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Vegan Pumpkin Pie

45 min


10 ingredients or less


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.



45 min


15 min


30 min


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

Serves well with

  • vegan whipped cream

Make your own


  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!


  • * We used top and bottom heating (not fan-assisted/convection).
  • ** The mixture should bubble, darken in colour, and thicken to a caramel consistency.


  • 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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Lisa - Jan. 20, 2024, 8:16 p.m.

So easy and tastes great!

Louise - Jan. 19, 2024, 2:19 p.m.

Where did you find pumpkin puree in the Netherlands? I would love to try more pumpkin recipes but I've never been able to find pumpkin puree in the dutch supermarkets.

PUL Team - Jan. 20, 2024, 6:59 p.m.

Hi Louise! We get our pumpkin puree from our local Asian supermarket, Amazing Sang Lee & Amazing Oriental in Eindhoven. I hope this helps for now 😊

hannah - Dec. 1, 2023, 12:02 a.m.

Sooo yummy

Fabi - Nov. 28, 2023, 1:14 p.m.

Delicious! Just perfect! Easy and super tasty! Everyone was impressed I can't wait to make it again!

Manu M. - Nov. 25, 2023, 12:27 a.m.

The filling so delicious! :) Perfect for autumn 🍂

Astrid - Nov. 17, 2023, 10:55 a.m.

I finally made time to make this pie! It was delicious and very comforting autumn pie. Especially with some (vegan) whipped cream on top.

PUL Team - Nov. 17, 2023, 4:54 p.m.

Woohoo! Hope you enjoyed the pumpkin pie, Astrid ☺️

Liz - Nov. 13, 2023, 8:12 p.m.

This is my first recipe using this app. I’ve Just made this pumpkin pie - my first ever! Not tried it yet but looks delicious. Thanks for the inspiration and the easy step by step instructions with timer

PUL Team - Nov. 13, 2023, 10:30 p.m.

Oh how exciting to make pumpkin pie for the first time, Liz! We hope you love it. The step by step cook along mode on the PUL App is one of our favourite features 🤩

Bianca - Nov. 12, 2023, 6:18 a.m.

This is the first pumpkin recipe I'm trying since there aren't really any traditions around pumpkin in our country. But after tasting this one I kind of understand the "everything pumpkin" obsession in the West.😂

PUL Team - Nov. 12, 2023, 11:17 p.m.

Hehe so happy to hear, Bianca! Pumpkin is one of our favourite parts of fall 🧡

tuhuu - Oct. 7, 2023, 5:42 p.m.

Beans are not in the ingredients list

PUL Team - Oct. 8, 2023, 7:27 p.m.

Hey Tuhuu, indeed they are not in the ingredient list as they aren't an ingredient that gets consumed. The beans are used more as a tool to help weigh the pie dough down while baking, and then they get removed. Pie weights can be used here instead if you have that instead - I hope this helps 😊

Sarah - May 22, 2023, 9:49 a.m.

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!

PUL Team - May 22, 2023, 7:31 p.m.

Hi there, Sarah, yes you can make your own pumpkin puree at home and replace the canned variety in equal portions. It will give a bit of a richer flavour which some people prefer 😃 It may be best to roast the pumpkin rather than boil it to avoid excess liquid - there are lots of helpful recipes online which show step-by-step tips! Either way, be sure to drain any excess water well before baking to avoid a soggy pie.

Molly - May 16, 2023, 3:30 p.m.

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!

PUL Team - May 17, 2023, 5:24 a.m.

Hey Molly, you can definitely use a store-bought pie crust. You'll may still need to follow the blind baking steps (poking the base with a fork and baking for 15 minutes) so that the crust doesn't get soggy if the pre-made crust isn't already pre-baked 🤗

Charlotte - Jan. 31, 2023, 8:43 p.m.

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!!

PUL Team - Feb. 1, 2023, 12:31 a.m.

Mmm sounds lovely, Charlotte 😍 thank you for the glowing feedback!

Nataša - Dec. 21, 2022, 8:44 p.m.

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 🥰

Nataša - Dec. 21, 2022, 8:55 p.m.

Dessert, sorry 😄

PUL Team - Dec. 22, 2022, 6:02 p.m.

Oh we're so thrilled to hear, Nataša, thank you! Sending lots of love to Serbia 🤗

Molly - Dec. 20, 2022, 1:51 p.m.

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!

PUL Team - Dec. 21, 2022, 7:14 p.m.

Hey Molly, yes you can! We hope you enjoy the pie if you give it a try 😃

Mk - Dec. 20, 2022, 1:49 p.m.

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!

PUL Team - Dec. 21, 2022, 7 p.m.

Hey Mk, yes you can make your own pumpkin puree at home and replace the canned variety in equal portions. It will give a bit of a richer flavour which some people prefer! It may be best to roast the pumpkin rather than boil it to avoid excess liquid - there are lots of helpful recipes online which show step-by-step tips! Either way, be sure to drain any excess water well before baking to avoid a soggy pie. Since we only use plant-based products here at PUL we haven't tested it out with dairy cooking cream, but we hope this helps for now and happy holidays☺️

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.


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!

Kristina - Dec. 12, 2023, 3:41 p.m.

Great idea, how long did you bake the butternut squash for?

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 :)