Vegan pumpkin pie-Request


Nov 19, 2018
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Athens GA
  1. Vegan
Hi all,

There are a million vegan pumpkin pie recipes on the web, however, all that we have seen are from scratch. We want to use a can of Libby's Pumpkin Pie filling and want to know the best vegan substitutes for the eggs and evaporated milk that need to be added.

We are familiar with the typical vegan egg substitutes, but are not familiar with the best one (or ones) for this particular application (ditto for the evap milk). Therefore, we are asking the community of experienced vegan pumpkin pie makers: What are the best subs for this particular application? If you have not actually made a vegan pumpkin pie using the subs you have in mind, please hold on to that thought and allow those with tried and true methods to speak. We are especially interested in hearing from those who have made a vegan pumpkin pie using a can of filling.

Many thanks,

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Reactions: VeganQueenTravese
I think that one of the best subs for evaporated milk is the really thick canned coconut cream. Not the little carton of coconut milk, the stuff you find in the "specialty foods" or "ethnic foods" aisle.

You have several options with eggs. In some areas you can actually purchase a vegan egg baking substitute - not Follow Your Heart VeganEgg, those are for directly eating - but some kind of powdery substance in a box you can use in recipes. The easiest thing to use is probably aquafaba, or chickpea water from a can. You can also grind flax seeds and mix them with a little water. I would say to use pumpkin or apple sauce if you were baking a cake with flour, but in the case of a pumpkin pie that's probably not a good idea.
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Reactions: VeganQueenTravese
Flaxseed, chia seed, irish sea moss, and aquafaba are great substitutes. Flaxseed can be added to boiled water to get an egg like texture. Substitutes for evaporated milk are coconut or other nut milks, preferably hempseed milk. allow the milk to sit out a while before use to thicken up a bit.