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    Home » gluten free » Gluten Free Baking

    No Bake Vegan Pumpkin Pie with Gluten-free Gingerbread Crust

    Published: Nov 11, 2014 · Modified: Jan 29, 2018 by Richa 52 Comments

    Jump to Recipe   Print Recipe

    This amazing Pumpkin Pie you all. Just 7 Ingredients in the filling and 8 main ingredients in the crust. Make this a day before and keep refrigerated. No Baking needed.

    Jump to Recipe   

    No Bake Vegan Pumpkin Pie | Vegan Richa 

    This Pumpkin pie has a good lot of spices in the filling and even more in the gingerbread crust. Crystallized ginger, ground ginger, cinnamon and cloves and yum! The filling is Cashew Free! Be sure to top with some whipped coconut cream! 

    The chickpea flour makes the filling more custard like set and smooth. You can use just starches, use more pumpkin puree, use other crusts.

    This No Bake Vegan Pumpkin Pie will be a perfect addition to the Thanksgiving Menu!

    No Bake Vegan Pumpkin Pie | Vegan Richa

    If you guys make any recipe from the blog, please do tag it on Instagram with #veganricha! I love to see how the recipes are working out and love the pictures!

    Or Pin it!

    No Bake Vegan Pumpkin Pie | Vegan Richa

    More Holiday Desserts form the blog


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    This No Bake Vegan Pumpkin Pie with Gluten-free Gingerbread Crust is easy to put together and is perfect with whipped coconut cream. Soy-free Holiday Recipe VeganRicha.com

    Finish up that slice!

    No Bake Vegan Pumpkin Pie | Vegan Richa

     
    Print Recipe
    4.84 from 6 votes

    No Bake Vegan Pumpkin Pie with Gluten-free Gingerbread Crust

    This Pumpkin Pie is No Bake, and comes together within minutes. Serve with a dollop of whipped non dairy cream. Gluten-free Dairy-free Soy-free. This Crust is so delicious that you will want to eat it by itself. It has candied ginger, cinnamon, cloves, almond, coconut, oats and maple. Roll it up into snack balls if not making the Pie
    Prep Time15 mins
    Cook Time15 mins
    Total Time30 mins
    Course: Dessert
    Cuisine: American
    Servings: 8
    Calories: 474kcal
    Author: Vegan Richa

    Ingredients

    For the Gingerbread Crust:

    • 3/4 cup (60 g) shredded coconut
    • 2 Tbsp crystallized ginger
    • 1 1/2 cup (180 g) oat flour or other flour
    • 3/4 cup (84 g) almond meal
    • 1/3 cup (53.33 g) coconut sugar
    • 1/2 tsp (0.5 tsp) ground ginger
    • 1.5 tsp cinnamon
    • 1/4 tsp (0.25 tsp) ground cloves
    • 1/4 tsp (0.25 tsp) salt
    • 2 Tbsp oil coconut or other neutral oil
    • 1.5 Tbsp molasses
    • 1/3 cup (107.33 g) or more maple syrup
    • 1 to 2 tsp almond milk if needed

    For the Pumpkin filling:

    • 1 1/2 cup (339 ml) canned full-fat coconut milk
    • 1/2 cup (118.29 g) ground raw sugar or brown sugar or coconut sugar
    • 3 Tbsp starch like arrowroot or cornstarch tapioca doesnt work as well. reduce starch by 1/2 tbsp for less gelatinousness.
    • 2 Tbsp chickpea flour or use unbleached white flour
    • 1 1/4 cup (306.25 g) Pumpkin puree not pumpkin pie mix
    • 1.5 to 2 tsp pumpkin spice or use 1 tsp cinnamon, 1/2 tsp ginger, 1/4 tsp cloves, 1/4 tsp nutmeg
    • 1 tsp oil or vegan butter
    • 1.5 tsp vanilla extract
    • 1 Gingerbread Crust Recipe above

    Instructions

    For the Crust:

    • Pulse the coconut with crystallized ginger in a blender, to break down the ginger and the coconut flakes to smaller flakes. Pulse a few times and transfer to a bowl.
    • Add the rest of the flours, coconut sugar, spices. salt and mix well. Add oil, molasses and maple syrup and mix well. it will take half a minute for the mixture to start looking wet. Get your hands in there to warm up the molasses and mix well. Add a few tsp non dairy milk if needed to make a crumbly dough. Fill the pie pan with the dough and shape into a crust by pressing with your hands inside out.

