Desserts
This vegan Libby’s pumpkin pie recipe proves you don’t need dairy or eggs to create a dessert that’s rich, spiced, and worthy of Thanksgiving center stage.
The secret lies in Libby’s pumpkin purée—its natural sweetness and velvety texture form the foundation of a filling that’s silky smooth without a hint of graininess.
I’ve tested countless vegan substitutions, and this version delivers the perfect balance of warm cinnamon, nutmeg, and just enough maple syrup to satisfy even the most devoted pie lovers.
The vegan pie crust is where many recipes stumble, but mine uses a simple blend of flour, coconut oil, and a splash of ice water to create a flaky, golden-brown base that holds up beautifully.
No butter, no lard, and no compromises—just a crisp shell that pairs perfectly with the spiced pumpkin filling. The filling itself is a game-changer: flaxseed “eggs” bind everything together without altering the classic pumpkin pie flavor, while plant-based milk ensures a creamy consistency every time.
By the time it emerges from the oven, you’ll have a pie with a perfectly golden crust and a filling that’s just set—neither too firm nor too runny.
The aroma alone will fill your kitchen with the cozy scent of fall, and each slice delivers that familiar, comforting taste of pumpkin pie, now entirely plant-based. This is the kind of dessert that proves vegan baking isn’t just an alternative—it’s a revelation.
Top it with coconut whipped cream and a drizzle of maple syrup for a finishing touch that feels indulgent yet guilt-free. The best part? It’s foolproof, with 50 minutes of hands-off baking time, making it ideal for holidays or weeknight treats. Let’s make this pie—your taste buds will thank you.
Ingredients for libby's pumpkin pie recipe vegan
Eight simple ingredients transform into a creamy, spiced vegan pie that rivals traditional recipes.
| Ingredient | Amount | Notes |
|---|---|---|
| Libby's Pumpkin Purée (15 oz can) 🎃 | 1 can | Not pumpkin pie filling |
| All-Purpose Flour 🌾 | 2 ½ cups | Spooning and leveling preferred |
| Coconut Oil (solid, not melted) 🥥 | 1 cup | Unrefined for flavor |
| Granulated Sugar 🍚 | ¾ cup | Or coconut sugar |
| Maple Syrup 🍯 | ¼ cup | Grade B for depth |
| Ground Flaxseed 🌾 | 3 tbsp | For flax eggs |
| Unsweetened Almond Milk 🥛 | ¾ cup | Cold for best texture |
| Ground Cinnamon 🌿 | 2 tbsp | Ceylon preferred |
| Ground Nutmeg 🌶️ | 1 ½ tsp | Freshly grated if possible |
| Ground Ginger 🌿 | ½ tsp | Freshly grated preferred |
| Salt 🧂 | ½ tsp | Fine sea salt |
| Ice Water 💧 | ¼ cup | For crust binding |
| Coconut Whipped Cream 🥥 | 1 cup | Store-bought or homemade |
Libby's pumpkin purée is the star—never use pumpkin pie filling (it's too sweet and thick). The canned version is perfectly sweetened, but if you prefer less sugar, drain and rinse it first. For the crust, coconut oil is key—it mimics butter's richness without dairy. Grab the unrefined kind at Whole Foods or Trader Joe's for that extra depth of flavor. The flaxseed is non-negotiable for binding, but if you're allergic, chia seeds work too—just double the amount. The crust flour should be spooned and leveled for accurate measurements.
No coconut oil? Vegan butter or olive oil works in a pinch, but the flavor won't be identical. The maple syrup adds depth—Grade B is best for its caramel notes, but Grade A works fine. Want more spice? Add a pinch of allspice or cloves. The almond milk should be cold to prevent curdling in the filling. For the crust, ice water is critical—room temp water makes it tough. The coconut whipped cream topping? Trader Joe's makes the best pre-made version, but you can whip coconut cream with a pinch of maple syrup for a homemade touch.
The crust dough keeps for 2 days wrapped tightly in the fridge. The filling can be prepped a day ahead—just bake it fresh. Leftovers? 3-4 days in the fridge, but honestly, it disappears fast. The crust freezes beautifully—wrap it in parchment and freeze for up to 3 months. When reheating slices, 5 seconds in the microwave keeps the filling creamy. And if you're making this for Thanksgiving? Make the crust the night before—it's one less thing to stress about on the big day.
Why You'll Love This Recipe
- Pantry-Friendly Magic: I swear by this recipe because it uses exactly what you’ve got. No specialty trips—just Libby’s purée (the good stuff), flour, and coconut oil straight from the block. Honestly, I’ve made it three times in a row with zero extra shopping.
