![Vegan Pumpkin Pie being sliced and served.](https://cdn.statically.io/img/assets.epicurious.com/photos/615763516ffd8703e712dd5a/1:1/w_2560%2Cc_limit/VeganPumpkinPie_RECIPE_093021_21444.jpg)
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.
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What you’ll need
9"-Diameter Deep Pie Dish
$22 At Amazon
Canned Pumpkin
$6 At Amazon
Rolling Pin
$20 $18 At Amazon
Recipe information
Total Time
1¼ hous plus chilling
Yield
Makes one 9” pie; serves 8
Ingredients
Vegan pie crust
Vegan pumpkin filling
Preparation
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 →
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Reviews (2)
Back to TopI made this for my small family at Thanksgiving. My daughter and I are somewhat lactose-intolerant so we don't need the full vegan treatment. I often look to these recipes because its easier to make substitutions. I used half cup of butter and half cup of butter-flavored crisco for the crust. It was a very easy and forgiving crust. When I made the filling it just didn't seem like there was enough pumpkin, the color was too light) so I used the whole can. I used lactose-free cream cheese and sugar instead of cane juice sugar. I don't care for nutmeg so I just used a pinch. I like cinnamon so I used a very rounded 1/2 tsp. Other than that I followed the recipe. After it cooled for several hours I refrigerated it while we spent the day at a large family gathering. Later that night we came home and I took it out of the fridge and served it. The pie was delicious. My family loved it!!! I was expecting to have to make more modifications but the way it came out was perfect. So if you're looking for a mostly lactose free pie this is it.
jackiepaquette13494
North Carolina
12/20/2019