This vegan pumpkin pie is super easy to make! The dessert is great for the holidays/fall/winter & Thanksgiving but can be enjoyed throughout the year. A homemade gluten-free pie crust and a perfectly spiced pumpkin filling make this vegan pie very delicious!
Healthy Vegan Pumpkin Pie
A delicious pumpkin pie is a classic dessert for the holiday season and I actually can’t get enough of it! Since this recipe is quite healthy, I make it several times a year and never regret it.
You can make it with a store-bought pie crust or try my vegan gluten-free pie crust. I tried to make it as healthy as possible with minimal oil.
3 reasons why you should give this vegan pumpkin pie a try:
- It’s 100% plant-based, gluten-free, and contains mainly wholesome ingredients.
- The pie is quick and very easy to make, everyone can make it!
- Your kitchen will smell heavenly, sweet and spicy, yum!
Homemade Pumpkin Puree
I made my own pumpkin puree. All you need is one small/medium-sized pumpkin, an oven, and a blender or food processor.
How to make your own pumpkin puree?
- Cut the pumpkin into slices (you can leave the skin on) and put it on a baking sheet lined with parchment paper.
- Cook the slices in the oven at 400 °F (204 °C) until the pumpkin is soft when you pierce it with a fork (it takes about 30-45 minutes).
- Once it’s soft, remove the skin, add the pumpkin flesh to a blender or food processor and blend on high speed.
- Depending on the starch content of the pumpkin, you might need to add a little water until the puree is creamy.
How To Make Vegan Pumpkin Pie:
You can process the pumpkin pie filling in a blender or food processor. The gluten-free pie crust can be also made in a food processor or in a bowl (mixed with your hands).
Pie Crust:
If you use a store-bought pie crust, ignore all pie crust steps, and only check out how to make the pumpkin pie filling (step 4).
- STEP 1: Make the flax egg first: Put 2 tbsp ground flax seeds to a small bowl, add 1/4 cup of water and mix with a whisk. Set aside for 5 minutes.
- STEP 2: Put all dry ingredients to a bowl, then add the wet ingredients and stir with a spatula or fork. You can also use your hands to knead the dough until it holds together. If the dough appears too dry, add a tiny bit of cold water.
- STEP 3: Press the dough into the bottom of a 9-inch pie pan and about 2 inches (5 cm) up the sides. Put the pan into the fridge and preheat the oven to 350°F (180°C).
Pumpkin Pie Filling:
- STEP 4: Process all filling ingredients in a food processor or blender until completely smooth.
- STEP 5: Pour the pumpkin filling into the uncooked pie crust. Then spread it with a spatula.
- STEP 6: Bake in the oven for 50 minutes. Turn off the oven and let the pie in the oven but open the door of the oven. Wait for a further 5 minutes, then take it out of the oven and let cool at room temperature. The middle of the pie will still be a bit wobbly and that’s normal.
- STEP 7: After the pie has cooled on the counter for a while, place it into the fridge to firm up. This takes at least 2 hours but preferably leave it there overnight.
- STEP 8: Decorate the pumpkin pie with whipped coconut cream. Store pie leftovers covered in the fridge for up to 6 days.
Simple Ingredients
This easy pumpkin pie contains only simple vegan ingredients. All measurements can be found below in the recipe card!
Pie Filling:
- Pureed pumpkin (canned or homemade)
- Canned coconut milk (full-fat)
- Coconut sugar or brown sugar
- Maple syrup or any other liquid sweetener
- Cornstarch or arrowroot flour or tapioca flour
- Pumpkin pie spice
- Vanilla extract
- Sea salt
- Whipped coconut cream (optional)
Pie Crust:
- Gluten-free flour
- Almond flour
- Flax eggs (or chia eggs)
- Coconut oil
- Coconut sugar or brown sugar
- Sea salt
You can use any granulated sweetener that you like. Some examples are Erythritol, date sugar, etc.
I used a mixture of rice flour and tapioca flour, however, a store-bought gluten-free flour blend should work as well!
