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Vegan Pumpkin Pie


"Delicious vegan classic pumpkin pie with no tofu. Vegan or non-vegan, everyone loves this pie. Top with Soy Whip™ just before serving if desired."
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9 h 55 m servings 202 cals
Original recipe yields 8 servings (1 pie)

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  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 375 degrees F (190 degrees C).
  2. Combine almond milk, sugar, and arrowroot powder in a blender; blend until sugar and arrowroot are completely dissolved. Add pumpkin puree, pumpkin pie spice, and salt; blend until smooth. Pour into the pie shell. Cover edges of the pie shell with aluminum foil.
  3. Bake in the preheated oven until center is set, about 40 minutes.
  4. Cool pie to room temperature, about 1 hour. Refrigerate until firm, 8 hours to overnight.


  • Cook's Note:
  • Substitute soy milk for the almond milk if desired.

Nutrition Facts

Per Serving: 202 calories; 8.3 g fat; 30.8 g carbohydrates; 2.2 g protein; 0 mg cholesterol; 419 mg sodium. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved

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Read all reviews 4
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Love this recipe for pumpkin pie filling! I’ve made this at least 5 times and no changes are needed to the recipe for our liking! I? use my on homemade vegan pie crust. It comes out prefect ever...

I followed the recipe and it did not come out right I cook for an hour and a half

It's hard to do pumpkin pie without milk or eggs. So kudos to this recipe for attempting it. The pie definitely didn't cook in the time frame suggested; I kept watching it and protected my crust...

This was an easy pie to make - especially as it is done in a blender. I didn't have arrowroot so used tapioca starch and quite a bit more cinnamon. I was concerned as they only filled my pie c...