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Vegan Pumpkin Pie with Rustic Crust

November 15, 2016 By Richa 64 Comments

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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. 

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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.

Filed Under: dessert, holiday, soy free, Vegan Thanksgiving Recipes Tagged With: pumpkin, vegan



⭐️⭐️⭐️⭐️ 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! ⭐⭐⭐⭐

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  1. Mary says

    November 15, 2016 at 8:16 pm

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

    Reply
    • Richa says

      November 15, 2016 at 9:10 pm

      It would hard to get the texture without oil in this crust. Use my almond crust http://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 says

      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 says

      November 18, 2017 at 5:55 pm

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

      Reply
  2. Barb says

    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 says

      November 16, 2016 at 10:50 am

      its the thick creamy part in the coconut milk can.

      Reply
  3. raman says

    November 16, 2016 at 7:14 pm

    can i replace almond meal with almond flour?

    Reply
    • Richa says

      November 16, 2016 at 10:35 pm

      yes

      Reply
  4. Maria says

    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
  5. Rose says

    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 says

      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 says

        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
  6. Kelly says

    November 24, 2016 at 9:02 am

    What size of pie dish does this suit please?

    Reply
    • Richa says

      November 24, 2016 at 10:33 am

      9 inch

      Reply
  7. Cindy says

    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 says

      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. http://www.veganricha.com/2014/11/vegan-chocolate-pumpkin-pie-with-almond-crust-gluten-free.html

      Reply
  8. Betty says

    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 says

      November 24, 2016 at 5:41 pm

      Yay! Happy Thanksgiving to you and yours Betty!

      Reply
  9. Emily says

    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
  10. Astrid says

    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 says

      December 10, 2016 at 10:10 pm

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

      Reply
  11. Jessica says

    January 6, 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 says

      January 7, 2017 at 12:34 pm

      nice!!

      Reply
  12. Richard Church says

    October 7, 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
  13. yazz says

    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 says

      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
  14. Unity says

    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 says

      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
  15. Unity says

    October 29, 2017 at 5:28 am

    4 stars
    Do you have the nutritional information of this?

    Thanks,
    Unity

    Reply
    • Richa says

      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
  16. Hannah says

    November 6, 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 says

      November 6, 2017 at 1:31 pm

      it freezes fine.

      Reply
  17. Sara says

    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 says

      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. Kristen Kemp says

    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 says

      November 18, 2017 at 10:58 am

      yes sunflower or pumpkin seeds will work

      Reply
      • Kristen Kemp says

        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
  19. Ayaka says

    November 22, 2017 at 9:31 am

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

    Reply
    • Richa says

      November 22, 2017 at 10:05 am

      yes it will work.

      Reply
  20. Elvi says

    November 22, 2017 at 10:52 am

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

    Reply
  21. Daniela says

    November 23, 2017 at 7:31 am

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

    Reply
  22. Kat says

    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 says

      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
  23. Colleen Savage says

    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 says

      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 says

        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
  24. Melissa says

    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 says

      November 24, 2018 at 3:10 pm

      yay!

      Reply
  25. Shivani says

    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 says

      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
  26. Reena says

    October 21, 2019 at 10:11 pm

    5 stars
    Crust and pie came out delicious. 👍🏽

    Reply
    • Reena says

      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 says

      October 21, 2019 at 11:10 pm

      Thanks!

      Reply
  27. Jamie says

    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 says

      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
  28. Jamie says

    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 says

      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
  29. Molly says

    December 2, 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 says

      December 2, 2019 at 10:29 am

      awesome! thanks!

      Reply
  30. Diane says

    December 9, 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 says

      December 9, 2019 at 2:48 pm

      yes, a 1/2 tbsp less

      Reply
  31. Reena says

    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
  32. Amanda says

    December 3, 2020 at 2:47 pm

    5 stars
    Delicious!

    Reply
    • Richa says

      December 3, 2020 at 4:28 pm

      Thanks !

      Reply

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Hi, I'm Richa! I create flavorful plant based recipes that are inspired by my Indian upbringing, including many gluten-free, soy-free, and oil-free options. Read more about me and the blog...

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