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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 pumpkin pie smoothie and vegan pumpkin muffins, 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
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Easy Eggless Pumpkin Pie (Vegan and Gluten Free!)
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
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
- 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
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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Tracy Webb
Would you be able to substitute Malk or almond milk for the smoothie?
Gina Marie
yes you can!
Des
Vegan pumpkin pie... Yes please! This dessert sounds right up my alley. Pinning for later!
Jacque Hastert
What a great way to serve pumpkin pie to a large family. I love that it fits everyone's lifestyle.
Jagruti Dhanecha
OMG..this vegan pumpkin pie looks utterly delicious and such a fuss-free recipe! Want it now though:)
Renee Gardner
What a great idea to do a pumpkin pie with an almond crust! Love that combination.
Jyothi (Jo)
Can I have a bar please?! I looks sooo good and perfect for this season.
Jennifer
I love the addition of the smoothie, what a great way to add in additional nutrients.
Sri Mallya
Perfect holiday treat. Totally in love with the recipe. Looks so delicious. pinned!
Andrea
Pumpkin pie is the only dessert I want to eat until Christmas! Love that you added Karuna superfood-loaded smoothie for a well balanced and nutritious dessert!
Marisa Franca
This recipe certainly comes at a great time for all those Vegans who can't eat the non-vegan desserts. But to tell you the truth, I think this dessert would be welcome by anyone -- vegan and non-vegan alike. The pumpkin pie bars look so creamy and tasty. Certainly a winner of a recipe.
Karyl Henry
I think I'm the only person in the country who's not a fan of pumpkin 🙂 But one of these bars, topped with some fabulous whipped cream?? I might have to give this one a try!
Veena Azmanov
Perfect for this time of the year. Love how simple and easy these are. Two of my favorite things this time of the year are pumpkin and pecans. Can't wait to try.
Analida Braeger
Mmmm! Pumpkin spice is my daughter's all time favorite. I cannot understand people's love for the gourd! I'll have to whip this one up as a Thanksgiving surprise.