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 (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.
Mary says
November 15, 2016 at 8:16 pmWhat can I use in the crust for oil so that it is oil free?
Richa says
November 15, 2016 at 9:10 pmIt 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.
Roz says
November 18, 2017 at 5:54 pmPitted dates and the almond and oat flours in food processsor then press togetherness the pie dish.
Roz says
November 18, 2017 at 5:55 pmPut pitted dates and almond and oat flours in food processor then press into pie dish.
Barb says
November 16, 2016 at 3:33 amPlease 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.
Richa says
November 16, 2016 at 10:50 amits the thick creamy part in the coconut milk can.
raman says
November 16, 2016 at 7:14 pmcan i replace almond meal with almond flour?
Richa says
November 16, 2016 at 10:35 pmyes
Maria says
November 18, 2016 at 8:36 pmThis 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!
Rose says
November 21, 2016 at 2:52 pmHi! 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!!
Richa says
November 21, 2016 at 3:04 pmThe 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?
Rose says
November 21, 2016 at 4:42 pmOk 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!
Kelly says
November 24, 2016 at 9:02 amWhat size of pie dish does this suit please?
Richa says
November 24, 2016 at 10:33 am9 inch
Cindy says
November 24, 2016 at 11:09 amHello, love your recipe, but I cook without oil, can I use other than oil? Or what happens if I dont use the oil.
Richa says
November 24, 2016 at 11:13 amWithout 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
Betty says
November 24, 2016 at 4:53 pmI 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.)
Richa says
November 24, 2016 at 5:41 pmYay! Happy Thanksgiving to you and yours Betty!
Emily says
November 29, 2016 at 10:34 amAmazing! This pie is richer and has more flavor than the one I made last year. Sticking to this one!
Astrid says
December 10, 2016 at 10:57 amMy pie was for 1h30min in the oven, but the filling stayed liquid. I hope it will hard out a bit when it cools down.
Richa says
December 10, 2016 at 10:10 pmit should set when chilled. how did it work out?
Jessica says
January 6, 2017 at 11:51 pmThis 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!
Richa says
January 7, 2017 at 12:34 pmnice!!
Richard Church says
October 7, 2017 at 1:19 pmHi 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
yazz says
October 19, 2017 at 1:50 pmI 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 =)
Richa says
October 20, 2017 at 4:48 pmyay! 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
Unity says
October 28, 2017 at 12:36 pmI 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
Richa says
October 29, 2017 at 9:51 pmI 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.
Unity says
October 29, 2017 at 5:28 amDo you have the nutritional information of this?
Thanks,
Unity
Richa says
October 29, 2017 at 9:37 pmNot 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.
Hannah says
November 6, 2017 at 12:38 pmI’m excited to try this. Do you have any sense of whether it freezes well? Hoping to get ahead on Thanksgiving baking! Thanks 🙂
Richa says
November 6, 2017 at 1:31 pmit freezes fine.
Sara says
November 12, 2017 at 6:30 amThe 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?
Richa says
November 12, 2017 at 11:23 amuse 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
Kristen Kemp says
November 18, 2017 at 5:07 amIs 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!
Richa says
November 18, 2017 at 10:58 amyes sunflower or pumpkin seeds will work
Kristen Kemp says
November 19, 2017 at 7:01 amYou are so kind to reply!!! I’m about to grind a combo of plain roasted and unroasted sunflower seeds. Thank you so much!
Ayaka says
November 22, 2017 at 9:31 amWould using potato starch instead of corn work in the filling recipe?
Richa says
November 22, 2017 at 10:05 amyes it will work.
Elvi says
November 22, 2017 at 10:52 am.. ohhh my dear , I love you 😉
Daniela says
November 23, 2017 at 7:31 amI never comment on anything in the pages but this recipe “make my day”🙏🏻💕
Kat says
October 11, 2018 at 9:53 amHi!! 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!
Richa says
October 11, 2018 at 10:32 amyes, 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.
Colleen Savage says
November 18, 2018 at 11:24 amI 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.
Richa says
November 18, 2018 at 3:01 pmyou 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
Colleen Savage says
November 18, 2018 at 5:06 pmYou 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!
Melissa says
November 24, 2018 at 10:00 amI made this as written and it was awesome. It was the best pumpkin pie I’ve ever had. Thanks so much!
Richa says
November 24, 2018 at 3:10 pmyay!
Shivani says
October 20, 2019 at 7:29 pmCan I replace the white flour and oat flour with almond or another flour. Trying to do gluten free.
Richa says
October 20, 2019 at 7:31 pmTry my almond crust instead of subbing. -> https://www.veganricha.com/2014/11/vegan-chocolate-pumpkin-pie-with-almond-crust-gluten-free.html
Reena says
October 21, 2019 at 10:11 pmCrust and pie came out delicious. 👍🏽
Reena says
October 21, 2019 at 10:13 pmBtw 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
Richa says
October 21, 2019 at 11:10 pmThanks!
Jamie says
November 24, 2019 at 4:20 pmI 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
Richa says
November 24, 2019 at 4:44 pmTry it with cashew milk. 1/2 cup soaked cashews blended with 1/2 cup water. regular crust will work
Jamie says
November 27, 2019 at 9:38 pmCan’t do cashews either he is allergic to nuts soy eggs… idk what else to do
Molly says
December 2, 2019 at 7:37 amI 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.
Richa says
December 2, 2019 at 10:29 amawesome! thanks!
Diane says
December 9, 2019 at 12:57 pmRicha, can I use tapioca starch in place of the corn starch, and if so how much would I add?
Thank you
Richa says
December 9, 2019 at 2:48 pmyes, a 1/2 tbsp less
Reena says
July 30, 2020 at 10:04 pmThis is my go to pumpkin pie. I do the crust and the filling in a food processor. No hand mixing required.
Thanks Richa!
Amanda says
December 3, 2020 at 2:47 pmDelicious!
Richa says
December 3, 2020 at 4:28 pmThanks !