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Vegan Pumpkin Pie

By November 15, 2022Recipes

For years, I have been trying to perfect Pumpkin pie.

I started out making pie from fresh pumpkins when I was a teenager. I won’t tell you the whole story but it was a lot of work, took 5 hours, and ended up with less than great results. 

Then I moved on to Libby’s pumpkin pie filling in a can. My reasoning there was that Libby is in the pumpkin business so she must have the answers but that recipe called for eggs and condensed milk and was overly sweet. Then I moved to plain pumpkin puree and had a heavy hand with the cinnamon and nutmeg that year to the point that my family members were choking on it. Then I learned that eggs and dairy were allergens for me and I tried a coconut based vegan pumpkin pie. It called for coconut cream and just ended up tasting like coconut, I couldn’t taste the pumpkin at all. After that I took a break for a while. I couldn’t figure out how to make a vegan pumpkin pie that held its consistency and actually tasted like pumpkin. 

I have two points in my story today that I want to impart, the first is that when trying to swap out unhealthy ingredients for healthy ones in a traditional recipe there will be trial and error. The next is to think of it as a challenge instead of accepting defeat. If you persist you will succeed. 

Finally, I came upon this recipe that I am sharing with you today. 

It uses almond milk in place of dairy milk or evaporated milk and cornstarch in place of eggs and I have to say I have made it two times so far and it has come out brilliantly.  So of course, I wanted to share it with you. Alternatives to cornstarch are potato starch and arrowroot powder.  –Bon Appetite


1 Gluten free pie shell – thawed, unbaked

2 ½ cups pumpkin puree

½ cup coconut palm sugar

¼ cup maple syrup

¾ cup almond milk unsweetened

1 teaspoon vanilla extract

1 ½ teaspoon pumpkin pie spice

1/3 teaspoon salt

3 tablespoons cornstarch 


Turn on oven to 350 degrees

Mix all ingredients together and blend well. I put it all into the food processor and blend for 2 minutes. You can also put into a bowl and blend with a hand mixer. Pour batter into pie crust and bake in oven for 45-55min. You want the filling to be firm and cooked all the way through, not jiggly. You want the crust to be browned.

The key to avoiding a crack in your pumpkin pie is that when it is done you do not cool it down too quickly. I turn the oven off and leave the pie inside but open the oven door, the pie will slowly cool down with the oven. Then once the oven heat has dissipated, I place the pie on a trivet to continue the cooling process. Once cool, you can place in the fridge for up to 5 days.


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DISCLAIMER:  The information in this email is not intended nor implied to be a substitute for professional medical advice, diagnosis, or treatment. All content is for general informational purposes only and does not replace a consultation with your own doctor/health professional 

Dr. Andrea Purcell

A trusted and well-respected Naturopathic Doctor, Dr. Purcell has been in private practice for over twenty years. Dr. Purcell is a published author and has a women’s specialty practice for hormone balancing, weight loss, mystery illness, and gastro-intestinal concerns. Dr. Purcell assists her patients by identifying the underlying cause of disease and removing obstacles that impede the body's natural ability to heal. Drugs and surgery are used as a last resort. She believes that increasing health on the inside shines through to the outside.

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