My Best Easy Vegan Pumpkin Pie Recipe

My Best Easy Vegan Pumpkin Pie

My best easy vegan pumpkin pie recipe is made with a coconut milk based pumpkin custard in a store bought vegan pie crust! The recipe comes together SO quickly—the custard comes together in less than 5 minutes! You can also customize the recipe swap out the crust for a homemade one, or even a gluten-free pie crust. It’s the perfect recipe for folks who want a quick-and-easy make ahead Thanksgiving dessert perfect for all diets and lifestyles.

Why You Should Make My Best Easy Vegan Pumpkin Pie Recipe

Here are all the reasons to make my best easy vegan pumpkin pie recipe:

My easy vegan pumpkin pie comes together REALLY quickly.

Thanks to the use of store-bought pie crust and vegan whipped cream, this pumpkin pie recipe comes together REALLY quickly. All in all, there is about 5 minutes of Prep Time (the time it takes for you to prep the ingredients in the recipe) and 10 minutes of Work Time (that is, time in which you are actively going through the recipe steps). And you don’t even need a stand mixer to make this recipe. All you need is a bowl and a whisk! Cool, right?!

You can customize my easy vegan pumpkin pie recipe to fit any skill level or special diet.

If you don’t like the idea of using store-bought crust, I’ve also included tips and tricks on how to swap it out for a homemade vegan pie crust and vegan whipped cream. Additionally, you can swap out the vegan pie crust for a version that is both vegan AND gluten-free!

My easy vegan pumpkin pie stores well.

I love making pumpkin pie a day ahead of serving it. Doing so gives the pie enough time to set to the right consistency. I also find that this pumpkin pie’s flavors become more pronounced overnight, becoming more complex and flavorful the longer it sits!

The best part? You don’t need to worry about the pie having a soggy bottomed crust. Thanks to my neat technique of pre baking the crust and “waterproofing” it with coconut oil, the pie crust bottom stays crispy and flaky—even underneath the pumpkin pie filling! Learn more in the post below.

Ingredients and Substitutions

Now that I’ve convinced you to make my easy vegan pumpkin pie recipe, here’s everything you need:

Shopping List For My Best Easy Vegan Pumpkin Pie Recipe

Be sure to scroll down to the recipe card for the exact ingredient quantities:

• a 9-inch, deep-dish frozen vegan pie crust
• virgin (unrefined) OR refined coconut oil
• canned pumpkin puree
• canned coconut milk
• pumpkin pie spice
• ground cinnamon
• kosher salt
• cornstarch
• organic light OR dark brown sugar
• maple syrup
• vegan whipped cream

And let’s talk about some key ingredients and potential substitutions:

A 9-inch, Deep-Dish Frozen Vegan Pie Crust

You need one 9-inch, deep-dish vegan frozen pie crust to make my easy vegan pumpkin pie recipe.

Deep-Dish Frozen Pie Crust versus Regular Frozen Pie Crust

Deep-dish pie crusts ideally hold around 4 cups of volume and around 2 to 2 ½ inches deep. In contrast, regular pie crusts hold around 2 to 2 ½ cups of volume and are around 1 to 1 ½ inches deep. Store-bought pie crusts will typically specify whether or not they are “deep-dish” (but more on that shortly—not all store-bought pie crusts are created equal!). If the label doesn’t say anything, assume it’s a regular pie crust!

The Best Kind of Store-Bought Frozen Vegan Pie Crust for My Best Easy Vegan Pumpkin Pie Recipe

I mentioned earlier that not all store-bought pie crusts are created equal. There’s a shockingly large variety of store-bought pie crust available. But in general, there are two kinds of store-bought frozen pie crust: the kind that comes in a sheet that you roll and shape onto your own pie pan, and the kind that already comes molded onto a disposable pie pan. To make your life easier, I recommend the latter kind that is already in the pan.

And again, find a store-bought frozen pie crust that labels itself “deep-dish” and can hold at least 4 cups of filling. But let me warn you now—some deep-dish pie crusts are LIARS! When I tried to make this with the generic “deep-dish” pie crust my supermarket sold, it wasn’t able to hold the filling. So stick with a trusted brand. I like Marie Callender’s Deep Dish Pastry Pie Shells and Wholly Wholesome Organic Traditional 9″ Pie Shells.

