This Vegan Pumpkin Pie is the ultimate fall dessert–creamy, perfectly spiced, and naturally dairy-free. It captures everything you love about cozy autumn baking, made with entirely plant-based ingredients. This recipe makes two pies (about 16 servings), perfect for sharing at holiday dessert tables!
This recipe was written on November 22, 2017. It was updated with additional recipe information on November 11, 2025.
As much as I LOVE Sweet Potato Pie, I’m also a huge fan of pumpkin. And this vegan pumpkin pie recipe is pure comfort in a crust. It’s one of my go-to desserts when I want something autumnally nostalgic yet made with nourishing, plant-based ingredients. The filling is creamy, perfectly sweet, and full of warming spices like cinnamon, nutmeg, and cloves. Your whole kitchen will smell like fall!
The secret to the silky-smooth custardy texture and crave-worthy flavor is roasted butternut squash. It adds natural sweetness and depth that takes this pie to the next level.
If that rich flavor and luscious texture weren’t enough, the preparation couldn’t be easier. You just blend the ingredients, pour the batter into a pre-made or homemade crust, bake, and chill. There are no complicated steps or special equipment, making this vegan pumpkin pie recipe approachable for both avid bakers and beginners alike!
For more tasty plant-based pie recipes, check out my Vegan Pecan Pie, Vegan Chocolate Pie, Nana’s Vegan Sweet Potato Pie, and Vegan Apple Pie.
Ingredients
Sugar Pumpkin: I recommend roasting your own sugar pumpkin (also called pie pumpkin). It’s super easy to do. I’ll show you how in the instructions below. The taste is so much fresher than canned pumpkin puree. However, you can use canned puree in a pinch, just make sure it is 100% pure pumpkin, not pumpkin pie mix (which already has sugar and spices added).
Butternut Squash: This is my secret ingredient! It adds natural sweetness and an extra silky texture to the vegan pumpkin pie filling. Even people who don’t think they like pumpkin pie, love my recipe, and I think the butternut squash is to thank. I recommend roasting and puréeing your own butternut squash for the best flavor and texture. Use canned unsweetened pureed squash in a pinch.
Sugar: A mix of light brown sugar and organic cane sugar gives the pie the perfect amount of sweetness and depth of flavor. You can also substitute both sugars with coconut sugar for a lower-glycemic option that adds a lovely caramel note, making this a healthy vegan pumpkin pie option.
Spices: This recipe includes a trifecta of cozy flavors: ground cinnamon, nutmeg, and cloves. I always recommend using freshly ground nutmeg if possible to add even more warmth and complexity that really makes the filling shine. For a zingy finish, add ground ginger. A bit of sea salt helps bring all the flavors together.
Vanilla Extract: Use pure vanilla extract for a deep, rich flavor that balances the spices for the best vegan pumpkin pie from scratch.
Soy Milk: Plain unsweetened soy milk gives this pie structure and creaminess. Or swap soy with almond, oat, cashew milk, or another plant-based milk.
Arrowroot Powder: This key ingredient helps the pie filling thicken and set beautifully once baked and chilled. Or substitute cornstarch for similar results.
Vegan Pie Crust: Make your own using my Flaky Vegan Pie Crust recipe. Or use a store-bought vegan pie crust (I love Wholly Wholesome’s traditional crusts). A gluten-free crust can also be substituted to meet dietary needs.
How to Roast Butternut Squash & Pie (Sugar) Pumpkin
- Preheat & Prep. Preheat the oven to 400ºF. Slice the squash and pumpkin in half lengthwise and scoop out the seeds. Brush the flesh lightly with olive oil.
- Roast. Place the halves cut-side down on a baking sheet lined with parchment paper. Roast for 35-45 minutes, or until a fork slides in easily.
- Cool. Remove the squash from the oven and let it cool until safe to handle. Scoop out the flesh and use as directed in the recipe––no need to puree before using. Use any leftover purée in soups, smoothies, or other baked good recipes.
