Easy Eggless Pumpkin Pie Recipe - Vegan | Fare Isle (2024)

Learn how to make thebest vegan pumpkin pie recipewithsimple ingredients. The filling is made with thickfresh pumpkinpuree, rich and creamycoconut milk,sweet maple syrupand the perfect amount ofpumpkin pie spice.

Thiscreamy pumpkin pieis a staple on our Thanksgiving table every year. Everyone who tries it says it’s thebest pumpkin pie recipe. It’s made without eggs or dairy and is perfectfamily membersthat are vegan or may have a dairy or egg allergy. What sets this recipe apart is the simplicity of the ingredients and method combined with its rich flavor and perfect silky yet sturdy texture. The pumpkin pie filling is naturally gluten-free so swap the pie crust in this recipe with anygluten-free pie crustto make avegan gluten-free pumpkin pie.

Serve it alongside all of your favorite Thanksgiving recipes or try some more delicious vegan-friendly dishes from our site like fluffy vegan cornbread, vegan apple galette, and the most delicious homemade cranberry sauce that is also sweetened with maple syrup. This pumpkin pie a must have dessert recipe for the holiday season!

Key Ingredients

Pie Crust – I’ve included steps to make my go-to flakyeasyvegan pie crustrecipeit therecipe card. Thehomemade pie crustcan be made up to 3 days ahead and refrigerated before you are ready to use it or made weeks in advance and frozen. Just remember to take the frozen dough out and thaw it in the refrigerator a couple of days before you will bake the pie. Substitutions: As an alternative to flakypie doughyou can also make this vegan pumpkin pie with a graham cracker crust or a gingersnap crust. I’ve made it with a gingersnap and toasted pecan crust before and it was divine! Use your favorite gluten freepie doughrecipe or a gfstore-bought crustto makevegan gluten-free pumpkin pie. Feel free to use anystore-bought pie crustfor a time saving option.

Pumpkin – One thing I love about this easy pumpkin pie recipe is that you don’t have to makehomemade pumpkin pureeahead of time. Because the filling is blended smooth you can add roasted pumpkin right to recipe without pureeing it first. The best pumpkin or winter squash to use for pumpkin pie mix are those that have dark orange flesh that is sweet and dry when cooked. I love buttercup squash (not to be confused with butternut), ambercup, koginut and honeynut squash for homemade pumpkin pie. You can also usecanned pumpkin pureefor a time saving alternative to homemadepumpkin purée. Make sure to use purepureed pumpkinand not canned pumpkin pie filling which is already sweetened and spiced. Substitutions: Swap pumpkin with roastedsweet potatoesto makevegan sweet potato pieinstead.

Pure Maple Syrup – Maple and pumpkin are a match made and heaven. Maple syrup adds a delicious sweet flavor that evokes the fall season and makes this recipe refined sugar-free. The liquid syrup also helps add moisture to this thick filling. Substitutions: You can use another sweetener of your choice instead of maple syrup. Other unrefined sweeteners tp try are honey, coconut sugar, or whole cane sugar. Regular light or dark brown sugar works well in this recipe too.

Pumpkin Pie Spice – Therecipe cardgives amounts for each spice to createpumpkin pie spicefrom scratch with yourown spices. I love to use a combination of cinnamon, ground ginger, clove, allspice and nutmeg to get the bestpumpkin spice flavor. Feel free to use 2-3/4 teaspoons store-bought pumpkin pie spice instead of adding the spices individually.

Vanilla – Vanilla brings out the sweetness and rounds out the flavors of all the spices, maple and pumpkin. Use vanilla extract, vanilla paste or the seeds scraped from a whole vanilla bean.

Agar Agar – This may be the only ingredient you don’t have in you pantry, but is the secret ingredient to make the best pumpkin pie. Agar agar is a sea vegetable that gels in a similar way to gelatin when it is introduced to heat. It is essentially the egg substitute in the pie filling and acts to bind the filling and create a thick and sturdy custard-like pie. The recipe calls for powdered agar agar and gives measurement for using agar agar flakes as an alternative. I’ve tried using other thickeners like cornstarch or arrowroot powder in and they just can’t compare to the creamy yet sturdy texture that agar agar creates.

