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    Home » soy free

    Vegan Pumpkin Pie with Rustic Crust

    Published: Nov 15, 2016 · Modified: Nov 11, 2018 by Richa 66 Comments

    Jump to Recipe   Print Recipe

    Easy Vegan Pumpkin Pie with a few ingredients and a rustic crust. Can be made gluten-free. So creamy and festive. Serve with whipped coconut cream or vanilla ice cream. Cashew-free. Can be made nut-free with a different crust. Vegan Baked Pie Recipe. 

    Jump to Recipe   

    Easy Vegan Pumpkin Pie with a few ingredients and a rustic crust. Can be made gluten-free. Serve with whipped coconut cream or vanilla ice cream. | VeganRicha,com

    Festive = Pumpkin pie. 

    This pie has a creamy hearty filling with pumpkin puree, coconut cream, spices, maple syrup and starch. The crust of wheat, oat and almond flour is rustic, sturdy and can be used to make the pie as pumpkin pie bars. To make the bars, use a brownie pan. Prebake the crust lightly, add the filling and bake again until set. Chill for a few hours for best results. 

    Easy Vegan Pumpkin Pie with a few ingredients and a rustic crust. Can be made gluten-free. Serve with whipped coconut cream or vanilla ice cream. | VeganRicha,com

    For a no bake option, try this No Bake Pumpkin Pie with Gingerbread crust.  

    For a grain-free crust, use this Almond crust with just 4 ingredients (can be made Oil-free too), filled with pumpkin chocolate filling for another option. 

    More festive pumpkin options include this Pumpkin Mousse layer cake, and Pumpkin Turmeric Chocolate Marble cake. 


    Press the crust into a pie pan.

    Easy Vegan Pumpkin Pie with a few ingredients and a rustic crust. Can be made gluten-free. Serve with whipped coconut cream or vanilla ice cream. | VeganRicha,com

    Add the pumpkin filling and bake. 

    Easy Vegan Pumpkin Pie with a few ingredients and a rustic crust. Can be made gluten-free. Serve with whipped coconut cream or vanilla ice cream. | VeganRicha,com

    Serve with whipped coconut cream or vanilla ice cream.

    Easy Vegan Pumpkin Pie with a few ingredients and a rustic crust. Can be made gluten-free. Serve with whipped coconut cream or vanilla ice cream. | VeganRicha,com

    Print Recipe
    4.87 from 15 votes

    Vegan Pumpkin Pie

    Easy Vegan Pumpkin Pie with a few ingredients and a rustic crust. Can be made gluten-free. Serve with whipped coconut cream or vanilla ice cream.
    Prep Time10 mins
    Cook Time1 hr
    Total Time1 hr 10 mins
    Course: Dessert
    Cuisine: American, Vegan
    Servings: 8
    Calories: 366kcal
    Author: Vegan Richa

    Ingredients

    Crust:

    • 1 1/2 cup (187.5 g) flour I use half oat and half white
    • 3/4 cup (84 g) almond flour or meal
    • 1 tbsp coconut sugar
    • 3 tbsp oil
    • 1/3 tsp (0.33 tsp) salt
    • 3 tbsp maple syrup
    • 1/4 tsp (0.25 tsp) cinnamon
    • 2 tbsp flax seed meal
    • 4 tbsp warm water

    filling:

    • 2 cups (490 g) pumpkin puree (cooked and pureed pumpkin, not pumpkin pie mix)
    • 3 tbsp cornstarch
    • 1/2 to 1 tsp vanilla
    • 2 tsp pumpkin pie spice (1.5 tsp cinnamon, a good dash of nutmeg, all spice, ginger)
    • 1/4 cup (80.5 g) maple syrup
    • 1/4 cup (55 g) raw or light brown sugar
    • a good pinch of salt
    • 1/2 cup (120 ml) coconut cream the thick separated cream from a can of full fat coconut milk, or use full fat coconut milk

    Instructions

    • Preheat the oven to 350 degrees F / 180ºc. Add the flours, almond meal, coconut sugar and oil to a bowl and mix well until the oil is distributed.
    • Add salt, maple, cinnamon and mix in.
    • Mix flax meal in the water and let it sit for 5 minutes. Add to the flours and mix well. The mixture should start to stick and come together like a slightly crumbly dough. If it is too crumbly, add some more maple syrup.
    • Grease the pie pan lightly with oil. Press the mixture into a pie pan into a thin even crust. Bake for 6 to 7 minutes.
    • Whisk the all the ingredients under filling except coconut cream until well combined. Warm the coconut cream if solid and mix in. Taste and adjust spice if needed.
    • Pour into crust and spread with a spatula.
    • Bake for 55 to 60 minutes or until the center is not liquidy. Chill for at least 3 hours. Slice and serve with whipped coconut cream or vanilla ice cream.

