Vegan Pumpkin Pie Recipe (2024)

This is a recipe that I should have made up years ago. You guys have been asking at least 3 years for it, and I just never got around to making this part of my Christmas or Thanksgiving recipes. You are probably asking me why. Well, the truth is I don’t like pumpkin pie. I always thought it was a totally bizarre thing to eat. It’s a cold, wet, squash filled dessert, and as a kid I would just eat the whipped cream off the top and stare at the rest. It has taken me so long to make up a vegan pumpkin pie recipe because I have a hard time putting a recipe on my site that I wouldn’t eat myself. And since I do not enjoy pumpkin pie, this would have been one of those recipes.

I wanted to understand this dessert, why do we as a society go crazy over pumpkin pie or even pumpkin flavored items in general? Well, I believe it is not the pumpkin itself that we love, it’s the spices that we enjoy with our pumpkin. So I started experimenting; first using others recipes as a base, and then realizing what I enjoy and what I didn’t enjoy about pumpkin pie. Eventually, I managed to make a vegan pumpkin pie just in time for vegan thanksgiving that even I love. I hope you enjoy it.

Happy Thanksgiving!

5.0 from 1 reviews

Vegan Pie Crust Recipe

Vegan Pumpkin Pie Recipe (3)

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This the easiest vegan pie crust you will ever make. It's just like your grandmas but without all the fuss. This vegan pie crust is perfect for make vegan pumpkin pies, cherry pies or savoury pies. Enjoy.

Author: The Edgy Veg

Recipe type: Dessert

Cuisine: American

Serves: 1


  • 1¼ cup all purpose flour
  • ⅓ cup + 1 Tbsp cold vegan butter, margarine or coconut oil
  • ¼ tspsalt
  • 4-6 Tbsp ice cold water


  1. In the bowl of your stand mixer or a large mixing bowl, mix flour and salt until well combined.
  2. Add in the cold butter, a tablespoon at a time. If you are using a large bowl and not a mixer, do this with a fork. Don’t overwork the dough, just make sure it's mixed in.
  3. Withe kneading paddle, add in your ice cold water, a tablespoon at a time and mix. You only want to add enough water to make the mixture come together. If you are not using a mixer, knead the dough with your hands.
  4. Place the dough to a piece of plastic wrap and form a disc, wrap, and refrigerate for at least 30 minutes, or up to 48 hours,
  5. When you are ready to make your crust, remove the plastic wrap,and place it between two long pieces of parchment paper.
  6. Use a rolling pin and carefully roll out your dough in a circle the size of your pie pan.
  7. Transfer the crust by removing the top layer of paper.
  8. Place the pie pan face down onto the top of the rolled out dough and quickly flip it.
  9. When the crust is inverted, do not remove the paper, but but the dough into the pan, working it up the edge.
  10. Cut any overhanging dough and use it to fill holes or cracks.
  11. If you trust yourself, you can a fork to make easy but elegant designs on the crust edge.
  12. Fill with your pie filling & bake according to the type of pie you are making.

Vegan Pumpkin Pie Recipe

Vegan Pumpkin Pie Recipe (4)

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This is the easiest vegan pumpkin pie you will ever make! Perfect for a vegan Thanksgiving or vegan Christmas dinner. Mmmm pumpkin recipes.

Author: The Edgy Veg

Recipe type: Dessert

Cuisine: American

Serves: 1



  1. Preheat oven to 350 degrees F.
  2. Get your pie crust out (recipe above)
  3. to a high speed blender, add all pie filling ingredients and blend until smooth
  4. Taste & add spices and coconut sugar to taste.
  5. Once you have reached your desired sweetness and flavour, pour pie filling into the crust.
  6. Bake for 60-90 minutes. The crust should be a light golden brown colour and the pie filling will have some cracks on the top, and will be a tad jiggly.
  7. When ready, remove the pie from oven and let cool completely.
  8. Once cool, cover the pie and transfer it to your fridge overnight.
  9. When ready, slice and serve with ice cream or whipped cream.

Want more Thanksgiving recipes? Check these out…

Vegan Stuffing

Vegan Sausage rolls

Egg Nog

Cranberry sauce

Vegan Beef Wellington/En Croute

Mushroom Gravy

Vegan Pumpkin Pie Recipe (2024)


Is heavy cream or evaporated milk better for pumpkin pie? ›

During my testing of pumpkin pies, I tried lots of different milk options – heavy whipping cream, regular milk (I used 2% in my testing), sweetened condensed milk and evaporated milk. Ultimately, I found heavy whipping cream to be the best. It produced the creamiest pie in my opinion.

What can you substitute evaporated milk in pumpkin pie? ›

While many recipes call for it, you can absolutely make an outstanding pumpkin pie without evaporated milk. If your recipe calls for one can of evaporated milk (as most do), you can substitute 1 ½ cups of cream or half and half, or a combination of the two. You can also use milk (any kind from whole to skim).

