overhead image of vegan pumpkin pie with a baker holding it with two hands.

Deep Dish Vegan Pumpkin Pie

This smooth and velvety deep dish vegan pumpkin pie is perfect for any thanksgiving dinner. The crust is made with vegetable oil which makes it very flaky, light, and easy to work with. Topped with dairy-free cinnamon whipped cream, this is a great way to end your holiday meal. This recipe will fill a 8" or 9" round deep dish pie plate but can be adjusted to make two smaller pies. Alternatively, use your favourite store bought pie shell and bake per the package directions.

Course Dessert
Cuisine American
Keyword thanksgiving, vegan pumpkin pie
Prep Time 30 minutes
Cook Time 45 minutes
Total Time 1 hour 15 minutes
Servings 8 people
Calories 435 kcal
Author Heidi Richter


Vegan Pie Crust

  • 2 1/4 cups all purpose flour
  • 2/3 cup vegetable oil
  • 1 pinch of salt
  • 1-2 tbsp cold water

Pumpkin Filling

  • 2 cups pumpkin puree
  • 2/3 cup packed brown sugar
  • 4 tbsp arrowroot powder
  • 2 1/4 tsp pumpkin pie spice
  • 1/4 tsp salt
  • 1 1/2 tsp pure vanilla extract
  • 3/4 cup full fat coconut milk

To Serve


Make the Vegan Pie Crust

  1. Mix the Dough: Preheat the oven to 425°F. In a large bowl, combine the flour and salt.  Add the oil and mix until the dough comes together.  Mix in 1 tbsp of the cold water, then using your hands, press the dough together into a ball. If the dough seems dry or is not holding together, add another tbsp of water.

  2. Form the pie crust: Press the dough evenly into the bottom of the deep dish pie plate and up the sides to about 1/4" or1/3" wide, depending on how thick you like your crust. Neatly crimp the edge of the pie dough as desired.

  3. Dock & Blind Bake: Using a fork, poke holes in the bottom of the dough and up the sides. Line the pie crust with parchment paper or aluminum foil and add enough pie weights (or dried beans) to fill the cavity. Bake in the preheated oven for 15-18 minutes or until just starting to turn golden.

    Remove the pie crust from the oven and carefully remove the parchment and weights. Set aside.

Prepare the Pumpkin Filling

  1. Reduce the oven temperature to 350°F.

  2. To a medium bowl, add the pumpkin puree, brown sugar, pumpkin pie spice, arrowroot powder, salt, vanilla and coconut milk. Beat until smooth and the arrowroot powder has been fully incorporated.

Bake the Pie

  1. Pour the filling into the pie crust, making sure to fill to just under the edge of the crust (the filling will puff up once baked). Smooth the top of the filling and bake in a 350°F oven for 45-50 minutes or until the filling is set (see notes). Remove the pie from the oven and let cool completely on a wire rack before serving.

  2. Serve with cinnamon whip or non-dairy whipping cream.

Recipe Notes

The filling is set when it no longer wobbles.  Give the pie a little shake and if the filling stay in place, it's set. Cornstarch can be used in exchange for arrowroot powder. Coconut sugar can be used in a 1:1 ratio for brown sugar.

Nutrition Facts
Deep Dish Vegan Pumpkin Pie
Amount Per Serving
Calories 435 Calories from Fat 207
% Daily Value*
Fat 23g35%
Saturated Fat 19g119%
Sodium 90mg4%
Potassium 235mg7%
Carbohydrates 54g18%
Fiber 3g13%
Sugar 20g22%
Protein 5g10%
Vitamin A 9532IU191%
Vitamin C 3mg4%
Calcium 46mg5%
Iron 3mg17%
* Percent Daily Values are based on a 2000 calorie diet. This is an approximation of the nutrition offered in this recipe, and is created using a nutrition calculator. I am not a nutritionist and cannot guarantee accuracy. If your health depends on nutrition information, please calculate again with your preferred calculator.