A Guide to Vegan Pumpkin Pie for a Plant-Based Thanksgiving

In a world of pies filled with butter and heavy cream, it’s easy to think a plant-based pumpkin pie can’t possibly be delicious, but it very much is! Even newcomers to baking can make a delicious pumpkin pie filling that’s free of animal products, and pie crust can be made plant-based too! We break it all down in this guide to vegan pumpkin pie — reference it every Thanksgiving and long before and after.

What ingredients are used in vegan pumpkin pie?

Although it varies by vegan pumpkin pie recipe, the common ingredients for making this Thanksgiving classic plant-based are coconut milk or cream, ground flaxseed, silken tofu, cornstarch, or plant-based heavy cream.

These ingredients replace animal products such as eggs and condensed milk that are common in standard pumpkin pie recipes. You may also see maple syrup or dates (whole, as paste, or as syrup) used in place of sugar, which, surprisingly, isn’t always vegan.

These ingredients are used to make plant-based pumpkin pie filling, as are some ingredients that, though fully plant-based, are also used in animal-based pies. That includes pumpkin puree and pumpkin pie spice (or, in place of the latter, cinnamon, ginger, nutmeg, and cloves). The ingredient list for a vegan pie crust looks different too, as we’ll get to soon.

Plant-based substitutes for pumpkin pie filling work because:

• Coconut milk or cream is rich and fatty in a manner similar to condensed milk and egg yolks. The same is true of plant-based heavy cream.
• Combining ground flaxseed with water (roughly two and a half times as much water as flaxseed), then letting it sit in the fridge for five minutes, makes for a strong plant-based binding agent and a great substitute for eggs.
• Silken tofu delivers the same creaminess as eggs, and cornstarch takes on eggs’ usual role of helping the filling set.
• Maple syrup and dates are fully plant-based, whereas non-organic brown sugar or granulated sugar (white sugar) may be processed using animal bone.

Tips for making vegan pumpkin pie

From choosing the right ingredients for a vegan pie crust to avoiding a cracked filling, here’s our advice for making the best plant-based pumpkin pie.

Making the filling

• The fattier, the better: Coconut cream in place of condensed milk is far less likely to lead to a cracked filling than almond, soy, or oat milk. That’s because coconut cream makes your filling considerably higher in fat content. Your filling will also be considerably more likely to set if it has a high-fat base.
• Consider changing your recipe’s temperature and baking time: If you’re concerned about a cracked filling — which isn’t as common as you think — bake it at 25ºF to 50ºF lower than your recipe calls for. Extend the baking time to around an hour and a half as well.
• Try to use a food processor, not a blender: Although both these kitchen items work for making your filling, food processors are a smidge better. Blenders introduce more air into your mixture, and that may be worth avoiding since a pumpkin pie filling should be dense and creamy.
• Save time with canned pumpkin puree: The ambition to maximize freshness and flavor by pureeing a pumpkin yourself is admirable, but it’s just not worth it. Sure, you wouldn’t eat pumpkin puree directly from the can, but it’s still perfect for pie fillings.

Making the crust

• Start as cold as possible: Work with plant-based butter and vegetable shortening fresh from the fridge. If you have space for it, put your stand mixer bowl and dough attachment (or your food processor’s parts minus the motor) in your fridge before you start. The colder your setup, the better your pie crust will come out.
• Be careful about using your hands: Your body heat is enough to soften the cold plant-based butter necessary for a flaky crust. Be sparing with your hands so that your pie dough stays appropriately cold.
• Consider par-baking your crust: Some recipes will advise you to partially bake your pie crust before adding the filling. Others will say to bake the filling and freshly made pie crust together. Look out for this when reading your recipe, and follow the instructions accordingly.
• Refrigerate the dough overnight: A pie dough that chills overnight is less likely to shrink during baking since the gluten in the flour gets more relaxed at cold temperatures.
• Be diligent with how you prepare it: Mix your dough until everything is just combined — no more, no less. If you can see specks of your plant-based fat of choice in the dough, that means it’s ready to work with.
• Be diligent with your rolling too: Use your rolling pin to ensure an even thickness across your pie crust. Nervous about moving such a perfectly leveled-off crust into your pie dish? Wrap it gently around your rolling pin, then use your rolling pin to move it to the pie dish.
• Choose your plant-based fat carefully: Plant-based butter is more likely to maintain its form than coconut oil. Yes, in the fridge, both are solid, but coconut oil only needs to reach slightly above room temperature to melt completely. Our guide to vegan butter substitutes goes into when coconut oil or store-bought plant-based butter is the better option.
• Pay close attention during baking: A pie crust can start to burn during baking, but that’s not a cause for panic. If this happens, just cover the edges of your crust with a bit of aluminum foil 30 minutes into your bake.
• Go a different route entirely: Standard pie crust recipes aren’t beginner-friendly, so you may find it easier to make a crust from dry plant-based cookies such as ginger snaps or graham crackers. Crumble the cookies to your food processor, then combine them with melted plant-based butter, sugar, and a touch of salt. Use your hands to spread the mixture along your pie plate’s base, then pour your filling on top and bake.

Tips for keeping your vegan pumpkin pie fresh

Whether you’re slicing and serving your plant-based pumpkin pie at home or at someone else’s holiday gathering, the tips below will help you keep it fresh.

• Loosely cover your pie for refrigerator storage: A single layer of plastic wrap that leaves plenty of air above your filling is ideal. Aluminum foil works in a pinch too, as does cling wrap (but peel it off slowly so the crust doesn’t come with it).
• Tightly cover your pie for freezer storage: Several inner layers of plastic wrap and an outer layer of aluminum foil is best. These layers help prevent freezer burn and preserve your pie’s precious texture.
• Bake it one to four days ahead: A plant-based pie should hold up well in the refrigerator for three days. However, this timeframe doesn’t account for the day that passes while your assembled pie chills in the fridge overnight to set. Take this timeline into account while planning your menu.
• Break out the cake holder for travel: This is the time to reach for your cake holder. It should come with a snap-top that keeps the whole unit shut, making for easy transportation and keeping your pie out of harm’s reach. Carrying your cake holder from the bottom never hurts either, nor does placing a non-slip mat under your pie. Placing rolled-up dish towels at its sides to stabilize it within the cake holder is a solid fallback.

Best toppings for vegan pumpkin pie

Although plant-based pumpkin pie on its own is a treat, it’s even better with some toppings for extra indulgence. Namely:

• Plant-based whipped cream: This classic pumpkin pie topping is available in ready-to-go canisters, or you can buy a carton of plant-based whipping cream and whip it yourself.
• Plant-based ice cream: Vanilla is the classic flavor, but chances are no one will complain about chocolate (and Nats Rawline plant-based chocolate mousse is close to chocolate ice cream). Plant-based options are readily available these days, but making your own is fun (and impressive!) if you have an ice cream maker.
• Chopped pecans or other nuts: Sprinkle these delicately atop your pie to add more holiday-friendly savory notes. You can also get the best of both worlds — nuts and chocolate — if you top your pumpkin pie with Daily Crunch Cacao & Sea Salt Sprouted Almonds from Purple Carrot’s online grocery store.

Set your Thanksgiving table with Purple Carrot

From toppings for your plant-based pumpkin pie to Thanksgiving side dishes, Purple Carrot helps big-time with getting the whole feast ready. Our groceries are the highest-quality around, and our recipes are the creations of chefs and dietitians — and, of course, it’s all 100% plant-based. Shop Purple Carrot now for $100 off your first month of meal kit deliveries!