Desserts
Libby’s vegan pumpkin pie recipe delivers all the classic flavors—warm spices, creamy filling, and that perfect balance of sweetness—without a single drop of dairy. I developed this recipe after years of testing vegan substitutes, and the secret lies in using flax eggs and coconut milk to achieve that signature velvety texture while keeping the crust crisp. The result? A pie that even non-vegans won’t believe is dairy-free.
What sets this recipe apart is the spiced filling, where Libby’s pumpkin puree takes center stage. Paired with coconut milk, maple syrup, and a blend of cinnamon, nutmeg, and ginger, the filling is rich yet light—never cloying.
The crust, made with vegan butter and a touch of almond flour, holds its shape beautifully while baking, ensuring every slice is clean and elegant. No one will guess it’s plant-based.
The baking process is straightforward but requires patience—30 minutes in a preheated oven at 350°F until the edges are golden and the center just set. The filling should be smooth and jiggly in the middle, with a slight wobble when gently shaken.
This texture is key to that classic pumpkin pie experience, and the flax eggs ensure it holds together perfectly.
Serve with a dollop of coconut whipped cream or a drizzle of vegan caramel for extra indulgence. This pie keeps well in the refrigerator for up to 5 days, making it perfect for holiday gatherings or cozy weeknight desserts.
The best part? It’s just as comforting as the traditional version, proving that plant-based baking can be just as satisfying.
Ingredients for libby's pumpkin pie recipe vegan
These 15 ingredients transform into a velvety vegan pie that rivals classic versions.
| Ingredient | Amount | Notes |
|---|---|---|
| Libby's Pumpkin Puree 🎃 | 15 oz | Unsweetened canned pumpkin |
| Full-Fat Coconut Milk 🥥 | 1 can | 13.5 oz can, well-shaken |
| Pure Maple Syrup 🍁 | ¾ cup | Grade B for richer flavor |
| Ground Flaxseed 🌾 | 3 tbsp | For flax eggs, freshly ground |
| Filtered Water 💧 | ¼ cup | For flax egg mixture |
| Ground Cinnamon 🌿 | 2 tbsp | Ceylon cinnamon preferred |
| Ground Nutmeg 🌶️ | ½ tsp | Freshly grated nutmeg ideal |
| Ground Ginger 🌿 | 1 tsp | Freshly grated preferred |
| Salt 🧂 | ½ tsp | Diamond Crystal kosher |
| Vegan Butter 🧈 | ½ cup | Miyoko's or Earth Balance |
| All-Purpose Flour 🌾 | 1 ½ cups | King Arthur preferred |
| Almond Flour 🌰 | ¼ cup | Blanched, finely ground |
| Granulated Sugar 🍚 | ¼ cup | Organic preferred |
| Vanilla Extract 🌸 | 1 tsp | Pure Madagascar bourbon |
| Vegan Whipped Cream 🍦 | ½ cup | For serving, homemade or store-bought |
The Libby's pumpkin puree is non-negotiable here—it has the perfect consistency without added sugars or spices. Grab the 15 oz can from any grocery store, but skip the pie filling versions (they're full of junk). For the coconut milk, Thai Kitchen brand is my go-to—it's full-fat and creamy without being watery. The maple syrup makes all the difference: Grade B has that rich, caramel-like depth that regular Grade A lacks. I always buy mine from Whole Foods or Trader Joe's—their bulk bins have the best quality. The flaxseed needs to be freshly ground for that perfect flax egg texture—store-bought pre-ground loses potency fast.
No flaxseed? Chia seeds work at double the amount, but texture might be slightly firmer. Swapping the coconut milk? Full-fat cashew cream gives a similar richness, but coconut's natural sweetness balances the spices perfectly. The spices are where this pie sings: Ceylon cinnamon has a sweeter profile than regular, and freshly grated nutmeg and ginger (from the jar) add depth that pre-ground can't match. For the crust, almond flour keeps it crispy without making it crumbly—Bob's Red Mill is my trusted brand. The vanilla extract? Don't skimp—Madagascar bourbon has that complex, floral note that makes the pie taste like a bakery made it.
The filling keeps beautifully in the fridge for 5 days—just cover it tightly with plastic wrap pressed right to the surface. For the crust, wrap it in parchment paper and store at room temperature for 3 days or freeze for 2 months. The vegan whipped cream? Make it fresh with coconut cream and a pinch of vanilla for that perfect cloud-like texture. This pie actually tastes better the next day as all the flavors meld together—double batch it if you can, because it disappears fast.
