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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.
.. ohhh my dear , I love you 😉
Would using potato starch instead of corn work in the filling recipe?
yes it will work.
Is there a sub for the almonds in the crust? Several family members, including myself, are allergic. Can I use ground pumpkin seeds or oats? Thank you!
yes sunflower or pumpkin seeds will work
You are so kind to reply!!! I’m about to grind a combo of plain roasted and unroasted sunflower seeds. Thank you so much!
The pie filling for this recipe looks just about perfect! Sadly, I am intolerant to coconut. Can you recommend a good substitute for the coconut cream in the filling?
use cashew cream instead. soak 1/2 cup cashews overnight, drain, blend with 1/2 cup water until smooth and creamy. Use a 1/2 cup of that
I’m excited to try this. Do you have any sense of whether it freezes well? Hoping to get ahead on Thanksgiving baking! Thanks 🙂
it freezes fine.
Do you have the nutritional information of this?
Thanks,
Unity
Not yet, I am updating all the recipes from the newest onwards with the nutrition using a new widget. So all recipes will have it soon.
I made it – it looked very dark and the top was very different to the picture but it tasted nice.
I’m thinking maybe it was the brand of pumpkin I used that made it darker. As I’m in the UK there is only 1 brand in the supermarkets.
Which brand do you use Richa?
I love the crust!
Thanks, Unity
I use the whole foods brand in the US. Pumpkin brands differ in color and thickness, so that affects the color. For lighter color you can use thick cashew cream instead. That will lighten the color and also add richness to the pie.
I made this for my mum’s birthday and the guests loved it so much, I had to share the recipe and told them you’ve written books, too! <3
I preordered the new one in March and Amazon still hasn't managed to send it. They keep emailing me that there are delays. If it gets here before Christmas, we'll have an Indian menu from it. If not, we will still have one, but from your old book =)
yay! thats awesome!
I am waiting to find out about the delays in the UK distribution. Bookdepository is shipping in that area though in case you dont want to wait till mid november
https://www.bookdepository.com/Vegan-Richs-Everyday-Kitchen-Rich-Hingle/9781941252390?ref=grid-view&qid=1503515250820&sr=1-2
Hi Richa,
I’m a huge fan of pumpkin pie. As far as I know we don’t have canned pumpkin in the UK, so I’ve always used fresh pumpkin. I havent made one this season yet so I think your recipe is a good place to start. Thanks so much for posting it.
Richard
This pie was a hit for Christmas!
I replaced the pumpkin by sweet potatoes and almonds in the crust by pecans, worked like a charm.
Thanks for sharing your ideas!
nice!!