As the autumn chill sets in, enter this Vegan Pumpkin Pie — a rich, creamy, and perfectly spiced treat that’s not only plant-based but also free of gluten and dairy.
Whether you’re hosting a holiday dinner or just craving a slice of fall flavor, this recipe will satisfy everyone around the table.
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Ingredients
To create this delicious pie, we’ll focus on high-quality, plant-based ingredients that are easily accessible. Here’s what you’ll need:
For the Crust:
- 1 ½ cups gluten-free rolled oats (ground into flour)
- ½ cup almond flour
- 3 tablespoons coconut oil (solid)
- 2 tablespoons maple syrup
- 1–2 tablespoons cold water
- ½ teaspoon sea salt
For the Pumpkin Filling:
- 1 can (15 oz) pumpkin puree (not pumpkin pie filling)
- 1 cup full-fat coconut milk (from a can, stirred well)
- ½ cup maple syrup
- 2 tablespoons cornstarch (or arrowroot powder)
- 1 teaspoon vanilla extract
- 2 teaspoons pumpkin pie spice (or a combination of cinnamon, nutmeg, and cloves)
- ¼ teaspoon sea salt
Instructions
1. Prepare the Crust
Begin by preheating your oven to 350°F (175°C). For a perfectly flaky crust, the base of any great pie, you want to combine the gluten-free oat flour, almond flour, and salt in a large bowl. Make sure to grind the oats into a fine flour by using a food processor, then sift out any larger pieces for a smoother texture.
Next, add in the solid coconut oil and maple syrup. Using a fork or pastry cutter, combine the ingredients until they form a crumbly dough. If the dough feels too dry, add 1–2 tablespoons of cold water, but only one at a time, until it holds together when pressed.
Press the dough into a 9-inch pie pan, using your fingers to evenly distribute it across the bottom and up the sides. The dough should be firm and not too thick. Poke a few holes in the base using a fork to prevent bubbles, then bake for 10 minutes or until lightly golden. Set aside and allow it to cool while you work on the filling.
2. Make the Filling
While the crust cools, it’s time to prepare the filling. In a medium-sized bowl, whisk together the pumpkin puree, coconut milk, maple syrup, cornstarch, vanilla extract, pumpkin pie spice, and sea salt. Make sure the mixture is smooth and well-combined to achieve a creamy consistency.
The cornstarch (or arrowroot powder) acts as a thickening agent, helping the pie set perfectly once baked. The coconut milk adds richness and a creamy texture, which is essential for replacing the traditional dairy in a pumpkin pie.
3. Assemble and Bake the Pie
Once the crust has cooled slightly, pour the pumpkin filling into the pie shell, spreading it out evenly. Give the pie a little shake to smooth the top if needed.
Bake the pie at 350°F for 45–50 minutes. The edges should firm up, while the center will still have a slight jiggle. Don’t worry! It will continue to set as it cools. Over-baking the pie can lead to cracks, so it’s important to remove it at the right time.
After removing the pie from the oven, let it cool completely on a wire rack. For best results, refrigerate the pie for at least 4 hours (or overnight) to ensure the filling is fully set and easy to slice.
4. Serve and Enjoy
Once the pie has cooled and firmed up, it’s ready to serve! This vegan pumpkin pie pairs beautifully with a dollop of coconut whipped cream or a drizzle of maple syrup. The creamy filling and subtly spiced flavors offer all the warmth and comfort you expect from a classic pumpkin pie, without the need for dairy or gluten.
Tips for Success
- Use full-fat coconut milk. Light versions may lead to a runny filling, as they lack the fat necessary for a rich, creamy texture.
- Chill the pie for several hours. This step is crucial to allowing the filling to set properly, making it easier to cut clean slices.
- Experiment with spices. If you don’t have pumpkin pie spice, use a mix of cinnamon, ginger, nutmeg, and cloves to achieve a similar flavor profile.
Common Questions About Vegan Pumpkin Pie
1. Can I make this recipe ahead of time?
Yes! This pie actually benefits from being made ahead. Preparing it the night before ensures it has ample time to set, resulting in a more flavorful and firm dessert. You can refrigerate it for up to three days, making it ideal for holiday planning.
2. Is there a substitute for coconut milk?
If you can’t or don’t want to use coconut milk, you can substitute with other non-dairy milk, such as cashew or soy milk. However, make sure it’s a full-fat version, as you need that creaminess to achieve the right consistency in the filling.
3. Can I freeze this pumpkin pie?
Yes, this vegan pumpkin pie freezes well. Wrap it tightly in plastic wrap, followed by a layer of aluminum foil, and store it in the freezer for up to two months. To serve, thaw it in the refrigerator overnight.
4. What if I don’t have almond flour?
Almond flour adds a nutty flavor and tender texture to the crust, but if you don’t have it, you can replace it with more oat flour or another gluten-free flour blend. However, the texture may vary slightly.
5. Why is my pie cracking?
Over-baking is the most common cause of cracks in pumpkin pie. To avoid this, remove the pie from the oven when the edges are set but the center still has a slight wobble. The pie will continue to firm up as it cools.
