I Can’t Believe It’s Vegan Pumpkin Pie!

There’s something undeniably magical about pumpkin pie. It’s the undisputed monarch of autumn desserts, its warm, spiced aroma a siren song that draws us into cozy kitchens and family gatherings. For years, I’ve wrestled with the traditional recipe, always feeling a pang of guilt knowing that my beloved dairy and eggs were at its core. Then, one crisp October afternoon, a friend shared this “secret” recipe, and I approached it with a healthy dose of skepticism. Could a vegan pumpkin pie truly rival the rich, custardy texture and deep flavor I craved? The first bite silenced all my doubts. It was, quite simply, astonishing. The creamy filling, the perfectly spiced notes, the flaky crust – it was everything I remembered, and more. This pie has since become a cherished staple in my home, a testament to how plant-based cooking can achieve pure culinary bliss.

Recipe Overview

• Prep Time: 15 minutes
• Cook Time: 55 minutes
• Total Time: 1 hour 10 minutes (plus cooling)
• Servings: 16
• Yield: 2 pies
• Dietary Type: Vegan

Ingredients

This recipe yields two glorious deep-dish pumpkin pies, perfect for sharing (or not!).

For the Filling:

• 1 ½ cups sugar
• 1 teaspoon salt
• 2 tablespoons ground cinnamon
• 1 teaspoon ground ginger
• ½ teaspoon ground cloves (or 1 ½ tablespoons pumpkin pie spice if you prefer a blend)
• ½ cup applesauce
• ½ banana, mashed very well (this acts as a binder and adds subtle sweetness and moisture)
• ⅓ cup canola oil (or any other mild-tasting oil like vegetable or grapeseed oil)
• 1 tablespoon pure vanilla extract
• 1 (29 ounce) can pumpkin puree (ensure it’s 100% pumpkin, not pumpkin pie mix)
• 1 ¼ cups soymilk (or any other non-dairy milk substitute, such as almond, oat, or cashew milk)

For the Crusts:

• 2 unbaked 9-inch deep-dish pie pastry (homemade or store-bought vegan-friendly options)

Equipment Needed

• Two 9-inch deep-dish pie dishes
• A large mixing bowl for wet ingredients
• A small mixing bowl for dry ingredients
• A whisk
• A spatula or large spoon for mixing
• An oven
• A wire cooling rack
• A knife for testing doneness

Instructions

This recipe is designed for simplicity and maximum flavor, ensuring even novice bakers can achieve impressive results.

1. Begin by preheating your oven to 425°F (220°C). This initial high heat helps set the crust and encourages a beautiful filling texture.
2. In a small bowl, thoroughly combine the sugar, salt, ground cinnamon, ground ginger, and ground cloves (or pumpkin pie spice). Whisk them together until there are no visible clumps of spices.
3. In a medium-sized bowl, whisk together all of the wet ingredients: the applesauce, mashed banana, canola oil, and pure vanilla extract. Ensure the banana is well incorporated.
4. Gradually add the dry spice and sugar mixture to the wet ingredients, stirring continuously until everything is just combined.
5. Pour in the pumpkin puree and the non-dairy milk (soymilk or your chosen substitute). Stir gently until the mixture is smooth and homogenous. Be careful not to overmix; we want a creamy, luscious filling, not a whipped one.
6. Carefully pour the prepared pumpkin mixture evenly into your two unbaked pie crusts. Fill them to just below the rim to prevent overflow during baking.
7. Place the pies on the center rack of your preheated oven and bake for 15 minutes at 425°F (220°C).
8. After 15 minutes, reduce the oven temperature to 350°F (175°C). Continue to bake for an additional 40 to 50 minutes, or until a knife inserted into the center of the pie comes out clean. The center should be mostly set, with just a slight wobble.
9. Once baked, carefully remove the pies from the oven and place them on a wire cooling rack. Allow them to cool completely for at least 2 hours before slicing and serving. This cooling period is crucial for the filling to fully set and achieve its perfect custard-like texture.

