Vegan Pumpkin Pie
This Vegan Pumpkin Pie recipe is perfect for the holidays, and it is super simple to make with only 8 ingredients. It will be a huge crowd-pleaser at family and social gatherings!
A big thank you for sharing goes out to LeAnne Campbell, Ph.D., author of The China Study Cookbook and the creator behind this recipe. She also happens to be the daughter of world-renowned, T. Colin Campbell, Ph.D.
Pumpkin pie is a classic Thanksgiving and holiday dessert that is loved by nearly everyone. Rather than serving it in a store-bought crust, try making one yourself like this Perfect Graham Cracker Crust or Gluten-Free Date Crust.
Ingredients needed
- Pumpkin puree- Canned 100% pumpkin is perfect in this recipe. Make sure to buy the variety without any other additives because we’re going to add our own spices.
- Plant milk- There are plenty of options for plant milk, but the recipe calls for almond or soy. Cashew milk will also work well and might even add a creamier texture.
- Sweetener- Recipe creator, LeAnne Campbell, uses raw cane sugar. Another good option might include date sugar.
- Thickener- Arrowroot powder is my personal favorite thickener. You might also try cornstarch or tapioca starch.
- Spices- Warm spices like cinnamon, nutmeg, and ginger are the seasonings of choice.
- Pie crust- While you can purchase a pie crust, they are not usually the healthiest option. Why not try one of the homemade crusts included below?
Vegan pie crust options
Sure, you can buy a pie crust at the store, and many premade graham cracker crusts are vegan, but they usually aren’t the healthiest options. Instead, try making your own with one of these amazing recipes.
How to make vegan pumpkin pie
- Preheat the oven to 350°F.
- In a food processor or blender, blend the pumpkin puree, milk, sugar, arrowroot powder, cinnamon, nutmeg, and ginger until smooth and creamy.
- Pour the mixture into the pie crust of your choice. I’ve listed some suggestions in the notes section below.
- Bake for approximately 1 hour. The pie should be firm, with a couple of cracks across the top.
- Let it cool for about 5 hours before serving.
- While you are at it, top it off with a dollop of this Vegan Whipped Cream if you like!
For more crust options, take a peek at this list of 3 Easy Vegan Pie Crusts.
This recipe is from The China Study Cookbook by LeAnne Campbell, Ph.D. Published here with permission. See the ‘About the Chef’ section below.
More vegan pie recipes
If you’re planning Thanksgiving and Christmas meals, check out these 46 Vegan Holiday Recipes.
For those of you new to the whole food plant-based lifestyle, we’ve created a FREE 7-Day Plant-Based Menu Planner to help you get started!
This post may contain affiliate links. Read my full disclosure here.
If you try this recipe, please let us know how you like it by rating it and leaving a comment. We love to hear from you!
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Pumpkin Pie
Ingredients
- 1.75 cups canned pumpkin puree
- 2/3 cup unsweetened plant milk soy, almond, cashew
- 1/2 cup raw cane sugar
- 2 tablespoons arrowroot powder
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1 pie crust suggestions below
Instructions
- Preheat the oven to 350°F.
- In a food processor or blender, blend the pumpkin puree, milk, sugar, arrowroot powder, cinnamon, nutmeg, and ginger until smooth and creamy.
- Pour the mixture into the pie crust of your choice. I’ve listed some suggestions in the notes section below.
- Bake for approximately 1 hour. The pie should be firm, with a couple of cracks across the top.
- Let it cool for about 5 hours before serving.
- While you are at it, top it off with a dollop of this homemade Vegan Whipped Cream if you like!
Video
Notes
Nutrition
Disclaimer
To obtain the most accurate representation of the nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator. You are solely responsible for ensuring that any nutritional information provided is accurate, complete, and useful.
About the Chef
LeAnne Campbell, (Ph.D.), the author of The China Study Cookbook, is the CEO of the T. Colin Campbell Center for Nutrition Studies (CNS), a not-for-profit organization committed to increasing awareness of the extraordinary impact that food has on the health of our bodies, our communities, and our planet.
With over 30 years of experience working as an educator and developing a wide range of community-based initiatives, LeAnne has founded and directed several organizations, both abroad and in the states. She currently lives in the mountains of the Dominican Republic where she focuses on projects promoting the regenerative and resilient power of food.
Could this be made without a crust on parchment paper or would it just be pudding?
Hi Amelia- I haven’t tried making it crustless but, if you use parchment paper, I don’t see any reason that couldn’t work.
This sounds delicious! I, too, will make it crustless. I think you mean cane sugar instead of can sugar? Thank you for sharing!
Ha! Thank you for catching that typo! You’re right, it was supposed to be cane sugar, and I’ve fixed that now. Much appreciated. 🙂