How to Make Vegan Pumpkin Pie
Making this vegan pie is easier than you may expect— after you’ve roasted the pumpkin and butternut squash, it’s time to blend. Once you’ve mixed up the silky, spiced pumpkin filling, simply pour it into the crust, and bake until your kitchen smells like fall!
- Blend Filling. In a high-speed blender, combine the roasted pumpkin, butternut squash, both sugars, salt, cloves, cinnamon, nutmeg, vanilla, soy milk, and arrowroot powder. Blend until the mixture is completely smooth and creamy.
- Fill & Bake. Divide the filling evenly between the two prepared pie crusts. Bake for 40-45 minutes, or until the centers are mostly set, but still have a slight jiggle.
- Cool & Chill. Allow the pies to cool at room temperature overnight. Then refrigerate for at least 6 hours until cold and fully set. This helps the filling firm up and the flavors to develop.
How to Keep Pumpkin Pie From Cracking
A cracked pumpkin pie is still 100% delicious, but you may not appreciate a rustic appearance. I especially have this issue with vegan pies made with butternut squash, as it naturally firms as it cools, causing cracks to form.
To avoid any cracking, don’t take the pie out of the oven right away. Instead, turn off the oven and slightly crack the door to allow the pie to cool slowly. Once the oven has cooled completely (will take a couple hours), you can transfer to the counter overnight. In the morning, transfer the pie to the fridge to finish setting and chill.
If you still end up with cracks like I did (or just don’t want to go through all of that trouble to avoid them), use a cookie cutter to cut excess pie crust into fun shapes to the cracks. And/or cover the cracks with whipped cream.
Jenné’s Recipe Tips
- Make it ahead. This pie tastes even better the next day once it’s fully chilled. Perfect for prepping ahead of Thanksgiving or holiday gatherings!
- Here’s my flexible pie baking timeline to prevent cracks: 5pm, pie goes into the oven. 10pm, pie is transferred to the kitchen counter to cool completely. Next morning, pie is chilled in the fridge and ready to slice by dinnertime. Read my note above for how to prevent cracks.
- Roast your own pumpkin. While canned pumpkin and butternut squash are great for easy vegan pumpkin pie prep, roasting your own takes the pie flavor and texture to the next level!
- Bake on lower rack. Baking at the bottom of the oven will assure that the bottom of the crust bakes thoroughly.
- Avoid overbaking. Remove the pies from the oven when they’re set, yet still slightly wobbly in the center; they will firm up as they cool.
- Extra silky filling. Blend the ingredients longer than you think! The smoother the filling, the more luxurious, custard-like the texture.
- Protect the crust. If the edges of the crust start to brown too quickly while baking, cover them with a strip of foil or a pie crust cover halfway through the baking time. But I never have this issue.
- Chill properly. The key to the perfect pie texture is to let the baked pies rest at room temperature overnight, then chill in the fridge for at least 6 hours before slicing and enjoying.
Recipe Variations
Switch up this vegan pumpkin dessert recipe with the cozy twists below.
Note: baking times may vary depending on the variation.
- Crustless Vegan Pumpkin Pie (Gluten-Free): Skip the crust and pour the filling into a liberally greased pie dish or ramekins for a naturally gluten-free version. Bake for 40-45 minutes (or 30-35 minutes for ramekins), until the center is just set with a slight jiggle. Cool completely, then chill until set before serving.
- Pumpkin Pie Bars: Spread the pumpkin pie recipe vegan filling over an oat, walnut, or almond crust in an 8×8-inch pan. Bake until set, chill fully, and slice into bars for an easy grab-and-go dessert.
- Coconut Pumpkin Pie: Substitute the soy milk with equal parts full-fat coconut milk for a tropical, nuttier, and creamier pie texture and flavor.
- Maple Pumpkin Pie: Replace the granulated sugar with pure maple syrup for natural sweetness and a deeper, caramel-like flavor. Reduce the milk by 2-3 tablespoons to balance the added liquid.