What happens if you put too much evaporated milk in pumpkin pie? ›

Pies with too much evaporated milk formed blisters on top.

Though the interior of the filling had a great, creamy texture. The flavor was ever-so-slightly muted and had a hint of milkiness to it.

What's the difference between canned pumpkin and canned pumpkin pie mix? ›

Ingredients - Pumpkin puree made from scratch contains only pumpkin, but canned puree may contain a preservative like salt. Pumpkin pie filling contains additional ingredients like sugar, spices, and thickeners. Flavor - Pure pumpkin puree has a slightly sweet, earthy taste.

What is a substitute for heavy cream in pumpkin pie? ›

Milk + Butter

Butter is a whopping 80% fat, so combined with whole milk, it works as a heavy cream substitute. Just melt 1/4 cup butter, then whisk in 3/4 cup whole milk until smooth. You can use it in place of 1 cup heavy cream.

Which is richer evaporated milk or heavy cream? ›

The bottom line is that heavy cream has more than twice the calories and five times the fat content of evaporated milk. The first thing to notice in the label comparison above is that the serving size for heavy cream (1 tablespoon) is half the serving size of evaporated milk (2 tablespoons).

What is a vegan substitute for evaporated milk? ›

Almond, oat, soy, cashew, and any other alternative milk base you can think of, can all be reduced on the stovetop to make a plant-based equivalent of evaporated milk.

What can I use if I don't have enough evaporated milk? ›

We have 6 different suggestions for evaporated milk substitutions.
  • Regular Milk (whole, 2% or skim) ...
  • Heavy Cream. ...
  • Half-and-Half. ...
  • Powdered Milk. ...
  • Regular Non-Dairy Milk (almond, oat, etc) ...
  • Coconut Milk.
Feb 28, 2023

What is a good non dairy substitute for evaporated milk? ›

Soy milk can be heated, and the water content reduced to use it like evaporated milk. The taste is slightly different, but in most recipes you won't notice. It can be used in sweet and savory dishes alike.

When should you not use evaporated milk? ›

The benefit of evaporated milk is shelf-life: canned milk can remain stable for up to two years for peak flavor, and maybe longer. If you open a can of evaporated milk and it is dark yellow or brown, don't use it. Same goes for milk that smells bad or is curdled.

Which is better for pumpkin pie evaporated or condensed milk? ›

As the name suggests, sweetened condensed milk makes the pie sweeter and gives it a denser, creamier texture. Evaporated milk, on the other hand, yields a lighter, airier result. Evaporated milk isn't sweetened either, which is why you can't simply swap one thickener for the other.

What went wrong with my pumpkin pie? ›

You go to take the pumpkin pie out of the oven, and you notice that along the edges, cracks have appeared in what you imagined would be a beautiful, smooth pumpkin filling. Why this happens: Pumpkin pie cracks when it's been overbaked. The filling for pumpkin pie is technically a custard, a liquid thickened with eggs.

Can I use pure pumpkin instead of pumpkin pie filling? ›

If you meant to purchase pumpkin pie filling but accidentally grabbed a can of plain pumpkin, it's easy to sweeten and season the puree. Follow a good pumpkin pie recipe (there's usually a recipe printed right on the label) and add sugar and spices to the puree along with other ingredients like eggs before baking.

What is the difference between Libby's pumpkin and pumpkin pie filling? ›

While the canned pumpkin puree is just canned pumpkin, the Libby "Canned Pumpkin Pie Filling" also has sugar syrup, natural flavoring, salt and spices.

Can dogs eat pumpkin? ›

Yes, dogs can eat pumpkin and it is actually often added to dog foods. Check the label of some dog treats and you may find pumpkin on the ingredient list there too. However, if you are feeding fresh pumpkin, you will need to be careful about which part you're feeding as the stem and leaves are covered in prickly hairs.

Why use evaporated milk in pumpkin pie? ›

Evaporated milk: A can of evaporated milk lends richness and helps thicken the pie filling.

Why use evaporated milk instead of cream? ›

Evaporated milk is an ideal heavy cream substitute in recipes that use heavy cream as a liquid. It won't whip well, but it's a great way to add moisture to baked goods. Substitute an equal amount of evaporated milk for heavy cream. Best for: baking.

Can I substitute cream for evaporated milk in pumpkin pie? ›

Half and half is also a good alternative to evaporated milk in pumpkin pie. The texture is not QUITE as rich and luscious as using heavy cream, but it still works! You can also use a combination of heavy cream and half and half! Add a little cornstarch to your half and half to thicken up the filling so it sets nicely.

Can I use evaporated milk instead of heavy cream? ›

Evaporated Milk – With a similar consistency, you can use a 1-to-1 swap of evaporated milk for heavy cream in most sweet and savory dishes. Its flavor is richer with unique caramelized tones and is not a lower-fat option, but evaporated milk makes do in a pinch.

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