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Vegan Thanksgiving Pumpkin Pie - The iconic, quintessential pie of Thanksgiving! Rich, creamy, and loaded with spices of the season. Easy & comforting - a family favorite year after year!

Vegan Thanksgiving Pumpkin Pie

The iconic, quintessential pie of Thanksgiving.
5 from 1 vote
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Author: Holly


  • 3/4 cup ice cold water
  • 2 level tablespoons VeganEgg egg replacer
  • 9- inch deep dish pie crust unbaked
  • 3/4 cup granulated sugar
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon sea salt
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground cloves
  • 15- ounce can pumpkin
  • 12 ounces vegan evaporated milk
  • Dairy-free whipped cream optional


  • Preheat oven to 425 degrees F.
  • Prepare the egg replacer: Into a small bowl, add water and VeganEgg powder. Whisk to blend well. Set aside.
  • Into a large mixing bowl, add sugar, cinnamon, salt, ginger and cloves. Stir to combine.
  • Add pumpkin and egg replacer. Stir, or use a hand mixer set on Low speed, just until combined.
  • Continue mixing and slowly add in evaporated milk. Stir or mix until fully incorporated.
  • Pour into pie shell. Bake for 15 minutes.
  • Reduce oven temperature to 350 degrees F. Continue baking 50 minutes, until toothpick inserted in center comes out clean. Place on a wire rack to cool completely.
  • Garnish with dairy-free whipped cream and a sprinkling of nutmeg, if desired, and serve at room temperature.
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