    Notes

    To make Pumpkin Pie bars, press the crust into a brownie pan. Bake for 5 minutes. Pour the filling and bake until set.
    To make the crust gluten-free, use all Oat flour.
    Nutritional values based on one serving

    Nutrition

    Nutrition Facts
    Vegan Pumpkin Pie
    Amount Per Serving
    Calories 366 Calories from Fat 153
    % Daily Value*
    Fat 17g26%
    Saturated Fat 5g31%
    Sodium 143mg6%
    Potassium 260mg7%
    Carbohydrates 49g16%
    Fiber 4g17%
    Sugar 20g22%
    Protein 6g12%
    Vitamin A 9530IU191%
    Vitamin C 3mg4%
    Calcium 75mg8%
    Iron 2.9mg16%
    * Percent Daily Values are based on a 2000 calorie diet.

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    1. Victoria

      November 23, 2021 at 9:16 am

      Hi Richa, Love your website! I love coconut cream so will be using this recipe but need to make a GF, oil and sugar/honey/syrup free pumpkin pie filling. How many dates do you think would be adequate to replace the maple syrup/sugar in the filling recipe? Thanks!

      Reply
      • Richa

        November 23, 2021 at 10:59 am

        I posted a recipe for exactly what you want last month! Make my Glutenfree date sweetened pumpkin pie instead of changing this recipe https://www.veganricha.com/gluten-free-vegan-pumpkin-pie/

        Reply
    2. Amanda

      December 03, 2020 at 2:47 pm

      5 stars
      Delicious!

      Reply
      • Richa

        December 03, 2020 at 4:28 pm

        Thanks !

        Reply
    3. Reena

      July 30, 2020 at 10:04 pm

      5 stars
      This is my go to pumpkin pie. I do the crust and the filling in a food processor. No hand mixing required.

      Thanks Richa!

      Reply
    4. Diane

      December 09, 2019 at 12:57 pm

      Richa, can I use tapioca starch in place of the corn starch, and if so how much would I add?
      Thank you

      Reply
      • Richa

        December 09, 2019 at 2:48 pm

        yes, a 1/2 tbsp less

        Reply
    5. Molly

      December 02, 2019 at 7:37 am

      5 stars
      I have tried several vegan pumpkin pie recipes, but this was the absolute best. The texture is perfect–a little firm, not too soft. I think the key is the coconut cream. It was really delicious, thank you.

      Reply
      • Richa

        December 02, 2019 at 10:29 am

        awesome! thanks!

        Reply
    6. Jamie

      November 27, 2019 at 9:38 pm

      Can’t do cashews either he is allergic to nuts soy eggs… idk what else to do

      Reply
      • Palo

        December 10, 2020 at 11:00 am

        5 stars
        Google search chocolate covered Katie crustless pumpkin pie and that will work for your case. It’s delish

        Reply
    7. Jamie

      November 24, 2019 at 4:20 pm

      I haven’t tried making pie yet but I’m planning on taking it to thanksgiving dinner this year.. can I use canned evaporated milk.. instead of coconut.. and using just a regular crust? Would that change anything..grandson allergic to coconut

      Reply
      • Richa

        November 24, 2019 at 4:44 pm

        Try it with cashew milk. 1/2 cup soaked cashews blended with 1/2 cup water. regular crust will work

        Reply
    8. Reena

      October 21, 2019 at 10:11 pm

      5 stars
      Crust and pie came out delicious. 👍🏽

      Reply
      • Reena

        October 21, 2019 at 10:13 pm

        Btw i think you should consider moving the add comment box to the top of the comments vs having to scroll to the bottom 😀

        Just a suggestion

        Reply
      • Richa

        October 21, 2019 at 11:10 pm

        Thanks!

        Reply
    9. Shivani

      October 20, 2019 at 7:29 pm

      Can I replace the white flour and oat flour with almond or another flour. Trying to do gluten free.

      Reply
      • Richa

        October 20, 2019 at 7:31 pm

        Try my almond crust instead of subbing. -> https://www.veganricha.com/2014/11/vegan-chocolate-pumpkin-pie-with-almond-crust-gluten-free.html

        Reply
    10. Melissa

      November 24, 2018 at 10:00 am

      5 stars
      I made this as written and it was awesome. It was the best pumpkin pie I’ve ever had. Thanks so much!

      Reply
      • Richa

        November 24, 2018 at 3:10 pm

        yay!

        Reply
    11. Colleen Savage

      November 18, 2018 at 11:24 am

      5 stars
      I made this last year and we all loved it, so I’m making it again. How many days ahead of Thanksgiving do you think I can make it? Would you recommend it kept in the fridge or counter-top? If you think I should just freeze it, how should I go about doing so? Bake , cool, freeze? Sorry for so many questions.

