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one vegan pumpkin pie piece with whipped cream
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Vegan Pumpkin Pie

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!
Course Dessert
Cuisine American
Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings 9

Equipment

  • Food processor*
  • Blender*
  • Kitchen scale*

Ingredients

Pie crust:

Pie Filling:

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 Facts
Vegan Pumpkin Pie
Amount per Serving
Calories
270
% Daily Value*
Fat
 
11
g
17
%
Carbohydrates
 
38
g
13
%
Fiber
 
2.9
g
12
%
Sugar
 
19.7
g
22
%
Protein
 
3.2
g
6
%
* Percent Daily Values are based on a 2000 calorie diet.