Vegan Pumpkin Pie

Article by Layla Khoury-Hanold

Too often, vegan desserts are relegated to after-thought status. But with a few smart swaps, you can still make a creamy, rich pumpkin pie that just happens to be vegan. With our recipe for vegan pumpkin pie, you’ll learn which key ingredients to use to ensure a flaky, buttery crust and a creamy, custard-like filling, and discover our top tips and tricks for making perfect pie crust.

How to Make Vegan Pumpkin Pie Like a Pro

Reach for white vinegar for a tender crust. “White vinegar helps inhibit gluten development, which keeps the crust tender instead of tough,” says Amanda Neal, lead recipe developer at Food Network. “You won’t taste it at all after baking; it just quietly does its job.”

Keep crust ingredients cold for the best results. “Chill your coconut oil (or any fat), water and even the bowl if your kitchen is warm,” Neal says. “Ice water keeps the coconut oil cold, which is key for creating flaky layers as the crust bakes.”

Choose unrefined coconut oil for texture and flavor. “Coconut oil will aide with creating flakey layers,” Neal says. “Because it’s unrefined, it has a very subtle coconut aroma that pairs beautifully with warm pumpkin spices without overpowering them.”

Don’t overwork the dough. Neal advises mixing just until the dough comes together. “Visible bits of coconut oil are a good thing,” she says.

Rest the dough. Chilling the dough overnight before rolling relaxes the gluten and prevents shrinkage, Neal says.

Roll the dough out evenly. Neal advises aiming for a consistent thickness so that the crust bakes evenly from edge to center.

Reach for silken tofu for a creamy texture. “Silken tofu replaces the eggs, providing structure and a smooth, custard-like texture,” Neal says. “It blends seamlessly into the filling, creating a creamy, sliceable pie with a clean, neutral flavor that lets the pumpkin shine.”

Add cornstarch to help the filling set. “Cornstarch acts as a thickener and stabilizer,” Neal explains. “Since vegan fillings don’t rely on eggs to set, cornstarch helps the pie firm up as it bakes and cools.”

Parkbake your crust to avoid a soggy bottom. “The pumpkin filling is very moist, and starting with a partially baked crust helps it stay crisp and fully cooked, especially along the bottom and sides,” Neal says.

Don’t overfill the pie crust. “Fill the crust just below the rim, leaving about 1/4-inch of space,” Neal says. “This allows room for the filling to settle and prevents spills while baking.”

Don’t underbake the pie. To tell if pumpkin pie is done, Neal recommends looking for visual cues like set edges and a center with a very slight jiggle, similar to cheesecake. “You definitely don't want to underbake this pie because it's lacking eggs and other ingredients that would traditionally help with structure,” she says.

Cool the pie completely to allow the filling to fully set. Neal recommends letting the pie cool completely at room temperature, at least 2 to 3 hours.

How to Store Pumpkin Pie

Store the baked pie covered for up to 4 days in the refrigerator. Pumpkin pie freezes well for up to 1 month. Wrap tightly in plastic wrap and foil to prevent freezer burn, Neal advises. To thaw, transfer the frozen pumpkin pie to the refrigerator and let it thaw overnight.

If you want to get a headstart on preparing vegan pumpkin pie, you can make the crust ahead of time. “You can refrigerate the disk of dough for up to 3 days ahead of time or freeze for up to 1 month,” Neal says. She does not recommend making the filling ahead of time, as you want to activate the cornstarch right before baking to ensure an optimal texture.

Serving Suggestions and Pairings

Serve vegan pumpkin pie with vegan whipped cream, a scoop of vegan ice cream or vegan toppings like a drizzle of maple syrup, chocolate or caramel sauce. You can also add textural contrast with chopped or crushed nuts, candied nuts, toasted coconut flakes or streusel. Complementary pumpkin pie beverage pairings include Masala Chai, Hot Spiced Cider Tea, spiced apple cider, coffee or dessert wines, like a tawny port or sauternes.