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!
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.