Easy Eggless Pumpkin Pie (Vegan and Gluten Free!)

This is a paid post in partnership with Karuna Beverage.

This vegan eggless pumpkin pie is super easy to put together. Add your pumpkin filling to a pre-bought pie crust, bake, and serve!

It’s pumpkin spice season! Along with our vegan pumpkin smoothie, protein pumpkin muffins, and pumpkin spice overnight oats, this eggless pumpkin pie will satisfy your pumpkin spice craving this holiday season!

Vegan Pumpkin Pie using Karuna Smoothie!

In replacement of the milk, we are using Karuna’s Avo-Keto Whole Plant Smoothie. Using this smoothie gives your pumpkin pie a rich texture due to it being high and healthy fats. 

Other benefits of using Karuna’s Whole Plant Smoothie include:

• a good source of magnesium and potassium
• it’s a great source of prebiotics which is what probiotics need to thrive
• it contains the ginger (don’t worry you cannot taste it), which is known to be anti inflammatory

Can you Substitute Applesauce for Eggs in Pumpkin Pie?

Yes you can.

For this pumpkin pie, you will need both applesauce and arrow starch. The applesauce helps bind the pumpkin filling together much like eggs do. The arrowroot starch gives it structure and allows it to set properly.

Just make sure you are using unsweetened applesauce (to prevent your pie from being too sweet). You can also substitute arrowroot starch for cornstarch.

How to Serve Eggless Pumpkin 

You can have this vegan pumpkin pie after a vegan thanksgiving menu consisting of:

• vegan lentil loaf
• baked candied sweet potatoes
• dairy free mac and cheese
• black eyed pea soup
• vegan spelt cornbread

Serve pie either warm or cold (whatever your preference) with some vegan whip cream sprinkled with additional pumpkin spice! If you want to make your own vegan whipped cream, check out Make it Dairy Free’s recipe!

Vegan Pie Crust? 

I know you will be busy this holiday season preparing meals so to make this recipe as simple as possible, I used a pre-bought crust (that happened to be both vegan and gluten free)!

If you want to make your own vegan pie crust, check out Jessica in the Kitchen’s recipe!

Substitution, Cook, and Storage Tips:

• Since pumpkin is a squash, why not get creative and mix in a little butternut squash within your pie? That would taste fantastic
• This recipe will last in the refrigerator for 3 to 4 days so it can be made ahead in advance before Thanksgiving evening
• You can freeze this eggless pumpkin pie for up to 6 months!

More Thanksgiving Pies You Will Love

• sweet potato pecan pie

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Easy Eggless Pumpkin Pie (Vegan and Gluten Free!)

You don’t need eggs to bake! This eggless pumpkin pie is super easy to put together. Just add your pumpkin filling to a pre-bought vegan crust, bake, and be ready to serve for Thanksgiving!

4.85 from 13 votes

Print Pin Rate

Course: Dessert

Cuisine: American

Keyword: eggless pumpkin pie, vegan pumpkin pie

Prep Time: 10 minutes minutes

Cook Time: 1 hour hour

Cooling Time: 4 hours hours

Total Time: 1 hour hour 10 minutes minutes

Servings: 8 slices

Calories: 211kcal

Author: Gina Marie

Ingredients

• ▢ 1 ½ cups canned pumpkin puree (1 15-ounce can)
• ▢ ¾ cup light brown sugar
• ▢ ¼ cup Karuna’s Avo-Keto Whole Plant Smoothie
• ▢ 2 ½ tablespoon arrowroot starch note 1
• ▢ ½ cup unsweetened applesauce note 2
• ▢ 1 ½ teaspoon pumpkin spice
• ▢ ⅛ teaspoon sea salt
• ▢ 1 pre made pie crust
• ▢ vegan whip cream for topping

US Customary - Metric

Instructions

• Preheat the oven to 425 degrees F.
• Add the canned pumpkin, light brown sugar, Karuna’s Avo-Keto Whole Plant Smoothie, arrowroot starch, unsweetened apple sauce, pumpkin spice, and sea salt to a bowl. Take a hand mixer, and mix until smooth. You may also hand whisk it together or blend it together in a high speed blender.
• Pour the mixture into your pre-bought pie crust. Spread the mixture evenly with a spatula.
• Cover the edges of the crust with aluminum foil or a pie shield to prevent the crust from burning. In a preheated oven, bake at 425 for 15 minutes. Reduce the temperature to 350 then continue to bake for another 45 minutes. Let cool at room temperature for 45 minutes, then cover and transfer to the refrigerator to chill for at least 4 hours or overnight.
• Slice and serve with some store bought non-dairy whipped topping, if desired. Enjoy!

Notes

SCROLL UP TO THE BLOG POST TO SEE STORAGE TIPS AND MORE INFORMATION ABOUT THIS RECIPE!

1. EGG REPLACEMENTS: The arrowroot starch (flour) and apple sauce are used to replace eggs so do not skip this ingredient. You may use cornstarch if you do not have arrowroot starch. 

Nutrition

Nutrition Facts

Easy Eggless Pumpkin Pie (Vegan and Gluten Free!)

Amount Per Serving (1 slice)

Calories 211 Calories from Fat 54

% Daily Value*

Fat 6g9%

Saturated Fat 2g13%

Polyunsaturated Fat 1g

Monounsaturated Fat 3g

Sodium 136mg6%

Potassium 167mg5%

Carbohydrates 39g13%

Fiber 2g8%

Sugar 23g26%

Protein 2g4%

Vitamin A 7184IU144%

Vitamin C 3mg4%

Calcium 48mg5%

Iron 1mg6%

* Percent Daily Values are based on a 2000 calorie diet.

DID YOU MAKE THIS RECIPE?Be sure to PIN IT on Pinterest, leave a comment below, rate it, and mention @_VeganWithCurves using #veganwithcurves hashtag on Instagram so I can see it!

Update Notes: This post was originally published on November 17, 2018, but was republished with new photos, updated recipe, and tips November 11, 2021.

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© Gina Marie Hoskins. Vegan With Curves. All Rights Reserved. Unless noted otherwise, all images, recipes, & content are copyright protected and registered with the U.S. Copyright Office. My images and written content are NOT to be used without prior permission. Read full Copyright Disclosure.

© Gina Marie Hoskins. Vegan With Curves. All Rights Reserved. Unless noted otherwise, all images, recipes, & content are copyright protected and registered with the U.S. Copyright Office. My images and written content are NOT to be used without prior permission. Read full Copyright Disclosure.