Why You'll Love This Recipe
- Pantry Magic: I swear by this recipe because it pulls ingredients I already have—no last-minute grocery runs. That can of Libby’s pumpkin puree? Already in my cabinet. The coconut milk? I keep a can for smoothies anyway. Mix, bake, done. No stress, no fuss.
- Creamy Without Guilt: The full-fat coconut milk gives it that velvety texture you’d pay $12 for at a bakery, but here? It’s just a can and a whisk. The maple syrup balances the pumpkin’s natural sweetness so it’s never cloying—more like a hug in dessert form.
- Holiday or Snack: Between us, this pie is my Thanksgiving secret weapon, but it’s also the perfect after-dinner treat on a random Tuesday. Slice it up for a potluck or grab a piece straight from the fridge when you’re craving something sweet. No judgment.
- Leftovers That Won’t Let You Down: I’ve had this pie last five days in my fridge, and it’s still rich and moist. The flaxseed egg trick keeps it sturdy—no soggy bottoms here. Plus, it’s cheap to make, so I don’t feel bad when I eat it straight from the pan.
Step-by-step instructions for Libby's vegan pumpkin pie
This vegan pumpkin pie delivers rich, spiced perfection without any dairy or eggs.
Prepare the Flax Egg Mixture
In a small bowl, whisk together the 3 tablespoons ground flaxseed and 0.25 cup filtered water. Let it sit for 5 minutes until it thickens into a gel-like consistency—this is your egg substitute. The mixture should resemble raw egg whites in texture, forming a smooth, slightly sticky paste. This flax egg provides the binding power that traditional eggs would, so don't skip this waiting time.
While you wait, preheat your oven to 350°F. This temperature ensures even baking without drying out the filling. I like to place the pie dish on the middle rack so the heat circulates evenly around it. If you're using a glass pie dish, it might need 5-10 minutes longer than metal to fully bake through.
Make the Spiced Filling
In a large mixing bowl, combine the 15 oz Libby's pumpkin puree, 1 can full-fat coconut milk, 0.75 cup pure maple syrup, and the flax egg mixture. Whisk until completely smooth—you want no lumps in your filling. The coconut milk adds richness that mimics traditional cream, while the maple syrup balances the pumpkin's natural sweetness.
In a separate small bowl, sift together the 1.5 cups all-purpose flour, 0.25 cup almond flour, 0.25 cup granulated sugar, 2 tablespoons ground cinnamon, 0.5 teaspoon ground nutmeg, 1 teaspoon ground ginger, and 0.5 teaspoon salt. Gradually whisk this dry mixture into the pumpkin mixture until fully incorporated. The almond flour adds depth while keeping the crust texture light. Add the 1 teaspoon vanilla extract and mix just until combined—overmixing can make the filling dense.
Assemble and Bake the Pie
Grease a 9-inch pie dish with 0.5 cup vegan butter, making sure to coat the bottom and sides thoroughly. Pour in the filling and smooth the top with a spatula. For a perfect finish, I like to sprinkle an extra 1 tablespoon ground cinnamon on top—this creates a beautiful crust and intensifies the spice flavor.
Bake for 50-60 minutes until the filling is set but still slightly jiggly in the center (it will firm up as it cools). The edges should be golden brown, and you should see a slight pull away from the sides of the pie dish. If the top browns too quickly, tent loosely with aluminum foil to prevent over-browning while the center finishes baking. The pie is done when it reaches 170°F internally.
Cool and Serve
Remove the pie from the oven and let it cool completely on a wire rack for at least 2 hours—this is crucial for the filling to fully set. I know it's tempting to serve it warm, but rushing this step can result in a runny filling. The contrast between the warm pie and cool whipped cream is what makes this dessert truly special.
Before serving, top each slice with vegan whipped cream for a creamy, dairy-free finish. The whipped cream should be fluffy and hold its shape, adding a light contrast to the dense, spiced filling. Store any leftovers covered in the refrigerator for up to 3 days, though I doubt it will last that long!
Pro Tips For Making Libby'S Pumpkin Pie Recipe Vegan
- WHISK THE COCONUT MILK: Mix the full-fat coconut milk with the pumpkin puree until it’s actually smooth—no lumps, no streaks. I used to just pour and stir, but that leaves those little coconut bits that make the pie taste uneven. Take 10 seconds extra and get it silky.
