This Vegan Pumpkin Pie is so easy and delicious, it rivals the classic version. All you need is 5 simple ingredients to make it!
This vegan pie will be a huge hit at Thanksgiving, especially if you’re in charge of bringing an egg-free or dairy-free dessert. It’s naturally sweetened with maple syrup and is ready to bake in just minutes!
Be sure to bake your pie ahead of time, because pumpkin pie is the easiest to slice when it’s had plenty of time to chill in the fridge, for at least 4 hours. (But overnight is even better!)
Ingredients You’ll Need
While many egg-free recipes rely on cornstarch as a thickener, this recipe uses a surprising ingredient: cashews!
In this case, unroasted cashews help solidify the pie and add creaminess, all at the same time. No coconut milk or egg substitutes are required. When paired with pumpkin puree, maple syrup, pumpkin pie spice, and salt, it has all the pumpkin pie flavor you love, without the eggs or milk.
If you prefer a recipe that is mostly sweetened with Medjool dates or doesn’t rely on cashews, be sure to read the recipe notes below. I have tested other options for you!
Substitution Tip: If you don’t have a powerful blender, swap the cashews for a 1/2 cup of unsalted cashew butter instead.
How to Make the Best Vegan Pumpkin Pie
Preheat the oven to 350ºF and prepare your favorite vegan pie crust recipe in a 9-inch pie pan. You can use a store-bought pie crust, if you prefer. (Wholly® Gluten-Free brand makes a great gluten-free and vegan pie crust sold in the freezer section.)
There’s no need to blind-bake the crust before you get started.
In a high-speed blender, add the cashews, pumpkin puree, maple syrup, pumpkin pie spice, and salt. Secure the lid and blend until the cashews are totally pulverized about 60 to 90 seconds.
Stop and scrape down the sides to make sure there are no little cashew pieces still visible, and blend again. The pie filling should have a silky-smooth texture.
Pour the pumpkin pie filling into the unbaked pie crust and smooth the top with a spatula. You’ll need to cover the edges of the pie crust at some point to prevent the crust from burning before the pie filling is cooked. There are two options to help with that!
Option 1: Cover the pie crust right away, either with aluminum foil or a crust shield. Remove the shield for the last 10 minutes of baking so the crust will be golden brown.
Option 2: Bake the pie without covering the edges at first, and then cover them for the last 15 minutes of baking. The choice is yours!
The pumpkin pie will need to bake for 60 minutes at 350ºF, or until the center isn’t jiggly.
Let the pie cool on a trivet for 1 hour, then transfer to the fridge and let it chill for at least 4 hours before serving. (If you’re in a rush, it may be ready to slice after spending 90 minutes in the freezer.)
Serve this vegan pumpkin pie directly from the fridge, with coconut whipped cream, if desired. Leftovers will keep well for up to 5 days in the fridge.
Frequently Asked Questions
Yes, you can tightly cover and freeze pumpkin pie for up to 3 months. Be sure to thaw it overnight in the fridge before serving.
You can make your own pumpkin pie spice blend by using 1 1/2 teaspoons of ground cinnamon, 1/2 teaspoon of ground ginger, 1/4 teaspoon of ground nutmeg, and 1/8 teaspoon of ground cloves.
Looking for more vegan recipes? Try my Vegan Sweet Potato Pie, Chocolate Pie, or Vegan Pecan Pie to round out your holiday desserts.
Vegan Pumpkin Pie
Vegan Pumpkin Pie is made with 5 simple ingredients and tastes like the real thing! It’s the perfect dairy-free and egg-free dessert for your next holiday meal.
Preheat the oven to 350ºF and prepare the pie crust in a 9-inch pie pan if you haven’t already. (Use a store-bought crust to save time, if you prefer!)
In a high-speed blender, combine the pumpkin puree, cashews, maple syrup, pumpkin pie spice, and salt. Secure the lid and blend until the filling is smooth. You will most likely need to use a tamper, or stop and scrape down the sides of the blender with a spatula to keep everything blending well. It may take a few minutes to get a silky smooth pie filling. (This works best in a blender with a narrow base, but a wide one will work with extra patience.)
Pour the blended pie filling into the unbaked pie crust and smooth the top with a spatula. Bake at 350ºF for 1 hour. After 40 minutes of baking, you may want to cover your crust with aluminum foil or a pie crust shield, to prevent the crust from burning.
When the pie has finished baking, remove it from the oven and let it cool for 1 hour. Then transfer it to a flat shelf in the fridge and let it chill for at least 4 hours before serving. The texture will be best when you serve the pie cold from the fridge. Feel free to add any toppings you like, such as coconut whipped cream.
Leftover pie can be stored tightly covered in the fridge for up to 5 days. You can also freeze pumpkin pie for up to 3 months. Let it thaw for at least 24 hours in the fridge before serving.
Try my Oat Flour Pie Crust or Almond Flour Pie crust for homemade options that are gluten-free and vegan. I also like Wholly® Gluten-Free brand store-bought crust for convenience. (It’s sold frozen.)
For a date-sweetened option, try my Date-Sweetened Pumpkin Pie recipe.
*If you struggle to blend cashews in your blender, you can swap them for a 1/2 cup of raw cashew butter instead. (Try Artisana brand or homemade cashew butter for the most neutral flavor.)
Calories: 173kcal, Carbohydrates: 26g, Protein: 3g, Fat: 7g, Saturated Fat: 1g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 4g, Sodium: 151mg, Potassium: 178mg, Fiber: 1g, Sugar: 19g, Vitamin A: 21IU, Vitamin C: 0.2mg, Calcium: 42mg, Iron: 1mg
If you try this vegan pumpkin pie recipe, please leave a comment and star rating below. I’d love to know how you like it!