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5 from 3 votes

The easy vegan pumpkin pie recipe that tastes like autumn. This 10-ingredient eggless pumpkin pie is perfect for any occasion, especially the holiday season! The best pumpkin pie recipe without eggs is simple and delicious and can be made with ingredients you probably already have on hand. Talk about convenience! 👏🏻👏🏻👏🏻

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Three pieces of pumpkin pie with whipped cream on top.

Why You’ll Love This Pie Recipe

  • It’s comforting!: Although you might be resisting the evenings getting darker and the days getting rainier, it doesn’t all have to be bad news!
    Baking and cooking in the colder months give you a chance to make some comforting, warming recipes, and this dish is no exception. 
  • Pumpkin Goodness: This vegan pumpkin pie is super autumnal with the spices of cinnamon, ground ginger, and nutmeg, making the basis of a pumpkin pie spice. Plus, this vegan pumpkin pie also uses classic fall flavors of maple syrup, vanilla, and almond. And let’s not forget the icon of fall, the mighty pumpkin itself! 
  • It’s egg-free!: This easy vegan pumpkin pie recipe uses no eggs; therefore, it’s a much easier pie to bake than traditional pumpkin pie. The arrowroot powder and creamy coconut will form a thick consistency, so you don’t have to worry about your creation ‘falling’ apart.

Ingredients & Notes

This creamy vegan pumpkin pie uses delicious plant-based ingredients. Most of which (if not all), you probably have on hand. (Make sure to check the back of your pantry.)

Some of the below ingredients have mentioned alternatives that could easily be used. Whether you want to make this eggless pumpkin pie recipe gluten-free or use a different type of sweetener, this easy pumpkin pie will be delish! 🤤

The ingredients for this vegan pumpkin pie recipe including the pie crust and the pie filling ingredients.

Pie Crust

I have a recipe for an Easy Vegan Homemade Pie Crust that will work great for this vegan version of pumpkin pie. This vegan crust calls for the following ingredients:

  • Whole wheat pastry flour: This flour works well for this easy vegan pie crust recipe. If you are looking for a gluten-free pie crust option, swap the pastry flour for gluten-free all-purpose flour.

    Homemade pie crust is delicious! However, you can get a store-bought pie crust if you are in a rush. (Many stores like Whole Foods have a vegan option for a store-bought crust.) 
  • Coconut oil: Coconut oil is what binds this unbaked pie crust together. I recommend using refined coconut oil to eliminate the coconut flavor. 

    If you are sensitive to coconuts, a vegan butter would also work great. Whether you use coconut oil or vegan butter for this homemade crust, the key is to make sure that it is cold and solid.

Vegan Pumpkin Pie Filling

  • Pumpkin purée: This is the staple ingredient in this vegan pumpkin filling. You can use canned pumpkin purée or fresh pumpkin, whichever you prefer.
    If you opt for canned pumpkin purée, just ensure that “organic pumpkin purée” is the only ingredient. 
  • Almond milk: Almond milk works great in this egg-free pumpkin pie recipe. Feel free to use whatever plant milk you have on hand. Great alternatives include soy milk, oat milk, and coconut milk. That being said, I would avoid canned coconut milk, such as full-fat coconut milk, because it will significantly change the taste and texture.
  • Maple syrup: I love using maple syrup as a sweetener. Alternatively, agave works well too.
  • Brown sugar: This is the second type of added sugar called for in this recipe. Alternatively, you could use coconut sugar, stevia, or monk fruit sugar to reduce the overall sugar content of this recipe. 
  • Arrowroot powder: This one might be the most important when it comes to the pumpkin pie filling ingredients. It adds thickness and structure, making this vegan pumpkin pie have just the right consistency, even without eggs. 
  • Spices: This is how you get the pumpkin spice flavor! This eggless pumpkin pie recipe calls for cinnamon, ground ginger, nutmeg, and pink salt. If you prefer, you can swap the Himalayan salt for kosher or sea salt.

Step-By-Step Instructions: The Best Vegan Pumpkin Pie

1. Preheat oven to 350°F/175°C.

2. Mix: In a large bowl, add all the pie-filling ingredients.

3. Blend together using a wooden spoon or a hand mixer until thoroughly combined. 

4. Roll out pie dough and lay it out over a 9″ pie pan and gently form.

5. Form the edge and cut off the remaining dough. I would recommend not attempting anything fancy with this particular dough.  

