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Vegan Pumpkin Pie Slice

Vegan Pumpkin Pie

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  • Author: Georgia @
  • Prep Time: 15
  • Cook Time: 50
  • Total Time: 1 hour 5 minutes
  • Yield: 6-8 1x
  • Category: Dessert
  • Method: Baking
  • Cuisine: North American, Traditional
  • Diet: Vegan


We all love holiday pies, but they are filled with eggs and dairy.  Here is a no-compromises Thanksgiving vegan pumpkin pie recipe!


Units Scale

Pumpkin Pie

  • 3 chia “eggs”* (instructions here)
  • 1 Tbs flour (omit for gluten-sensitive)
  • 1/2 tsp salt
  • 1 tsp ginger
  • 1 heaping tsp cinnamon
  • 1/2 tsp nutmeg
  • 1/8 tsp pepper
  • 1/4 tsp cloves
  • 1 cup sugar
  • 1 can (or 1 & 1/2 cups) pumpkin purée
  • 1 cup plant-based creamer (we use So Delicious brand Coconut Coffee Creamer, but Silk also makes a good one)
  • 1 tsp agar


  1. Preheat oven to 400°F (or 204°C)
  2. Combine creamer and agar in a blender (our Vitamix is great, but any blender should handle this) and process for 1 minute.
  3. Add pumpkin, spices, and chia eggs and blend until smooth and creamy
  4. Spoon, or pour, into the prepared crust and spread evenly, filling to the edges.
  5. Bake for 50 minutes in the middle of the oven.
  6. Place on the counter and cool completely before serving (if pressed for time, you can do this in the fridge once the pie pan is cool enough to handle)


FUN FACT: Georgia has made this when we didn’t have enough cane sugar and she used half cane and half coconut sugar. It was really delicious and had a lovely slighter darker color. So, don’t be afraid to experiment! 🙂