Libby's® Vegan Pumpkin Pie

Pumpkin pie is a holiday tradition that many of us look forward too with great anticipation. This vegan friendly recipe is a great option for those with vegan dietary choices.
Dish type


  • 1 cup unbleached flour
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 1/2 tsp organic white or washed raw brown sugar
  • 3 tbsps unsweetened almond or soy milk
  • 3 tbsps canola oil
  • 2 tbsps water
  • 1/2 tsp lemon juice
  • 2/3 cup organic white or washed raw brown
  • 3 tbsps tapioca flour
  • 1 tsp ground cinnamon
  • 1/2 tsp ground ginger
  • 1/8 tsp ground cloves
  • 1 cup unsweetened almond or soy milk
  • 1 can (15 oz) LIBBY'S® 100% Pure Pumpkin


Prep Time
25 min
Cook Time
50 min
  1. FOR CRUST: COMBINE flour, baking powder, salt and sugar in medium bowl. Combine almond milk, oil, water and lemon juice in small bowl. Pour milk mixture into flour mixture; stir until combined.
  2. ROLL out dough on lightly floured surface with floured rolling pin to an 11-inch circle. Transfer to 9-inch deep-dish pie plate. Crimp edges as desired.
  3. FOR FILLING: MIX sugar, tapioca flour, cinnamon, ginger and cloves in large bowl. Stir in almond milk, pumpkin and vanilla extract until combined.
  4. POUR into unbaked pie crust.
  5. BAKE in preheated 425° F oven for 15 minutes. Reduce temperature to 350° F; bake for an additional 35 to 45 minutes until center is set. Cool on wire rack for 1 hour. Refrigerate for 1 hour. Serve with Coconut Whipped Cream, if desired.