The best Vegan Pumpkin Pie recipe you will ever make is right here. This delicious pie is rich, creamy, and loaded with pumpkin spice flavor. It’s a must for the Fall and Winter holidays.
This Vegan Pumpkin Pie is one of those must have vegan Thanksgiving recipes. It’s delicious, easy to make, and completely oil-free! Personally, I think it’s the perfect vegan pumpkin pie. But, hey, that’s just me.
You don’t have to take my word for it. Make it and see for yourself. Set this decadent dessert on the table and you risk a sore hand from all the high fives. Can’t say I didn’t warn you.
If you’re ready, let us proceed!
How To Make Vegan Pie Crust
I’ll be the first to admit I’ve never liked almond flour. But, it does make a mighty fine pie crust recipe. So, no more store bought crust.
First, add the almond flour, unbleached flour, tapioca flour, and salt to a mixing bowl and whisk everything together.
Pour in the maple syrup along with a 1/4 cup of water and stir until it’s all combined. Now, slowly add the next 2 Tbsp of water and mix until you reach the right consistency.
You want the dough to be damp, but not super sticky. Continue to use the spatula or spoon to mix, but you’ve got to use your hands. Finish the dough and shape it into a ball.
Put down one piece of parchment paper about 12-13 inches long, place the ball of dough in the center and use your hand to shape it into a disc. Place another piece of parchment paper of the same size on top of the dough. Roll out the dough until it’s wide enough to cover your pie dish.
Peel off the top piece of parchment paper and place the pie dish face down on top of the dough. Gently flip the pie dish back over and carefully remove the parchment paper.
Finally, press the dough evenly into the pie dish with your fingers and trim the edges to the top edge of the pie crust. Use a fork and poke vent holes in the bottom of the crust. DON’T FORGET TO DO THIS! Remember earlier when I said you can’t really mess this up? This is how you could mess this up.
Now, let’s make the vegan pumpkin pie filling.
How To Make Vegan Pumpkin Pie Filling
It really couldn’t be easier. Dump everything into a blender and go. But, let’s be all professional and stuff.
Place all the pie filling ingredients into a blender or food processor and blend until everything is completely smooth. Stop and scrape down the sides if you have to. Pour the pie filling into the pie dish lined with the pie crust and bake for 55-60 minutes at 350˚F. The pie will look all loose and wobbly in the center with cracks on top, but that’s totally normal. It will firm up as it cools.
Now, remove the pie from the oven and allow it to cool until it’s room temperature. Cover the pie and chill in the fridge for 4-6 hours. But, overnight is best…if you can wait that long.
Remove from the fridge and eat. That’s it!
Can I Make Gluten-Free Vegan Pumpkin Pie
Absolutely! Simply replace the wheat flour in the pie crust. You can use gluten-free oat flour or your favorite gluten free flour blend. It’s that easy to make a gluten free crust.
You are going to love this Vegan Pumpkin Pie recipe! It’s…
- Packed with flavor
- Loaded with pumpkin spice (but not too much)
- Perfectly sweet
- Firm
- Perfect for the holidays
- Easy to make
- & Freaking Delicious
Looking for some more holiday dish ideas? Try my Vegan Zucchini Bread, Easy Vegan Cornbread, Roasted Brussels Sprouts, or Easy Vegan Pumpkin Bread.
If you make this recipe please leave a comment below with a star rating. And, be sure to share a picture on Instagram with the hashtag #shaneandsimple. I want to see it!
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Vegan Pumpkin Pie
- Prep Time: 15 mins.
- Cook Time: 1 hour
- Total Time: 1 hour 15 minutes
- Yield: 9 slices 1x
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Pin RecipeDescription
The best Vegan Pumpkin Pie recipe you will ever make is right here. This delicious pie is rich, creamy, and loaded with pumpkin spice flavor. It’s a must for the Fall and Winter holidays. No one will ever know it’s vegan.
