Dairy-Free Vegan Pumpkin Pie
A dairy-free pumpkin pie with warm spices, silky soy cream filling, and flaky vegan crust. The custard-like filling balances pumpkin earthiness with cinnamon, nutmeg, and ginger warmth. Perfect for fall holidays or any occasion needing a show-stopping vegan dessert. This version skips eggs and dairy entirely while maintaining the creamy, set texture of traditional pumpkin pie.
Ingredients
- 1 15-oz can pumpkin puree, or homemade
- 1 cup soy creamercoconut cream1:1vegandairy-free
thicker filling
- ½ cup vegan granulated sugar, or coconut sugarmaple syrup0.75:1 cupveganless processed
adds warmth
- 2 Tbsp canola oil
- ¼ cup all-purpose flour
- 1 tsp cornstarch
- ¼ tsp ground ginger, heaping
- ¼ tsp ground nutmeg, heaping
- ¼ tsp ground cloves
- 1 tsp ground cinnamon
- ¼ tsp salt, heaping
- 1 prepared vegan pie crustgraham cracker crust1:1vegan
crunchier texture
Instructions
- 1
Preheat oven to 425°F.
- 2
Whisk pumpkin puree, soy creamer, sugar, and canola oil in a large bowl until combined.
- 3
In a medium bowl, stir together flour, cornstarch, ginger, nutmeg, cloves, cinnamon, and salt until evenly distributed.
- 4
Add dry ingredients to wet ingredients and whisk until smooth.
- 5
Pour filling into prepared pie crust.
- 6
Bake at 425°F for 15 minutes.
- 7
Reduce temperature to 325°F and bake 30-35 minutes until crust is golden and filling is mostly set with slight jiggle in center.
- 8
Cool at room temperature for 3-4 hours before serving or refrigerating.
Tips
Let pie cool fully at room temperature before refrigerating; the filling continues to set as it cools and firms further when chilled.
Watch for the center to have just a slight jiggle at the end of baking - overbaking can cause the filling to crack or become too dense.
Make the filling hours ahead and chill before pouring into crust for a smoother, firmer pie.
Good to Know
Cover and refrigerate up to 4 days. Pie firms as it chills.
Prepare filling and chill up to 1 day ahead; pour into crust and bake when ready. Baked pie keeps refrigerated 4 days.
Serve chilled or at room temperature with vegan whipped cream or coconut whipped cream. Pairs with hot cider or coffee.
Common Mistakes
Overbake to avoid cracks and overly dense filling; watch for gentle jiggle in center only.
Skip the cooling period to avoid undercooked filling; 3-4 hours at room temperature is essential for proper set.
Use cold soy creamer straight from fridge to avoid a too-thin filling.
Substitutions
Dairy-Free Swaps
Vegan Options
crunchier texture
FAQ
Can I use a homemade pie crust?
Yes. Make sure it's vegan (uses plant oil or vegan butter). Pre-bake the crust at 375°F for 10 minutes if it tends to brown quickly, then proceed with recipe.
What if the filling jiggles too much after baking?
Bake for another 5 minutes and check again. The center should wobble only slightly when you gently shake the pan. Once cooled and refrigerated, it will firm up significantly.
How long can I keep a baked pumpkin pie?
Refrigerate covered for up to 4 days. Do not freeze; the soy cream filling becomes grainy when thawed. Serve cold or bring to room temperature before eating.