Main image of Vegan Pumpkin Pie

Vegan Pumpkin Pie

45 min

Dessert

10 ingredients or less

Freezer-friendly

This creamy open-faced pie originated in the southern United States and is usually served during the fall and winter holidays. Warm up a slice and have it with rich whipped or ice cream for a classic autumn treat.

Servings

Total

45 min

Prep

15 min

Cook

30 min

Contains

Gluten symbol

gluten

Swap out

Soy symbol

soy

Free from

Peanut symbol

peanut

Treenut symbol

tree nut

Sesame symbol

sesame

Ingredients

  • 12 oz (350 g)
  • 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
  • 2 tsp (10 mL)
  • 1½ tsp (4 g)
    ground cinnamon
  • ½ tsp
    ground ginger (optional)
  • ¼ tsp
    salt
  • ⅛ tsp
    ground nutmeg (optional)
  • 1 pinch
    ground cloves (optional)

Serves well with

  • vegan whipped cream

Make your own

Directions

  1. 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.
  2. Fold over the overhanging dough and press it down to secure it. Then crimp the edges as desired.
  3. Poke the base several times with a fork.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. 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.
  9. 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.

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.

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Discussion & Rating

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Shanay - Nov. 30, 2022, 9:17 p.m.

Just made this (with the homemade crust too) and it was superb! Will be definitely making it again!

PUL Team - Dec. 1, 2022, 4:19 p.m.

So happy to hear, Shanay, thank you!


Kati - Nov. 23, 2022, 10:22 a.m.

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!

PUL Team - Nov. 24, 2022, 4:59 p.m.

Hey there, Kati, thank you for taking the time to share your experience with the pie! Love the personal connection to the recipe and thank you for the very kind words 💛 Pumpkin pies are a little soft but still firm. A pie that's overly soft might be a sign it was undercooked. For example, being too soft to cut clean pieces. Baking for longer or turning the oven temperature up a tad could help. We hope you enjoy the texture more next time and sending lots of love back!


Anna - Nov. 21, 2022, 6:04 p.m.

Delicious


Stephanie - Nov. 20, 2022, 1:56 p.m.

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.

PUL Team - Nov. 20, 2022, 8:50 p.m.

Hey there, Stephanie! We wouldn't recommend eating the beans afterwards, but you could re-use the dried beans for blind baking crusts though in the future. We store ours in a labelled airtight jar separately from other beans and continue to use it anytime we need pie weights. We hope this helps for now and that you enjoy the recipe if you give it a try 😊


Sophie - Nov. 14, 2022, 3:56 p.m.

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..

PUL Team - Nov. 14, 2022, 4:29 p.m.

We hope you enjoy it, Sophie!


Bea - Nov. 13, 2022, 8:12 a.m.

Fantastic receipt! I prepared the pumpkin mass using oven baked butternut squash. Came out very nicely.

PUL Team - Nov. 13, 2022, 4:17 p.m.

Ooo we're so happy to hear, Bea, thank you!


Sandy - Nov. 5, 2022, 10:17 p.m.

This was absolutely wonderful!! Will certainly be making this again! 🍁

PUL Team - Nov. 6, 2022, 6:32 p.m.

Thank you, Sandy - happy baking!


Jarmila - Nov. 2, 2022, 12:27 p.m.

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!

PUL Team - Nov. 2, 2022, 10:27 p.m.

So glad it was enjoyed, Jarmila! Ensuring the pie sits for at least 4 hours helps make sure it has time to firm up. Letting it sit for longer, such as overnight, can help it firm up even more and cut smoother too 🙂


Margo - Oct. 31, 2022, 8:09 p.m.

Made these in little tart tins and they were such a treat!

PUL Team - Nov. 2, 2022, 4:20 a.m.

Such a cute idea! Thank you, Margo 🤗


Chantel - Oct. 31, 2022, 9:57 a.m.

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!

PUL Team - Nov. 2, 2022, 4:16 a.m.

We appreciate the kind words, Chantel, and are so honoured to hear! Sending lots of love to you and your little ones 💛


Sarah - Oct. 30, 2022, 12:04 a.m.

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.

PUL Team - Oct. 30, 2022, 2:37 a.m.

We're so glad the pie was enjoyed and part of the celebrations! Thank you, Sarah 😊


Marleen - Oct. 28, 2022, 7:45 a.m.

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.

PUL Team - Oct. 28, 2022, 6:13 p.m.

Hey Marleen, we've heard of it and it sounds lovely, but we have yet to use it. Thanks for the reminder to give it a try 😃

Bram - Nov. 1, 2022, 11:24 a.m.

I always use 'Koek- en speculaaskruiden' for banana bread! It's heavenly! I had the same thought as Marleen when I saw the video. But you can also make it yourself of course :)

But I have one question, where do you buy pumpkin puree in the Netherlands? In the supermarket they only sell it as baby food haha..
Thanks in advance!

PUL Team - Nov. 2, 2022, 3:40 a.m.

Hi Bram 😁 we get our pumpkin puree from our local Asian supermarket (Amazing Sang Lee & Amazing Oriental in Eindhoven). I hope this helps!

Sophie - Nov. 14, 2022, 1:11 p.m.

Hi Bram, I got mine at the American & British expart supermarket. There are quite a few of them in the randstad area :)