Ingredients
For The Crust
- 1 1/2 cups almond flour
- 1/2 cup organic unbleached flour (may use whole wheat pastry flour)
- 1/2 cup tapioca flour or arrowroot flour
- Pinch of salt
- 2 Tbsp maple syrup
- 1/4 cup + 2 Tbsp water
Pumpkin Pie Filling
- 1 15-ounce can of pumpkin puree (not pumpkin pie filling)
- 1 cup coconut milk (full fat)
- 1/2 cup maple syrup
- 1 tsp. vanilla
- 1/2 cup dark brown sugar
- 1 Tbsp pumpkin pie spice
- 1/4 tsp. salt
- 3 Tbsp. of cornstarch or arrowroot powder
Instructions
Preheat The Oven
- Preheat your oven to 350˚F while you assemble everything so it’ll be ready to go.
To Make The Crust
- Add the almond flour, pastry flour, tapioca flour, and salt to a mixing bowl and whisk to combine.
- Pour in the maple syrup and 1/4 cup of water. Use a rubber spatula or wooden spoon and stir until everything is combined. Slowly add the next 2 Tbsp of water and mix until you reach the right consistency. You want the dough to be damp, but not super sticky. Continue to use the spatuala or spoon but you will eventually need to use your hands to finish the dough and shape it into a ball.
- Lay out one piece of parchment paper about 12-13 inches long, place the dough ball in the center and use your hand to shape it into a disc. Place another piece of parchment paper on top of the dough and roll it out until it’s wide enough to cover your pie dish. Peel off the top piece of parchment paper and place the pie dish face down on top of the dough. Gently flip the pie dish back over and carefully remove the parchment paper.
- Press the dough evenly into the pie dish with your fingers and trim the edges to the top edge of the pie dish.
- Use a fork and poke vent holes in the bottom of the crust. DON’T FORGET TO DO THIS!
To Make The Pie
- Place all the pie filling ingredients into a blender or food processor and blend until everything is completely smooth. Stop and scrape down the sides as needed.
- Pour the pie filling into the pie dish lined with the pie crust.
- Bake for 55-65 minutes. The pie will look all loose and wiggly and wobbly in the center with cracks on top, but that’s totally normal. It will firm up as it colls.
- Remove pie from oven and allow it to cool until it’s room temperature. Cover the pie and chill in the fridge 4-6 hours. But, overnight is best.
- Remove from the fridge and serve!
Notes
If you’re dough is too wet add 1 Tbsp of almond flour until you get the right consistency. If it’s too dry, slowly add 1 Tbsp of water.
Remember, while this is considered a “whole food, plant-based” dessert, it should be enjoyed sparingly…like on Thanksgiving. Just don’t make everyday Thanksgiving. Enjoy.
Pie crust adapted from My Quiet Kitchen.
- Category: Sweets
- Method: Baking
- Cuisine: Vegan
Keywords: pumpkin pie, vegan pumpkin pie, low-fat, plant-based, holiday, Fall, Thanksgiving
Good morning, Shane. This looks fabulous. I’m on Dr. Esselstyn’s Prevent and Reverse Heart Disease program. Because of this, I don’t do nuts or seeds, other than flax and chia. Can you think of an apt substitute for the almond flour? Finding a good pie crust recipe has been my most difficult task to the point.
Either way, thank you in advance. Thank you for your recipes. They’ve added some serious quality to my eating style. Happy Thanksgiving to you and your family.
Hi, Tom! Thank you so much for the kind words. Way to go on being disciplined and reaching out for other solutions. I applaud you! HERE is one from Happy Herbivore. I have never tried it, but it just might be what you are looking for. I hope it works out for you and Happy Thanksgiving!
https://happyherbivore.com/2010/09/pie-crust/
AMAZING!
★★★★★
We made this for Thanksgiving and it was superb. I love a crispy crust, and this really delivered. We all really liked the “custardy” pie filling.
Great job, Shane!
★★★★★
Wow, thank you so much, Jennifer! I’m so glad you enjoyed it and thanks for reaching out and letting me know. Happy Holidays!