Best Vegan Pumpkin Pie Recipe With Flax Eggs for Holidays

There’s something magical about autumn, when cozy spices fill the air and pumpkin desserts reign supreme. For plant-based eaters and anyone craving a lighter, allergy-friendly treat, nothing hits the spot quite like a perfectly spiced vegan pumpkin pie.

This recipe is designed for those who want all the nostalgic flavors and creamy texture of the classic, without any eggs or dairy. Here, we use flax eggs—a simple, wholesome egg substitute that binds the filling beautifully and adds a subtle nutty note.

Whether you’re new to vegan baking, hosting a holiday for guests with dietary restrictions, or just love experimenting in the kitchen, this vegan pumpkin pie with flax eggs will quickly become a favorite.

It’s easy enough for a weeknight treat, but elegant enough for your Thanksgiving table. Read on for step-by-step instructions, pro tips, and ideas for serving up a slice of pure autumn bliss.

Why You’ll Love This Recipe

• Rich, Creamy Texture: Thanks to a blend of pumpkin puree and coconut milk, this pie is every bit as luscious as the traditional version.
• Egg-Free & Dairy-Free: Flax eggs offer a reliable, plant-based binding agent that’s perfect for vegan and egg-allergic bakers.
• Simple Ingredients: Most items are pantry staples, and the recipe requires no fancy techniques.
• Customizable: Easily adjust sweetness or spice to your liking, and use your favorite pie crust—homemade or store-bought.
• Impresses Vegans and Non-Vegans Alike: Even pumpkin pie purists won’t miss the eggs or dairy!

Ingredients

Equipment

• 9-inch pie pan
• Mixing bowls (medium and large)
• Whisk or fork
• Measuring cups and spoons
• Spatula
• Baking sheet (optional, for easier transfer)
• Cooling rack

Instructions

1. Preheat your oven to 350°F (175°C). Position a rack in the center.
2. Prepare the flax eggs: In a medium bowl, whisk together 2 tbsp flaxseed meal with 5 tbsp water. Let sit for 5-10 minutes until thickened and gel-like.

   Tip: Flax eggs work best when given enough time to thicken. The mixture should be viscous, not watery.

3. Prepare your pie crust: If using a homemade or refrigerator pie crust, roll it out and fit it into a 9-inch pie pan. Trim and crimp edges as desired. If using frozen, allow it to thaw according to package instructions.
4. Mix the filling: In a large bowl, combine pumpkin puree, coconut milk, brown sugar, maple syrup, cornstarch, vanilla extract, pumpkin pie spice, and salt. Whisk until smooth.
5. Add the flax eggs: Scrape the thickened flax mixture into the bowl and whisk again until fully combined.
6. Fill the pie shell: Pour the pumpkin mixture into the prepared pie crust. Use a spatula to smooth the top.
7. Bake: Place the pie on a baking sheet (handy for catching drips and easier handling). Bake for 55-65 minutes, or until the edges look set and the center is just a little jiggly.

   The pie will firm up as it cools. Don’t overbake, or the filling may crack.

8. Cool completely: Transfer the pie to a wire rack and let cool to room temperature. Then refrigerate for at least 4 hours (overnight is best) for perfect slicing.
9. Serve: Slice, top with coconut whipped cream if desired, and enjoy!

Tips & Variations

• Make Ahead: Vegan pumpkin pie keeps well for up to 3 days in the fridge. Bake the day before your event for stress-free entertaining.
• Gluten-Free: Swap in a gluten-free pie crust to make this recipe entirely gluten-free.
• Sugar Options: Substitute coconut sugar for brown sugar, or use agave nectar in place of maple syrup for a different sweetness profile.
• Spice Mix: Don’t have pumpkin pie spice? Use 1 1/2 tsp cinnamon, 1/2 tsp ground ginger, 1/4 tsp nutmeg, and a pinch of cloves.
• Nut-Free: Be sure to use a nut-free crust and check your coconut milk brand for cross-contamination if allergies are a concern.
• Crustless Option: Pour the filling into a greased pie plate (no crust) and bake 5-10 minutes less for a lighter, crustless treat.

“For perfectly smooth filling, blend all ingredients in a food processor before baking.”

Nutrition Facts

Nutrition information is approximate and will vary based on crust and toppings used.

Serving Suggestions

• Coconut Whipped Cream: Top each slice with a dollop for classic pie shop flair.
• Toasted Pecans: Sprinkle chopped pecans over the top for crunch and nutty flavor.
• Vanilla Ice Cream: Try a scoop of your favorite vegan vanilla or cinnamon pecan ice cream for a decadent holiday dessert.
• Holiday Platter: Serve alongside other festive treats like Christmas Cookie Shots or a slice of Chocolate Heaven Cake for a dessert buffet.
• Breakfast Treat: Enjoy chilled leftovers with a cup of coffee or chai for a cozy morning pick-me-up.

Conclusion

With its silky-smooth filling, perfectly spiced aroma, and golden, flaky crust, this vegan pumpkin pie made with flax eggs truly delivers on all fronts. It’s a recipe you can rely on for holiday gatherings, family dinners, or just when you need a comforting slice of fall.

Even if you’re not vegan, you’ll appreciate how easy it is to put together—and how delicious the results are. The flax eggs not only keep things plant-based but add a subtle earthy richness that complements the pumpkin beautifully.

Give this recipe a try, and you may just find it’s your new go-to for Thanksgiving and beyond. And don’t forget to explore other cozy recipes for your seasonal table: if you’re in the mood for something savory, check out this Clam Chowder San Francisco Recipe, or treat your furry friend with a Chicken And Pumpkin Dog Food Recipe.

Happy baking, and may your autumn be filled with warmth, flavor, and plenty of pie!

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