How to Make the Best Vegan Pumpkin Pie

Step 1: Make the pie crust recipe

Start by mixing flour and salt together then cut in cubes of cold vegan butter to the mixture with a pastry blender or your fingertips. Coat each piece of plant based butter with the flour mixture then press them between you fingers to make small flat shards for the flakiest vegan pie crust.

Stir in ice water 1 tablespoon at a time with a fork or you hands until the dough holds together. The amount of water needed will vary depending on the weather and humidity that day.

Form the pie dough into a disc and wrap it in plastic wrap then let it rest in the refrigerator for at least 30 minutes to let the gluten strands relax so the dough will be easy to roll out.

Step 2: Roll out the pie dough

Preheat the oven while the dough is resting. Roll out the pie crust on a lightly floured work surface to about 1/4-inch thick with a rolling pin, dusting the surface and pie dough as needed to prevent it from sticking.

Roll up the pie crust around the rolling pin to transfer it to the pie dish. For a crimped crust, trim the edges of the dough to an overhang of about 1 inch from the edge of the pie pan then tuck the overhang under itself. Crimp the edges with your fingertips or with a fork.

For a decorative leaf cut-out crust, trim the dough edges to the edge of the pie plate. Re-roll the dough scraps and cut out leaf shapes with small cookie cutters or leaf stamp cutters. Save the cutouts to add after blind baking the pie shell.

Step 3: Blind bake the pie shell

Line the pie shell with parchment paper and fill it to the top with pie weights or dried beans.

Pre-bake the pie crust in the preheated oven to ensure that you don’t end up with a soggy bottom crust. Remove the pie weights and parchment paper when done.

Step 4: Prepare the egg-free and dairy-free pumpkin pie filling

Add all of the pumpkin filling ingredients to a blender and blend them into a smooth, thick and creamy puree. Pour the filling into the pre baked pie crust and smooth it out with a rubber spatula or offset spatula.

Add the decorative leaf cutouts at this point so they sit on the filling. Brush their bottoms with non-dairy milk to help stick them to the edges of the crust.

Step 5: Bake the eggless pumpkin pie

Brush the crust with non-dairy milk as an egg-wash alternative. Bake the pie according to the instructions in the recipe card below then remove it from the oven and let it cool to room temperature on a wire rack. If the crust starts to brown too fast you can use apie shieldto protect the crust from getting too dark.Bake extra decorative pie crust cutouts to decorate the top of the pie. Chill the pie in the refrigerator overnight for the best taste and texture.

Tips for making a perfect pumpkin pie

• Blind bake the pie crust to avoid a soggy bottom.
• Use a metal or ceramic pie plate for the best heat distribution to help avoid a soggy crust. Avoid glass pie pans.
• Use full fat coconut milk or coconut cream for the best creamy texture and rich flavor.
• Use agar agar to bind and thicken the pie filling to create a thick and sturdy texture.
• Make the pie dough ahead and refrigerate or freeze it so it’s ready to use.
• Make the pie the day before and refrigerate it overnight to let the filling set and the flavors develop for the best taste and texture.

Storage

Wrap leftover pie in plastic wrap or place it in an airtight container and refrigerate it for up to 3-4 days. Serve it cold or at room temperature.

To store the pie dough wrap it in a couple of layers of plastic wrap and refrigerate it for up to 3 days before using it or place the wrapped dough into a freezer bag and freeze it for up to 6 months.

What to Serve with Pumpkin Pie

Serve eggless pumpkin pie with whipped cream or ice cream. Use non-dairy whipped cream alternatives or vegan ice cream for vegan friendly options.

Recipe FAQs

More Cozy Fall Pumpkin Recipes

• Easy Gluten Free Pumpkin Bread Recipe (Dairy-Free)
• Easy Vegan Pumpkin Muffins Recipe
• Vegan Pumpkin Sage Agnolotti
• Vegan Pumpkin Lentil Stew
• Easy Vegan Roasted Buttercup Squash Soup Recipe
• Vegan Stuffed Butternut Squash Recipe
• Maple Walnut Pear Sage Stuffed Squashes with Sage Labneh
• Vegan Roasted Delicata Squash Salad with Orange Maple Vinaigrette

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