This easy-peasy vegan pumpkin pie is rich, creamy, wonderfully spiced, and perfect for the holidays! Made with an optional gluten-free crust and wholesome ingredients, it’s a healthy pumpkin pie that tastes thoroughly indulgent!
As much as I adore vegan butter tarts, pecan pie, and apple pie, nothing screams fall quite like pumpkin pie. It’s rich, creamy, sweet, and loaded with fall favorite warming spices and pumpkin purée. Best of all, though, it’s so easy to make at home and will have your kitchen smelling heavenly!
Is Pumpkin Pie Vegan?
Unfortunately, traditional pumpkin pie recipes are fairly laden with dairy and eggs in the filling and the pie crust. Luckily, this recipe is for gluten-free, vegan pumpkin pie from scratch, made with simple (often healthier) alternatives, for a crowd-pleasing (yes, even non-vegans!) fall/ Thanksgiving dessert!
In fact, this egg-free pumpkin pie still has the wonderful custardy creamy filling and is just as satisfying in flavor and texture. However, with unrefined sweeteners, wholesome ingredients, minimal oil, and fewer ‘empty calorie’ ingredients, this makes for a surprisingly healthy pumpkin pie. I wouldn’t blame you for enjoying a slice for breakfast!
Best of all, it’s quick and SO easy to prepare with just a dozen simple ingredients, and can be made with all-purpose wheat flour or as a gluten-free pumpkin pie, with your choice of unrefined or sugar-free sweeteners.
You can even prep and chill or freeze this non-dairy pumpkin pie in advance, ready to impress over the holidays alongside apple pie cookies, vegan pumpkin cake, and chocolate lava cake!
The Ingredients for Vegan Pumpkin Pie
The Gluten-Free Pie Crust
- Flour: I used 120g rice flour and 40g tapioca flour for a gluten-free pumpkin pie, but all-purpose gluten-free flour will also work. Regular all-purpose flour will work fine if you aren’t gluten-free.
- Almond flour: Use super-fine or fine almond flour (ground blanched almonds), not almond meal. Use ground sunflower seeds or ground unsweetened shredded coconut for a nut-free alternative.
- Flax seeds: We’ll use ground flax seeds or chia seeds to create a vegan egg alternative for binding.
- Sugar: I used coconut sugar, but you can use any granulated sugar, like organic brown sugar, date sugar, white sugar, etc.
- Coconut oil: Alternatively, vegan butter will work.
Vegan Pumpkin Pie Filling
- Pumpkin purée: Use homemade (check FAQs) or store-bought canned pumpkin purée, NOT pumpkin pie filling.
- Coconut milk: Use canned full-fat coconut milk for a rich egg-free pumpkin pie. I haven’t tried lite coconut milk (more starch may be needed).
- Coconut sugar: Any granulated sugar will work.
- Maple syrup: I love the combination of maple and pumpkin, but any liquid sweetener will work (sugar-free syrups included).
- Pumpkin pie spice: This warming spice blend perfectly enhances the pumpkin filling. Use store-bought or make your own (refer to FAQs).
- Cornstarch: This will thicken the filling, so it sets properly. Arrowroot flour should also work, but I don’t recommend tapioca starch.
- Vanilla extract: Use natural vanilla extract or paste for the best flavor.
- Salt: To balance and enhance the flavors in the filling.
Optional Add-ins & Recipe Variations
- Vegan Nutella: Add swirls (heated to become runny) over the pie before baking.
- Pumpkin spice latte pie: Add 2-3 tsp of espresso powder or instant coffee.
- Black pepper: Just a pinch enhances the heat in the pumpkin pie spice.
- Bourbon whipped cream: Create a sweetened whipped cream topping with coconut cream, powdered sugar (or Erythritol), and a splash of Bourbon.
- Molasses: If you want to use primarily unrefined sugars but still achieve the molasses flavor of brown sugar, add a small amount of molasses to the vegan pumpkin pie filling.
Please read the recipe card below for the full ingredients list, measurements, complete recipe method, and nutritional information.
How to Make Homemade Pumpkin Purée?
You can use canned pumpkin purée or make it yourself for this delicious gluten and dairy-free pumpkin pie recipe. You only need a medium pumpkin, an oven, and a blender or food processor.
- Use a sharp chef’s knife and first slice off the stem from the pumpkin, then cut it into 2-3 inch wedges and place them on a parchment-lined baking sheet.
- Roast the pumpkin at 400 °F/205 °C until tender (30-45 minutes based on the size/ thickness).
- Remove it from the oven. Allow it to cool until you can peel the skin without burning your fingers, and transfer the flesh to a blender/food processor.
