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My wife and I have been tweaking and refining this vegan pumpkin chiffon pie recipe for decades, because it was my #1 fave dessert (any time of the year) growing up. Unlike dense baked pumpkin pies, this is light, creamy AF, and spiked with just a little rum and spices in a foolproof gingersnap crust.
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My mom's pumpkin chiffon pie was the greatest of all time. As a kid, I legit asked for it as my birthday cake (in March), and when she asked what she should make for a 4th of July picnic, I was psyched when she came through with one in the middle of the summer.
This was the main thing I missed when I went vegan, because her recipe, which contained an absurd amount of egg whites and gelatin, wasn't even technically vegetarian. So for real, nailing this has been an ongoing quest between my wife and me for the past 25 years.
Our vegan version became the most popular dessert on my Thanksgiving vegan catering menu, and I have now made countless thousands of them for customers who were also picking up vegan apple cider donuts and my vegan apple pie for the holiday.
Whether you're looking for the right dessert for Thanksgiving dinner or just want a slice of something insane to rock in the bathtub while you binge the very bad film "The Pumpkin Man" on your waterproof DVD player, this vegan pumpkin chiffon pie is about to become your favey autumnal dessert.
This pie turned out amazing with the gingersnap crust! I would definitely make it a day before you plan to serve it, because the crust can become a bit moist. However, ours didn't last that long! We also added a few toasted pecans on top. Delicious!
Jump to:
- 🥰Why you'll adore this Vegan Pumpkin Chiffon Pie recipe
- 🎃 Vegan Pumpkin Chiffon Pie Ingredients
- 🥧 Other Vegan Pumpkin Pie Recipes
- 📖 How to make a Vegan Pumpkin Chiffon Pie
- 💡What to Serve for a Vegan Thanksgiving:
- 👉Top tips
- 🤷♀️ Recipe FAQs
- 🍁You'll love these Thanksgiving desserts too:
- Vegan Pumpkin Chiffon Pie Recipe
🥰Why you'll adore this Vegan Pumpkin Chiffon Pie recipe
✊ Vegan AF: Like all of my vegan Thanksgiving recipes, this chiffon requires no eggs, no dairy, and rocks agar agar in place of melted down horses or whatever insanity that weird non-veg people normally do…
⚡ No-Bake Simplicity: Aside from a quick stovetop thickening, this pie sets in the fridge. Nothing else hogging oven space on your busiest prep day of the year.
✅ Tested and Approved Worldwide: Like all of the vegan recipes I share, after years of tweaking, I also had it double-checked by a massive team of hundreds of recipe testers.
🥧 Show Them Vegan Thanksgiving Can Be Better
✌️Join thousands of other vegan cooks from all around the world in this FREE program as we share recipes and plan our Thanksgiving menus together.
🎃 Vegan Pumpkin Chiffon Pie Ingredients
The gingersnaps
Ginger snaps make an effortless crust, way less finicky than having to bust out a flaky vegan pastry crust. I have tried more "natural" dairy-free brands like Mi-Del, but my heart still belongs to the Nabisco ginger snaps, which I also love crumbling on top of pumpkin flan.
Of course, you can also make this with a graham cracker crust instead. My go-to for grahams? I know I am sounding like a broken record, but honestly, Nabisco Original Grahams-the vegan, honey-free ones. If you can't track down vegan gingersnaps or grahams, you can totally pivot and use speculoos cookies, or even blitz up a batch of my vegan ladyfingers for a sweeter, plainer crust.
What's nice is there's no gluten in the pie filling, so if you use a gluten-free cookie for the crust, well, then you can totally rock this for Thanksgiving if you hate gluten with all of your heart.
Vegan butter
Vegan butter is the glue that locks your cookie crumbs into a crust that actually holds together once chilled, and the fat solidifies again. My favey store-bought picks are Earth Balance Buttery Sticks, but Trader Joe's has a solid budget-friendly option, too. Or, if you want to DIY your butter, you can learn how to make your own from scratch in my Vegan Dairy Crash Course. Refined coconut oil also works in this recipe, but butter brings the best flavor.
Vegan cream cheese
This gives the chiffon pie its subtle tang and creamy body. It helps set the texture and keeps the filling from tasting too sweet. Tofutti is my top choice if you are buying one, but why even do that when I have a bomb 4-ingredient vegan cream cheese recipe you can make yourself?
Agar agar
Agar agar is the seaweed-based gelling agent that lets you pull off a vegan pie just like my mom's but without massive amounts of eggs and gelatin. Once it sets, you get those clean, sliceable wedges that hold together after chilling.