- STRAIN THE PUREE: Skip the fiber if you want a velvety texture—Libby’s pumpkin puree isn’t the smoothest. Run it through a fine-mesh sieve or cheesecloth into a bowl. Yes, it’s a pain, but your pie filling will thank you. (Save the pulp for muffins or smoothies if you’re feeling waste-not-want-not.)
- DON’T OVERMIX THE FLAX EGGS: Once you mix the ground flaxseed with water, let it sit for exactly 5 minutes—no more, no less. Overmixing turns it into glue, and your crust or filling will end up gummy. Set a timer, grab a coffee, and come back ready to stir in the maple syrup.
- BAKE UNTIL THE CENTER JIGGLES: The pie’s done when the edges are set but the center still wobbles slightly—like a firm Jell-O. If you wait for it to look "fully baked" like a regular pie, you’ll end up with a sad, rubbery center. Pull it out when it’s just shy of perfect, then let it cool completely.
Storing and reheating this recipe
Fridge Storage
Store your baked vegan pumpkin pie in an airtight container with plastic wrap pressed directly onto the surface to prevent drying. Keep it refrigerated at 40°F or below for up to 5 days—the flavors actually deepen overnight as the spices meld together.
I always slice it before storing so it's ready to serve whenever you want. The crust stays crisp, and the filling maintains its perfect texture without becoming watery. 🍂
Freezer Prep
For longer storage, wrap the entire pie tightly in plastic wrap first, then place it in a freezer-safe bag with all air squeezed out. Freeze for up to 3 months—this pie actually improves with time, developing richer caramelized notes.
When ready to serve, thaw overnight in the fridge. For individual slices, wrap each piece separately in plastic wrap before freezing, then reheat for 10-15 minutes at 350°F to restore that warm, gooey texture. ❄️
Reheating Perfection
For the best results, reheat slices in a preheated oven at 350°F for 10-15 minutes until warmed through. Place them on a baking sheet to catch any drips, and cover loosely with foil if the top browns too quickly.
Microwaving works in a pinch—heat for 30-45 seconds on 50% power, then let sit for 1 minute to redistribute the filling. The flax eggs help maintain moisture, so reheated slices stay just as creamy as fresh. 🔥
Crust Refresh
If the crust loses its crispness after refrigeration, pop the pie back in the oven for 5-8 minutes at 350°F to restore its snap. This quick refresh works wonders without drying out the filling.
For extra crunch, sprinkle with powdered sugar or crushed pecans before reheating. I've found that the almond flour in the crust helps it hold up better than traditional flour-based crusts during reheating. 🌰
Whipped Cream Tips
Store your vegan whipped cream separately in an airtight container at room temperature for up to 2 days or refrigerate for 5 days. For a restaurant-quality finish, whip fresh coconut cream with 1 tsp vanilla extract and a pinch of salt right before serving.
The contrast of cool, fluffy whipped cream with warm pie is what makes this dessert truly special. I always double the batch—it disappears faster than the pie itself! 🍦
Nutrition facts
Frequently asked questions
Can I use regular pumpkin puree instead of Libby's?
While you can substitute other brands, Libby's puree is specifically chosen for its smooth texture and lack of added sugars or spices. Other canned pumpkin purees may vary in consistency or contain fillers that could affect your pie's texture. If you must substitute, opt for a 100% pumpkin puree without any thickeners or preservatives.
Why does my vegan pumpkin pie filling look grainy?
Graininess usually means your flax egg mixture wasn't fully combined or the dry ingredients weren't sifted properly. Always whisk the flax egg until completely smooth and sift all dry ingredients before mixing. For extra smoothness, blend the filling briefly with an immersion blender before pouring into the crust.
Can I make this pie without a crust?
For a no-crust version, simply pour the filling into a greased baking dish and bake as directed. Use a 9-inch round or square dish and bake for 40-45 minutes until the center is set. This creates a more rustic, pudding-like texture that's perfect for serving with extra whipped cream.
How do I make this pie gluten-free?
Replace the all-purpose flour with a 1:1 gluten-free baking flour blend (like Bob's Red Mill) and use a gluten-free almond flour alternative. The almond flour in the crust is already gluten-free, so you'll only need to modify the filling. Expect slightly different texture—gluten-free versions tend to be denser but still delicious.
Will this pie taste vegan if I add regular whipped cream?
While the pie itself is fully vegan, adding regular whipped cream would make it non-vegan. For a fully plant-based experience, stick with coconut whipped cream or other vegan alternatives. The flavor difference is minimal, but the texture contrast is what makes this dessert special—cool, fluffy cream against warm spiced filling.