature for at least 4 hours before slicing and serving. Enjoy!
Notes
- * The mixture should bubble, darken in colour, and thicken to a caramel consistency.
Storage
- Store the baked pie covered in the fridge for up to 3 days.
Print
Let us know what you think
Nutrition info
We believe that focusing on numbers can harm our relationship with food. Instead, our philosophy is to Nourish the Cells & the Soul. If you require specific nutrition information due to a medical condition, please consult with a dietitian or physician. The nutritional information provided is composed with the utmost care. However, we cannot guarantee the correctness of the displayed values, see also our disclaimer.
Show nutrition info
Watch it step-by-step!
Discussion & Rating
Hi Sadia,
Is it possible to make our own pumpkin puree?
we do not have such a thing in cans but we do have pumpkins!
I want to make my own but don't want to ruin the texture.
Thank you!
Hi Sadia,
I made this once and it came out amazing! I want to make again but I don't want to make crust again. Can I use store bought puff pastry instead (or something else)? Thanks!
Wow!! What a winning pie!! We absolutely loved every bite! My GF version had a crunchy buttery crust and creamy filling with so much flavour! I've only eaten pumpkin pie a couple of times before but this vegan version far exceeds previous encounters. It's harder to find pumpkin puree or pumpkin in the UK when it's not Halloween but I'll continue to make this when opportunity arises! Thank you!!
Oh my! The house smelled like heaven, I wanted to eat just the filling, it's sooo delicious! This is only my second time making the pumpkin pie, and last time I made it with other recipe and it didn't turn out quite well, but this one is just perfect! Thank you a thousand times, this will become a regular desert in our house 💖💖💖
Love from Serbia 🥰
Hello, can I use potato starch powder instead of cornstarch powder? And will I replace equal quantity? Thank you! Just trying to use ingredients I have on hand at home. :) Thanks heaps!
Hello! I can't find pumpkin puree in stores in Australia. I bought a small butternut pumpkin. Can I simply boil and puree the pumpkin and replace in equal quantity instead of the tin?
Also I can't find soy or non-dairy cooking cream. Can I just replace with normal dairy cooking cream in equal quantity?
Thanks in advance. I have never had pumpkin pie before and looking forward to trying this recipe over the holidays!
Just made this (with the homemade crust too) and it was superb! Will be definitely making it again!
I am living in Germany and over here we don't know such kind of pies, but since my childhood I've seen these in American holiday movies and wanted to get a taste of them. So when I saw your Video about homemade pies I was the happiest person alive. And what should I say? As all your recipes the taste is just wonderful! It was so easy to make and tastes so rich, flavourful and autumn-y, that I can't get enough of it. The only thing that irritates me a bit is, that the filling isn't as firm as I expected it to be, even though I let it cool over night - but maybe it is meant to be like this, as I said, I've never tried such a pie. Maybe I will be using a bit more cornstarch the next time.
However, thank you for helping me tasting my childhood-craving! And thanks for all your work! Your Videos und Blog-Posts are so beautiful, cheerful and relaxing that it always feels like a selfcare-time, when I watch or read them. You help me implement a plant-based diet in my everyday life. Every recipe is very well-balanced and I've never disliked any of them. Loads of love to you!
Delicious
But what do you do with the baked beans? Can you still use them? Do you have to throw them out? I'm very curious about that before im gonna try my hands on this pie.
I forgot I didn't have a roller so it doesn't look as nice as the one on your photos ;) But I'm sure the taste will be great nonetheless. I just have to keep myself from taking a bite for the next couple of hours..
Fantastic receipt! I prepared the pumpkin mass using oven baked butternut squash. Came out very nicely.
This was absolutely wonderful!! Will certainly be making this again! 🍁
Love autumn for pumpkin pies and this recipe did not disappoint! The filling was a bit less firm than in your video (didn't cut very cleanly), but I think maybe I didn't cook it on the stove for long enough? In any case, it was delicious!
Made these in little tart tins and they were such a treat!
Perfect autumn recipe, our kids loved it! I saw some comments on the video giving you a hard time for using sugar and butter but I love PUL's balanced approach to eating. I appreciate that you don't demonize foods. You've really helped my relationship with food which hope to pass on to my kids. We love fresh fruits and whole foods but we enjoy some pie every now and then too. Anyway, thanks for the tasty pie recipes!
Had everything I needed to take this pie to a Halloween party this weekend and it was such a hit! I've tried pumpkin pies in the past and they were a total mess, but this was great! Not too sweet either which was nice.
The pie looks really good! You used a few spices for the pie. Do you know the very Dutch spices mix ‘Koek-en speculaaskruiden’? These are the spices for the speculaas or pepernuts. It’s a mix of cinnamon, ginger, nutmeg, kardemom and some more. If you don’t know the spices, you have to trie it ;). It’s nice for in your pumpkin pie, the yoghurt, granola, an apple etc.