Hold the phone—Marie Callender’s pie crust is VEGAN?!

Yep! It is “accidentally” vegan and even PETA-approved.

What does “accidentally” vegan mean? It means that the item does not use any animal products like dairy and eggs. To wit—Marie Callender’s makes its frozen pie crusts with soybean oil instead of butter. That being said, their pie crusts are still manufactured in a facility that also processes other items made with animal products. That’s why I say it is “accidentally” vegan!

So if you are super strict about your veganism, you may want to make your own vegan pie crust from scratch (I like my friend Erin McDowell’s recipe in The New York Times—it’s made with shortening!).

Alternatively, you can source a product that is deliberately vegan and makes its items in an animal product-free facility. I think that’s harder to find, but this website has a good round-up and analysis of different store-bought vegan pie crusts.

Can I use a frozen vegan pie crust that I roll out and shape into the pie pan instead?

Yes, with reservations. First, make sure you have a 9-inch, deep-dish pie pan at home that can hold at least 4 cups of volume. Then, make sure to buy a pie dough sheet big enough to fit your pan.

My favorite rolled vegan pie crust is by Wholly Wholesome. They use shortening in place of butter.

Can I use homemade pie crust instead?

Yes, absolutely! In fact, if you have the time, I recommend doing so instead. I personally don’t have a good from-scratch vegan pie crust recipe, but I like my friend Erin McDowell’s recipe in The New York Times. Her vegan pie crust is made with shortening.

Can I use a store-bought graham cracker pie crust instead?

Yes! It turns out a lot of the store-bought graham cracker crusts are also vegan. But you won’t need to pre bake the graham cracker pie crust for as long as the Bake Time in the recipe below. Instead, follow the Bake Time recommended by the manufacturer.

Can I use a gluten-free pie crust instead?

Yes, absolutely! Wholly Wholesome makes a store-bought frozen pie crust that is both vegan AND gluten-free.

Coconut Oil

You need 1 Tablespoon coconut oil to make my easy vegan pumpkin pie recipe.

Virgin (Unrefined) versus Refined Coconut Oil

Virgin (or unrefined) coconut oil has a tropical, coconut flavor and aroma because it’s made from cold-pressed fresh coconut meat. Refined coconut oil, on the other hand, is neutral in flavor and does not have a coconut taste or aroma. That’s because refined coconut oil is made from coconut meat that is filtered, dried, and pressed for oil.

Note that both virgin coconut oil and refined coconut oil are solid at temperatures below 75°F. The recipe instructs you to melt the coconut oil to its liquid form if necessary. You likely won’t have to heat it for too long to get it to melt.

For this vegan pumpkin pie recipe, the pumpkin filling ends up overpowering the coconut flavor—you won’t be able to taste the oil in this pie at all. So feel free to just use whichever you have on hand.

Pumpkin Puree

You need one (15-ounce) can of pumpkin puree to make my easy vegan pumpkin pie recipe.

What is canned pumpkin puree?

In the United States, most grocery stores sell canned pumpkin. Canned pumpkin consists of pumpkin (or sometimes, according to this Kitchn article about pumpkin puree, squash!) that is de-seeded, peeled, roasted, and pureed. Many American recipes instruct you to use this pumpkin puree in both sweet and savory recipes. My favorite brand of canned pumpkin puree is Libby’s 100% Pure Pumpkin.

I can’t get canned pumpkin puree where I live. What can I use instead?

According to my international readers, canned pumpkin puree can be difficult to get outside of the United States. But no worries! You can make your own pumpkin puree at home. 

Simply process a pumpkin or the yellow or orange squash of your choice (my favorite is butternut squash) by peeling its skin, slicing it in half, and carving out the pumpkin/squash seeds. Cut the pumpkin/squash into 1-inch chunks and place the chunks on an aluminum foil-lined sheet pan. Toss with 1 Tablespoon neutral oil. Bake at 400°F for 20 to 25 minutes, or until fork-tender. Then, use a food processor to puree the pumpkin/squash. Use the puree immediately, or refrigerate in a ziptop bag or an airtight container for up to 3 days. After that, freeze for up to 3 months.

If you plan on using homemade pumpkin puree to make this recipe, bring the pumpkin puree to room temperature. Using pumpkin puree that’s too cold will result in a lumpy filling that is hard to whisk together.

