Jump to RecipeJump to VideoThis post contains affiliate links.Please see our disclosure policy.This Vegan Pumpkin Pie is the ultimate fall dessert–creamy, perfectly spiced, and naturally dairy-free.

It captures everything you love about cozy autumn baking, made with entirely plant-based ingredients.This recipe makes two pies (about 16 servings), perfect for sharing at holiday dessert tables! Table of ContentsIngredientsHow to Roast Butternut Squash & Pie (Sugar) PumpkinHow to Make Vegan Pumpkin PieHow to Keep Pumpkin Pie From CrackingJenné’s Recipe TipsRecipe VariationsStorage DirectionsFrequently Asked QuestionsMore Vegan Pumpkin RecipesVegan Pumpkin Pie Recipe This recipe was written on November 22, 2017.It was updated with additional recipe information on November 11, 2025.

As much as I LOVE Sweet Potato Pie, I’m also a huge fan of pumpkin.And this vegan pumpkin pie recipe is pure comfort in a crust.It’s one of my go-to desserts when I want something autumnally nostalgic yet made with nourishing, plant-based ingredients.

The filling is creamy, perfectly sweet, and full of warming spices like cinnamon, nutmeg, and cloves.Your whole kitchen will smell like fall! The secret to the silky-smooth custardy texture and crave-worthy flavor is roasted butternut squash.It adds natural sweetness and depth that takes this pie to the next level.  If that rich flavor and luscious texture weren’t enough, the preparation couldn’t be easier.

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