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Vegan Pumpkin Pie
4.9 from 54 votes

Vegan Pumpkin Pie

This Vegan Pumpkin Pie features a crust made from a blend of oat and white flour mixed with almond flour and flavored with cinnamon and maple syrup. The filling combines pureed pumpkin with pumpkin pie spice, vanilla, and coconut cream for a creamy texture and balanced sweetness. Baked until set and chilled, it offers a smooth, spiced pumpkin flavor enhanced by the richness of coconut cream. The pie can be served with whipped coconut cream or vegan ice cream to complement its texture and flavor.

Prep Time
10 mins
Cook Time
1 hr
Total Time
1 hr 10 mins
Servings: 8
Calories: 366 kcal
Course: Dessert
Cuisine: American, Vegan

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 neutral cooking oil generic cooking oil
  • 1/3 tsp salt
  • 3 tbsp maple syrup
  • 1/4 tsp cinnamon
  • 2 tbsp flax seed meal
  • 4 tbsp water warm
filling:
  • 2 cups pumpkin cooked and pureed pumpkin, not pumpkin pie mix, puree
  • 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 sugar or light brown sugar
  • salt a good pinch
  • 1/2 cup coconut cream the thick separated cream from a can of full fat coconut milk, or use full fat coconut milk

Instructions

    Cup of Yum
  1. 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.
  2. Add salt, maple, cinnamon and mix in.
  3. 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.
  4. 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.
  5. 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.
  6. Pour into crust and spread with a spatula.
  7. 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

  • To make pumpkin pie bars, press crust into a brownie pan and bake for 5 minutes before adding filling and baking until set.
  • Use all oat flour for a gluten-free version of the crust.
  • Nutritional values are calculated per serving.

Nutrition Information

Calories 366kcal (18%) Carbohydrates 49g (16%) Protein 6g (12%) Fat 17g (26%) Saturated Fat 5g (25%) Sodium 143mg (6%) Potassium 260mg (6%) Fiber 4g (16%) Sugar 20g (40%) Vitamin A 9530IU (191%) Vitamin C 3mg (3%) Calcium 75mg (8%) Iron 2.9mg (16%)

Nutrition Facts

Serving: 8 Serving

Amount Per Serving

Calories 366

% Daily Value*

Calories 366kcal 18%
Carbohydrates 49g 16%
Protein 6g 12%
Fat 17g 26%
Saturated Fat 5g 25%
Sodium 143mg 6%
Potassium 260mg 6%
Fiber 4g 16%
Sugar 20g 40%
Vitamin A 9530IU 191%
Vitamin C 3mg 3%
Calcium 75mg 8%
Iron 2.9mg 16%

* Percent Daily Values are based on a 2,000 calorie diet.