The powder is the move here because it dissolves well and prevents the potential "rubbery bits" syndrome you can end up with when messing with agar agar flakes. If flakes are all you've got, they totally still work, but be sure they get fully incorporated when blending.
The spices
Pumpkin pie kinda lives and dies by its spice blend, and this trio-cinnamon, nutmeg, and ginger-does all of the stuff you would hope for from a pumpkin spice blend, except it's fine-tuned for the perfect flavor in this specific recipe.
While you can use just about any kind, I swear by Vietnamese cinnamon for its extra subtle, complex heat. It's the same stuff I use in my vegan apple cider donuts and Vietnamese banh flan.
Nutmeg is essential for bakery-style fragrance (freshly grated nutmeg is clutch if you can swing it), but mace works as a backup if it's what you have on hand.
I love Burlap & Barrel's buffalo ginger in this recipe because it has more complexity and true gingery-ness than any other dried ginger I have ever had in my life. Their spices in general always blow my mind. I use this special ginger in tons of vegan donut recipes like my vegan pumpkin cinnamon rolls and vegan gingerbread donuts.
Pumpkin purée
OK. I just want to tell you a wee little sumsin important here: just make sure you're using plain pumpkin purée, not "pumpkin pie filling," which already has sugar, spices, melted airplanes, and other such nonsense mixed in. That stuff will throw off the whole recipe and make you annnnnnngry and you will yell at an actual turkey, and, in my opinion, that is not a vegan pastime. Just sayin'.
If you have extra on hand after making this (because you got a big can instead of the normal size one), you should absolutely rock out my Thai pumpkin curry or pumpkin puff pastry recipe with the darn stuff.
Rum
Unlike some desserts with booze in them, the rum here isn't really going to cook off completely, so if you are strictly avoiding alcohol, please skip the rum in this recipe.
Spiced rum and dark rum are the best to use here, though bourbon works too. Not all rum is vegan, so a quick check on Barnivore.com will keep you in the clear.
Vegan whipped cream
This stuff is just used as a topping, so technically it's optional. You can use my vegan whipped cream recipe, or grab something store-bought like CocoWhip, or use a dollop of vegan mascarpone instead.
*See the recipe card at the bottom of the page for exact quantities, nutritional info, and detailed cooking directions.
🥧 Other Vegan Pumpkin Pie Recipes
If all of this fluffy stuff isn't your idea of a good time, you are probably looking for my classic vegan pumpkin pie recipe, which has more the texture people expect from their pum-diddly-umpkin-steez.
Of course if light and creamy is 100% your vibe, you might also be pretty "pumped" (see what I did there?) to follow my vegan pumpkin cheesecake recipe, right?
50 stunning holiday classics designed to win over even the most anti-vegan guests.
📖 How to make a Vegan Pumpkin Chiffon Pie
Get this pumpkin chiffon pie right on the first try by following the step-by-step photos. Or, if you're a fly-by-night flimflam man and always muttering something about "time is money" under your breath, scroll to the bottom of the blog post for the easy-to-print recipe card and skip straight to pie glory.
Step One
C.R.E.A.M. Cashews Rule Everything Around Me:
Cover the cashews with hot water and let them sit for 30 minutes.
Step Two
The Ging of Fire:
Grind the ginger snaps in a food processor into fine crumbs.
Step Three
Butter Call Saul:
Add the vegan butter and continue to process until a rough dough forms.
Step Four
In God We Crust:
Press the mixture firmly into the bottom and sides of a pie plate to form the crust, and place into the fridge.
Step Five
Drainspotting:
Once the cashews are hydrated, drain them in a colander and rinse under cool water to remove any scummy stuff.
Step Six
Blend It Like Beckham:
In a blender, combine the soaked cashews, coconut milk, molasses, cream cheese, agar agar, salt, cinnamon, nutmeg, ginger, pumpkin purée, sugar, and rum. Blend on medium speed for 60 seconds until smooth and creamy, scraping the sides as needed.
Step Seven
Thiccc and Morty:
Pour the blended filling into a saucepan and cook over medium heat, whisking constantly for 6-8 minutes until the mixture thickens, coats the back of a spoon, and falls in ribbons when lifted.
Step Eight
Pumpkin Jack Flash:
Pour the thickened filling into the prepared pie crust and use an offset spatula.
Step Nine
I'm In Love With The Coco:
Over medium heat, toast the shredded coconut in a skillet until medium-brown.
