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This one bowl vegan pumpkin pie is an easy fall dessert made with pumpkin puree, brown sugar, warm pumpkin pie spice, and a creamy oat milk filling. Everything gets mixed together in one bowl before going straight into the pie crust.

The hardest part is waiting for it to chill. Once it’s completely cooled and refrigerated, I like to add whipped cream right before serving.

Ingredients for One Bowl Vegan Pumpkin Pie

You only need one bowl to mix the filling, so there isn’t much cleanup afterward.

Pumpkin puree
Barista-style oat milk or full-fat canned coconut milk
Brown sugar
Agave
Cornstarch
Vanilla extract
Pumpkin pie spice
Ground cinnamon
Salt
Vegan pie crust
Vegan whipped cream, for serving

How to Store Vegan Pumpkin Pie

Keep the pumpkin pie covered in the refrigerator until you’re ready to serve it. I like to leave the whipped cream off and add it to individual slices right before serving.

You can also freeze the pie after it has completely cooled and chilled. Wrap it well and freeze without the whipped cream, then let it thaw overnight in the refrigerator before serving.

Substitutions

Oat milk: You can replace the barista-style oat milk with full-fat canned coconut milk for a richer pumpkin pie filling.

Agave: Maple syrup can be used in place of the agave. Use the same amount.

Brown sugar: Light or dark brown sugar will both work. Dark brown sugar will give the pie a slightly deeper molasses flavor.

Pumpkin pie spice: If you don’t have pumpkin pie spice, you can use a homemade pumpkin spice blend instead.

Vegan pie crust: A homemade or store-bought vegan pie crust will work. If using store-bought, double-check the ingredients since not every pie crust is dairy-free.

Whipped cream: Use your favorite dairy-free whipped topping, or leave it off completely.

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One Bowl Vegan Pumpkin Pie Recipe

An easy one bowl vegan pumpkin pie made with pumpkin puree, warm spices, oat milk, and agave. Mix the filling in one bowl, pour it into the crust, bake, and chill before serving.

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Prep Time: 10

Cook Time: 1

Total Time: 1 10

Servings: pumpkin pie

Equipment

Ingredients

1 14-ounce can pumpkin puree
¾ cup barista-style oat milk or canned full-fat coconut milk
½ cup brown sugar
¼ cup agave
¼ cup cornstarch
2 teaspoons vanilla extract
2 teaspoons pumpkin pie spice
½ teaspoon ground cinnamon
½ teaspoon salt
1 vegan pie crust
Vegan whipped cream for serving

Instructions

Preheat the oven to 350°F.
Add the pumpkin puree, oat milk, brown sugar, agave, cornstarch, vanilla extract, pumpkin pie spice, cinnamon, and salt to a large mixing bowl.
Whisk everything together until the pumpkin filling is smooth and the cornstarch is completely mixed in with no visible lumps.
Pour the pumpkin mixture into the vegan pie crust and smooth out the top if needed.
Bake at 350°F for 1 hour.
Remove the pie from the oven and let it cool completely at room temperature.
Once the pie has cooled, place it in the refrigerator for at least 3 hours to finish setting.
Top with vegan whipped cream before slicing and serving.