The Ultimate Easy Vegan Pumpkin Pie (Gluten-Free!)
This vegan pumpkin pie is an absolute game-changer, featuring a luxuriously velvety, custardy pumpkin filling encased in an incredibly easy-to-make oat crust. Whether you’re navigating dietary restrictions or simply looking for a delicious, healthier dessert option, this recipe is perfect. It’s completely plant-based, naturally gluten-free (when using certified gluten-free oats), and crafted with just 8 simple, wholesome ingredients. This means everyone can indulge in the comforting flavors of autumn and the holiday season without compromise!
Imagine the perfect slice: a rich, spiced pumpkin filling that melts in your mouth, complemented by a subtly nutty and perfectly crisp crust. This isn’t just a “good for a vegan pie” recipe; it’s a truly exceptional pumpkin pie that stands proudly alongside any traditional version. It’s ideal for Thanksgiving, Christmas, or any time you crave a comforting, homemade dessert that caters to all. Get ready to impress your guests and satisfy your sweet tooth with this effortless and delightful plant-based treat!
This recipe was originally published on October 8, 2019. It was updated with new photos and information on November 1, 2023, to provide even more helpful tips and details for making the best vegan pumpkin pie.
This post is sponsored by Nature’s Charm. All text and opinions are my own. I genuinely believe in their products and their commitment to delicious plant-based alternatives, which truly shine in this recipe.
Simple Ingredients for a Sensational Vegan Pumpkin Pie
As promised, this gluten-free and dairy-free pumpkin pie is crafted with just a handful of straightforward, shelf-stable pantry staples. Each ingredient plays a crucial role in creating the perfect texture and flavor for this beloved holiday dessert. Here’s a closer look at what you’ll need to grab from your pantry:
- Old-fashioned oats – Also widely known as “rolled oats,” these oats are the star of our simple, press-in crust. They impart a delightful nutty flavor and a satisfying texture, making this eggless pumpkin pie crust both flavorful and easy to prepare. For those with gluten sensitivities or celiac disease, it’s absolutely essential to ensure your oats are certified gluten-free. While oats are naturally gluten-free, they are often processed in facilities that also handle wheat, leading to cross-contamination. Always check the label!
- Sugar – Granulated sugar provides the perfect level of sweetness without overpowering the natural flavors of pumpkin and spice. Its neutral profile allows the autumnal aromatics to truly shine. For strict vegans in the US, it’s important to select organic cane sugar, as conventional white sugar can sometimes be processed with bone char. Maple syrup or coconut sugar can be used as alternatives, but they will alter the flavor and color of the pie, so adjust to your preference.
- Fine salt – A small but mighty ingredient, a touch of fine salt is crucial for balancing and enhancing the sweet and spicy notes in both the crust and the filling. It brings out the depth of the pumpkin and the warmth of the spices. If you’re using a coarser salt like kosher salt, remember to adjust the quantity by weight rather than volume for accurate seasoning.
- Oil – For the crust, I typically opt for heart-healthy avocado oil due to its neutral flavor and high smoke point. However, any neutral-flavored liquid oil, such as canola or vegetable oil, will work beautifully. For an even richer, more buttery flavor profile in your gluten-free vegan pumpkin pie crust, you can also use melted vegan butter.
- Pure pumpkin purée – This is the heart of our pumpkin pie filling! It is absolutely critical to make sure you are purchasing 100% pure pumpkin purée, not canned pumpkin pie mix. Pumpkin pie mix comes pre-spiced and often contains added sugars, dairy, and eggs, which would defeat the purpose of our vegan and gluten-free recipe. Always check the ingredient list to ensure it’s just pure pumpkin.
- Nature’s Charm sweetened condensed coconut milk – This is the secret ingredient that gives our vegan pumpkin custard its incredible creaminess and richness, acting as a perfect substitute for evaporated milk and eggs. Nature’s Charm’s product is already cooked down with sugar, providing a decadent sweetness and thickness that traditional condensed milk would. It simplifies the recipe significantly by eliminating the need for a separate thickening agent for sweetness and creaminess.
- Pumpkin pie spice – The quintessential flavor of autumn! This blend of warm spices is what truly makes a pumpkin pie sing. If you don’t have a pre-mixed pumpkin pie spice on hand, don’t worry! You can easily create your own blend by combining 1 teaspoon of ground cinnamon, ½ teaspoon of ground ginger, ¼ teaspoon of ground nutmeg, and ¼ teaspoon of ground clove. A pinch of allspice can also be a lovely addition.