Coconut Milk

You need 1 cup of coconut milk to make my easy vegan pumpkin pie recipe.

What is coconut milk?

Coconut milk is made by pureeing shredded coconut flesh with water. The puree is then strained multiple times to create the rich and thick coconut milk.

That being said, there are many types of coconut milk available in grocery stores. You can buy shelf-stable coconut milk in cans, or perishable coconut milk in cartons in the refrigerated aisle. For baking and cooking, it’s best to stick with canned coconut milk. Canned coconut milk is usually what recipes mean when they call for “coconut milk”.

Where to buy canned coconut milk

Canned coconut milk is now available in most major grocery stores in the United States. Canned coconut milk is typically found in the “Asian” aisle. However, “fancier” grocery stores like Trader Joe’s and Whole Foods even offer their own generic versions of coconut milk! Look for them in either the baking or canned goods aisle.

What’s the best canned coconut milk?

While you can probably get away with using any brand of canned coconut milk you have on hand, it’s true. Not all canned coconut milks are created equal. Why? Some manufacturers add sweeteners and stabilizers to thicken the coconut milk and skimp on the real stuff. A quality can of coconut milk should have only two ingredients (coconut and water), with have a layer of solid white stuff when unshaken. This layer is the “coconut cream” and naturally occurs as the fat and protein in the coconut milk separate from the water.

So what’s the best canned coconut milk? My personal favorite is Arroy-D coconut milk. But I highly encourage you to try different brands and figure out which you like best. Ashlae from Oh Lady Cakes wrote a wonderful guide comparing different coconut milks that’s worth checking out.

Can I use fresh coconut milk instead?

Sure, go for it! Especially if you live in a place like the Philippines where fresh coconut milk is cheap, abundant, and easy to get.

Is coconut cream the same as coconut milk? Can I use coconut cream instead of coconut milk instead?

No, coconut cream is NOT the same as coconut milk. Remember when I mentioned earlier that coconut milk separates into two layers of coconut cream and coconut water? A can of coconut cream is literally just a can full of that layer of white stuff!

Because coconut cream is a lot thicker and contains less water than coconut milk, you cannot easily substitute it for the coconut milk in most recipes. However, you can do so for this vegan pumpkin pie recipe! Doing so will result in a pumpkin custard that is thicker and creamier. However, you may need to anywhere between 5 to 10 minutes extra to the recipe’s Bake Time.

What’s the difference between coconut water and coconut milk? Can I use coconut water instead?

Coconut water is coconut milk that’s been separated from the coconut cream. All that’s left is the water, which tastes slightly fatty and coconutty. While it’s delicious to drink on its own (in fact, it’s my post-workout drink of choice—I’m looking at you, Harmless Harvest!), do not use coconut water in this recipe.

Because coconut water lacks the fat and protein of coconut cream, it’s likely that using it in this recipe will result in pie filling that has a hard time setting and holding its shape.

Pumpkin Pie Spice

You need 2 teaspoons pumpkin pie spice to make my easy vegan pumpkin pie recipe.

What is pumpkin spice?

“Pumpkin spice” is the combination of spices frequently added to pumpkin desserts and baked goods to give it more flavor. Because on its own, pumpkin doesn’t really have a ton of flavor! It needs those spices to liven it up.

But real talk: There’s no dictionary-definition standard recipe for pumpkin spice. Instead, pumpkin spice is often a combination of spices like cinnamon, nutmeg, ginger, cloves, allspice, and sometimes black or white pepper. Depending on the recipe, the ratios of each spice will vary. However, most pumpkin spice recipes tend to be “cinnamon-forward.”

In the United States, many spice and herb companies will sell their own blends of pumpkin spice. Each will taste slightly different. For my recipes, I usually use McCormick Pumpkin Pie Spice or Simply Organic Pumpkin Spice.

I can’t get pumpkin spice where I live. What should I do instead?

If you can’t get pumpkin spice where you live, don’t worry! You can make your own at home by combining more commonly available spices together. My favorite recipe for pumpkin spice is in the next section below.

