Easy Vegan Pumpkin Pie (Deep Dish)

Smooth and velvety, this easy vegan pumpkin pie recipe is perfect for any Thanksgiving celebration. The crust is made with a super simple vegetable oil pastry dough which bakes up flaky and light—it's also incredibly easy to work with and requires no chilling time. The filling is thick, lush and velvety and can be topped with a dairy-free cinnamon whipped cream.

This recipe is dairy-free and egg-free, yet tastes just like traditional pumpkin pie—a dessert that everyone can enjoy at the end of your holiday meal.

Pumpkin pie is the quintessential fall holiday dessert. Growing up, we always had several pumpkin pies for our holiday feast—my sister and I shamelessly eating the leftovers directly from the pie dish. This recipe has been a long time in the making and I'm so happy to share my recipe with you!

Jump to:

• Why this recipe works
• Reader Review
• Ingredients & Substitutions
• Step by Step Guide
• How to Blind Bake
• Tips for Success
• Storage & Make Ahead
• Frequently Asked Questions
• More Recipes
• Easy Vegan Pumpkin Pie (Deep Dish)

Why this recipe works

The custard filling is the best part so I made this recipe to capitalize on that. Most vegan pumpkin pie recipes make enough for an 8 or 9" standard pie plate, however, they tend to lack a nice deep filling. As such, I developed this recipe to fill a generous 8" or 9" deep dish pie, enough to serve 8 people. The filling is deep, smooth, custard-y, and tastes every bit as good as traditional pumpkin pie.

However, if you don't have a deep dish pie plate, you can use a standard pie plate or make two smaller pies from this recipe. This recipes makes a nice amount of pie dough, so you can easily omit some and use the extra to make decorative pastry adornments for the top.

I make this vegan pumpkin pie with an oil pastry dough because I dislike making regular pie crusts—oil pastry crust is really easy to work with. Oil pastry dough is soft, workable and fuss-free, it also bakes up super flaky. Unlike butter-based crusts, there is no need to roll out the dough—simply press the dough into the pie plate and crimp the edges.  Moreover, there's no need to chill it before blind baking which saves on time.

Ingredients & Substitutions

To make this deep dish vegan pumpkin pie, you will need the following ingredients and special equipment. For the full ingredient list and quantities of each, please see the recipe card further down this post.

All-purpose flour: This makes up the base of the pie crust.

Vegetable oil: Extra virgin olive oil is my preference for the crust, but you can use any neutral tasting vegetable oil—I've successfully made this recipe with grapeseed oil as well.

Canned pumpkin puree: you can also use homemade, however, make sure it isn't watery. It should be thick, hold together well and have no liquid seeping out. If using store bought, make sure it's labelled pumpkin puree and not pumpkin pie filling, which contains other ingredients already found in the recipe.

Brown Sugar: this adds a deep caramel sweetness to the filling. You can use light or dark brown sugar.

Arrowroot powder: This vegan pumpkin pie recipe uses starch as a binding agent, as opposed to eggs. You can use cornstarch and arrowroot interchangeably, however, cornstarch can be a little harder to incorporate I find. To use cornstarch, I recommend taking a small amount of the filling and mixing it with the cornstarch in a separate bowl until it's dissolved. Then, add the cornstarch mixture back into the remaining filling.

Pumpkin Pie Spice: you can use homemade or store bought. Instructions for making pumpkin pie spice can be found here.

Full fat coconut milk: This adds richness and body to the pumpkin filling similar to how evaporated milk would work. I would not suggest using light coconut milk or any other plant-based milk as they aren't thick enough to create a stable filling in my experience. Also, it's worth mentioning that you can't taste any coconut flavour in this recipe.

Special Equipment: You will also need an 8" or 9" deep dish pie plate and pie weights (or dried beans). You can also make this recipe is a standard size 9" pie plate.

Step by Step Guide

Detailed instructions are in the recipe card below. Here is a brief guide:

STEP 1: Combine the flour and salt, then add the oil and mix until the dough comes together. 

STEP 2: Mix in cold water, then using your hands, press the dough together into a ball.

