Let’s start with a disclaimer: If you’re looking for a recipe that will taste exactly like traditional pumpkin pie but be vegan, this is not the post for you. But if you’re looking to make vegan pumpkin pie that gives regular pumpkin pie a run for its money, read on! 

Yes. I’m going to share with you my perfect vegan pumpkin pie recipe.

Let me be clear: I’m not claiming this is the perfect vegan pumpkin pie. It is, however, my perfect vegan pumpkin pie. I have been hosting my friends for Thanksgiving for over a decade, and I regularly serve people with a variety of diets. To ensure everyone can partake in dessert, I have been developing and perfecting my very own vegan pumpkin pie recipe for many years.

My mother has always made the recipe from the E.D. Smith pumpkin puree can, as I noted in my Pumpkin Puree post. I still do the same for my classic pumpkin pie, and it always turns out amazing. But vegan pumpkin pie is a challenge. You probably know that, and that’s probably why you clicked on this blog post!

I spent the first couple of years searching for a recipe online that would meet my needs. None of them turned out right, or else reading them just didn’t inspire me to try my hand. Eventually I went my own way and slowly iterated on an original recipe until I achieved ultimate success last year. 

I always say vegan food is at its best when it isn’t trying to be non-vegan food. Consider the veggie burger. Would you rather a patty that is trying to imitate beef? Or would you rather a smashed sweet potato and black bean burger? For me, it’s the second option every time. No imitations for me!

That may just be my opinion, but it’s also why it’s surprising that it took me so long to embrace that same philosophy with my vegan pumpkin pie. When I decided to experiment with making something a bit more unique, I achieved something I’m very proud of.

I would describe this pie as something between pumpkin pie and tarte au sucre, with a strong streak of maple flavour. If you aren’t Canadian (or if you haven’t spent much time eating French Canadian sweets), tarte au sucre is a very sweet dessert made primarily of brown sugar and evaporated milk. It literally translates to ‘sugar pie,’ and they aren’t kidding.

So, strap yourself in… this vegan pumpkin pie is something else. 

And if you need a vegan pastry recipe, I’ll be sharing my all-purpose pie crust recipe soon. I use it even if the pie filling won’t be vegan. It hasn’t failed me yet!

Vegan Pumpkin Pie

Ingredients:

• 1/2 can pumpkin puree (or about 1 3/4 cup if you’re using homemade)
• 3 tbsp maple syrup
• 1 cup brown sugar, packed
• 3/4 cup non dairy milk (I usually use oat milk)
• 3 tbsp corn starch
• 1 tsp cinnamon
• 1/2 tsp nutmeg
• 1/4 tsp ginger
• 1/4 tsp salt
• 2 chia seed ‘eggs’ (mix 2 tbsp milled chia seed with 6 tbsp water and let sit until thickened)

Instructions:

1. Blend all ingredients together well
2. Pour mixture into an unbaked, vegan pie shell.
3. Bake at 425F for 15 minutes, then reduce temperature to 350F for at least another hour, until still jiggly but not liquidy. Don’t expect a knife to come out clean like it would with a traditional pumpkin pie. The filling will finish setting as it cools.
4. Allow to cool completely, then refrigerate. Serve plain or with coconut whip.

Note: I usually do 15m at 425F followed by 1h15m at 350F, but I also bake a regular pie at the same time, so your pie may cook faster if you are only making the one.