6. Pour the batter into the pie pan and cover the edges with a pie crust shield.

7. Bake for 60 minutes in the oven on the lower shelf.

8. Remove from oven and let cool completely.

9. Cover with foil and place in the fridge for at least 4 – 6 hours, or overnight.

10. Remove, cut the pie, and serve.

Egg Substitute for Pumpkin Pie

Did you know that traditional pumpkin pie contains eggs? Eggs are used in baking because they help bind all ingredients together, add structure, and leaven. There are a couple of good options when it comes to pumpkin pie egg substitutes, though. 

  • Arrowroot powder adds structure and thickness, making it a great egg substitute for this pumpkin pie. 
  • A flax egg is another great pumpkin pie egg substitute. To make a flax egg, combine three tablespoons of water with one tablespoon of ground flaxseed. Whisk these two simple ingredients together and set it aside for five minutes. After the 5 minutes are up, you’ll have a nice, thick, plant-based egg substitute for pumpkin pie (or any other baked good you may be making).

Vegan Pumpkin Pie Serving Ideas

This vegan pumpkin pie can speak for itself when it comes to plating up a showstopping dessert, but if you did want to take things to the next level, here are some fun decoration ideas:

Of course, you don’t need to add any additional ingredients to make this pumpkin pie look enticing for your guests (non-vegan friends and vegans alike). Instead, you can use pastry offcuts to make little pie leaves with autumnal pie cutters.

Simply roll out the leftover pie crust and shape using the leaf and acorn cutters. Then bake on a tray lined with parchment paper for 8-10 minutes at 350°F (180°C) or until golden brown.

Then place them on top of the pie to add decorations when the cutouts are cool. 

Can I make this eggless pumpkin pie recipe ahead of time?

Absolutely! This pumpkin pie without eggs works wonderfully as a pre-prepared dessert. If you want to get ahead of yourself before entertaining, or if you’re one of those people who love to have freshly baked goods on hand when people stop by for a cup of coffee, this is a great recipe to keep fresh for up to 3 days in the refrigerator. When the pie is cool, cover for maximum freshness. I use organic plant wax reusable food wrap to replace traditional aluminum foil or plastic wrap.

You can also freeze this vegan pie recipe for up to 3 months. First, prepare fully, then cover and freeze. Then defrost slowly, ideally overnight in the fridge, bring to room temperature before baking and then bake as per instructions on the day of serving. 


Can you leave vegan pumpkin pie out all night?

Since this pie is vegan and doesn’t contain any eggs or dairy, it can be left out overnight. However, I don’t recommend it. Instead, simply place it in the fridge overnight.

Is it better to make pumpkin pie the day before?

Making vegan pumpkin pie the day before you plan on enjoying it is a great way to save time the day of. Simply place it in the fridge overnight, and it will be just as delicious the next day.

Is pumpkin pie filling runny before baking?

Yes! Pumpkin pie filling, along with custard pie fillings, are all runny prior to baking.

Should pumpkin pie still be jiggly after baking?

Yes! When your pumpkin pie is done baking, it will still have a slight jiggle, particularly in the center. This will firm up as it cools.

More Fall Vegan Dessert Recipes


One piece of pumpkin pie up close.
5 from 3 votes

Vegan Pumpkin Pie

Yield 8 Servings
Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
The easy vegan pumpkin pie recipe tastes like autumn. This 10-ingredient eggless pumpkin pie is perfect for any occasion, especially the holiday season!



  • Preheat oven to 350°F/175°C.
  • Mix: In a large bowl, add all the pie filling ingredients.
  • Blend together using a wooden spoon or a hand mixer until thoroughly combined. 
  • Roll out pie dough and layout over a 9″ pie pan and gently form.
  • Form edge and cut off the remaining dough. I would recommend not attempting anything fancy with this particular dough.  
  • Pour the batter into the pie pan.
  • Bake for 60 minutes in the oven on the lower shelf.
  • Remove from oven and let cool completely.
  • Cover with foil and place in the fridge for at least 4 – 6 hours, or overnight.
  • Remove cut the pie and serve.



Please read through the above blog post for helpful tips and tricks!


Calories: 74kcal, Carbohydrates: 18g, Protein: 1g, Fat: 0.3g, Saturated Fat: 0.2g, Polyunsaturated Fat: 0.02g, Monounsaturated Fat: 0.04g, Sodium: 151mg, Potassium: 220mg, Fiber: 3g, Sugar: 9g, Vitamin A: 14301IU, Vitamin C: 4mg, Calcium: 43mg, Iron: 1mg

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Recipe Rating


  1. 5 stars
    This pumpkin pie recipe is soooooo good! I made it last night and it turned out perfect!