How To Make Pumpkin Spice

To make pumpkin spice, combine:

• 5 teaspoons ground cinnamon
• 2 teaspoons ground nutmeg
• ¼ teaspoon cloves

That’s it! Note that the recipe above will make around 2 Tablespoons of pumpkin spice; however, you only need 1 ½ teaspoons for this pumpkin chocolate chip cookie recipe. You can save the rest of the pumpkin spice for another pumpkin recipe. If you want a suggestion, I highly recommend these NOT Cakey (But Chewy!) Pumpkin Chocolate Chip Cookies.

Kosher Salt

You need ½ teaspoon kosher salt to make my easy vegan pumpkin pie recipe.

Why You Should Use Kosher Salt When Baking

I like to use kosher salt (as opposed to table salt) when baking. Its larger crystals make it difficult to confuse with granulated sugar. However, not all kosher salts are created equal. Some kosher salts have smaller granules than others, which will result in saltier tasting baked goods.

For consistency, I recommend sticking to one brand, and one brand only: Diamond Crystal kosher salt. It’s the only brand of salt I use when I develop recipes for Hummingbird High. Why? Diamond Crystal kosher salt is one of the few 100% pure salts in the grocery store. Other brands have additives that can add unexpected flavors to your desserts.

I can’t find Diamond Crystal kosher salt. Is Morton’s Coarse kosher salt okay?

Yes, with reservations. Morton’s Coarse kosher salt granules are much smaller, denser, and crunchier than Diamond Crystal. According to this Food52 article, the two are different shapes and sizes because of how they’re made. Morton’s is made by flattening salt granules into large thin flakes by pressing them through high-pressure rollers, whereas Diamond Crystal is formed by a patented method in which “upside-down pyramids [are] stacked one over the next to form a crystal.” You can even see a visualization of the different sizes in this Cook’s Illustrated article.

Okay, but what does that mean, exactly? 1 teaspoon of Morton’s will taste saltier than 1 teaspoon of Diamond Crystal. Wild, right? So if you follow my recipes exactly as they are written but use Morton’s instead of Diamond Crystal, the results will come out saltier. In fact, sometimes they will come out TOO salty. So if you’re using Morton’s instead of Diamond Crystal, reduce the salt in the recipe by half.

Want to learn more about Diamond Crystal versus Morton’s Coarse kosher salt? Definitely check out the Food52 and Cook’s Illustrated articles I linked to above, as well as this Taste article.

I can’t find Diamond Crystal OR Morton’s Coarse kosher salt. Can I just use table salt?

Yes, with reservations. If you use table salt, you’ll need to reduce the recipe’s salt quantity by half.

If you read my little essay about Diamond Crystal and Morton’s, you learned that Diamond Crystal kosher salt granules are larger than Morton’s kosher salt granules. The same principle applies to table salt versus kosher salt. Table salt granules are much smaller than kosher salt granules. As a result, 1 teaspoon of table salt tastes much saltier than 1 teaspoon of kosher salt… simply because it can hold more granules! Wild, right?

So if you follow my recipes exactly as they are written but use table salt instead of kosher salt, the results will come out saltier. If you’re using table salt instead of kosher salt, I recommend reducing the salt in the recipe by half. 

Cornstarch

You need ⅓ cup cornstarch to make my easy vegan pumpkin pie recipe.

I don’t have cornstarch. Can I use another kind of thickening agent?

Yes! You can replace the cornstarch with the same volume of another starch with thickening properties. Think: arrowroot starch, potato starch, tapioca starch, and more.

Can I replace the cornstarch in this recipe with flour?

No, please don’t. Cornstarch has twice the thickening power of flour. You’ll likely need to increase the amount of flour to compensate for this thickening power. However, I’ve already adjusted the ratio of other ingredients like the pumpkin puree, coconut milk, and maple syrup to match this amount of cornstarch!

Organic Brown Sugar

You need ¼ cup tightly packed organic light OR dark brown sugar to make my easy vegan pumpkin pie recipe.

Light versus Dark Brown Sugar

Brown sugar is granulated white sugar with a touch of molasses to give it its signature color and flavor. Because brown sugar contains molasses, it adds more moisture baked goods than granulated sugar otherwise would.

Brown sugar is available in two varieties: light or dark. Dark brown sugar is my personal preference; because it contains more molasses, I find it to be more flavorful. However, you can use either in this vegan pumpkin pie recipe without altering its flavor too much.

Wait, why do you instruct me to use organic brown sugar for this vegan pumpkin pie?

