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Vegan Pumpkin Pie Recipe
Vegan Pumpkin Pie Recipe-May 2024
May 20, 2025 2:19 AM
Vegan Pumpkin Pie

  Active Time

  20 minutes

  Total Time

  1¼ hous plus chilling

  This vegan pumpkin pie recipe from naturopath Fernanda Capobianco is a surefire Thanksgiving dessert win. (Still, we’d like to remind you that you can make it any time of the year.) If you’re feeling very ambitious, you can turn a fresh pumpkin into homemade pumpkin purée; otherwise, unsweetened canned pure pumpkin works just fine. (Curious what to do with the rest of that can of pumpkin? We’ve got you covered.)

  Rather than arrowroot, tapioca starch, or some other cornstarch substitute, Capobianco relies on silken tofu and vegan cream cheese to thicken the dairy-free pumpkin filling (read our guide to plant-based dairy for recommended brands). Her filling ingredients also include evaporated cane juice sugar, which may be sold as cane sugar or natural sugar in your local grocery store. Some brands of white sugar are refined using animal by-products, making them unfit for vegan baking. If you can’t find it, coconut sugar makes a flavorful substitute. And if you already have a jar of pumpkin pie spice on hand for your morning lattes, go ahead and sub 1½ tsp. of it for the individual spices listed below.

  While most store-bought pie crusts are reliable, Capobianco’s vegan pie crust recipe is foolproof, even for novice bakers. If this is your first time baking an empty pie shell, follow our guide to blind baking. Or, to make this dessert gluten-free, skip the pie crust entirely and bake the pumpkin pie filling in ramekins greased with vegan butter and serve as individual pots de crème (note the bake time will be significantly reduced; start checking at 20 minutes). Don’t forget to let your pumpkin pie sit in the oven as it cools after baking for the best texture. Serve with a dollop of vegan whipped cream made from very cold, full-fat coconut milk and sweetened with vegan brown sugar or maple syrup; or draped with nutty cashew cream, enriched with the sweetener of your choice.

  This recipe has been adapted for style from ‘The Vegan Divas Cookbook’ by Fernanda Capobianco. Buy the full book on Amazon.

  All products featured on Epicurious are independently selected by our editors. However, when you buy something through our retail links, we may earn an affiliate commission.

  

What you’ll need

  Chevron

  Chevron

  9"-Diameter Deep Pie Dish

  $22 At Amazon

  Canned Pumpkin

  $16 At Amazon

  Rolling Pin

  $19 At Amazon

  

Ingredients

Makes one 9” pie; serves 8

  

Vegan pie crust

1 cup vegan butter, chilled and cut into ½" cubes

  2¼ cups unbleached all-purpose flour, plus more for surface

  1 tsp. Diamond Crystal or ½ tsp. plus ⅛ tsp. Morton kosher salt

  1 Tbsp. evaporated cane juice sugar

  

Vegan pumpkin filling

2¼ cups drained soft silken tofu

  1 cup canned pumpkin purée (preferably organic)

  1 cup plus 1 Tbsp. cold vegan cream cheese, cut into 1" chunks

  1¼ cups (250 g) evaporated cane juice sugar

  ½ tsp. freshly grated nutmeg

  ½ tsp. ground cinnamon

  ½ tsp. ground cloves

  1 Tbsp. vanilla extract

  

Vegan pie crust

Step 1

Chill 1 cup vegan butter, chilled and cut into ½" cubes and 2¼ cups unbleached all-purpose flour in freezer for at least 30 minutes. Combine chilled flour, 1 tsp. Diamond Crystal or ½ tsp. plus ⅛ tsp. Morton kosher salt, and 1 Tbsp. evaporated cane juice sugar in the bowl of a food processor and pulse to combine. Scatter frozen butter cubes over the flour mixture and pulse until coarse crumbs form. With the motor running, add ⅓ cup ice-cold water through the feed tube. Pulse until dough starts to form a ball on the blade. Add more water, 1 Tbsp. at a time, if the dough seems too dry. Transfer pie dough to a lightly floured work surface and shape it into a disk. Wrap tightly in plastic wrap and freeze the dough for at least 1 hour.

  

Step 2

Place the unwrapped dough disk on a lightly floured work surface. Roll the dough into a circle about ⅛" thick, lifting and rotating the dough as necessary. Roll the dough up on the rolling pin and unroll it over a 9" deep-dish pie pan. Gently press the dough onto the bottom and up the sides of the pie dish. Trim the edges of the dough with scissors, leaving about ¾" overhang. Tuck the overhanging dough underneath itself, pressing it onto the rim of the pie dish. Flute the edges by pinching the dough from the outside in a V shape with your thumb and index finger while poking the center of the shape with the index finger of your other hand from the inside. Lightly prick the bottom of the dough with a fork at ½" intervals. Refrigerate the dough in the pie dish for 20 minutes until firm.

  

Step 3

Place rack in center of oven; preheat oven to 350°. Line dough with parchment paper and fill with pie weights or dried beans. Place the pie dish on a rimmed baking sheet and bake for 20 minutes, until crust is lightly golden. Carefully lift the parchment paper (along with the weights) out of the pie dish and bake the crust for 10–15 minutes longer, until golden brown. Transfer the pie dish to a wire rack and cool to room temperature.

  

Vegan pumpkin filling

Step 4

Reduce oven temperature to 325°F.

  

Step 5

Combine 2¼ cups drained soft silken tofu and 1 cup canned organic pumpkin purée in the bowl of a food processor and process until smooth, about 45 seconds. Add 1 cup plus 1 Tbsp. cold vegan cream cheese, cut into 1" chunks, 1¼ cups (250 g) evaporated cane juice sugar, ½ tsp. freshly grated nutmeg, ½ tsp. ground cinnamon, ½ tsp. ground cloves, and 1 Tbsp. vanilla extract; process until smooth and creamy, about 1 minute. Pour the mixture into the prepared crust and bake the pie for 50–55 minutes, until just set in the center (it will still be slightly jiggly but should not be liquid). Turn the oven off and leave the pie in the oven for an additional 30 minutes. Transfer to a wire rack and cool completely.

  

Step 6

Refrigerate pie for at least 4 hours or overnight before serving.

  Do ahead: Vegan pumpkin pie can be baked up to 3 days ahead; store cooled pie, tightly wrapped, in the refrigerator.

  Editor’s note: This vegan pumpkin pie recipe first appeared on Epicurious in September 2015. Head this way for more of our best vegan desserts →

  From The Vegan Divas Cookbook: Delicious Desserts, Plates, and Treats from the Famed New York City Bakery, by Fernanda Capobianco, Copyright © 2013, published by HarperWave. Buy the full book from HarperCollins, Amazon, or Bookshop.

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