Easy Vegan Pumpkin Pie Recipe
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This vegan pumpkin pie recipe gives the traditional version a run for its money! Rich and full of spiced pumpkin flavor, it’s a holiday necessity!
Did you know you can satisfy your cravings for the decadent and cozy Thanksgiving dessert without eggs and dairy?
We’re also updating it with a no-bake crust made from oats, nuts, and dates. This means less prep work and calories, and you’ll have the perfect nutty companion for the rich and creamy spiced pumpkin filling!
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If you have more pumpkin puree in the fridge, you need to try these vegan pumpkin bread and cheesecake bars ASAP!
Why You’ll Love This Vegan Pumpkin Pie Recipe
- Made with just 10 simple ingredients, this vegan pumpkin pie recipe is as easy as it gets.
- This eggless, non-dairy pumpkin pie is rich and packed with warm, sweet flavor. Who knew the vegan version could be as decadent as the classic?
- This vegan pumpkin pie is the perfect make-ahead dessert for holiday parties. Bake it the night before, put it in the fridge, and it’ll have the best flavor and texture the next day!
Ingredients And Substitutions
Vegan pumpkin pie crust:
Walnuts – You can also add almonds and cashews!
Rolled oats – If you need this vegan pumpkin pie recipe to be gluten-free, don’t forget to check your ingredient labels! We also have this fuss-free blender pie crust if you prefer a more traditional crust.
Pitted dates – Sweetens and binds the ingredients together.
Vegan pumpkin pie filling:
Ground flaxseed and water – You can definitely make a decadent pumpkin pie without eggs. The easy substitute? Flax egg!
Unsweetened almond milk – Feel free to use any other plant-based milk. The richness of coconut milk is perfect for a creamier filling.
Pumpkin puree – Use canned pumpkin puree for easier control over the filling’s flavor and consistency.
Stevia sugar substitute – For added sweetness. Brown sugar will also be great because of its deep molasses flavor, which pairs well with the warm spices.
Pumpkin pie spice – Adds that familiar, cozy flavor to our pumpkin pie with dates. Vanilla extract and salt are other delicious additions to really make the pie’s flavors pop.
Pumpkin seeds – These are optional, but they bring a satisfying crunch to the creamy pumpkin pie with flax egg.
Tips For Making This Recipe
Avoid a Runny Pumpkin Pie Filling
The pumpkin puree can affect the consistency of your pumpkin pie filling. If it looks watery, place it in a strainer over the sink for at least 30 minutes before use.
Allow the Vegan Pumpkin Pie to Firm Up
Make sure to let your no egg pumpkin pie cool completely before slicing! It’ll take about 4 hours at room temperature, or, much better, allow it to firm up in the fridge overnight.
Storage Tips
Cover your homemade vegan pumpkin pie with foil and store it in the fridge for up to 5 days. You can serve it cold or at room temperature.
Homemade Vegan Pumpkin Pie FAQs
Can I use fresh pumpkin puree instead of canned in this vegan pumpkin pie recipe?
Of course! Simply roast the pumpkin at 350°F and process your homemade pumpkin puree well for a smooth and creamy pumpkin pie filling.
Why did my pumpkin pie come out so dark?
It’s because you used canned pumpkin puree! If you prefer your pumpkin pie to have a lighter hue, use fresh pumpkin puree.
Is this vegan pumpkin pie recipe gluten-free?
Yes! This healthy pumpkin pie recipe is gluten-free, but always double-check your ingredient labels.
How do you decorate the top of a pumpkin pie?
Top your plant-based pumpkin pie with whipped cream like the traditional version! A couple of chopped pecans and a drizzle of caramel sauce will also make perfect garnishes.
Can I freeze homemade pumpkin pie?
Yes, you can freeze this homemade pumpkin pie. Wrap it in plastic wrap and foil, then store it in a freezer-safe bag. Thaw in the fridge before serving.
More Delicious Vegan Dessert Recipes
- Vegan Sweet Potato Pie
- Homemade Caramel Apple Pie
- Dairy Free Pumpkin Pie Ice Cream
- Pumpkin Bran Muffins
- Pumpkin Pie Smoothie
I found this recipe for Vegan Pumpkin Cookies that I HAVE to try!
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Vegan Pumpkin Pie Recipe
Ingredients
For the vegan pumpkin pie crust:
- 1 1/2 cups walnuts
- 3/4 cup rolled oats
- 10 pitted dates
For the vegan pumpkin pie filling:
- 2 tbsp ground flaxseed
- 6 tbsp water
- 1 1/2 cups unsweetened almond milk
- 1 16-oz can pumpkin puree
- 1/2 cup stevia sugar substitute
- 2 tbsp pumpkin pie spice
- Pumpkin seeds (optional toppings)
Instructions
- Preheat the oven to 350°F.
- Combine the ground flaxseed and water in a small bowl to make the flax egg. Let the mixture sit for 5 minutes or until it thickens.
- For the crust, add the walnuts, oats, and dates to the food processor and pulse until the mixture sticks together.
- Press the walnut pie crust mixture into the bottom and sides of a 9-inch pie plate or springform pan. Set aside.
- In a large bowl, whisk together the almond milk, flax egg, pumpkin puree, stevia, and pumpkin pie spice.
- Pour the pumpkin pie filling into the prepared pie crust.
- Bake the pie for 45 to 60 minutes or until the center is mostly set.
- Let the vegan pumpkin pie cool to room temperature for at least 4 hours before slicing. Top with pumpkin seeds and serve.
Notes
- The pumpkin puree can affect the consistency of your pumpkin pie filling. If it looks watery, place it in a strainer over the sink for at least 30 minutes before use.
- Make sure to let your no egg pumpkin pie cool completely before slicing! It’ll take about 4 hours at room temperature, or, much better, allow it to firm up in the fridge overnight.
- Cover your homemade vegan pumpkin pie with foil and store it in the fridge for up to 5 days. You can serve it cold or at room temperature.
Updated in October 2024 with new photos and minor recipe adjustments for improved quality. Enjoy!
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Happy Birthday Tiff, from one pumpkin loving girl to another! I hope your day is exceedingly full of love and blessings!
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