    For the Filling:

    • Mix coconut milk and sugar, starch , chickpea flour in a pan at medium heat. Keep whisking so the sugar and starch dissolves well. Once the sugar has dissolved, add in the pumpkin puree, spices, oil and mix well. Keep stirring with a spatula and bring to somewhat boil. The mixture will keep thickening and some large bubbles will try to escape. 5 to 6 minutes total.
    • Continue to stir and cook for another minute or 2. the mixture will visibly thicken and start to leave the pan at some places. You should be able to feel the stiffness in the mixture. Taste carefully and add sugar if needed. Mix in the vanilla and take off heat.
    • Let it cool for a minute then pour into the prepared crust. Even it out using a spatula. Let cool for 10 minutes, then refrigerate for a few hours to overnight.
    • Top with whipped coconut cream and serve.

    Notes

    Nutritional values based on one serving

    Nutrition

    Nutrition Facts
    No Bake Vegan Pumpkin Pie with Gluten-free Gingerbread Crust
    Amount Per Serving
    Calories 474 Calories from Fat 207
    % Daily Value*
    Fat 23g35%
    Saturated Fat 11g69%
    Sodium 125mg5%
    Potassium 384mg11%
    Carbohydrates 62g21%
    Fiber 4g17%
    Sugar 35g39%
    Protein 7g14%
    Vitamin A 5960IU119%
    Vitamin C 2.1mg3%
    Calcium 83mg8%
    Iron 3.8mg21%
    * Percent Daily Values are based on a 2000 calorie diet.

     

    This No Bake Vegan Pumpkin Pie with Gluten-free Gingerbread Crust is easy to put together and is perfect with whipped coconut cream. Soy-free Holiday Recipe | Vegan Richa

    Pumpkin Pie is being shared at VVP, Allergy Free Wedesdays

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    ⭐️⭐️⭐️⭐️ If you Love the Recipe, Please consider rating it using stars in comments! It helps readers and helps more people find the recipe online! I love hearing from you all! ⭐⭐⭐⭐

    Reader Interactions

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    1. Emi

      November 09, 2020 at 12:21 pm

      5 stars
      Thanks for the creative vegan twist on pumpkin pie! I made this last night, and it turned out well. It definitely benefitted from being chilled overnight to get the perfect consistency in the filling and crust. The molasses I used was super dark blackstrap molasses, and I thought it overpowered the filling somewhat. Next time I would either reduce the molasses or use a lighter variety. How/where can I share photos of my executions of your recipes?

      Reply
      • Vegan Richa Support

        November 10, 2020 at 9:15 am

        overnight definitely makes all the difference , Thanks for your great feedback! I don’t currently have the photo sharing feature on.

        Reply
    2. Claire

      October 02, 2020 at 9:24 pm

      I know it’s a no bake pie, but could you bake it to make it more like a classic pumpkin pie?

      Reply
      • Richa

        October 02, 2020 at 10:36 pm

        You can use the same crust but for the for the use my regular pumpkin pie filling and bake veganricha.com/?s=pumpkin+pie

        Reply
    3. Nan

      November 25, 2017 at 1:20 am

      5 stars
      Wow! I served this pie as a GF and vegan alternative to the traditional pies I also made for Thanksgiving dinner. I should have made two pies because everyone(all carnivores except my husband and me) skeptically tried it. Loved it, and came back for seconds(ok I admit i had thirds) and asked for the recipe. We even had family stop by our house the next night that asked if there was any of the “vegan pie” left so they could have a piece. You are a genius! This goes on the Thanksgiving table next year. Thank you for working so hard to bring us delicious recipes that help change the health of our families and create memorable family meals.

      Reply
      • Richa

        November 25, 2017 at 10:47 am

        haha, thats amazing, that everyone was skeptical and then got multiple helpings! yay!! So glad everyone loved it.

        Reply
    4. JEn

      November 08, 2017 at 8:53 am

      HI!

      Can I replace the crystallized ginger? They don’t have that near me, please help!

      Reply
      • Vegan Richa Support

        May 06, 2020 at 12:30 pm

        increase the ground ginger to 1tsp and the molasses to 3Tbsp

        Reply
    5. Emily

      October 27, 2017 at 6:29 am

      4 stars
      I really wish the recipe had stated to line the pie dish with parchment paper. I read and re-read the instructions to make sure it wasn’t needed. (I was in a hurry to make this so I didnt look at the entire post, just b-lined to the formula.) Now I see in the first photo that your pie dish is lined with parchment and my pie wont release from the pan! Tools used in recipes are just as important as ingredients. The recipe is delicious, I’m just sad the presentation wont be as lovely 🙁

      Reply
      • Richa

        October 27, 2017 at 10:51 am

        oh no. Usually a pie pan works fine if lightly greased. the lining definitely makes it easier as the crust moisture can vary from person to person, so less chances of sticking. Let me add some notes to the recipe. I am sorry about that.