- Blend until creamy. Add a little water if the pumpkin is thick and starchy.
How to Make Vegan Pumpkin Pie From Scratch?
Preparing this vegan pumpkin pie recipe is super simple: prepare the pie crust (no need to blind bake), blend the filling ingredients, pour, and bake. Leave it to cool, and ta-da!
Prepare The Pie Crust
- First, combine the ground flax seed with 1/4 cup of water, whisk well, and set it aside for 5 minutes to thicken.
- Then, add all the dry crust ingredients to a medium bowl, giving it a stir. Next, add the wet ingredients and use your hands (a food processor will also work) to knead the mixture until it forms a dough.
If it seems too dry, add more coconut oil (or vegan butter), a spoonful at a time. If it’s too wet, add more flour.
- Press the dough into an 8 or 9-inch pie dish, going 2-inches (5 cm) up the sides (I crimp mine by pinching it between two fingers around the edges).
- Then transfer it to the fridge to chill. At the same time, preheat the oven to 350F/180C.
Prepare The Pumpkin Pie Filling
- Add all the filling ingredients to a food processor or blender and process until smooth.
I recommend giving it a taste at this point to increase the amount of pumpkin pie spice, vanilla, or sugar if desired.
- Then pour the pumpkin filling into the pie crust, smoothing it with a spatula.
Assemble and Bake
- Bake the egg-free pumpkin pie for 45-50 minutes. Then turn off the oven, leaving it for 5 minutes before cracking open the door, and another 5 minutes until removing it from the oven.
This is important to stop the pumpkin pie filling from cracking. When removing it from the oven, the middle will still be a bit wobbly, but that’s normal. It will thicken up as it cools.
- After allowing it to cool at room temperature, transfer the pie to the fridge to set. This takes around 2 hours, but will be even better if left overnight.
- Finally, decorate the pie as you’d like (I use whipped coconut cream) and enjoy!
Storing Instructions
Make ahead: As this vegan pumpkin pie needs to set before serving, I’m a big fan of making it a day (or even 2-4 days) in advance.
Store: Store any leftovers covered in the fridge for up to 6 days.
Freeze: You can freeze it whole or slice it first, and place parchment paper/wax paper between the slices (so it’s easier to defrost individual portions). Wrap it well to avoid freezer burn and freeze for up to 3 months.
FAQs
How to use homemade pumpkin purée in pumpkin pie?
The consistency/ moisture of homemade pumpkin purée varies. If it’s watery, either strain it through a nut milk bag (or cheesecloth-lined strainer) OR use an additional tablespoon of cornstarch in the filling.
How to make pumpkin pie spice?
I combined 1/2 tbsp of cinnamon, 1/4 tsp of ground ginger, and 1/8 tsp each of allspice, nutmeg, and cloves.
Can I make a crustless, egg-free pumpkin pie?
Though I haven’t tried it, you should be able to pour the filling directly into a well-greased pie pan.
Can I substitute the coconut milk?
Dairy-free cream cheese or a vegan cream (like cashew cream) will work instead. I don’t recommend using other dairy-free milk, as they’re almost entirely water and will be far too thin.
Recipe Notes and Top Tips
- Sweeten to taste: Increase or decrease the sugar in the filling.
- The color will vary: Based on whether you use homemade or canned pumpkin purée.
- Allow them to properly cool: It might sound a bit fussy, but please follow my recipe for the correct way to cool them to avoid cracked filling.
- To make sweet potato pie: Use mashed sweet potato and 1/2 a teaspoon less pumpkin spice.
- To save time: Feel free to use a store-bought pie crust.
- If the crust starts to burn: cover the edges with foil or a pie shield.
More Vegan Fall Bakes
- Easy apple strudel
- Apple crisp (without oats)
- Vegan apple muffins
- Pumpkin chocolate chip bread
- Pumpkin chocolate no-bake bars
- Vegan Gingerbread Cookies (Gluten-Free)
If you try this easy gluten-free, vegan pumpkin pie recipe, I’d love a comment and ★★★★★ recipe rating below. Also, please don’t forget to tag me in re-creations on Instagram or Facebook with @elavegan #elavegan—I love seeing them.
