Not all pumpkin pies are the same, but all are delicious. If you’re a vegan or intolerant to dairy then you don’t have to miss out on some of your favorite fall treats.
You will need to check the ingredients on a store-bought pumpkin pie to see if it is vegan. If the ingredients include cows milk, cream or butter then the pie is not vegan.
However, with the increased popularity of veganism and an increased number of people reporting intolerances to dairy many major outlets have released suitable products for the fall season, including pumpkin pie.
Costco for example recently released this incredible vegan pumpkin pie filling. Don’t get me wrong it’s a lot easier to make the pumpkin pie filling vegan than it is the actual pie but it’s certainly a start!
You can easily combo that with Mrs. Smith’s Deep Dish Pie Crusts which is also vegan and made with wheat flour, vegetable shortening, and no dairy products for a quick and easy pumpkin pie vegan-friendly combo.
How To Make Pumpkin Pie Filling
If you have the vegan pie crust but not the vegan-friendly pumpkin pie filling then you can easily make your own.
Pumpkin pie filling is naturally vegan but is notoriously messy and long-winded (especially if you’re not using canned pumpkin filling) to make which is why I’d personally opt for buying the filling and making the pie crust (more on that below).
Every canned pumpkin pie mix or puree I’ve found is basically just pumpkin and therefore completely vegan. Although a lot of recipes call for you to add eggs and/or cream you can substitute these for almond milk and maple syrup instead.
To create your vegan friendly pumpkin pie mix simply add the following ingredients to a bowl and blend together using either a hand, stick or machine blender;
- 3 cups of pumpkin puree
- 1/4 cup of maple syrup
- 1/4 cup of brown sugar
- 1/3 cup of almond milk, unsweetened
- 1 tablespoon of coconut oil
- 3 tablespoons of cornstarch
- 2 tablespoons of pumpkin pie spice
- pinch of salt
If you don’t have the pumpkin pie spice you can substitute for a mix of different spices.
Vegan-Friendly Pie Crust
Alternatively, consider pairing the Costco pumpkin pie filling (or your own homemade filling) with a vegan pie crust that can be put together in as little as 15 minutes.
Simply add 1.5 cups of all-purpose flour, a teaspoon of sugar and 1/4 teaspoon of salt to a bowl and mix.
Then add 4 tablespoons of butter and 3 tablespoons of water and mix again. If the mix seems too dry add an additional tablespoon of water.
Then lightly flour your surface and move the dough out from the bowl. Roll the dough out using a rolling pin into a circle of around 12 inches.
Once you’re happy, move the dough over from the surface into your pie dish.
Pre-bake the pie crust for 10 minutes at 380 degrees – with pie weights if you have them.
After 10 minutes remove the pie crust and add your filling. Bake for a further 50 to 60 minutes until the center of the pie has just about set.
Once cooked remove the pie from the oven and leave to cool for around three hours.
You can decorate the pie with extra crust or fall-inspired fruits should you wish.
This vegan pumpkin pie can be stored in the fridge for a further five days – although I’m yet to see one last that long in our house!
If you want to store the pie for longer then you can move it to the freezer where it’s suitable to be consumed for up to three months. Just be sure to defrost the pie thoroughly before serving.