Expert Tips & Tricks

• The Banana Secret: Don’t skip the banana! It’s a fantastic vegan binder that adds moisture and a subtle sweetness without an overpowering banana flavor. Ensure it’s mashed very smoothly to avoid lumps in your filling.
• Pumpkin Purity: Always use 100% pure pumpkin puree, not “pumpkin pie mix.” The latter already contains added sugars and spices that will alter the flavor profile of this carefully balanced recipe.
• Crust Perfection: If using store-bought crusts, ensure they are clearly labeled as vegan, as some contain butter or lard. For homemade crusts, your favorite vegan butter or vegetable shortening recipe will work beautifully.
• Testing for Doneness: The “knife test” is your best friend here. If you see any wet batter clinging to the knife, the pie needs more time. A clean knife, or one with just a few moist crumbs, indicates it’s perfectly baked.
• Preventing a Soggy Bottom: If you’re concerned about a soggy bottom crust, you can pre-bake your pie shells for about 10-15 minutes at 375°F (190°C) before adding the filling. Ensure you don’t overbake them at this stage.

Serving & Storage Suggestions

This “I Can’t Believe It’s Vegan” Pumpkin Pie is best served slightly chilled or at room temperature. It pairs wonderfully with a dollop of vegan whipped cream or a scoop of dairy-free vanilla ice cream. For an extra touch of autumnal flair, sprinkle with a little extra cinnamon or a few toasted pumpkin seeds.

Leftovers can be stored, covered loosely with plastic wrap or foil, at room temperature for up to 2 hours. Beyond that, refrigerate the pies. They will keep well in the refrigerator for 3 to 4 days. To reheat a slice, you can gently warm it in a low oven (around 300°F/150°C) for about 10-15 minutes, or microwave it for short intervals until warmed through.

Nutritional Information

While individual ingredients can vary, here’s an estimated nutritional breakdown per serving (assuming 16 servings from 2 pies):

Nutrient	Amount per Serving	% Daily Value
Calories	264.3 kcal
Calories from Fat
Total Fat	12.5 g	19%
Saturated Fat	2.3 g	11%
Cholesterol	0 mg	0%
Sodium	276 mg	11%
Total Carbohydrate	36.6 g	12%
Dietary Fiber	2 g	8%
Sugars	20.1 g
Protein	2.9 g	5%

(Note: Nutritional values are estimates and can vary based on specific brands and ingredients used.)

Variations & Substitutions

• Gluten-Free Crust: For a gluten-free option, use your favorite store-bought or homemade vegan gluten-free pie crust.
• Other Non-Dairy Milks: Feel free to experiment with other non-dairy milks like almond milk, oat milk, or cashew milk. Each will impart a slightly different nuance to the flavor.
• Sweetener Swap: If you prefer a less refined sugar, you could try using coconut sugar or maple syrup, though this may alter the color and flavor profile slightly. Adjust quantities to taste.
• Spiced Up: For a more intense spice flavor, consider adding a pinch of nutmeg or cardamom to the spice blend.

FAQs

Q: What makes this vegan pumpkin pie creamy without eggs or dairy?
A: The combination of pureed pumpkin, the natural emulsifying properties of the banana, and the richness from the oil and non-dairy milk creates a beautifully creamy and smooth texture that mimics traditional pie filling.

Q: Can I use canned pumpkin pie filling instead of pure pumpkin puree?
A: No, it’s important to use pure pumpkin puree. Pumpkin pie filling already contains added sugars and spices that will interfere with the flavor balance and texture of this recipe.

Q: Why do I need to bake at two different temperatures?
A: The initial high temperature (425°F) helps to set the crust and begin the cooking process of the filling quickly. Reducing the temperature to 350°F allows the filling to cook through gently and evenly without burning the crust.

Q: How can I tell if my pie is fully baked?
A: The best way is the knife test. Insert a clean knife into the center of the pie. If it comes out clean, the pie is done. The center should also appear mostly set with just a slight wobble.

Q: Can I make the filling ahead of time?
A: While you can whisk together the dry ingredients ahead of time, it’s best to combine all the filling ingredients just before baking to ensure the best texture. The pies themselves are best enjoyed within a few days of baking.

Final Thoughts

This “I Can’t Believe It’s Vegan” Pumpkin Pie is a true celebration of flavor and texture, proving that plant-based baking can be just as decadent and satisfying as its traditional counterparts. It’s a recipe that brings joy, a comforting slice of autumnal bliss that everyone can enjoy. So, gather your ingredients, embrace the season, and prepare to wow yourself and your loved ones with this truly remarkable dessert. I hope it brings as much happiness to your table as it has to mine. Pair it with a warm cup of chai or a robust coffee for the ultimate cozy experience. Don’t hesitate to share your creations and feedback – I’d love to hear about your pie adventures!