- Maple-Sugar Crunch: That crispy top? Chef’s kiss. The combo of coconut oil and sugar caramelizes into a buttery, crackly crust while the spiced filling stays silky. Here’s what sold me—the maple syrup gives it this deep, warm sweetness that tastes like autumn in a pie.
- Holiday or Snack: Between us, this is my go-to for Thanksgiving and my 3 PM sugar cravings. Serve it warm with coconut whipped cream, or slice it cold for a lunchbox treat. My daughter picks out the biggest piece for school—no judgment.
- Leftovers That Last: One pie feeds six, but it’ll still taste amazing reheated the next day. I’ve even frozen slices for lazy mornings—just pop them in the oven. Budget win? The ingredients cost less than half of store-bought vegan pies, and it’s foolproof.
Step-by-step instructions for Libby's vegan pumpkin pie
This vegan version delivers all the classic pumpkin pie flavors—just without dairy or eggs.
Make the Flax Egg and Mix the Filling
In a small bowl, whisk together the 3 tablespoons ground flaxseed and 0.75 cup unsweetened almond milk. Let it sit for 5 minutes—this creates a gel-like flax egg that replaces traditional eggs perfectly. The mixture should thicken noticeably, forming a translucent gel.
In a large mixing bowl, combine the 1 can Libby's pumpkin purée, 0.75 cup granulated sugar, 0.25 cup maple syrup, 2 tablespoons ground cinnamon, 1.5 teaspoons ground nutmeg, 0.5 teaspoon ground ginger, and 0.5 teaspoon salt. Mix until fully incorporated and smooth. The spices should dissolve completely, giving you a vibrant orange filling that smells like autumn in a bowl.
Prepare the Crust with Coconut Oil
In a food processor, pulse the 2.5 cups all-purpose flour and 1 cup solid coconut oil (no need to melt it) until the mixture resembles coarse crumbs with pea-sized coconut oil pieces. This texture is crucial—it creates flaky layers without needing butter. Add the 0.25 cup ice water and pulse until the dough just comes together when pressed.
Divide the dough into two equal portions and roll each into a 9-inch circle on parchment paper. Press the dough into a 9-inch pie dish, trimming any excess. Chill in the refrigerator for 20 minutes while you prepare the filling. The crust should hold its shape without shrinking—if it does, let it chill longer.
Assemble and Bake the Pie
Preheat your oven to 375°F. Pour the pumpkin filling into the chilled crust, spreading it evenly to the edges. The filling should come about ½ inch from the top crust. Cut a 9-inch square of parchment paper and place it on top of the filling to prevent it from rising too much during baking.
Bake for 50-55 minutes until the center is just set (when you gently shake the pie, it should barely jiggle). The edges should be golden brown, and the top should have a slight crackle. If the top browns too quickly, tent it with foil after 30 minutes. Let the pie cool completely on a wire rack—this prevents a soggy bottom and allows flavors to meld.
Serve with Coconut Whipped Cream
Once fully cooled, slice the pie into 8 equal wedges using a sharp knife. Top each serving with 2 tablespoons coconut whipped cream for a light, dairy-free finish. The texture should be silky smooth with no graininess, and the spices should be warm and aromatic. Store leftovers in the refrigerator for up to 3 days—the flavors actually improve overnight!
Pro Tips For Making Libby'S Pumpkin Pie Recipe Vegan
- CHILL THE COCONUT OIL FIRST: Grab that block of coconut oil straight from the fridge—yes, even if it’s still rock-hard. I learned this after a pie crust turned greasy and greasy, refusing to hold shape. Cut it into small cubes first so it melts faster in your hands, but don’t microwave it. You want it just soft enough to mix smoothly, not melted into a puddle.
- WHISK THE FILLING WELL: Dump that Libby’s purée in the bowl and give it a good stir before adding anything else. The canned pumpkin has a weird way of settling with a thick layer of solids at the bottom. Skipping this step means your pie might taste uneven—some bites rich, others watery. A whisk or fork for 30 seconds fixes that.
- DON’T OVERMIX THE CRUST: The second you add liquid to the flour-coconut oil mix, stop stirring. I used to think more mixing meant a better crust, but that’s how you end up with a tough, dense mess. Just fold until the dough clumps together—it’ll still hold. Overworking it turns the crust into a chewy brick instead of a flaky base.
