Best Vegan Pumpkin Pie

25 Nov

vegan pumpkin pie

I love pumpkin pie. I think I baked 3 or 4 test pies before I got this recipe just right.

This pie is creamy and tastes like pumpkin (which I love, but know some don’t). It’s a traditional pumpkin pie – not a custard or other variations.

The Best Vegan Pumpkin Pie
Recipe adapted from Vegan Pie in the Sky
Makes one 9″ pie


  • 3 cups pumpkin purée – I prefer to use neck pumpkins
  • 1/2 cup sugar (white or brown depending on your preference)
  • 1/2 non-dairy milk (I use plain almond)
  • 4 tsp canola oil
  • 1/2 tsp vanilla extract
  • 1 tsp ground cinnamon
  • 1/4 tsp ground nutmeg
  • 1/2 tsp salt
  • 2 tbsp corn starch
  • 1 tsp agar powder
  • Pie dough – I could write a book about how to make the perfect pie dough. Use a recipe you like or buy a store bought crust.

Preheat the oven to 350. Press the pie dough into the pan.

Add all of the other ingredients to a blender or food processor. Blend until smooth. Pour the filling into the pie crust.

Bake for 60-65 minutes until the middle looks semi-firm. If the crust looks too brown while baking, cover it with foil. Allow to cool before slicing.


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