Storage Directions
- Refrigerating: Store cooled pies covered in the fridge for up to 4-5 days.
- Freezing: You can freeze the entire pie or individual slices. Wrap the pie tightly in plastic wrap or foil, then inside a freezer-safe, airtight container and store for up to 2 months. Thaw overnight in the fridge before serving.
Frequently Asked Questions
Use a gluten-free flour blend to make the crust instead of white flour. Or follow my crustless pumpkin pie variation above to make a vegan, gluten-free pumpkin pie.
Certainly! For fun, individually-sized desserts, bake them in greased muffin tins or mini tart shells for 20-25 minutes or until the filling is set.
Yes, half this recipe if you only want one pie. I always make two for the Thanksgiving because it gets devoured so quickly!
More Vegan Pumpkin Recipes
Prevent your screen from going dark
Preheat the oven to 350°F and prepare two pie pans by lining them with the pie crust and crimping the edges.
Add the roasted pumpkin, butternut squash, brown sugar, cane sugar, salt, cloves, cinnamon, nutmeg, vanilla extract, soy milk, and cornstarch to a high-speed blender and blend until smooth.
Divide the pumpkin pie filling between the prepared crusts.
Bake the pumpkin pies for 40-45 minutes or until set in the center but still lightly wobbly.
- Remove the pies from the oven to let them cool at room temperature overnight. Transfer them to the fridge and chill for 6 hours until fully set. Serve topped with vegan whipped cream.
- Refrigerating: Store cooled pies covered in the fridge for up to 4-5 days.
- Freezing: You can freeze the entire pie or individual slices. Wrap the pie tightly in plastic wrap or foil, then inside a freezer-safe, airtight container and store for up to 2 months. Thaw overnight in the fridge before serving.
Recipe Pro-Tips
- Only want one pie? Half the recipe.
- Make it ahead. This pie tastes even better the next day once it’s fully chilled. Perfect for prepping ahead of Thanksgiving or holiday gatherings!
- Here’s my flexible pie baking timeline to prevent cracks: 5pm, pie goes into the oven. 10pm, pie is transferred to the kitchen counter to cool completely. Next morning, pie is chilled in the fridge and ready to slice by dinnertime. Read my note above for how to prevent cracks.
- Roast your own pumpkin. While canned pumpkin and butternut squash are great for easy vegan pumpkin pie prep, roasting your own takes the pie flavor and texture to the next level!
- Bake on lower rack. Baking at the bottom of the oven will assure that the bottom of the crust bakes thoroughly.
- Avoid overbaking. Remove the pies from the oven when they’re set, yet still slightly wobbly in the center; they will firm up as they cool.
- Extra silky filling. Blend the ingredients longer than you think! The smoother the filling, the more luxurious, custard-like the texture.
- Protect the crust. If the edges of the crust start to brown too quickly while baking, cover them with a strip of foil or a pie crust cover halfway through the baking time. But I never have this issue.
- Chill properly. The key to the perfect pie texture is to let the baked pies rest at room temperature overnight, then chill in the fridge for at least 6 hours before slicing and enjoying.
How to Roast Butternut Squash & Pie (Sugar) Pumpkin:
Preheat the oven to 400ºF. Slice the squash and pumpkin in half lengthwise and scoop out the seeds. Brush the flesh lightly with olive oil. Place the halves cut-side down on a baking sheet lined with parchment paper. Roast for 35-45 minutes, or until a fork slides in easily. Let the squash and pumpkin cool slightly, then scoop out the flesh and use as directed in the recipe. Use any leftover purée in soups, smoothies, or other baked good recipes.
Calories: 176kcal | Carbohydrates: 30g | Protein: 2g | Fat: 6g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 170mg | Potassium: 177mg | Fiber: 2g | Sugar: 14g | Vitamin A: 6659IU | Vitamin C: 5mg | Calcium: 49mg | Iron: 1mg
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