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Vegan Pumpkin Pie
This creamy Vegan Pumpkin Pie combines puréed pumpkin and butternut squash for a luscious, perfectly spiced filling that tastes like fall in every bite. The perfect dessert for your holiday table, or to enjoy any cozy autumn weekend!
Servings: 16 servings (2 pies)
Equipment
- blender
Ingredients
- 2 cups roasted pie pumpkin or canned pumpkin puree. See Notes
- 2 cups roasted butternut squash See Notes
- ½ cup light brown sugar packed firmly to measure
- ½ cup organic cane sugar
- 4 tbsp cornstarch or arrowroot powder
- 2 tsp ground cinnamon
- ½ tsp ground nutmeg freshly ground if possible
- ½ teaspoon ground cloves
- ½ tsp salt
- 1 tsp pure vanilla extract
- 1 cup plain unsweetened soy milk
- 2 vegan pie crusts homemade or store-bought
- vegan whipped cream for topping (optional)
Instructions
- 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.
Video
Notes
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.
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- 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.
Nutrition
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