This Vegan Pumpkin Pie is the BEST one I’ve ever made. It’s even better than the traditional recipe that comes on a can of pumpkin! All you need is a handful of ingredients and a blender to whip up the filling, so it can be baking away in your oven in just minutes.
What Can You Substitute for Eggs in Pumpkin Pie?
Instead of using eggs, this recipe uses arrowroot starch as a binder. (Cornstarch and tapioca starch should also work similarly, if you have that on hand instead.)
This option makes pie taste like the real thing, rather than using a flax egg which might create a different taste or texture.
How Do You Thicken Pumpkin Pie Filling?
The rest of the pie filling is thickened by using dates and coconut cream. Coconut cream is the solid part found at the top of a can of full-fat coconut milk that has been chilled. Cans of coconut cream are also available now, and I’ve used Thai Kitchen’s version with success in this recipe.
I used to thicken my vegan pumpkin pie with almonds, but I think this version tastes a little more authentic, while also being a nut-friendly option. (Coconut is technically a fruit, despite its name.)
This recipe also has half the calories and fat compared to my old almond-based recipe, but you can still find the original recipe at the bottom of the post if you prefer that one.
When you blend all of the filling ingredients together, they become silky smooth. You can pour the filling directly into your favorite vegan pie crust, and then bake. You’ll only have the blender to clean up when you’re done!
Top with coconut whipped cream for an extra-pretty presentation, or enjoy it however you like. I do recommend keeping this pie chilled for the firmest texture, but it can be left on the counter for a few hours without getting too soft to serve.
Tip: This recipe calls for pumpkin pie spice, so that you only have to get out one jar of spice to measure. If you can’t find a convenient blend at the store, try my homemade pumpkin pie spice recipe, instead!
Vegan Pumpkin Pie (Soy-free!)
- 1 (15 oz) can pumpkin puree
- 3/4 cup Medjool dates , pitted (about 6 oz by weight)
- 1/4 cup pure maple syrup (or use fresh puree)
- 1/4 cup coconut cream (the solid part in a can of chilled coconut milk)
- 3 tablespoons arrowroot starch (or cornstarch or tapioca)
- 1 3/4 teaspoon pumpkin pie spice
- 1/4 teaspoon salt
- 1 (9-inch) unbaked pie crust
- Preheat the oven to 350ºF and have a 9-inch unbaked pie crust ready to be filled.
- Add all of the filling ingredients into a high-speed blender and blend until smooth. Stop and scrape down the sides, as needed, until you can no longer see any pieces of dates in the mixture.
- Pour the filling directly into the unbaked pie crust, and smooth the top with a spatula. Bake for 45 to 50 minutes, until the top is darker and has set, and the crust is golden.
- Let the pie cool at room temperature for up to an hour, then transfer it to the fridge to chill for at least 2 more hours before serving. (You can also make this the night before and let it chill overnight.)
- Store leftovers in the fridge for up to 5 days, keeping it tightly covered.
Vegan Pumpkin Pie Nutrition (per slice) Calories: 103, Fat: 3g, Carbohydrates: 21g, Fiber: 1g, Protein: 1g
If you can’t have coconut milk, you can replace it with another non-dairy milk of your choice, just keep in mind that the resulting pie won’t be as creamy.
Looking for my original recipe?
This recipe was updated in November 2019 to make it the best vegan pumpkin pie ever. (In my humble opinion, anyway.) If you miss the old pie filling that I posted back in 2011, here’s the previous recipe:
1 cup raw almonds, soaked at least 4 hours (or 1/2 cup almond butter)
1 cup pure maple syrup
1 (16 oz.) can of pumpkin puree
2 teaspoons pumpkin pie spice
Blend the filling ingredients in a high speed blender and blend until smooth. Pour into an unbaked pie crust, or directly into a greased pie pan for a “crustless” pie, and bake at 400F for 15 minutes, then reduce the temperature to 350F and bake for an additional 30 minutes. Cool for at least 30 minutes, then chill for 2 hours in the fridge before serving.
If you have already tried my old recipe, I’d love to hear if you like this new one better! I think it would fool ANYONE expecting a traditional pumpkin pie. Please leave a comment below letting me know what you think!
Reader Feedback: Are you doing any holiday baking? What are your favorite holiday desserts?