✅ In most other cases, I don't really mess with the sweetened coconut, but it's pretty great on this pie.
Step Eight
Top-a-lop-snop-brigopp:
Sprinkle the top of the pie with the toasted coconut.
Refrigerate for at least 6 hours or overnight until fully set and sliceable.
Step Eleven
Of Slice and Men:
Just before serving, add a crown of vegan whipped cream and finish with a dusting of cinnamon. Slice, serve, and watch it vanish, 'specially if you invited me over for din din.
💡What to Serve for a Vegan Thanksgiving:
Serve this banger as the grand finale to a complete vegan feast.
I like to start with a soup course of either roasted mushroom soup or classic vegan butternut squash soup with a basket of vegan sausage rolls, carrot pigs in a blanket, or cranberry puff pastries.
For the main event, I rock a stuffed tofu turkey packed with vegan cornbread stuffing and dripping with mushroom gravy or onion gravy.
YOU KNOW all the classic sides have to be present for roll-call too. Vegan green bean casserole, roasted parsnips, and a tray of vegan truffle mac and cheese make for a supremely legendary holiday feast.
Of course, some condiments like Turkish cranberry relish or maple syrup-sweetened bourbon cranberry sauce aren't even a little bit optional either.
👉Top tips
- Blend 100% Smooth: Keep that blender running until the filling is hyper-smooth and emulsified. Stop halfway to scrape down the sides so you don't end up with sneaky cashew bits or agar lumps messing with your pie's texture.
- Cook the filling long enough: The stovetop stage is crucial-whisk over medium heat for 6-8 minutes until the custard thickens and coats the back of a spoon. Undercooking leaves you with a loose, unset pie.
- When You Toast: don't leave the coconut in the pan once it's done toasting. THe heat from the pan will continue to darken the coconut, and it can go from medium brown to shredded Darth Vader in no time.
- Chill without shortcuts: I'll slap your hand away if you even think of it… Let the pie rest in the fridge for no less than 6 hours, though overnight is even better for well-set slices. Just don't make this years in advance. The crust starts pulling in moisture from the filling after a couple of days and goes soggy, so this one's best enjoyed fresh.
🤷♀️ Recipe FAQs
Absolutely - just roast, mash, and drain fresh pumpkin or butternut squash before blending so the filling isn't watery.
Can I make Pumpkin Chiffon Pie without cashews?
Yes! Actually, in some years, we have made this with puréed firm tofu instead of cashews. For a single batch of this recipe, replace the soaked cashews with 12 oz. (340 g) crumbled pressed firm tofu, and you will love having a nut-free pie since you hate cashews so much…
How should I store a vegan pumpkin chiffon pie?
Keep the pie covered in the refrigerator for up to 3 days. After that, the filling starts moistening the crust. It's still edible then, but the crust gets a bit soggy.
🍁You'll love these Thanksgiving desserts too:
Unlock a discounted bundle of classes that walk you through vegan Thanksgiving menus with detailed video instruction from Chef Adam Sobel.
Vegan Pumpkin Chiffon Pie Recipe
Ingredients
Pie Crust Ingredients:
- 300 g. vegan ginger snap cookies
- ¼ cup vegan butter room temperature
For the Filling:
- ½ cup raw cashews
- 13.5 oz coconut milk (preferably full-fat)
- 1 tablespoon molasses
- ½ cup vegan cream cheese
- 1 ¾ teaspoon agar agar powder
- ½ teaspoon salt
- 1 teaspoon cinnamon
- 1 teaspoon nutmeg
- 1 teaspoon dried ground ginger
- 13.5 oz. Pumpkin purée
- ¾ cup sugar
- 3 tablespoons rum
For Topping:
- ¼ cup sweetened shredded coconut (or unsweetened)
- Vegan whipped cream
- Cinnamon
Instructions
- Place the cashews in a bowl and cover with hot water. Let soak for 30 minutes.
- Meanwhile, in food processor, finely grind the gingersnaps.
- Add the butter to the food processor and continue to grind for 1-2 minutes until evenly moistened.
- Press the crust mixture firmly into the bottom and sides of a pie pan.
- Drain the cashews in a colander and rinse them under cool running water.
- Transfer the drained cashews to a blender along with the coconut milk, molasses, cream cheese, agar agar, salt, cinnamon, nutmeg, ginger, pumpkin purée, sugar, and rum. Blend for 60 seconds on medium speed until completely smooth, stopping and scraping down the sides as needed to make sure everything gets incorporated.
