Vegan Maple Pumpkin Pie

Vegan Maple Pumpkin Pie

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Maple Vegan Pumpkin Pie The Vegan Food Blog
Maple Vegan Pumpkin Pie The Vegan Food Blog from

There’s nothing quite like a warm slice of pumpkin pie on a crisp fall day. But what if you’re vegan? Or looking for a healthier version of this classic dessert? Look no further than this vegan maple pumpkin pie recipe! Made with wholesome ingredients and sweetened with maple syrup, it’s the perfect treat for any autumn occasion.


  • 1 pre-made vegan pie crust
  • 1 can (15 oz) pumpkin puree
  • 1/2 cup pure maple syrup
  • 1/2 cup unsweetened almond milk
  • 1/4 cup cornstarch
  • 1 tsp ground cinnamon
  • 1/2 tsp ground ginger
  • 1/4 tsp ground nutmeg
  • 1/4 tsp salt


  1. Preheat your oven to 350°F.
  2. In a large bowl, whisk together the pumpkin puree, maple syrup, almond milk, cornstarch, spices, and salt until smooth.
  3. Pour the mixture into the pre-made pie crust.
  4. Bake for 45-50 minutes, or until the pie is firm and set.
  5. Let the pie cool completely before slicing and serving.

Nutritional Information

Each slice of this vegan maple pumpkin pie contains:

  • Calories: 220
  • Protein: 2g
  • Fat: 7g
  • Carbohydrates: 37g
  • Fiber: 2g
  • Sugar: 19g

Cooking Time

This vegan maple pumpkin pie takes about 15 minutes to prepare and 45-50 minutes to bake.

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  • Large mixing bowl
  • Whisk
  • 9-inch pie dish
  • Oven

Serving Suggestions

This vegan maple pumpkin pie is delicious on its own, but you can also serve it with some whipped coconut cream or a scoop of vegan vanilla ice cream for a truly decadent treat.


Feel free to experiment with the spices in this recipe to suit your taste. You can also add some chopped nuts or a streusel topping for some extra texture.


  • If you don’t have almond milk, you can use any other non-dairy milk of your choice.
  • If you don’t have cornstarch, you can use arrowroot powder or tapioca starch instead.
  • If you don’t have a pre-made vegan pie crust, you can make your own using this recipe: [insert link to vegan pie crust recipe]


Leftover vegan maple pumpkin pie can be stored in the refrigerator for up to 5 days.


  • Make sure to let the pie cool completely before slicing to allow it to set.
  • If you’re using a homemade vegan pie crust, make sure to blind bake it before adding the filling to prevent it from getting soggy.
  • For a stronger maple flavor, you can add a bit of maple extract to the filling.


This vegan maple pumpkin pie recipe is gluten-free, dairy-free, and refined sugar-free.

Frequently Asked Questions

Can I use fresh pumpkin instead of canned?

Yes, you can use fresh pumpkin if you prefer. Simply roast a small pumpkin until tender, scoop out the flesh, and puree it in a food processor or blender until smooth.

Can I freeze this vegan maple pumpkin pie?

Yes, you can freeze this pie for up to 3 months. Just make sure to wrap it tightly in plastic wrap and aluminum foil to prevent freezer burn.

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Can I use a different sweetener instead of maple syrup?

Yes, you can use any liquid sweetener of your choice, such as agave nectar or brown rice syrup. Just be aware that it may affect the flavor and texture of the pie slightly.

This vegan maple pumpkin pie is a delicious and healthier twist on a classic fall dessert. It’s easy to make, packed with flavor, and perfect for any occasion. Whether you’re vegan or not, you’re sure to love this pie. So why not give it a try and see for yourself?

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