One flax egg is simply 1 tbsp ground flax seeds mixed with water. You can use ground chia seeds instead.
You can use softened vegan butter instead of coconut oil.
This Vegan Pumpkin Pie Is:
- Dairy-free & egg-free
- Gluten-free
- Can be made refined sugar-free
- Sweet
- Spicy
- Moist
- A great breakfast or dessert
- Easy to make with simple ingredients
Should you give this gluten-free vegan pumpkin pie a try, please leave a comment and rating below and don’t forget to tag me in your Instagram or Facebook post with @elavegan and #elavegan because I love to see your remakes! 🙂
If you like healthy pie recipes, definitely also check out the following delicious gluten-free & vegan recipes:
Vegan Pumpkin Pie
Ingredients
Pie Filling:
- 15 oz (425 g) pureed pumpkin (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)
Pie crust:
- 1 cup + 1 tbsp (160 g) gluten-free flour (*see recipe notes)
- 1/2 cup (60 g) almond flour (*see recipe notes)
- 2 flax eggs (2 tbsp ground flax seeds + 1/4 cup water)
- 2 1/2 tbsp (30 g) coconut oil softened
- 2 tbsp (20 g) coconut sugar or brown sugar
- Pinch of salt
Instructions
- I recommend using a kitchen scale for this recipe. Check the step-by-step process shots above in the blog post. There is also a video for easy visual instructions.
Pie Crust:
- To make the flax egg, simply put 2 tbsp ground flax seeds (or ground chia seeds) to a small bowl, add 1/4 cup of water and mix with a whisk. Set aside for 5 minutes.
- Put all dry crust ingredients into a medium-sized bowl, then add the wet ingredients, stir with a spatula or fork. Then use your hands to knead the dough until it holds together or use a food processor! If the dough appears too dry, add a tiny bit of cold water.
- Press the dough into the bottom of a greased 8-inch (or 9-inch) pie pan and about 2 inches (5 cm) up the sides. Put the pan into the fridge (while you make the filling) and preheat the oven to 350°F (180°C).
Pumpkin Pie Filling:
- Process all filling ingredients in a food processor or blender until completely smooth.
- Pour the pumpkin filling into the uncooked pie crust and spread it with a spatula.
- Bake in the oven for 50 minutes. Turn off the oven and let the pie in the oven but open the door of the oven. Wait for a further 5 minutes, then take it out of the oven and let cool at room temperature. The middle of the pie will still be a bit wobbly and that's normal.
- After the pie has cooled on the counter for a while, place it into the fridge to firm up. This takes at least 2 hours but preferably leave it there overnight.
- Decorate the pumpkin pie with whipped coconut cream. Enjoy! Store pie leftovers covered in the fridge for up to 6 days.
Notes
- Check the step-by-step process shots above in the blog post.
- Pumpkin puree: You can use canned pumpkin puree or make your own. Check the beginning of the blog post to read how I made it.
- Sweetener: Any granulated sweetener can be used. Some other examples are Xylitol*, Erythritol, or date sugar. *Desserts with Xylitol should be never given to dogs.
- Cornstarch: You can use arrowroot flour or tapioca 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.
- 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) should work as well.
- Almond flour: To make the recipe nut-free, you can use ground shredded unsweetened coconut. Simply process it in a blender or electric coffee/spice grinder.
- Recipe serves 9. Nutrition facts are for one serving.
Nutrition information is an estimate and has been calculated automatically
Equipment
If you are using Pinterest, feel free to pin the following photo:
This was great! I made two in the last week. I made a different crust since I had tapioca flour and coconut flour and no rice flour or almond flour.
Happy you liked it, Marie. 🙂
What measurements of tapioca and coconut flour did you use?
Amazing recipe! I prepared yesterday for Thanksgiving and everyone loved it! Easy, healthy and delicious.
