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+ servings
one vegan pumpkin pie piece with whipped cream

Vegan Pumpkin Pie

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


  • Food processor
  • Blender
  • Kitchen scale


Pie Filling:

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


  • 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.


  • 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.
  • 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 Facts
Vegan Pumpkin Pie
Amount Per Serving
Calories 270 Calories from Fat 99
% Daily Value*
Fat 11g17%
Carbohydrates 38g13%
Fiber 2.9g12%
Sugar 19.7g22%
Protein 3.2g6%
* Percent Daily Values are based on a 2000 calorie diet.