        You can put this pie into an ice cream maker which is just finishing cashew cream + vanilla+sweetner, so there will be swirls of the pumpkin filling and the crust for a pumpkin pie ice cream. will look prettier maybe :). Or just serve the pie pieces with a big dollop of fluffy whipped coconut cream to cover it.

        Reply
    6. melissa

      October 26, 2017 at 7:07 am

      Hello! what can I use instead of almond meal. Allergies…. and molasses can I sub in something else.

      Many thanks!

      Reply
      • Richa

        October 26, 2017 at 10:51 am

        Use 1 tbsp maple syrup. you can use more flour to sub the almond meal, start with a 1/2 cup more and add more as needed depending on the dough consistency.

        Reply
    7. Windi

      November 04, 2016 at 10:49 am

      Could Kuzu root work as the starch?

      Reply
      • Richa

        November 14, 2016 at 1:48 pm

        maybe

        Reply
    8. Shane

      November 03, 2016 at 6:08 pm

      Hi Richa,

      I haven’t made your recipe yet but im wondering why you seem to think it is a good thing that the filling is cashew free?

      Thanks,

      Reply
      • Richa

        November 03, 2016 at 6:36 pm

        Nothing good or bad about cashews. I mention it because people have cashew allergies. Many pie recipes use cashews to thicken, so I mention that this recipe is cashew free.

        Reply
    9. Denise

      November 03, 2016 at 2:00 am

      Richa sweetie, We should not be eating raw bean flour or starches. These contain large protein molecules that are undigestible without proper soaking and cooking and will contribute to development of leaky gut over time. Please, do some careful research on this issue before health consequences arise.
      please search for Dr Alessio Fasano on YouTube and watch his presentations. Much Love to you.

      Reply
      • Lindy B

        November 21, 2016 at 8:41 am

        If you actually read the instructions, you will see that the besan is cooked on the stove.

        Reply
    10. Agnes

      November 02, 2016 at 3:06 pm

      Sorry maybe stupid question how to make pumpkin puree? Blending a raw pumpkin meat?

      Reply
      • Richa

        November 02, 2016 at 5:04 pm

        its available canned. It is cooked pumpkin. you can bake it at home. Preheat oven to 325 degrees F .Cut the pumpkin in half, Remove seeds and pulp. Cover each half with foil.
        Bake foil side up, 1 hour, or until tender. Scrape pumpkin meat from shell halves and puree in a blender.

        Reply
    11. patty

      November 02, 2016 at 7:29 am

      Is it molasses and maple syrup or we pick which one we want to put?

      Reply
      • Richa

        November 02, 2016 at 10:52 pm

        no, it needs both to make the crust. There isnt any other wet in the crust. You may add some non dairy milk and reduce either of molasses or maple just a bit.

        Reply
    12. Diana

      October 24, 2016 at 6:36 pm

      5 stars
      fabulous recipe, thank you. I would like to not use both the chickpea & white flours. More cornstarch? (I am cooking for GF and bean free folks)

      Reply
      • Richa

        October 24, 2016 at 8:37 pm

        yes more cornstarch + potato starch.

        Reply
    13. Mary Wasielewski

      September 07, 2016 at 7:49 am

      Hi! My mom has gone full vegan on me, and I’m hosting Thanksgiving. I have accepted the challenge and am looking forward to trying new recipes. However! The bonus challenge is that she has also eliminated oils from her diet. Any thoughts on how I can replace the oil in this recipe? I haven’t done enough cooking with a lot of these ingredients to feel comfortable experimenting on my own.

      Reply
      • Richa

        September 07, 2016 at 10:07 am

        Hi Mary, you can omit the oil from the filling. It has enough fat from the coconut milk to be super creamy.

        For the crust, use more maple syrup or some smooth nut butter instead of oil. Also try the pie before the main event, so you know what adjustments you might need in terms of flvor and texture.

        Reply
    14. Hillary

      November 20, 2015 at 6:02 pm

      Looks amazing. Bc of nut allergy I am going to use a vegan traditional crust. I am going to need to bake it because of this. Should I still cook on stove top first? Or am I better off baking crust alone and then adding the filling as you instructed?

      Reply
      • Richa

        November 20, 2015 at 6:10 pm

        Hi Hillary,
        Bake the crust until done, then fill it with the filling that has been cooked and thickened on stove top as the recipe says. even it out and chill. I havent tried baking the filling. it might need adjustment in thickeners so it sets during baking. it sets perfectly when cooked on the stove top and chilled.

        Reply
    15. christine

      November 16, 2015 at 6:15 pm

      can i use almond meal instead of chickpea flour for the filling?

