Make this vegan pumpkin pie recipe in one 9-inch pie crust for a silky, sliceable dessert. Cornstarch replaces eggs, while unsweetened plant milk keeps the pumpkin custard smooth without making it heavy.
Among vegan pumpkin pie recipes, this version is especially dependable because the filling sets in two stages: first in the oven, then during a full cooling period. Follow the center-set cue rather than baking until the entire surface feels firm.
Crust and Filling Ingredients
Prepare one 9-inch pie. Use a chilled, unbaked vegan pie crust, either store-bought or homemade.
- Crust: One 9-inch unbaked vegan pie crust
- Pumpkin: One 15-ounce can of plain pumpkin puree, not pumpkin pie filling
- Plant milk: 1 cup unsweetened oat or soy milk
- Sugar: 1/2 cup granulated sugar or packed light brown sugar
- Starch: 3 tablespoons cornstarch
- Spices: 1 teaspoon cinnamon, 1/2 teaspoon ground ginger, 1/4 teaspoon nutmeg, and 1/4 teaspoon cloves
- Flavoring: 1 teaspoon vanilla extract
- Salt: 1/2 teaspoon fine salt
For a homemade crust, cut 1/2 cup cold vegan butter into 1 1/4 cups all-purpose flour and 1/2 teaspoon salt. Add 3 to 4 tablespoons ice water, one spoonful at a time, until the dough holds together. Roll it into an 11-inch round, fit it into the pie plate, crimp the edge, and chill it for at least 20 minutes.
Keep the crust cold while you mix the filling. A cold crust holds its shape better during the initial high-temperature bake.
Mix the Vegan Pumpkin Pie Filling
Whisk the sugar, cornstarch, cinnamon, ginger, nutmeg, cloves, and salt together in a large bowl. Mixing the dry ingredients first distributes the starch and spices evenly, preventing concentrated pockets in the custard.
Add the pumpkin puree, plant milk, and vanilla. Whisk for 60 to 90 seconds, scraping the bottom and sides of the bowl, until the mixture is completely smooth. The finished vegan pumpkin pie filling should be thick but pourable, with no visible streaks of cornstarch.
If you see small lumps, let the mixture stand for one minute, then whisk again. For an especially smooth texture, blend the filling briefly, but do not whip in excess air. Pour the filling into the chilled crust soon after mixing so the cornstarch remains suspended.
Fill and Bake the Pie
Heat the oven to 425°F, positioning a rack in the lower-middle of the oven. Place the filled pie on a rimmed baking sheet. This makes it easier to move and catches any bubbling filling.
- Pour the filling into the cold crust, stopping about 1/4 inch below the rim.
- Bake at 425°F for 15 minutes. This initial heat helps the starch begin setting and firms the crust’s bottom.
- Without removing the pie, reduce the oven temperature to 350°F.
- Continue baking for 35 to 45 minutes, checking near the lower end of the range.
The pie is ready when the edges look set and the center barely jiggles when you gently tap the pan. The wobble should be limited to the middle 2 to 3 inches and move as one soft section, not ripple like liquid. The filling will continue setting as it cools.
If the crust edge browns too quickly, cover it with a pie shield or strips of foil after the first 15 minutes. Do not wait for the center to become completely firm in the oven; that usually means the filling has been overbaked and may crack or turn grainy.
Cool, Set, and Serve
Transfer the pie to a cooling rack and leave it undisturbed. Cool it at room temperature for 2 hours, then refrigerate it for at least 2 more hours. Allow at least 4 hours of total cooling before slicing so the cornstarch-set custard becomes firm.
For the cleanest slice, chill the pie overnight when possible. Run a thin, sharp knife under hot water, wipe it dry, and cut through the fully cooled pie. Wipe the blade between slices. Serve plain, or add dairy-free whipped cream after the custard has completely set.
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