That’s wonderful, Lisa! I am so glad you enjoyed it. 🙂
I’ve made this pie two Thanksgivings in a row and just have to say as a vegan whose favorite dessert of all time is pumpkin pie, this does not disappoint in the least. I actually prefer it to my previous heavy cream and egg laden version as its clean, spicy pumpkin flavor shines through and the custardy texture is smooth and heavenly. I use a different pie crust recipe, but the filling is just sublime and couldn’t be simpler to prepare. Thank you so much, Ela, for a truly delicious pumpkin pie recipe!
That’s wonderful, Denise! Thanks so much for your great feedback. 🙂
I would love to try this recipe, but I’m allergic to coconut. Any suggestions for a substitute?
Hi Merry! You can use dairy-free cream cheese instead of coconut milk. And vegan butter instead of coconut oil. Hope this helps. 🙂
Can you use potato starch instead of corn starch? Corn is filled with so many GMO’s
I think that should be fine. 🙂
Hello,
Can i use all purpose, spelt, or wheat flour instead of a gf blend? Thanks
Sure, that’s no problem. If the dough is too wet, simply add more flour, and if it’s too dry, add more coconut oil or vegan butter. 🙂
Can this be made two days ahead of time? Also, can arrowroot be used instead of cornstarch? Thank you!!
Yes, that should be both fine. 🙂
Thank you so much for the recipe, I used tapioca flour and it made for a weird gooey consistency. I’m wondering if most people use cornstarch and if that results in a better consistency? The flavors are great so I might just try making it again with the cornstarch.
Yes, cornstarch is definitely recommended. Tapioca always does that and should be only used by people who have a corn allergy. Hope this helps! 🙂
Thanks! I made it again with cornstarch and it’s amazing!
Happy it turned out great with cornstarch. Thanks for reporting back, Sarah. 🙂
Thank you for sharing, the recipe looks delicious! Is it possible to substitute almond flour for ground almonds?
Yes, sure. Almond flour contains 100% finely ground almonds, so you can definitely use it. 🙂
This was my first pie ever. Did a trial one week prior to Halloween, had some friends try it out, and it was a great success. Will be making it again for the 31st! The centre of the pie wasn’t wobbly for me and I didn’t use any sugar in the pie filling. Thanks for the recipe.
I am so glad you liked it, Maria! Thanks for your great feedback. 🙂
Hi! This looks amazing! I really want to make it today but I was wondering can I use normal eggs for a non vegan option? I don’t have flax/chia seeds!
Thank you in advance!
I am not sure if it would work. You only need ground flaxseeds or chia seeds and then mix it with water as described in the recipe. 🙂
Hi ,
My middle is not wobbly it’s liquidy … should I cook a little longer . And I am cooking at 350’ I couldn’t find where you stated what temp to put oven on .
The temperature is correct. Yes, I would cook it a little longer then. What was the size of the pan? 🙂
This pie was easy to make and absolutely scrumptious! I have never made a pie and crust completely from scratch before; this was a great recipe to start with because it was so approachable. The filling was beautifully spiced and the crust held together so well. I am beyond excited to have a pumpkin pie recipe for the holidays for those like me who have many dietary restrictions. Thank you for your delicious vegan recipes! ❤️☺️
I am so glad you enjoyed the pie! Thanks for your feedback, Julia. 🙂
I followed the filling part of the recipe except used oat milk instead of coconut. I used a pre-made gluten free crust. I did the instructions exactly and it is still runnier than pumpkin pie should be. It also doesn’t taste quite the same as regular pumpkin pie,
I am sorry to say this, but using oat milk instead of full-fat coconut milk IS a HUGE change to the recipe! Oat milk is basically just water with very little to no fat opposed to full-fat coconut milk. If you make such a drastic change, it’s no wonder that the pie didn’t turn out well.
Thank you for the recipe! I made it yesterday afternoon and I´ve just eaten it, the flavor is awesome but your pumpkin pie looks thicker than mine. I thought that I could´ve forgotten some ingredient such as yeast powder, but I did it ok. I used home made coconut milk and home made pumpkin puree, this could be the reason, however I would like to know your opinion. My pie is soooo flat
thank you!! Marina.