STEP 3: Press the dough evenly into the bottom and up the sides of a deep dish pie plate.

STEP 4: Neatly crimp the edges as desired.

STEP 5: Fill the cavity with parchment paper and pie weights then blind bake the pie crust (there are instructions below on how to do this).

STEP 6: Prepare the filling by combining pumpkin puree, brown sugar, pumpkin pie spice, arrowroot powder, salt, vanilla and coconut milk.

STEP 7: Pour the filling into the prepared pie crust, smooth the top and bake until the filling is set.

STEP 8: After the pie is baked, let it cool completely on a wire rack before serving with non-dairy whipped cream.

How to Blind Bake

There are plenty of tutorials on how to blind bake a pie crust and this tutorial from America's Test Kitchen is one of my favorites. This recipe only need a partial blind bake, and I've detailed the process in the recipe directions. For this recipe, once the pie dough is pressed into the pie plate, you follow 4 simple steps:

Dock it: in other words, you prick it with the tines of a fork. This helps air escape so you have an evenly baked crust.

Line it: an easy way to do this is to take a piece of parchment which extends 2" around the edges of the pie plate. Crumple it into a tight ball, then smooth it back out. You can now form the parchment paper into the pie crust cavity with ease. The extra wrinkles really help it take the shape of the pie plate. Alternatively, you can use aluminum foil.

Fill it: you need to weigh down the pie crust as it bakes so it's doesn't shrink or lose it's shape. Use pie weights, dry beans or dry rice. Make sure it's filled to the brim with weights.

Bake it: once you have your pie crust lined and weighted, bake it as per the recipe instructions. A partial blind bake is roughly 20 minutes, and a full blind bake is about 40 minutes. This recipe requires a partial blind bake only.

Tips for Success

• Press the crust to your desired thickness: I prefer a sturdy pie crust, which means, I like it on the thicker side. This recipe makes a generous amount of dough, enough for a pie crust and decorative edging. If you prefer a thinner crust, you can omit some of the dough and press it to your desired thickness.

• Thoroughly combine the arrowroot: arrowroot powder will mix and dissolve in the filling easier than cornstarch. However, a good stirring by hand or with a hand mixer is important to fully incorporate it. You definitely don't want little lumps of it, so be sure to mix well!

• Use plenty of pie weights: when blind baking the crust, make sure you use enough pie weights to fill the entire volume of the pie crust. Otherwise, the edges will lose their shape. Dried beans, rice, lentils or ceramic pie weights will work.

• Use full fat coconut milk: I've made this recipe with both almond milk and light coconut milk, however, full fat coconut is by far the best; it makes the filling thick, luscious and velvety smooth. And, no, you can't taste any coconut flavour.

• Check the crust periodically: watch for any over-browning of the pie crust during the allotted baking time. If you notice this happening, loosely cover the edges of the pie with tinfoil (make sure to use oven mitts).

• Bake the pie just until the filling is set: The pie is baked once the filling is no longer wobbly. Give the pie a little shake and if it doesn't wobble, it's set. 

• Use homemade pumpkin pie spice: It's cheaper and you can make it with spices you already have on hand. Grab my recipe for homemade pumpkin pie spice right here

Storage & Make Ahead

Once baked, allow the pie cool at room temperature on a wire rack for 1-2 hours. When it's cool to the touch, cover the pie with plastic wrap and place in the fridge until ready to serve. You can make the pie up to a day in advance and keep wrapped it in the fridge as per above. Leftovers should be stored covered in the fridge and will last 2-3 days.

Frequently Asked Questions

More Recipes

If you love my easy vegan pumpkin pie recipe, you may also like these fall favourites: 

Dairy-free Pumpkin Spice Latte 

Roasted beet salad with date citrus vinaigrette

Vegan Apple Cinnamon Galette

Sweet Potato Soup with Red Lentils & Hemp

If you made my easy vegan pumpkin pie recipe please leave me a comment below with a star rating; it really helps others who are interested in making the recipe. For more from The Simple Green, follow me on Instagram, Facebook or Pinterest. Consider becoming a subscriber to receive emails of new recipes and posts.