This easy eggless pumpkin pie has a creamy spiced filling and is made with an optional crispy pecan shortbread-inspired crust. Topped with coconut whipped cream and candied pecans, this vegan pumpkin pie is sure to be a holiday season favorite!
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Why you’ll love this eggless pumpkin pie recipe
- Simple Ingredients: No hard to find egg replacers are required for this egg-free pumpkin pie, just pantry-friendly ingredients.
- Perfect Amount of Sweetness & Spice: The filling is perfectly sweet and has just the right amount of spices, but the levels are customizable so it can be made sweeter if you’d like!
- Creamy Filling & Flaky Crust: This pie has a smooth, creamy pumpkin spice flavored filling that slices beautifully and a crispy crust with pecans inside.
- Easy Recipe: Follow along with step-by-step photos and a video tutorial below to make the perfect egg free and dairy free pumpkin pie!
Ingredients
This pie uses only a handful of pantry-friendly ingredients. This recipe is based on my vegan sweet potato pie recipe and it uses my flaky vegan pie dough as the base for the crust. Below are the filling ingredients you’ll need:
- Pure Pumpkin Puree: I recommend Libby’s for the best taste.
- Dairy Free Milk: I recommend using full fat coconut milk or oat milk. Coconut milk also helps the pie set up better.
- Cornstarch: Also called corn flour, this acts as the egg replacer in the pie.
- Pure Maple Syrup: To sweeten the filling and for flavor.
- Light Brown Sugar: To help sweeten the filling without making it too liquidy.
- Pumpkin Pie Spice: For the best cozy Fall flavor.
- Pure Vanilla Extract: To add flavor.
The easy vegan pie crust
This recipe uses my flaky homemade pie crust recipe as the base.
I added a little bit of sugar and pecans to the dough to create a pecan shortbread-inspired pie crust! This is optional, but the pecans are the perfect accompaniment to the spiced pumpkin filling.
The Best Pumpkin Puree for the Eggless Pumpkin Pie
The pumpkin flavor is very dependent on the pumpkin puree you use. Not all canned pumpkin has the same flavor. (Did you know canned pumpkin is actually a combination of different squashes?!)
I used Libby’s Canned Pumpkin which I find has the best pumpkin flavor for this pie.
Can I use homemade pumpkin puree ?
Yes, you can make your own pumpkin puree for this recipe, but keep in mind the note above!
Substitutions
▻ Can I use coconut oil instead of vegan butter in the crust?
You can try using coconut oil instead of plant-based butter in the crust. You may need to add 1/4 tsp more salt. However, for the best results and flakiest crust, I recommend using butter or plant-based butter.
▻ What Can I use instead of pumpkin pie spice?
If you don’t have pumpkin pie spice on hand, no worries! You can easily substitute ground cinnamon, nutmeg, ginger and clove for the same cozy fall flavors.
To make your own pumpkin pie spice blend, mix together 2 tsp of ground cinnamon, 1/2 tsp of ground nutmeg, 1/4 tsp ground ginger and 1/4 tsp of ground cloves.
Helpful Equipment
- Pie Pan or Pie Dish: to make the pie of course!
- Aluminum Foil or Pie Shield: to help the crust from browning too much
- Pie Weights or Dried Beans: to pre-bake the crust
- Food Processor: to make the crust and filling (this recipe can also be made with a pastry cutter)
Step-by-step instructions
*Video tutorial is above the recipe card below!*
To Make the Crust
STEP 1: Combine the all-purpose flour, baking powder, sugar, pecans (if using), and salt in the food processor. Pulse to combine, then add the chunks of cold vegan butter. Pulse to make a sandy texture and then add the cold water. The pie dough should start to come together.
STEP 2: Transfer the dough to a sheet of plastic wrap, form it into a disc, wrap it, and let it chill in the fridge for 30 minutes.
STEP 3: Flour your work surface and roll out the crust dough in a 12-inch diameter circle (about ¼- ⅛ inch thick). Place into the pie pan, gently pressing it to the bottoms and sides.
STEP 4: Poke holes in the bottom of the crust, place a sheet of parchment paper in the crust, fill with pie weights and bake at 400F for 6-7 minutes.
STEP 5: Remove from the oven, remove the pie weights, and let cool completely before filling.
TIP: make sure the crust is completely cooled before filling! Filling while it’s still warm can create a soggy bottom crust because steam gets trapped between the pumpkin filling and the dough.
To Make the Eggless Pumpkin Pie filling
STEP 1: In a food processor, combine the pumpkin puree, non-dairy milk, cornstarch, maple syrup, brown sugar, vanilla extract, and pumpkin pie spice. Pulse until all the ingredients are well combined, and the mixture is smooth. You can also mix the pumpkin filling in a mixing bowl with a whisk.
STEP 2: Transfer the pumpkin pie mixture into the pie pan, smoothing the top with a spatula.
STEP 3: (Optional) Roll out the remaining pie crust dough to about ¼ inch thick, and cut into leaf shapes. Place the dough leaves on the top of the pumpkin mixture in a radial pattern along the outer edge.
STEP 4: Brush the vegan egg wash on any exposed crust to help create a nice golden brown exterior. Read this post for the best vegan egg wash substitutes!
STEP 5: Bake covered with aluminum foil for 15 minutes at 400 degrees F.
STEP 6: Reduce the heat to 350F, remove the aluminum foil, and bake for another 20-25 minutes (or 25-30 minutes for a deep dish pie).
How to Serve the Pie
Let the pie cool completely on a wire rack before serving.The pie will set up completely after cooling for 3 or 4 hours at room temperature, or for a few hours in the fridge.