Ah, yes. Time for another fun fact: sugar made from sugarcane isn’t vegan. To make some sugar from sugarcane, manufacturers filter the sugar cane through bone char made from cattle bones. Doing so decolorizes the sugarcane and helps turn it into sugar’s bright white color. You can learn more about the process in this PETA article. Unfortunately, this process also applies to brown sugar. Many manufacturers make brown sugar by adding molasses to their white sugar product.

Fortunately, there are a lot vegan sugar options. Sugar made from coconuts and sugar beets are NOT processed with bone char. Therefore, sugar made from those sources is 100% vegan. Unfortunately, many manufacturers do not specify whether their sugar comes from sugarcane or sugar beets.

But thankfully, there’s an easier way. The U.S. Department of Agriculture mandated that organic sugar CANNOT be filtered through bone char. What does that mean? All organic sugar brands are 100% vegan. So when making this pie, opt for an organic sugar brand like Wholesome. You can buy their products at their online store, Amazon, and Thrive Market.

Maple Syrup

You need ½ cup maple syrup to make my easy vegan pumpkin pie recipe.

Golden versus Amber versus Dark versus Very Dark Maple Syrup

A few years ago, maple syrup used to be sold in three grades: Grade A, Grade B, and Grade C. Most folks at the grocery store often had to make a choice between the first two grades (Grade C was often only sold to manufacturers who processed the syrup further into other products). Grade A maple syrups were lighter and had more delicate flavor profiles, making them perfect for pouring over pancakes and waffles. Grade B maple syrups were darker and more strongly flavored. Recipes using maple syrup as an ingredient often instructed home cooks and bakers to source Grade B maple syrup for the job.

However, in 2015, the USDA implemented a new grading system. Many of the maple syrups available to consumers now all fall under Grade A. This “new” Grade A divides them into four categories: Golden, Amber, Dark, or Very Dark. I recommend you use either “Dark” or “Very Dark” maple syrup for this vegan pumpkin pie. But if you only have Golden or Amber on hand, don’t worry about it! Your pie will still be pretty tasty no matter what.

Vegan Whipped Cream

You need vegan whipped cream to garnish my easy vegan pumpkin pie recipe.

The Best Store-Bought Vegan Whipped Cream

These days, there are a surprising amount of options for vegan whipped cream. Reddi Wip, one of the largest whipped cream brands in the United States, sells several non dairy whips made with coconut and almond.

However, my personal favorite vegan whipped cream is this CoCoWhip from So Delicious Dairy Free. You can typically find it in the refrigerated aisles of most major supermarkets, especially fancy ones like Whole Foods.

Can I make my own vegan whipped cream?

Yes! In a pinch, you can make your own vegan whipped cream from coconut cream. I have an official recipe for it in my cookbook, Weeknight Baking.

But if you don’t own a copy of my book, here’s a truncated version of the recipe: chill a can or box of coconut cream, then whip it with 1 to 2 Tablespoons of confectioners’ sugar (or, to taste). That’s it!

How To Make My Best Easy Vegan Pumpkin Pie Recipe

Here are the basic steps to make my best easy vegan pumpkin pie:

First, pre bake the pie crust.

1. Prep the pie crust for pre baking. (Prep Time: <5 minutes)
   Unwrap the pie crust from its packaging and set it on a lined sheet pan. Cover the crust with foil and make sure that its crimped edges are completely covered. There should be no gaps between the foil and crust—if there are, you risk burning parts of your pie! Fill the covered pie with pie weights.
   
   
2. Pre bake the pie crust. (Bake Time: 30 minutes)
   Bake for 30 minutes to “set” the pie crust. I also recommend prepping the ingredients—that is, measuring everything out—for the pumpkin pie filling at this time.
   
   
3. Seal the pie crust with melted coconut oil. (Work Time: 5 minutes)
   Once the pie crust is done baking for 30 minutes, set the whole thing—sheet pan with the pie full of pie weights—on a wire rack. Don’t forget to leave the oven on! Carefully use the foil to lift out the pie weights into a heatproof bowl. Be careful! Everything will be hot! Brush the bottom and sides of the pie crust with the coconut oil.
   
   What’s the point of this step? The coconut oil bakes into the crust, creating a kind of glaze that “waterproofs” and “seals” the crust from the pie filling. This extra step ensures that you get a pumpkin pie with no soggy bottom, and instead an extra crispy crust!
   