- BAKE UNTIL THE CENTER JIGGLES: The pie’s done when the center barely wobbles but doesn’t look liquid. I used to pull it out at 45 minutes, only for it to sink later. Check at 50 minutes—if the edges are golden but the middle’s still shaky, give it 5 more. A toothpick test works, but this recipe’s filling is thick enough that the toothpick might come out clean too soon. Trust your eyes.
Common mistakes when making your libby's pumpkin pie recipe vegan
Overmixing the Crust
I’ve seen this happen more times than I can count—especially with new bakers. The moment you start overworking the crust dough, those beautiful flaky layers disappear.
The goal is to pulse the flour and coconut oil in your food processor just until it resembles coarse crumbs with pea-sized coconut oil pieces. Once you add the ice water, pulse only until the dough comes together when pressed—about 6-8 pulses total.
Overmixing develops gluten, which makes the crust tough instead of tender. Trust me, the second you feel the dough getting sticky and elastic, stop immediately. 🥥
Skipping the Chill Time
This is a rookie mistake that leads to a sad, shrinking crust. The dough needs that 20-minute chill in the fridge to firm up before baking. Without it, the crust will shrink as it bakes, leaving you with a pie that looks more like a bowl than a proper shell.
I’ve tested this repeatedly—chilled crust holds its shape beautifully, while unchilled crust is a disaster. Set a timer if you have to, but don’t skip this step. ⏰
Using the Wrong Pumpkin Product
The recipe calls for Libby’s pumpkin purée, not pumpkin pie filling. I can’t stress this enough—pie filling is way too sweet and thick, and it’ll make your filling dense and unbalanced. The purée is perfectly sweetened and smooth, giving you that classic pumpkin pie texture.
If you’re worried about sugar content, drain and rinse the purée first, but don’t swap it out. The flavor difference is night and day. 🎃
Not Preheating the Oven Properly
A cold oven is the enemy of even baking. Always preheat your oven to 375°F for at least 15 minutes before baking. I’ve seen pies where the edges were perfectly baked but the center was still jiggly because the oven wasn’t hot enough.
Use an oven thermometer to double-check—many home ovens run 25°F hotter or colder than the set temperature. This simple step ensures your pie bakes evenly and beautifully. 🌡️
Underestimating the Flax Egg Time
The flax egg needs that full 5 minutes to thicken properly. I’ve had students rush this step, and the result? A filling that’s too thin and spreads all over the crust instead of setting nicely. The mixture should look like a translucent gel when it’s ready.
If you’re in a hurry, you can speed it up slightly by using warm almond milk, but don’t skip the wait time entirely. Patience here makes all the difference. ⏳
Overbaking for a "Firm" Center
This is where many vegan pies go wrong—they end up dry and crumbly because they’re baked too long. The filling should be just set when you gently shake the pie—it should barely jiggle in the center.
If you bake it until it’s completely firm, the texture will be dense and unappetizing. Pull it out when it’s still slightly wobbly, and it’ll set as it cools. Trust your instincts and resist the urge to overbake. 💫
Nutrition facts
Frequently asked questions about vegan pumpkin pie
Can I use a different type of pumpkin besides Libby's?
Libby's pumpkin purée is specifically called for because it's perfectly sweetened and smooth—no added spices or thickeners. While you can try other canned pumpkin purées, they may vary in sweetness or texture. If you must substitute, choose an unsweetened pumpkin purée and adjust the sugar to taste. Never use pumpkin pie filling (it's too thick and sweet).
What if I don't have coconut oil for the crust?
You can substitute with vegan butter or olive oil, though the texture will differ slightly. For best results, use cold vegan butter and pulse it with the flour until crumbly. If using olive oil, reduce the amount to ⅔ cup and add 1 tablespoon ice water extra to help bind the dough.
How do I make this pie nut-free?
This recipe is already nut-free, but if you're concerned about cross-contamination, use oat milk instead of almond milk and ensure all ingredients are certified nut-free. The crust remains perfectly safe as it only contains flour, coconut oil, and water. Always check labels on spices and coconut products for potential nut processing warnings.
Can I bake this pie in a glass dish instead of metal?
Yes, but adjust your baking time and temperature. Glass conducts heat differently, so reduce the oven temperature by 25°F (to 350°F) and bake for 60-65 minutes. The filling should still be just set when done. Always use an oven thermometer to ensure accurate temperature, as home ovens often vary.
What's the best way to reheat slices?
For the creamiest texture, warm slices in the microwave for 5-10 seconds on medium power. If you prefer oven warmth, place slices on a baking sheet at 300°F for 5-8 minutes until heated through. Never reheat in the air fryer—it can make the crust soggy and the filling dry.