This vegan pumpkin crumble pie has a smooth sweet pumpkin filling on the flakiest homemade pie crust.
It features a streusel topping similar to these pumpkin muffins, but this time it's flavored with pumpkin spice and brown sugar.
This pie does not need to be chilled overnight and is ready to serve an hour after baking!
🔪 Recipe Overview
TASTE: Sweet buttery pumpkin with a hint of warming pumpkin spice.
TEXTURE: Smooth and creamy filling, crunchy crumble topping, and flaky pie crust.
LEVEL OF EASE: Super easy to make, and the pie crust can be prepared a few days in advance to save time on the day you're serving it.
BEST SERVED: For Thanksgiving, Friendsgiving, Christmas, or anytime you want a cozy pumpkin dessert.
FREE-FROM: Eggless and dairy-free, they're also nut-free provided you check the labels on the vegan butter you use.
🧾 Ingredients Needed
Here's everything you need to make this vegan condensed milk pumpkin pie recipe from scratch:
If you love vegan pumpkin desserts check out my no-bake pumpkin cheesecake, pumpkin creme brulee, pumpkin bread, and pumpkin brownies!
- Sweetened condensed oat milk. This becomes thick and sticky when cooked and takes on a slightly caramelized flavor which is so delicious in the filling. Sweetened condensed coconut milk also works.
- Evaporated oat milk. This is basically unsweetened condensed oat milk and has a lot of the water content removed, making it perfectly rich and delicious for baking. Again, evaporated coconut milk works here too.
- Pumpkin puree. Canned pumpkin puree is best for this pie as homecooked pumpkins can tend to be a little on the watery side. Make sure you opt for 100% pumpkin, and not pumpkin pie filling.
- Vegan butter. This vegan pumpkin pie calls for vegan block butter (stick butter) which is rich and flavorful and helps the filling to set.
- Pumpkin spice mix. You can make this yourself using ground cinnamon, ground ginger, ground nutmeg, and ground cloves.
- Vegan pie crust. I absolutely swear by this pie crust recipe and use in it so many vegan pie recipes. It's made using vegan buttermilk, and the flakiness can't be beaten.
🥣 How To Make Vegan Pumpkin Crumble Pie
Find the complete list of ingredients, quantities, and instructions in the recipe card at the end of this post.
This pastry for this pumpkin streusel pie can be made up to 3 days in advance. In fact, I personally think it's even better after chilling for at least a day!
- Prepare a batch of vegan pie pastry and blind-bake it until lightly golden brown. This step is crucial in order to avoid a soggy crust!
- Make the streusel topping. Whisk together the flour, pumpkin spice, and brown sugar. Add the butter cubes and use the tips of your fingers to rub the fat into the dry ingredients until you have a crumble consistency.
Like my vegan sweet potato pie, I recommend using a high-speed blender to get a nice smooth pumpkin pie filling.
You can however use an electric whisk and mixing bowl instead, but make sure you melt the butter first.
- Blend the filling ingredients until smooth and creamy.
- Pour the vegan pumpkin filling into the par-baked pie crust.
- Make a pie crust shield (foil tent), as demonstrated on Spruce Eats, and bake the pie for 20 minutes.
- Crumble the streusel on top of the pie and bake further for 15 minutes until golden brown.
📝 Recipe Tips
For best results, use a high-speed blender for the pumpkin filling so it turns out beautifully smooth. If you don't have a good blender, melt the butter first so that it blends more easily!
Don't skip the foil tent. This will prevent the pastry from browning too quickly and cooking before the pumpkin pie filling is done.
Serve with a scoop of vanilla or caramel ice cream and a drizzle of butterscotch sauce or caramel sauce for a decadent dessert, or keep it simple with a dollop of vegan whipped cream.
Yes, this pie is absolutely fine left out at room temperature for 4-6 hours.
Wrap the room-temperature pie in some plastic wrap or place it in a sealed container and refrigerate for up to 4 days.
Yes, you can freeze it in an airtight container or in individually wrapped portions for up to 3 months. Defrost in the fridge overnight before serving.
Blind-baking until lightly golden is key here. If you don't par-bake, or under-bake it before adding the filling, you run into the risk of the crust being raw at the bottom.
🥧 More Vegan Pies
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- 1 batch vegan pie crust
- 75 g (⅗ cup) plain flour
- 40 g (⅕ cup) soft brown sugar
- ½ teaspoon pumpkin pie spice
- 40 g (⅕ cup) vegan butter, cubed
- 290 g (1 ⅕ cups) canned pure pumpkin puree, NOT pumpkin pie filling
- 130 g (⅖ cup) vegan condensed milk, I use Nature's Charm
- 120 g (½ cup) vegan evaporated milk, I use Nature's Charm
- 100 g (½ cup) vegan butter, room temperature, cut into cubes
- 20 g (3 tbsp) cornstarch, (cornflour)
- 1 tablespoon pumpkin pie spice, *see notes
- 1 teaspoon vanilla bean paste, or ½ tsp vanilla powder
- ¼ teaspoon sea salt
- drizzle vegan butterscotch sauce, to serve, I use Nature's Charm
- Make the pie crust: Prepare a batch of this pie crust recipe through to step 3, and shape it into a large disc. Wrap the pastry disc in plastic wrap and place it in the fridge to chill for at least an hour.
- Preheat your oven to 210°C (410°F). Remove the dough from the fridge and allow it to sit at room temperature for 5 minutes before rolling it out. On a lightly floured surface, roll out the dough to a circumference wider than your pie dish. Carefully lift the pastry into the tart tin using your rolling pin.
- Very lightly grease the base and sides of a 9.5" (24cm) pie dish or tart tin with a little oil or vegan butter. Gently press the dough into the base and sides of the tin, being careful not to stretch it. Use a knife to trim off the excess pastry around the edges of the tin. Pierce several holes into the base of the pastry using a fork.
- Blind bake the crust: Take a sheet of parchment paper and cut it into a circle slightly larger than the pie. Rest it on top of the pastry and fill the base with baking beads (or dried beans, rice, or lentils). Blind bake in the oven at 210°C (410°F) for 20 minutes.Remove the baking beads/dried beans, turn down the oven temperature to 175°C (347°F) and bake for another 10-15 minutes, until the pastry is lightly golden. Place the pie dish on a cooling rack and cool to room temperature.
- Make the streusel topping: To a medium bowl, add the flour, brown sugar, and pumpkin spice and whisk to combine. Add the butter cubes and use the tips of your fingers to rub the butter into the flour mix. You'll be left with a crumble consistency. Set aside.
- Make the filling: Add all the filling ingredients to a high-speed blender and blitz until completely smooth and creamy. Pour the filling into the par-baked pie crust.
- Create a pie crust shield (foil tent): To prevent the pastry from baking too fast. Take a sheet of foil that's as long as the circumference of the dish and fold it in half. Carefully place it around the pie dish so that you can turn it in to cover the visible pastry. (image in blog post)
- Bake at 175°C (347°F) for 20 minutes. Remove the pie from the oven and carefully remove the pie crust shield. Crumble the streusel topping in an even layer on the surface of the pie. Return to the oven and bake for another 15 minutes.
- Serving: Allow the pie to cool to room temperature for at least an hour before serving.
- Storage: Store covered or in an airtight container and refrigerate for up to 3-4 days.
- To make pumpkin pie spice: Mix together 2½ tsp ground cinnamon, ½ tsp ground ginger, ½ tsp allspice, ½ tsp nutmeg, and ¼ tsp ground cloves.
- Some sugar in the US is not vegan, if in doubt use organic sugar.
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