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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.
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.
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.
Add the pumpkin filling and bake.
Serve with whipped coconut cream or vanilla ice cream.
Vegan Pumpkin Pie
Ingredients
Crust:
- 1 1/2 cup flour, I use half oat and half white
- 3/4 cup almond flour , or meal
- 1 tbsp coconut sugar
- 3 tbsp oil
- 1/3 tsp salt
- 3 tbsp maple syrup
- 1/4 tsp cinnamon
- 2 tbsp flax seed meal
- 4 tbsp warm water
filling:
- 2 cups 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 maple syrup
- 1/4 cup raw or light brown sugar
- a good pinch of salt
- 1/2 cup 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
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Hello Richa,
Delicious! I didn’t have coconut milk, so I used the same amount of soy cream and added an extra tablespoon starch – worked out fine! Thanks for the recipe!
Yum!! Thanks for sharing.
Yummy 😋 Healthy
I love the sound of this recipe, could I use cashew cream instead of coconut cream? I need to avoid coconut (saturated fat) for health reasons.
Yes use cashew cream
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!
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/
Delicious!
Thanks !
This is my go to pumpkin pie. I do the crust and the filling in a food processor. No hand mixing required.
Thanks Richa!