      Reply
      • Richa

        November 18, 2018 at 3:01 pm

        you can bake it 3-4 days in advance. Cool complately then place plastic wrap on the surface to reduce sweating and then loosely wrap or place in container

        Reply
        • Colleen Savage

          November 18, 2018 at 5:06 pm

          You are a dream. Thank you so much for your response, recipes, cookbooks and just being a lovely resource in my life. Clearly, I am a fan. Thanks!

          Reply
    12. Kat

      October 11, 2018 at 9:53 am

      5 stars
      Hi!! I love this recipe, I created it last year during thanksgiving and all of my family loved it! I’m recreating it now and am wondering if its possible to leave out the almond meal in the crust? to save me another run to the store, of course haha. Thank you!

      Reply
      • Richa

        October 11, 2018 at 10:32 am

        yes, you might want to increase the oil or add some vegan butter. The lower oil amount needs almond for adding the flakyness else the crust can be a bit too hard or crunchy.

        Reply
    13. Daniela

      November 23, 2017 at 7:31 am

      5 stars
      I never comment on anything in the pages but this recipe “make my day”🙏🏻💕

      Reply
    14. Elvi

      November 22, 2017 at 10:52 am

      5 stars
      .. ohhh my dear , I love you 😉

      Reply
    15. Ayaka

      November 22, 2017 at 9:31 am

      Would using potato starch instead of corn work in the filling recipe?

      Reply
      • Richa

        November 22, 2017 at 10:05 am

        yes it will work.

        Reply
    16. Kristen Kemp

      November 18, 2017 at 5:07 am

      Is there a sub for the almonds in the crust? Several family members, including myself, are allergic. Can I use ground pumpkin seeds or oats? Thank you!

      Reply
      • Richa

        November 18, 2017 at 10:58 am

        yes sunflower or pumpkin seeds will work

        Reply
        • Kristen Kemp

          November 19, 2017 at 7:01 am

          You are so kind to reply!!! I’m about to grind a combo of plain roasted and unroasted sunflower seeds. Thank you so much!

          Reply
    17. Sara

      November 12, 2017 at 6:30 am

      The pie filling for this recipe looks just about perfect! Sadly, I am intolerant to coconut. Can you recommend a good substitute for the coconut cream in the filling?

      Reply
      • Richa

        November 12, 2017 at 11:23 am

        use cashew cream instead. soak 1/2 cup cashews overnight, drain, blend with 1/2 cup water until smooth and creamy. Use a 1/2 cup of that

        Reply
    18. Hannah

      November 06, 2017 at 12:38 pm

      I’m excited to try this. Do you have any sense of whether it freezes well? Hoping to get ahead on Thanksgiving baking! Thanks 🙂

      Reply
      • Richa

        November 06, 2017 at 1:31 pm

        it freezes fine.

        Reply
    19. Unity

      October 29, 2017 at 5:28 am

      4 stars
      Do you have the nutritional information of this?

      Thanks,
      Unity

      Reply
      • Richa

        October 29, 2017 at 9:37 pm

        Not yet, I am updating all the recipes from the newest onwards with the nutrition using a new widget. So all recipes will have it soon.

        Reply
    20. Unity

      October 28, 2017 at 12:36 pm

      4 stars
      I made it – it looked very dark and the top was very different to the picture but it tasted nice.
      I’m thinking maybe it was the brand of pumpkin I used that made it darker. As I’m in the UK there is only 1 brand in the supermarkets.

      Which brand do you use Richa?
      I love the crust!

      Thanks, Unity

      Reply
      • Richa

        October 29, 2017 at 9:51 pm

        I use the whole foods brand in the US. Pumpkin brands differ in color and thickness, so that affects the color. For lighter color you can use thick cashew cream instead. That will lighten the color and also add richness to the pie.

        Reply
    21. yazz

      October 19, 2017 at 1:50 pm

      5 stars
      I made this for my mum’s birthday and the guests loved it so much, I had to share the recipe and told them you’ve written books, too! <3

      I preordered the new one in March and Amazon still hasn't managed to send it. They keep emailing me that there are delays. If it gets here before Christmas, we'll have an Indian menu from it. If not, we will still have one, but from your old book =)

      Reply
      • Richa

        October 20, 2017 at 4:48 pm

        yay! thats awesome!

        I am waiting to find out about the delays in the UK distribution. Bookdepository is shipping in that area though in case you dont want to wait till mid november

        https://www.bookdepository.com/Vegan-Richs-Everyday-Kitchen-Rich-Hingle/9781941252390?ref=grid-view&qid=1503515250820&sr=1-2

        Reply
    22. Richard Church

      October 07, 2017 at 1:19 pm

      Hi Richa,
      I’m a huge fan of pumpkin pie. As far as I know we don’t have canned pumpkin in the UK, so I’ve always used fresh pumpkin. I havent made one this season yet so I think your recipe is a good place to start. Thanks so much for posting it.
      Richard

      Reply
    23. Jessica

      January 06, 2017 at 11:51 pm

      5 stars
      This pie was a hit for Christmas!
      I replaced the pumpkin by sweet potatoes and almonds in the crust by pecans, worked like a charm.

