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Easy Vegan Pumpkin Pie with a few ingredients and a rustic crust. Can be made gluten-free. So creamy and festive. Serve with whipped coconut cream or vanilla ice cream. Cashew-free. Can be made nut-free with a different crust. Vegan Baked Pie Recipe.
Festive = Pumpkin pie.
This pie has a creamy hearty filling with pumpkin puree, coconut cream, spices, maple syrup and starch. The crust of wheat, oat and almond flour is rustic, sturdy and can be used to make the pie as pumpkin pie bars. To make the bars, use a brownie pan. Prebake the crust lightly, add the filling and bake again until set. Chill for a few hours for best results.
For a no bake option, try this No Bake Pumpkin Pie with Gingerbread crust.
For a grain-free crust, use this Almond crust with just 4 ingredients (can be made Oil-free too), filled with pumpkin chocolate filling for another option.
More festive pumpkin options include this Pumpkin Mousse layer cake, and Pumpkin Turmeric Chocolate Marble cake.
Press the crust into a pie pan.
Add the pumpkin filling and bake.
Serve with whipped coconut cream or vanilla ice cream.
Vegan Pumpkin Pie
Ingredients
Crust:
- 1 1/2 cup flour, I use half oat and half white
- 3/4 cup almond flour , or meal
- 1 tbsp coconut sugar
- 3 tbsp oil
- 1/3 tsp salt
- 3 tbsp maple syrup
- 1/4 tsp cinnamon
- 2 tbsp flax seed meal
- 4 tbsp warm water
filling:
- 2 cups pumpkin puree, (cooked and pureed pumpkin, not pumpkin pie mix)
- 3 tbsp cornstarch
- 1/2 to 1 tsp vanilla
- 2 tsp pumpkin pie spice, (1.5 tsp cinnamon, a good dash of nutmeg, all spice, ginger)
- 1/4 cup maple syrup
- 1/4 cup raw or light brown sugar
- a good pinch of salt
- 1/2 cup coconut cream, the thick separated cream from a can of full fat coconut milk, or use full fat coconut milk
Instructions
- Preheat the oven to 350 degrees F / 180ºc. Add the flours, almond meal, coconut sugar and oil to a bowl and mix well until the oil is distributed.
- Add salt, maple, cinnamon and mix in.
- Mix flax meal in the water and let it sit for 5 minutes. Add to the flours and mix well. The mixture should start to stick and come together like a slightly crumbly dough. If it is too crumbly, add some more maple syrup.
- Grease the pie pan lightly with oil. Press the mixture into a pie pan into a thin even crust. Bake for 6 to 7 minutes.
- Whisk the all the ingredients under filling except coconut cream until well combined. Warm the coconut cream if solid and mix in. Taste and adjust spice if needed.
- Pour into crust and spread with a spatula.
- Bake for 55 to 60 minutes or until the center is not liquidy. Chill for at least 3 hours. Slice and serve with whipped coconut cream or vanilla ice cream.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
My pie was for 1h30min in the oven, but the filling stayed liquid. I hope it will hard out a bit when it cools down.
it should set when chilled. how did it work out?
Amazing! This pie is richer and has more flavor than the one I made last year. Sticking to this one!
I made the pie yesterday to bring to today’s Thanksgiving dinner. It was delicious, very nice flavor, and set up well. Wish there were more left over! (Rather than use the cream at the top of a can of coconut milk, I found a 5.4 ounce can of Native Harvest Coconut Cream at Whole Foods and just used that so I didn’t have to deal with leftover coconut milk.)
Yay! Happy Thanksgiving to you and yours Betty!
Hello, love your recipe, but I cook without oil, can I use other than oil? Or what happens if I dont use the oil.
Without oil the crust will either be too hard, or soft like a pancake. You can use this crust without oil as it has a great texture from the almonds. https://fettabbau-trim.today/2014/11/vegan-chocolate-pumpkin-pie-with-almond-crust-gluten-free.html%3C/a%3E%3C/p%3E
What size of pie dish does this suit please?
9 inch
Hi! I have tried twice to make the pie, and both times there’s a film that forms and cooks, but everything underneath is so liquidy, even after 1 hour! I’m not sure what I’m doing wrong, and why this is happening…any advice?! Thanks!!
The pie filling is custard like after baking and it sets more when chilled. It is basically pureed pumpkin + sugar that gets baked, so it is thickened puree. depending on the pumpkin puree used, the consistency can be a bit more loose or very well set. How liquid is your pie, does it just fall off the crust like thick milk?
Ok that makes sense…and come to think of it my purée (canned) is pretty strained and liquid, not so thick. It’s more gelatinous than runny like thick milk…I’ll try setting it longer and in fridge before I cut in! I also tried your no bake recipe, and so far I’m liking the results!!! It looks great, and I can’t wait to try it tonight!
This crust looks awesome and like something I might actually be able to make. My traditional pie crusts are always so hard you need a saw to cut them! And your pumpkin filling looks easy and simple and perfect. Thanks Richa, I think my family will love it!
can i replace almond meal with almond flour?
yes
Please clarify what you mean by coconut cream? I can buy coconut milk in cans or boxes but it isn’t thick like cream. Or there is cream of coconut in the beverage area used for making pina coladas etc. it is a thick sweet coconut but has lots of added ingredients besides coconut.
its the thick creamy part in the coconut milk can.
What can I use in the crust for oil so that it is oil free?
It would hard to get the texture without oil in this crust. Use my almond crust https://fettabbau-trim.today/2014/11/vegan-chocolate-pumpkin-pie-with-almond-crust-gluten-free.html%3C/a%3E . That crust maintains a good texture without any oil.
Pitted dates and the almond and oat flours in food processsor then press togetherness the pie dish.
Put pitted dates and almond and oat flours in food processor then press into pie dish.