   
4. Finish pre baking the pie crust. (Bake Time: 5 minutes)
   Bake for another 5 minutes to “set” the coconut oil. Once done, set the pre baked pie on a wire rack to cool slightly while you make the filling.

Then, make the pumpkin pie filling and assemble the pie.

1. Make the pumpkin pie filling. (Work Time: 5 minutes)
   The pumpkin pie filling comes together SO quickly. First, whisk together the pumpkin puree, coconut milk, and spices. Then, whisk in the cornstarch and brown sugar. Finally, gradually pour in the maple syrup while whisking continuously. That’s it!
   
   
2. Assemble the pumpkin pie. (Work Time: <5 minutes)
   Similarly, assembling the pumpkin pie is a breeze! Once you’ve made the pumpkin pie filling, pour it into the pre baked pie shell. That’s it! The best part? There’s no need to wait for the pie shell to cool before doing so.

Finally, bake the pumpkin pie.

1. Bake the pumpkin pie. (Bake Time: 45 minutes)
   The pumpkin pie needs 45 to 50 minutes in the oven, or until the edges are set but the center of the pie wobbles ever so slightly. Unlike with conventional pumpkin pies, you don’t need to worry about potentially overbaking the pie and causing its filling to crack (that’s mostly an issue with eggs). However, you still want to ensure that it wobbles in the center so you don’t end up with an overly firm custard. It will continue to cook and set after you pull it out the oven!

Recipe Troubleshooting and FAQ

FAQ: Ingredients for My Best Easy Vegan Pumpkin Pie Recipe

Help! I couldn’t find the kind of deep-dish frozen pie crust you recommended anywhere. What can I do instead?

No worries! If you can’t find deep-dish frozen pie crust, feel free to use a regular frozen pie crust. Just note that you’ll have some pumpkin pie filling leftover. But don’t throw it out! You can pour the leftover pumpkin pie filling into some ramekins and bake them to make pumpkin pie pots de creme! See the question “What can I do with the leftover pie filling?” below for more information!

FAQ: Baking Equipment to My Best Easy Vegan Pumpkin Pie Recipe

What are pie weights and why do I need to use them?

Pie weights are often used when pre baking unfilled pie crusts. The pie weights keep the crust from puffing up in the center. They also help prevent the crust from sliding down the edges of the pie pan.

You can buy pie weights online; they come in many different shapes and sizes. However, similar to frozen pie crust, not all pie weights are created equal! Avoid the chains—often times, they aren’t heavy enough to keep the pie from puffing up and/or sliding down the sides of the pan. Instead, opt for the ceramic balls. I have a set of these in my kitchen!

I don’t have pie weights. What can I use instead?

Alternatively, if you don’t want to add another specialty tool to your crowded kitchen (I get it!), you can DIY pie weights with everyday ingredients and other items. Some people use dried beans and uncooked rice instead of pie weights. They claim that, after doing so, you can still cook the beans and rice to eat like you normally would! However, when I tried this trick, I noticed that both my beans and rice had a funny flavor. Maybe that’s just me, though.

So instead of using beans or rice, I instead recommend you use coins from your spare change jar. You can see that’s what I did in my video tutorial for the recipe below! The coins won’t melt in the oven, and you can reuse the change after the coins cool down.

FAQ: My Best Easy Vegan Pumpkin Pie Recipe Techniques

Why do you pre bake the crust?

Most custard-filled pie recipes (like pumpkin pie!) instruct you to pre bake the pie crust before filling it. Pre baking the pie crust helps keep the crust crisp and prevents a soggy-bottomed pie. There’s also the fact that many custard fillings cook much faster than the crust itself. The crust needs extra time in the oven to really crisp up.

So in my recipe below, I add specific instructions on how to pre bake store-bought pie crust. Although most store-bought pie crusts have instructions on how to pre bake the crust, I am never satisfied by their results. I found that the crusts were never crispy or done enough! So the recipe below uses my tried and tested method of pre baking pie crust. It includes a neat trick on “waterproofing” the crust with coconut oil!

Why do you brush the crust with coconut oil and bake it again?