      Thanks for sharing your ideas!

      Reply
      • Richa

        January 07, 2017 at 12:34 pm

        nice!!

        Reply
    24. Astrid

      December 10, 2016 at 10:57 am

      My pie was for 1h30min in the oven, but the filling stayed liquid. I hope it will hard out a bit when it cools down.

      Reply
      • Richa

        December 10, 2016 at 10:10 pm

        it should set when chilled. how did it work out?

        Reply
    25. Emily

      November 29, 2016 at 10:34 am

      5 stars
      Amazing! This pie is richer and has more flavor than the one I made last year. Sticking to this one!

      Reply
    26. Betty

      November 24, 2016 at 4:53 pm

      5 stars
      I made the pie yesterday to bring to today’s Thanksgiving dinner. It was delicious, very nice flavor, and set up well. Wish there were more left over! (Rather than use the cream at the top of a can of coconut milk, I found a 5.4 ounce can of Native Harvest Coconut Cream at Whole Foods and just used that so I didn’t have to deal with leftover coconut milk.)

      Reply
      • Richa

        November 24, 2016 at 5:41 pm

        Yay! Happy Thanksgiving to you and yours Betty!

        Reply
    27. Cindy

      November 24, 2016 at 11:09 am

      Hello, love your recipe, but I cook without oil, can I use other than oil? Or what happens if I dont use the oil.

      Reply
      • Richa

        November 24, 2016 at 11:13 am

        Without oil the crust will either be too hard, or soft like a pancake. You can use this crust without oil as it has a great texture from the almonds. https://www.veganricha.com/2014/11/vegan-chocolate-pumpkin-pie-with-almond-crust-gluten-free.html

        Reply
    28. Kelly

      November 24, 2016 at 9:02 am

      What size of pie dish does this suit please?

      Reply
      • Richa

        November 24, 2016 at 10:33 am

        9 inch

        Reply
    29. Rose

      November 21, 2016 at 2:52 pm

      Hi! I have tried twice to make the pie, and both times there’s a film that forms and cooks, but everything underneath is so liquidy, even after 1 hour! I’m not sure what I’m doing wrong, and why this is happening…any advice?! Thanks!!

      Reply
      • Richa

        November 21, 2016 at 3:04 pm

        The pie filling is custard like after baking and it sets more when chilled. It is basically pureed pumpkin + sugar that gets baked, so it is thickened puree. depending on the pumpkin puree used, the consistency can be a bit more loose or very well set. How liquid is your pie, does it just fall off the crust like thick milk?

        Reply
        • Rose

          November 21, 2016 at 4:42 pm

          Ok that makes sense…and come to think of it my purée (canned) is pretty strained and liquid, not so thick. It’s more gelatinous than runny like thick milk…I’ll try setting it longer and in fridge before I cut in! I also tried your no bake recipe, and so far I’m liking the results!!! It looks great, and I can’t wait to try it tonight!

          Reply
    30. Maria

      November 18, 2016 at 8:36 pm

      This crust looks awesome and like something I might actually be able to make. My traditional pie crusts are always so hard you need a saw to cut them! And your pumpkin filling looks easy and simple and perfect. Thanks Richa, I think my family will love it!

      Reply
    31. raman

      November 16, 2016 at 7:14 pm

      can i replace almond meal with almond flour?

      Reply
      • Richa

        November 16, 2016 at 10:35 pm

        yes

        Reply
    32. Barb

      November 16, 2016 at 3:33 am

      Please clarify what you mean by coconut cream? I can buy coconut milk in cans or boxes but it isn’t thick like cream. Or there is cream of coconut in the beverage area used for making pina coladas etc. it is a thick sweet coconut but has lots of added ingredients besides coconut.

      Reply
      • Richa

        November 16, 2016 at 10:50 am

        its the thick creamy part in the coconut milk can.

        Reply
    33. Mary

      November 15, 2016 at 8:16 pm

      What can I use in the crust for oil so that it is oil free?

      Reply
      • Richa

        November 15, 2016 at 9:10 pm

        It would hard to get the texture without oil in this crust. Use my almond crust https://www.veganricha.com/2014/11/vegan-chocolate-pumpkin-pie-with-almond-crust-gluten-free.html . That crust maintains a good texture without any oil.

        Reply
      • Roz

        November 18, 2017 at 5:54 pm

        Pitted dates and the almond and oat flours in food processsor then press togetherness the pie dish.

        Reply
      • Roz

        November 18, 2017 at 5:55 pm

        Put pitted dates and almond and oat flours in food processor then press into pie dish.

        Reply

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