It’s now the season and the holidays are coming. Don’t have a list of recipes to make your celebrations truly memorable this year? Well, we’ve got your back with a vegan pumpkin pie recipe so good that even your most sceptical non-vegan guests will be asking for seconds.
And here’s the kicker – this pie isn’t just for Thanksgiving or Christmas. It’s a dessert that works all year round whenever you want to bring a little spiced comfort to the table.
This pie has everything: creamy custard, a golden crust that crunches in just the right way, and that unmistakable aroma of cinnamon and nutmeg that feels like a cosy hug. And yes, we’re swapping the usual dairy for creamy oat milk, which means it’s completely plant-based without sacrificing that indulgent texture.
So, let’s whisk up some magic – here is our ultimate vegan pumpkin pie recipe, complete with tips, fun facts, and a few cheeky asides to keep things interesting.
Why Pumpkin Pie Deserves the Spotlight
Image from the Kitchn
Pumpkin pie isn’t just dessert; it’s tradition baked into a crust. According to Better Homes & Gardens, pumpkin pie has been part of western holiday tables since the 1700s, becoming a symbol of harvest and family gatherings.
But while it’s most famous as the star of Thanksgiving dinners, there’s no rule that says you can’t enjoy it on a random Tuesday in March.
The warming spices and velvety pumpkin filling have a universal appeal – it’s basically autumn, joy, and nostalgia bundled into one slice. And thanks to this vegan pumpkin pie recipe, it’s now accessible to everyone at the table.
Pumpkin: The Superfood Behind the Pie
Image from The Kitchn
Pumpkin isn’t just there to look pretty in autumn Instagram posts. According to Healthline, pumpkin is loaded with vitamin A, vitamin C, fibre, potassium, and antioxidants, all while being low in calories.
Here’s why your pie is sneakily healthier than you think:
Eye-Popping Vitamin A: Just one cup of pumpkin gives you over 200% of your daily vitamin A, which supports vision. Basically, pumpkin pie is dessert with built-in night vision goggles.
Immune Support: Vitamin C and E help strengthen immunity, which makes that second slice almost medicinal (okay, almost).
Gut & Heart Perks: The fibre keeps digestion moving, while potassium helps regulate blood pressure. A win for your tummy and ticker.
Weight-Friendly: At fewer than 50 calories per cup, pumpkin is nutrient-dense but light, which explains why going back for another slice feels like a great idea.
So, yes – your holiday indulgence doubles as a nutrient boost.
The Secret Swap: Oat Milk with Beta-Glucan
Traditional pumpkin pie uses evaporated milk. Our secret? Oat milk – creamy, slightly sweet, and completely dairy-free. According to Medical News Today, oat milk is rich in beta-glucan, a soluble fibre that can lower cholesterol, stabilise blood sugar, and support gut health.
That means every bite of this pie is silky smooth and sneakily healthier. Plus, oat milk gives a lovely neutral flavour that lets the pumpkin and spices shine.
We’re partial to Oatbedient’s oat milk, because it’s clean-label, fibre-rich, and free of nasties. Families across Singapore trust it, and it’s even been called the best oat milk brand in Singapore. Using it in this pie? Absolute game changer.
Ingredients for Vegan Pumpkin Pie
Here’s your shopping list for pie perfection:
1 unbaked vegan pie crust (store-bought or homemade, 9.5–10-inch dish)
1 (15-ounce) can pumpkin purée (not pumpkin pie filling)
1 cup creamy oat milk (we recommend Oatbedient)
1 cup granulated sugar
2 tablespoons ground flaxseed + 5 tablespoons water (flax “eggs”)
2 teaspoons pumpkin pie spice
1 teaspoon vanilla extract
½ teaspoon kosher salt
Step-by-Step: Baking the Perfect Vegan Pumpkin Pie
This is where the fun begins. Put on your apron, crank up some festive tunes, and let’s bake.
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Prep the Crust - Roll out your dough into a 12-inch circle. Transfer to your pid dish, crimp the edges like you're auditioning for The Master Chef, and refrigerate for 30 minutes. This keeps the crust from slumping like a tired snowman.
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Preheat the Oven - Set to 220°C (425°F). That blast of heat will give your crust a head start on crisping.
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Make Flax Eggs - Mix ground flaxseed with water and let it gel. It looks odd, yes, but it’s the secret to a custard-like filling without actual eggs.
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Whisk the Filling - In a bowl, combine pumpkin purée, oat milk, sugar, flax eggs, pumpkin pie spice, vanilla, and salt. Whisk until smooth. At this point, your kitchen should smell like autumn in liquid form.
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Fill and Bake (Round One) - Pour the mixture into the chilled crust. Bake for 15 minutes at 220°C. Resist the urge to open the oven – pies don’t like drafts.
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Bake (Round Two) - Reduce the oven to 175°C (350°F) without opening the door. Bake another 45–50 minutes until the centre jiggles like Jell-O, not soup. If the crust browns too fast, cover edges with foil.
- Cool Completely - The hardest step! Let it cool for at least 4 hours. This is when the filling sets into that dreamy custard. Think of it as the pie’s beauty sleep.
When it’s ready, crown it with vegan whipped cream or drizzle oat milk caramel on top.
Want to recreate this magic in more recipes? Browse Oatbedient’s oat milk products – creamy, fibre-rich, and made for holiday-worthy desserts.
Storage, Serving & Make-Ahead Tips
Image from Taste of Home
Make Ahead: According to The Kitchn, you can bake pumpkin pie a day ahead, then refrigerate it wrapped until serving.
Storage: Keep leftovers covered in the fridge for up to 3 days. Or freeze slices for up to 1 month.
Serving Ideas: Add whipped coconut cream, toasted pecans, or a sprinkle of extra cinnamon for flair.
Conclusion: A Pumpkin Pie That Brings Everyone Together
So there you have it – a vegan pumpkin pie recipe that’s creamy, spiced, and so irresistible even non-vegans will be lining up for seconds. We began by asking: how do you make the holidays truly memorable? The answer is right here – a pie that combines tradition with modern, plant-based goodness.
With pumpkin’s superfood nutrients and oat milk’s beta-glucan benefits, this dessert isn’t just indulgent – it’s secretly wholesome too. And just like we promised in the beginning, this isn’t a pie that belongs only at Thanksgiving. It’s a treat you can enjoy all year round, whenever you need a slice of comfort.
Want more recipes like this? Check Oatbedient’s Recipe Section – you’ll love the variety.
Ready to make this pie and beyond? Order your favourite Oatbedient products now and bring creamy oat milk goodness into your kitchen.
From introduction to conclusion, one thing’s clear: the holidays (and everyday moments) are sweeter when there’s pie. And trust us – this one’s worth seconds.
FAQs
Can I make this without flaxseed?
Yes, swap in 2 tbsp cornstarch or a vegan egg replacer.
Can I use coconut milk instead of oat milk?
You can, but oat milk keeps the pie lighter and highlights the pumpkin flavour.
Can vegan pumpkin pie be frozen?
Definitely. Wrap tightly, freeze for up to 1 month, and thaw in the fridge overnight.
