Growing up in Germany, pumpkin pie wasn’t something I ever had on my plate. Pumpkins were for the occasional soup or a strudel-type dessert. But we didn’t really use much pumpkin at all — not in the kitchen, not for decoration.
Here in the U.S., though, it’s a whole different story. When my kids begged to visit a pumpkin patch one crisp October weekend, I finally understood the magic. We spent the afternoon picking pumpkins, climbing haystacks, and laughing our way through a corn maze. On the drive home, the kids declared that we had to try making “real” pumpkin pie.
I made a vegan version from different options I found online — and to my delight, it became an instant hit.
Now, it’s our new family tradition. Every fall, we bake this pie together — rolling the crust, stirring the golden filling, and filling the kitchen with the cozy scent of cinnamon and cloves. It’s one of those recipes that makes our house feel like home.
🥧 Why You’ll Love This Recipe
- 100% vegan — no eggs, no dairy, just pure pumpkin goodness
- Silky, spiced filling with hints of maple and vanilla
- Easy enough for kids to help make
- Perfect for Thanksgiving or cozy weekends at home
Equipment:
- 9-inch pie dish
- Mixing bowls
- Whisk
- Blender or hand mixer
- Rolling pin
- Oven
Vegan Pumpkin Pie
Ingredients
Dough
Ingredients
- 400 g 3 ¼ cups all-purpose flour
- 100 g ½ cup sugar
- ½ tsp salt
- 240 g 1 cup cold vegan butter
- 10 g vegan egg powder equals 2 vegan eggs
- 100 mL ⅓ cup + 1 tbsp sparkling water
Pumpkin Puree (if using fresh pumpkin)
Ingredients
- 1 medium 10–16 lb sugar pie pumpkin (or 2 small)
Filling
Ingredients
- 425 g 15 oz pumpkin puree (about 2 cups)
- 240 mL 1 cup soy creamer or soy milk + 1 tbsp vegan butter
- 150 g ¾ cup granulated sugar
- 1 tsp ground cinnamon
- ½ tsp salt
- ½ tsp ground ginger
- ¼ tsp ground cloves
- 10 g vegan egg powder 2 vegan eggs
- 100 mL sparkling water
Instructions
Dough Instructions
- Mix flour, sugar, and salt in a large bowl.
- Cut the cold butter into small cubes and add it to the flour mixture. Rub with your hands until it forms an even, crumbly texture.
- In a small bowl, whisk vegan egg powder with sparkling water. Add to the flour-butter mix and quickly bring together into a soft dough — do not knead.
- Flatten into a disc, cover, and chill for about 30 minutes.
- Roll out and line two 30 cm (12-inch) pie tins. Set aside.
Pumpkin Puree Instructions
- Preheat oven to 190°C / 375°F.
- Cut off the stem, halve the pumpkin lengthwise, and scoop out seeds.
- Place halves cut side down on a parchment-lined baking tray.
- Bake 35–45 minutes, until fork-tender.
- Scoop out the flesh and blend until smooth. Add a little water if needed.
Filling Instructions:
- Preheat oven to 220°C / 425°F.
- In a large bowl, mix vegan egg powder with sparkling water. Whisk in pumpkin puree.
- In another bowl, combine sugar, cinnamon, salt, ginger, and cloves. Add to pumpkin mixture.
- Gradually stir in soy creamer.
- Pour filling into the prepared unbaked pie shells.
- Bake at 220°C / 425°F for 15 minutes.
- Reduce temperature to 175°C / 350°F and bake 40–50 minutes longer, until the center is just set and only slightly jiggles.
- Cool completely on a wire rack before serving.
- Optional: Top with vegan whipped cream or caramel pecan drizzle.
Notes
Equipment
- 2 × 30 cm (12-inch) pie tins
- Mixing bowls
- Whisk
- Rolling pin
- Food processor or blender (for pumpkin puree)
- Baking sheet
- Cooling rack
