Eggless Pumpkin Pie
Easy, eggless pumpkin pie recipe that tastes like autumn. This 10-ingredient vegan pumpkin pie is perfect for any occasion, especially the holiday season! You can even make it the day before if you like!
Servings: 8 Servings
Calories: 74kcal
Equipment
Ingredients
- 1 Vegan Pie Crust
- 3 cups pumpkin purée
- 1/3 cup unsweetened almond milk
- 1/4 cup maple syrup
- 1/2 cup packed brown sugar
- 3 tablespoons arrowroot powder
- 2 1/2 teaspoons cinnamon
- 1 teaspoon vanilla extract
- 1 teaspoon ground ginger
- 3/4 teaspoon nutmeg
- 1/2 teaspoon salt
Instructions
- Preheat oven to 350°F/175°C.
- Add all the pie-filling ingredients to a large bowl and combine thoroughly. (A wooden spoon or hand mixer works great for this.)
- Roll out pie dough, lay it out over a 9″ pie pan, and gently form. Form the 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 and cover the edges with a pie crust shield.
- 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.
- Serve with a dusting of cinnamon or vegan whipped cream on top.
Video
Notes
Here is a great resource for finding the best store-bought vegan pie crust if you don't want to make one at home.
FAQ
Is pumpkin pie filling runny before baking?
Yes! Pumpkin pie filling, along with custard pie fillings, are all supposed to be runny before baking.
Should pumpkin pie still be jiggly after baking?
Yes! When your vegan pumpkin pie is done baking, it will most likely still have a slight jiggle, especially in the center of the pie. Don’t worry, though. It will firm up as it cools.
Storage Tips
This pie will keep beautifully in the fridge or the freezer.
- Fridge: Keep it in the pie pan and cover it with plastic wrap, aluminum foil, or a pie storage container. (Though I try to avoid plastic at all costs, a pie storage container will ensure that the top of the pie remains untouched.)
- Freezer: This pumpkin pie can be frozen. I recommend making it, baking it, and cooling it first. After that, freeze it in a pie storage container for 2-4 weeks. (It's just hard to freeze a pie long term and keep it from getting freezer burn.)
Nutrition
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