      Reply
      • Richa

        November 16, 2015 at 6:43 pm

        almond meal will not dissolve into the filling and make it gritty. You can use other flour or use ground cashew.

        Reply
    16. Stacey

      November 14, 2015 at 6:07 am

      Can I substitute raw honey &/or maybe a little stevia for the sugar? (We just do not use sugar).

      Reply
      • Richa

        November 14, 2015 at 10:06 am

        use stevia. liquid sweetener will change the consistency.

        Reply
    17. Andrea Ervin

      October 18, 2015 at 6:23 am

      Hi! Love your recipes!!! We have a nut allergy, can I just sub extra flour for the almond meal?

      Reply
      • Richa

        October 18, 2015 at 11:34 am

        sure, use more flour or use a different plain pie crust.

        Reply
    18. Emily

      July 01, 2015 at 4:14 pm

      5 stars
      That crust is soo good with the pumpkin filling!!

      Reply
    19. Julie

      November 27, 2014 at 10:13 pm

      The flavor was great, but my pie didn’t set. I think I followed all the instructions. Any ideas?

      Reply
      • Richa

        November 27, 2014 at 11:49 pm

        what coconut milk did you use? Did you use chickpea flour or regular flour. the pie sets to a moussy gel-ish state and not necessarily ver set like after baking. You can out it in the freezer for half an hour then slice and serve. I should mention full fat coconut milk. that works best

        Reply
    20. JoAnna

      November 25, 2014 at 4:44 pm

      hi! Just cking, crust is no bake too, not just filling? Would it hurt @ all to bake it a little while before pouring in filling? Just thinking about crust texture… Thanks!

      Reply
      • Richa

        November 25, 2014 at 4:49 pm

        the crust also is no bake. you can taste the crust mixture to decide if you like it as is or not. if not, then bake it at 325 degrees F for 10 to 15 minutes.
        if you are not sure, then make the crust into truffles 🙂 and use a different baked pie crust. See my chocolate pumpkin tart or strawberry tart for baked crusts.

        Reply
    21. janet @ the taste space

      November 16, 2014 at 7:42 pm

      Great idea with the chickpea flour, Richa. I really want to eat this. 🙂

      Reply
    22. Vikram

      November 16, 2014 at 2:07 pm

      5 stars
      testing

      Reply
    23. Ana @ Ana's Rocket Ship

      November 14, 2014 at 11:19 am

      Wow! I would never have thought to use chickpea flour in the filling. You are, as ever, a genius Richa!

      Reply
    24. Amy

      November 12, 2014 at 2:14 am

      Would rice milk work for the filling? I know it won’t have as much fat/creaminess. I have family members who are allergic to nuts, coconut, and soy and a really really want to find a pumpkin pie recipe we can all eat! Thanks!

      Reply
      • Richa

        November 12, 2014 at 1:13 pm

        Yes it will work fine with rice milk. You may want to add another 1/2 Tbsp of chickpea flour/other flour to add volume and act as thickener.

        in the crust, you can use finely ground seeds instead of the almonds and coconut.
        Hope you all like the pie! Let me know how it turns out

        Reply
        • Amy

          November 12, 2014 at 3:09 pm

          Awesome, thanks so my for replying!

          Reply
    25. Sam Martinez

      November 12, 2014 at 12:29 am

      Ok so, this looks positively amazing and I was really excited to give it a try but I have an insane allergy to coconut!

      Do you know of any variations to the mylk, and other coconut ingredients in this?
      …or would it mess with the texture and basic composition of it all?

      Reply
      • Richa

        November 12, 2014 at 1:11 pm

        you can use any other non dairy milk. it should work out fine. the texture should work out the same with creamy milks like almond or soy, and will be slightly less creamy with hemp or rice milk.

        in the crust, just use more oat flour and almond meal instead of coconut. pulse the crystallized ginger with oat flour to break them down.

        Reply
        • Elisa

          November 19, 2016 at 4:27 pm

          Thank you for giving options . It’s terrible when we suffer from allergies but we still want to make delicious recipes. 🙂 Thank you!!!

          Reply
    26. Heather

      November 11, 2014 at 9:33 pm

      Why do you suggest using regular sugar for the crust? Would coconut sugar not do the job or any other healthier option of “sugar”?

      Reply
      • Richa

        November 11, 2014 at 10:46 pm

        I used coconut sugar in the crust. and used raw unrefined sugar in the filling. . You can use coconut sugar for both.

        Reply
    27. Noemi

      November 11, 2014 at 7:14 pm

      Perfect timing! My oven stopped working last week so this is just what I needed. Thank you!

      Reply
      • Richa

        November 12, 2014 at 1:09 pm

        Awesome! Let me know when you make it!

        Reply

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