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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.
Richa, can I use tapioca starch in place of the corn starch, and if so how much would I add?
Thank you
yes, a 1/2 tbsp less
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.
awesome! thanks!
Can’t do cashews either he is allergic to nuts soy eggs… idk what else to do
Google search chocolate covered Katie crustless pumpkin pie and that will work for your case. It’s delish
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
Try it with cashew milk. 1/2 cup soaked cashews blended with 1/2 cup water. regular crust will work
Crust and pie came out delicious. 👍🏽
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
Thanks!
Can I replace the white flour and oat flour with almond or another flour. Trying to do gluten free.
Try my almond crust instead of subbing. -> https://www.veganricha.com/2014/11/vegan-chocolate-pumpkin-pie-with-almond-crust-gluten-free.html
I made this as written and it was awesome. It was the best pumpkin pie I’ve ever had. Thanks so much!
yay!
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.
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
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!
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!
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.
I never comment on anything in the pages but this recipe “make my day”🙏🏻💕