Hi Marina! Did you use a pie pan that is bigger than 8 or 9 inches in diameter? If yes, then you know the reason. My pan measures 7 1/2 inches in diameter. I hope this helps! 🙂
Thank you Ela, that´s the reason because my pie pan is 11 inches!!!Thank you for sharing your recipes, they are very nourishing and tasty. Regards from Spain!
No worries! Sending love to Spain. 🙂
Can I replace gluten free flour for oat flour?
Thanks
I never tried it but I think it could work. You will probably need less oat flour because it’s quite absorbing.
This recipe is amazing! Definitely a keeper, perfectly spiced pie and so light. I used store bought crust because of a time pinch and it still turned out delicious. Next time I’ll try the crust too! Thank you for this. Do you have an equally light and delicious sweet potato pie recipe?
So glad you loved the recipe! I would simply use cooked and mashed sweet potato instead of pumpkin puree and reduce the pumpkin spice by half a teaspoon. Let me know if you give it a try. 🙂
This pie is awesome! Easy to make and so yum. But Ela, show me how to cut it into nine slices! Or please; Tell me the approximate Weight of a 1/9 slice. Thanx!
So glad you like the recipe, Jessica! Unfortunately, I didn’t weigh each slice, so I cannot answer your question. 🙂
Hi Ela,
What could use to replace the coconut milk canned (full-fat)?
Coconut allergy over here!
Thank you very much!
Cristina
Hi Cristina, I would suggest making your own cashew cream by blending soaked cashews with water. 🙂
Sounds perfect! I’ll try it. Thank you!
You are welcome! ❤️❤️❤️
I made it and it was delicious. Please tell me if you use the coconut cream that is at the top of the can or just the liquid below or do you mix it up before you use it?
You can shake the can or use as much of the white part as possible. 🙂
This looks wonderful! Can the coconut milk be substituted with other types of milk?
Hi Erin, I wouldn’t recommend it because the pie might end up tasting too bland. 🙂
Making this today. I’m wondering if it freezes well.
Thank you
Hi Martha, yes, that’s possible! Let the pie cool completely and wrap it in plastic wrap to protect it from freezer burn.
I made this recipe yesterday and I have already enjoyed 2 pieces, it is really good!
The rest is frozen in individual slices so those of us who don’t eat eggs or gluten can enjoy pumpkin pie along with everyone else. (This will be the first time in 11 years.)
Thank you for this recipe!
That’s awesome, Martha! Thanks so much for your great feedback. 🙂
Absolutely looooove this recipe- so healthy and delish!
I am so glad you liked the recipe, Fabienne! Saw your picture on Instagram and fell in love. 🙂
Your pumpkin pie looks so delicious! Perfect for fall or any occasions! ?
I am so glad you like it, Bianca! 🙂
I tried a handful of pumpkin pie recipes in preparation for the upcoming holidays and none of them compared to this one! This one made the list and I will be making it for my family and friends on Thanksgiving. This is definitely a must try. The crust is perfect and I will be using it for other desserts as well. The pumpkin pie filling is flavored just right! So glad I found this recipe just in time!
Wow, that’s awesome, Zerrin! Thanks so much for your incredible feedback. I am so glad you are going to make this pumpkin pie again on Thanksgiving! 🙂
This just the best pumpkin pie ever. Just gorgeous. Naschen ohne Reue. Vielen Dank für das tolle Rezept.
I am so glad you liked this vegan pumpkin pie, Moni! Thanks so much for your great feedback. 🙂
Love that whipped cream on top 🙂 Pumpkin pie is just the best dessert! Wish we could have it all year round!
Thank you, Britt! And yes, we should ignore the seasons and eat pumpkin pie all year round, haha. 🙂
Wow I’d love to make this simple recipe looks amazing! But I only have regular flour and almond flour, can i use them instead of gluten free flour?
Yes, that should work just fine! 🙂
I just love how easy and delicious this recipe is Ela! Pumpkin pie is one of the best things about this season! Big hug!
Thank you, Anna! I couldn’t agree more! Pumpkin pie and also sweet potato pie is a must for this season. 🙂