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Vegan Pumpkin Pie with Caramel Sauce -

Vegan Pumpkin Pie

  • Author: Brittany at
  • Prep Time: 40 minutes
  • Cook Time: 1 hours
  • Total Time: 1 hours 40 minutes
  • Yield: 1 pie 1x
  • Category: Dessert, Baking
  • Cuisine: Vegan


Classic pumpkin pie, veganized! Serve this vegan pumpkin pie with caramel walnut sauce (recipe below) or coconut whip.


  • 1 ½ cups pure pumpkin purée
  • 1 cup sugar
  • ¼ tsp salt
  • 1 tsp cinnamon
  • 3/4 tsp pumpkin pie spice
  • 3/4 cup vanilla soy milk
  • 1 tbsp corn starch
  • 4 ½ tbsp ground flaxseed


  1. Whisk together canned pumpkin, sugar, salt, cinnamon, and pumpkin pie spice.
  2. Mix 2 tbsp soy milk with corn starch. Combine soy milk + corn starch slurry with remaining soy milk, and ground flax seed. Let sit for 5 minutes or until thick.
  3. Whisk the soy milk mixture into the pumpkin mixture and refrigerate for 20 minutes.


  1. Preheat oven to 400F.
  2. Fill pie crust with chilled filling. Bake for 15 minutes.
  3. Turn heat down to 300F, and bake for 40-50 minutes or until center of pie is set. Refrigerate uncovered overnight.