Get ready to fall in love with a crowd-pleasing Impossible Vegan Pumpkin Pie that’s impossibly creamy, deeply spiced, and satisfying in every single bite. This is the kind of treat that wins over vegans and non-vegans alike, delivering all the nostalgic flavor of a classic pumpkin pie—without any dairy, eggs, or fuss. Whether you’re baking for a holiday, potluck, or simply answering a pumpkin craving, this recipe promises the perfect slice: luscious, rich, and with that unmistakable autumn aroma wafting from your oven.

Impossible Vegan Pumpkin Pie Recipe - Recipe Image

Ingredients You’ll Need

This Impossible Vegan Pumpkin Pie pulls together impressively simple ingredients, each playing a unique role in coaxing out just the right creamy texture, pumpkin-y glow, and perfect structure. Gather these kitchen essentials—you’re just a blend and bake away from pumpkin perfection!

Soy milk (or other non-dairy milk): Lends moisture and richness, creating that creamy custard everyone loves in a pie filling.
Ener-G egg replacer: This magical powder replaces eggs, helping the filling set beautifully without any animal products.
Water: Just a splash to activate the egg replacer and ensure the pie is silky, not stodgy.
Cornstarch: Gives the filling its smooth, sliceable consistency by binding all those luscious ingredients together.
Vanilla: Enhances aroma and rounds out the flavors with a sweet, warming note.
Pureed or mashed cooked pumpkin (or canned pumpkin): The star of the show, delivering that unmistakable pumpkin flavor and beautiful orange hue.
Brown rice flour: Keeps the pie gluten free and ensures a custardy, not cakey, texture.
Baking powder: This helps the pie rise slightly, making it airier but still dense and decadent.
Sugar: For sweetness, but also to help caramelize the top and edges for a gorgeous finish.
Ginger powder: Brings a gentle spicy warmth that perfectly complements the pumpkin.
Cinnamon: Arguably the backbone of any pumpkin pie spice blend—don’t skimp on it!
Nutmeg: Adds a subtle, sweet spice that lingers in each bite.
Ground cloves: Just a pinch—it’s powerful!—for spicy depth.
Salt: Balances and enhances the sweetness while deepening all the other flavors.

How to Make Impossible Vegan Pumpkin Pie

Step 1: Prep Your Pie Pan and Oven

Start by preheating your oven to 350 degrees F so it’s hot and ready to go. Grab a 9-inch deep dish pie pan (I love using a Pyrex for no sticking). Spritz it well with nonstick cooking spray; this custardy pie rises dramatically while baking, then settles as it cools, so the deep dish gives it space to shine!

Step 2: Blend the Wet Ingredients

In a blender, combine the non-dairy milk, Ener-G egg replacer, water, cornstarch, and vanilla. Blitz it all together until extremely smooth; you want the egg replacer and cornstarch to completely dissolve into the milk. This is the foundation of your vegan custard, and blending well is the secret to that dreamy texture.

Step 3: Add Pumpkin and Everything Else

Spoon in the pureed pumpkin, then toss in all the remaining ingredients: brown rice flour, baking powder, sugar, ginger, cinnamon, nutmeg, cloves, and salt. Blend on high for a full two minutes, pausing to scrape down the sides if you need to. The mixture should look velvety, thick, and evenly colored—this is your Impossible Vegan Pumpkin Pie magic happening right before your eyes!

Step 4: Bake to Perfection

Pour that glorious pumpkin batter into your prepared pie pan. Pop the pan into the oven and let it bake for about 60 minutes. Your kitchen will start to smell like autumn heaven. The top and edges should be golden brown, but resist overbaking—the center will stay a touch moist and custardy, just how it should be. The classic toothpick test doesn’t work here, so trust the color and set edges.

Step 5: Cool and Chill

Carefully remove your Impossible Vegan Pumpkin Pie from the oven and let it cool on the counter. For the absolute best results (and cleanest slices), refrigerate until completely chilled. Patience pays off—the flavors meld, and the structure becomes perfect for slicing and serving.

How to Serve Impossible Vegan Pumpkin Pie

Garnishes

Top your Impossible Vegan Pumpkin Pie with an airy swirl of coconut whipped cream or a plant-based vanilla ice cream scoop. For extra flare, sprinkle a pinch of cinnamon or freshly grated nutmeg, or try a scatter of toasted pecans for nutty crunch.

Side Dishes

A warm cup of chai or spicy black tea makes the ultimate partner to this pie, though I’m equally smitten with an oat milk latte on the side. If you’re serving this after a festive meal, consider a crisp green salad with citrus or an herby roasted vegetable medley to balance all those cozy dessert vibes.

Creative Ways to Present

Turn Impossible Vegan Pumpkin Pie into parfaits by layering cubed pie with vegan yogurt and cookie crumbles in glasses. Or, cut the pie into mini bars and dress up a dessert platter with fresh berries and mint for a buffet. Individual ramekins also make a show-stopping, personal-sized surprise.

Make Ahead and Storage

Storing Leftovers

Cover leftover slices tightly with plastic wrap or transfer them to an airtight container. This Impossible Vegan Pumpkin Pie keeps like a dream in the fridge for up to 5 days, staying just as creamy (if not more!) as the day you made it.

Freezing

Need to make pie ahead of time? You can freeze baked and cooled Impossible Vegan Pumpkin Pie for up to 2 months. Wrap slices individually or the whole pie in several layers of wrap and foil; thaw overnight in the refrigerator before serving for best flavor and texture.

Reheating

If you prefer your pie slightly warm, gently reheat individual slices in the microwave for 20 to 30 seconds or in a 300 degree F oven for about 10 minutes. This revives the spices and softens the filling, making it feel freshly baked all over again!

FAQs

Can I use a different non-dairy milk?

Absolutely! Almond, oat, or cashew milk all work very well in Impossible Vegan Pumpkin Pie. Just stick with unsweetened varieties for best flavor balance, and your pie will turn out just as creamy and delicious.

What can I substitute for Ener-G egg replacer?

If you don’t have Ener-G, try using ground flaxseed blended with water (1 tablespoon flaxseed + 3 tablespoons water equals one Ener-G serving) or another powdered egg replacer you have on hand. The texture might shift a bit but your Impossible Vegan Pumpkin Pie will still set beautifully.

Is brown rice flour necessary, or can I substitute it?

Brown rice flour is great for gluten-free texture, but you can swap in regular all-purpose flour or a gluten-free blend if preferred. Just know that texture may vary slightly—though the pie will be tasty no matter what!

How do I know when the pie is done?

Look for a rich brown color on top and set edges. The center should jiggle a little, but there shouldn’t be any “wet” or gooey spots. Since Impossible Vegan Pumpkin Pie is custardy, the usual toothpick test isn’t helpful here; chilling will help it set fully.

Can I make Impossible Vegan Pumpkin Pie ahead for a party?

Definitely! This pie is a superstar for advance prep. Make it up to two days before—just keep it chilled and wait to garnish until ready to serve. Your guests will never guess it wasn’t made that very day.

Final Thoughts

This Impossible Vegan Pumpkin Pie has been my go-to recipe whenever I want to impress or just treat myself to something decadently wholesome. Give it a try, and I promise you’ll be hooked on its creamy texture and festive spice. Whether you’re a longtime vegan or simply pie-curious, this recipe is about to win a spot on your favorite dessert list!