- Pour the blended pie filling into a saucepan and cook over medium heat, whisking constantly, for 6-8 minutes until thickened and rapidly bubbling.
- Pour the filling into the prepared crust and smooth the surface with an offset spatula.
- Over medium heat, toast the shredded coconut in a skillet until medium-brown.
- Top the pie with toasted coconut and refrigerate for at least 6 hours, or overnight until set.
- When serving, top the slices with whipped cream, and a light dusting of cinnamon.
Notes
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MeteicLover says
Surpassed our expectations! One of the best pies I’ve ever tasted.
Stacy says
I really like how this turned out, and I think it will be my go-to pumpkin pie recipe now. I made this on the Monday before Thanksgiving, before I saw the warning that the crust will get soggy after a day or two, so we started eating it on Monday night. There was still some left by Thankgiving, and if the crust was soggy, it didn't matter - it was more delicious because the rum flavor became more pronounced. If a pumpkin pie and a cheesecake got drunk on rum and had a baby, it would be this pumpkin chiffon pie.
Tamara HW says
Can this pie be frozen?
Adam Sobel says
I think it should be freezable. I have frozen the filling. Not sure if upon thawing the crust might wick moisture in and get soggy is my only concern.
Margaret says
WOW this sounds delish!! I’m nervous about working with the agar agar - do I use the amount of water and agar per the package (1/2 tsp to 1/2c water). Doesn’t that add too much liquid to the pie?
Adam Sobel says
No don't follow whatever it says on the package. Follow my recipe as written and it will work perfectly.
Sandra F. says
Hello!
Is there a substitute for agar-agar?
Adam Sobel says
Irish moss is the closest sub, but it's gong to be slightly different. You should be able to get agar agar powder at any Asian food store, or delivered overnight in most places in the US from Amazon.
Sandra F. says
Ugh, I was hoping you'd say Arrowroot, cornstarch, tapioca flour, or even fruit pectin. Thanks for the reply! 😀
Ann Fullerton says
This pie is easily prepared. The gingersnap crust is not difficult, but is amazingly flavorful. The combination of the creamy pumpkin filling and the warmly spiced crust is perfection on a plate!
Deborah M Gonzales says
OMG this is so good. I am not really a dessert person, but this wasn't overly sweet. It was easy to make and delicious. My husband IS a dessert person and he's really happy I've found this one, since I like it too. We'll make this every Thanksgiving from now on.
MetricLover says
How do you measure “1/2 cup of cream cheese”? Serious question! I bake with a scale. Do you scoop it into a measuring cup and smooth it out?
Adam Sobel says
Yes. a clear liquid measuring cup makes that easier to do, because you can see if there are air pockets. I know its not that practical, but I wrote it this way because a lot of home cooks don't have scales.
MetricLover says
Thanks! For any other people who just can’t bring themselves to do such a thing my research tells me it’s about 112 grams. Really looking forward to making—and tasting!—this pie. 😋
Jennifer says
This is an impressive 🥧 pie! I'm sure non-veg folks would thoroughly enjoy. Worth the effort 👌
Kathy says
This is replacing my old pumpkin pie recipe for Thanksgiving!
Tethys says
Can we substitute cashew cream or another lower-in-sat-fat milk for the coconut milk? Doctor's orders . . .
Thanks!
Adam Sobel says
you for sure can. I have done SO MANY revisions of this recipe, and there were some years I was doing it pretty much exactly like that! Just make the cashew cream you use a bit on the thicker side
Nancy says
Would homemade ginger snaps work? The price and amount of snaps from your link are a bit much for me.
Adam Sobel says
for sure! but most grocery stores have the Nabisco Original gingersnaps and they are less than $5/box
Paige Davis says
Made this for Thanksgiving (without practicing it first because I knew it would be fabulous, after trying so many CS recipes!) Realized too late that my pie plate was MIA so used a springform pan instead. It was so beautiful done that way! I was really proud of how it looked and everyone—including my two year old grandson—loved it. Light and fluffy and just scrumptious! The ginger snaps added so much and made this recipe less intimidating. This will stay in my rotation for sure!
John says
Would it ruin the pie's consistency if I left out the rum?
Adam Sobel says
Nope. It will still work, or you could sub in something like apple cider in place of the rum.
Linda says
This pie turned out amazing with the gingersnap crust! I would definitely make it a day before you plan to serve it, because the crust can become a bit moist. However, ours didn't last that long! We also added a few toasted pecans on top. Delicious!