Top with dairy-free ice cream, coconut whipped cream, or candied pecans for the best Thanksgiving dessert or fall time sweet treat.
It’s the perfect pie for a holiday or Thanksgiving feast along with this eggless stuffing casserole, sweet potato casserole, and vegan roast dinner!
Storage
Store the pie in the refrigerator for 4-5 days, covered with plastic wrap or aluminum foil.
You can also slice the pie and store it in an airtight container.
Pro Tips
- Use pie weights when pre-baking the crust: Blind bake the crust to make sure the bottom isn’t soggy.
- Remove the pie weights while the crust cools: This ensures that steam isn’t trapped between the crust and the pie weights, helping create a flaky pie crust.
- Brush the top crust with vegan egg wash: I like to use fruit preserves or some plant milk with coarse sugar sprinkled on top.
- Use aluminum foil or a pie shield: This will help prevent the crust from browning too much.
FAQ
Can I use a store-bought pie shell in this recipe?
Yes, you can use a store-bought pie crust for this recipe to make it even easier. You could also use a pre made graham cracker crust!
Can I use homemade pumpkin puree?
Yes, you can use homemade pumpkin puree in this recipe. Please note, that the pumpkin flavor is very dependent on the pumpkin puree you use. Not all cans of pumpkin have the same flavor. I used Libby’s Canned Pumpkin which I find has the best pumpkin flavor.
Is this pumpkin pie filling dairy free?
Yes, this recipe has a dairy-free pumpkin pie filling since it uses full-fat coconut milk.
More eggless baking Recipes:
- Eggless Apple Cinnamon Cake
- Snickerdoodle Pumpkin Bread
- Chewy Pumpkin Sugar Cookies
- Gooey Eggless Chocolate Chip Cookies
Did you make this Vegan & eggless pumpkin pie recipe?
⭐️ I’d love to know! Leave a star rating and comment below!⭐️
Easy Eggless Pumpkin Pie with Coconut Milk
Yield: 1 8-9" Pie
Prep Time: 15 minutes
Cook Time: 1 hour
Total Time: 1 hour 15 minutes
This classic eggless pumpkin pie has a creamy dairy free spiced filling and is made with a crispy pecan shortbread-inspired crust.
Ingredients
Crust
- 1 recipe TYBM’s Flaky Vegan Pie Crust
- ⅓ cup chopped pecans, optional
- 2-3 tbsp of cane sugar, optional
Filling
- 3 cups (675g) pumpkin puree, about 1.75 cans (I prefer the taste of Libby’s)
- ¾ cup (185g) full fat coconut milk, from the can
- ¼ cup + 1 tbsp (50g) cornstarch
- ¼ cup + 2 tbsp (89g) maple syrup
- ⅔ cup (115g) brown sugar, or sub coconut sugar
- 1 tbsp (7g) pumpkin pie spice
- 1 tbsp (11g) vanilla extract
- ¼ tsp salt
Toppings
- Vegan egg wash, 1 tbsp apricot preserves or one of these vegan egg wash options
- Pumpkin Pie Spice, for topping
- Coconut whip, for topping
Instructions
This recipe makes 1 standard depth 8-9" pie. See notes for a deep dish pie.
The Crust:
- Preheat the oven to 400F or 205C.
- Make the crust according to this recipe.Add the pecans and sugar (if using) to the dry ingredients, prior to adding the vegan butter.
- After chilling the dough for 30 minutes, roll out it out into a 12-inch diameter circle (about ¼- ⅛ inch thick). Place into the pie pan, gently pressing it to the bottom and sides.
- Poke holes in the bottom of the crust. Lay a sheet of parchment paper in the bottom of the crust and fill with pie weights (or dried beans).
- Bake at 400F for 6-7 minutes. Remove from the oven, remove the pie weights, and let cool completely before filling.
The Filling:
- Preheat the oven to 400F or 205C.
- In a food processor, combine the pumpkin puree, non-dairy milk, cornstarch, maple syrup, brown sugar, vanilla extract, and pumpkin pie spice. Pulse until all the ingredients are well combined, and the mixture is smooth.
- Transfer the pumpkin pie mixture into the cooled crust, smoothing the top with a spatula.
- (Optional) Roll out the remaining pie crust dough to about ¼ inch thick, and cut into leaf shapes. Place the dough leaves on the top of the pumpkin mixture in a radial pattern along the outer edge.
- Brush the vegan egg wash on any exposed crust.
- Bake covered with aluminum foil for 15 minutes at 400 F (205C).
- Reduce the heat to 350F or 175C, remove the aluminum foil, and bake for another 25-35 minutes.The pie should look set around the edges.
- Let the pie cool completely before serving. The pie will set up completely after cooling for 3 or 4 hours in the fridge.
- Top with coconut whipped cream or candied pecans.
Notes
- Use Pie Weights When Pre-Baking the Crust: blind bake the crust to make sure the bottom isn't soggy
- Remove the pie weights while the crust cools: this ensures that steam isn't trapped between the crust and the pie weights, helping create a flaky pie crust.
- Brush the top crust with vegan egg wash: I like to use fruit preserves or some plant milk with coarse sugar sprinkled on top.
- Use aluminum foil or a pie shield: this will help the crust from browning too much.
- For a deep dish pie: 1.25x the filling ingredients and bake covered at 400F for 15 minutes, then uncovered at 350F for 30-40 minutes.
Nutrition Information:
Yield: 8Serving Size: 1
Amount Per Serving:Calories: 563Total Fat: 26gSaturated Fat: 13gTrans Fat: 0gUnsaturated Fat: 12gSodium: 473mgCarbohydrates: 73gFiber: 3gSugar: 43gProtein: 12g
Nutritional info is an estimate.
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