Vegan Pumpkin Pie
Ingredients
Pie crust:
- 1 cup + 1 Tbsp (160 g) gluten-free flour or regular flour (see notes)
- 1/2 cup (60 g) almond flour (see notes)
- 2 Tbsp ground flax seeds + 1/4 cup water
- 2 Tbsp (20 g) coconut sugar or brown sugar
- 1 Pinch of salt
- 2 1/2 Tbsp (30 g) coconut oil softened or vegan butter
Pie Filling:
- 15 oz (425 g) pumpkin purée (not pumpkin pie filling) (see notes)
- 3/4 cup (180 ml) coconut milk canned (full-fat)
- 1/2 cup (100 g) coconut sugar or brown sugar (see notes)
- 2 1/2 Tbsp (50 g) maple syrup or any other liquid sweetener
- 3 Tbsp (24 g) cornstarch (see notes)
- 2 1/2 tsp pumpkin pie spice (see notes)
- 1 tsp vanilla extract
- 1/3 tsp salt
- Whipped coconut cream (optional)
Instructions
- I recommend using a kitchen scale for this recipe. Check the step-by-step photos in the blog post. There is also a video for easy visual instructions.
Pie Crust
- First, combine the ground flax seed with 1/4 cup of water, whisk well, and set it aside for 5 minutes to thicken.
- Then, add all the dry crust ingredients to a medium bowl, giving it a stir. Next, add the wet ingredients and use your hands (a food processor will also work) to knead the mixture until it forms a dough.If the dough seems too dry, add more coconut oil (or vegan butter). If it's too wet, add more flour.
- Press the dough into an 8 or 9-inch pie dish, going 2-inches (5 cm) up the sides (I crimp mine by pinching it between two fingers around the edges).
- Then transfer it to the fridge to chill. At the same time, preheat the oven to 350 °F/180 °C.
Pumpkin Pie Filling
- Add all the filling ingredients to a food processor or blender and process until smooth.I recommend giving it a taste at this point to increase the amount of pumpkin pie spice, vanilla, or sugar if desired.
- Then pour the pumpkin filling into the pie crust, smoothing it with a spatula.
- Bake the pumpkin pie for 45-50 minutes. Then turn off the oven, leaving it for 5 minutes before cracking open the door, and another 5 minutes until removing it from the oven.This is important to stop the pumpkin pie filling from cracking. When removing it from the oven, the middle will still be a bit wobbly, but that’s normal. It will thicken up as it cools.
- After allowing it to cool at room temperature, transfer the pie to the fridge to set. This takes around 2 hours, but will be even better if left overnight.
- Finally, decorate the pie as you’d like (I use whipped coconut cream) and enjoy! Store pie leftovers covered in the fridge for up to 6 days.
Notes
- Gluten-free flour blend: I used 120 g rice flour and 40 g tapioca flour. A store-bought gluten-free flour blend (with similar ingredients) or regular flour should work as well.
- Almond flour: To make the recipe nut-free, you can use ground sunflower seeds or ground shredded unsweetened coconut.
- Pumpkin purée: You can use canned pumpkin purée or make your own. Check the blog post to read how I made it. Mine was very thick and starchy. If yours is thin, I recommend adding 1 additional tablespoon of cornstarch.
- Sweetener: Any granulated sweetener can be used, e.g. coconut sugar, Erythritol, or date sugar.
- Cornstarch: You can use arrowroot flour, however, cornstarch works best.
- Pumpkin Pie Spice: You can make your own! Mix: 1/2 tbsp cinnamon, 1/4 tsp ground ginger, 1/8 tsp allspice, 1/8 tsp nutmeg, and 1/8 tsp cloves in a small bowl.
- Recipe serves 9. Nutrition facts are for one serving.
Nutrition information is an estimate and has been calculated automatically
Equipment
Simple and Delicious Vegan Cookbook by ElaVeganCLICK HERE to order!If you are using Pinterest, feel free to pin the following photo:
I am not vegan and made it for vegan friends but liked it better than regular pumpkin pie! The crust is very good.
I want to make a vegan chocolate mousse pie (I’ve got a good mousse recipe) and the fillings will set in the fridge, Do you have a recommendation how to bake this crust sans filling?
So glad you liked it!! I haven’t blind baked the crust yet, so cannot give you any recommendations. 🙂
I figured it out! I blind baked with plastic wrap over the crust, filled with pinto beans to support it. 350F for 20 minutes, removed beans and plastic wrap, 5 more minutes to dry it out till the edges were pulling away from the sides. It cracked a bit after cooling but still held chocolate mousse pie well. I did it in a tart tin with removable sides and it held up perfectly being removed. I also added 1 Tbsp of coconut sugar to the crust. I received top marks from 3 people with various dietary restrictions. Middling marks for my mousse 😆 but the crust was again a hit! Can’t win them all, I guess.
That’s awesome! Thanks so much for your helpful feedback. 🙂
Hands down best vegan pumpkin pie recipe! Been using this recipe for 2 years now.
Aww, that makes me so happy! 🙂