I mentioned this earlier, but brushing the crust with coconut oil and baking it again creates a “waterproofing” glaze on top of the pie crust bottom. This glaze prevents the pumpkin pie filling from seeping into the pastry crust and making it soggy!

Why do you tell me to bake the pie only until its edges are set but its center still jiggles?

It’s easy to overbake custard pie fillings. Why? They continue to bake and set, even after you pull it out of the oven! So the best way to ensure that you don’t overbake is to pull it out early. What does that mean? The edges should be set/firm, with a jiggly and wobbly center. As the pie cools, the center will continue to cook from the residual heat and eventually set to the perfect consistency!

FAQ: My Best Easy Vegan Pumpkin Pie Recipe Troubleshooting

Help! I used a deep-dish pie crust but still had filling leftover. What did I do wrong? What can I do with the leftover pie filling?

It’s likely that the deep-dish frozen pie crust that you used wasn’t *actually* deep-dish pie crust. I’ve had this happen with a few brands. Fill your pie crust with as much filling as it can hold and bake as directed in the recipe. However, I recommend checking for doneness 5 to 10 minutes earlier.

And don’t throw out the leftover pumpkin filling! You can use it to make pumpkin pots de creme. Fill a couple of 4-ounce ramekins with leftover pumpkin filling. Place the ramekins in a baking dish. Pour hot water into the dish, enough for the water to reach two-thirds up the sides of each ramekin. Bake for 30 minutes, or until the edges of the pots de creme are set but the center wobbles ever so slightly when tapped with a knife.

Help! My pie crust puffed up after I removed the pie weights and baked it with the coconut oil. What did I do wrong?

In the recipe below, I instruct you to poke holes in the bottom and sides of the pie crust with a wooden skewer or a fork before brushing the crust with coconut oil and rebaking for 5 minutes. If you skip this step, it’s likely that your pie crust will puff up.

Why? Without the holes, air gets trapped in between the pie dough and the pie plate. In the oven, that air rises in the heat, causing the pie crust to puff. Pre-emptively poking the crust with holes will prevent this from happening!

But if you accidentally skipped this step, don’t panic! We can fix it. Immediately after pulling the puffed up crust from the oven, poke it to create a hole. Doing so will cause the air to escape through the hole and deflate the pie crust.

Help! My filling doesn’t look shiny, smooth, and glossy like other pumpkin pies. Instead, its surface is dull and porous. What did I do wrong?

Absolutely nothing! Most pumpkin pie recipes are made with eggs, which is what gives pumpkin pie that signature silky, glossy look. Because vegan pumpkin pie recipes don’t use eggs, the filling bakes differently. It’s still plenty delicious, I promise!

FAQ: Storing My Best Easy Vegan Pumpkin Pie

How To Store My Best Easy Vegan Pumpkin Pie

The pie can be kept at room temperature, under a cake dome or a large bowl turned upside down, for 1 day. After that, cover tightly in plastic wrap and refrigerate for 2 more days.

Does vegan pumpkin pie need to be refrigerated?

Kindof? You can leave the pumpkin pie at room temperature for up to 1 day, but I’d refrigerate it after that!

Can you freeze vegan pumpkin pie?

Yes!

Cool the pumpkin pie on a wire rack completely. Once it’s cool, stick the entire thing—pie pan and all—in the freezer. At this point, leave it uncovered. You’re freezing it to get the filling solid for wrapping later. Freeze for 2 to 4 hours, until the pie filling is completely solid. Then, wrap the entire thing in two layers of plastic wrap and a layer of aluminum foil. Doing so ensures that the pumpkin pie doesn’t absorb any flavors or odors from other goods in the freezer. Freeze for up to 3 months.

To serve, transfer to the refrigerator to thaw overnight. Serve slightly chilled, or rewarm individual slices in the microwave.

More Vegan Recipes

• Vegan Tahini Chocolate Chip Cookies

More Pumpkin Recipes

• Pumpkin Chai Bread
• Pumpkin Chocolate Chip Bread
• NOT Cakey Pumpkin Chocolate Chip Cookies
• Pumpkin Neapolitan Cookies
• Pumpkin Snickerdoodles
• Small Batch Pumpkin Muffins

More Pie Recipes

• Blueberry Crumble Pie
• Chocolate Chess Pie
• Libby’s Pumpkin Pie Recipe, Elevated
• Rhubarb Custard Pie