- Tapioca starch – This is our key plant-based thickening agent, ensuring the vegan pumpkin custard sets beautifully into that desired velvety texture. Tapioca starch provides a glossy finish and a smooth mouthfeel. If tapioca starch isn’t readily available, cornstarch (cornflour in some regions) is an excellent and widely accessible substitute that will yield similar results.
How To Make the Best Vegan Pumpkin Pie: A Step-by-Step Guide
Making this incredible eggless and gluten-free pumpkin pie is surprisingly straightforward. You’ll be amazed at how quickly this delectable dessert comes together, ready to be baked to golden perfection. Follow these simple steps for a flawless pie every time:
Step 1: Prepare the Oat Crust Mixture. Begin by combining the old-fashioned oats, granulated sugar, fine salt, and oil in the bowl of a food processor. Pulse the mixture until it forms a crumbly, coarse dough. The texture should resemble wet sand, with some oats still visible but well-integrated. Now, gradually add the ice-cold water, one tablespoon at a time, continuing to pulse until the dough just starts to come together and can be pressed between your fingers without crumbling apart. Be careful not to add too much water; you want it moist enough to hold its shape, but not sticky.
Step 2: Press the Crust & Chill. Transfer the freshly made dough into your chosen tart pan (a tart pan with a removable bottom is highly recommended for easy serving and prettier slices!) or a standard pie plate. Using your fingers, or the bottom of an empty, dry measuring cup, press the dough firmly and evenly into the bottom and up the sides of the pan. Ensure it forms a uniform layer. Once pressed, place the crust in the freezer to firm up for at least 15-20 minutes while you prepare the filling. This crucial step helps prevent the crust from shrinking during baking. While the crust chills, preheat your oven to 425°F (220°C).
Step 3: Whisk Together the Vegan Pumpkin Pie Filling. In a large mixing bowl, combine the pure pumpkin purée, Nature’s Charm sweetened condensed coconut milk, pumpkin pie spice, the remaining fine salt, and tapioca starch. Using a whisk, stir all the ingredients together thoroughly until the mixture is completely smooth and well combined. There should be no lumps of starch, and the color should be uniform. This is your velvety, dairy-free pumpkin pie filling, ready to be baked!
Step 4: Initial High-Heat Bake. Retrieve your chilled oat crust from the freezer. Carefully pour the smooth pumpkin filling over the crust, spreading it gently to ensure an even layer. Place the pie in the preheated 425°F (220°C) oven and bake for an initial 15 minutes. This high heat helps to quickly set the crust and the outer edges of the filling, locking in moisture and preventing a soggy bottom.
Step 5: Longer, Slower Bake. After the initial 15 minutes, reduce the oven temperature to 320°F (160°C) without opening the oven door if possible, or quickly to minimize heat loss. Continue baking the pie for an additional 40 minutes. This lower temperature allows the pie to cook through gently, achieving that perfect custardy consistency without overbaking or cracking the surface. The pie is done when the edges are set, slightly puffed, and the center still has a slight, gentle wobble when lightly nudged.
Step 6: Cool Completely & Chill Overnight. This step is perhaps the most crucial for a perfectly set, sliceable vegan pumpkin pie. Once baked, remove the pie from the oven and place it on a wire rack to cool completely at room temperature. This can take several hours. Do not rush this process! Once the pie is entirely cool to the touch (even the bottom of the pan), wrap it loosely with plastic wrap or foil and transfer it to the refrigerator. Chill it overnight, or for at least 8 hours. This prolonged chilling time allows the tapioca starch to fully set and the flavors to meld beautifully, resulting in a firm, yet creamy, slice that holds its shape.
Expert Tips for the Perfect Vegan Pumpkin Pie
Achieving a truly exceptional vegan and gluten-free pumpkin pie is within reach with these pro tips. Pay attention to these details to ensure your pie is a showstopper, both in appearance and taste:
- Choose the Right Pan for Flawless Slices. While a standard pie plate works, a tart pan with a removable bottom is a game-changer for this vegan pumpkin pie. It allows you to effortlessly unmold the pie, resulting in beautifully clean, impressive slices without the struggle of digging it out of a traditional pie dish. This is especially great for presentation during holiday gatherings.
- Achieve an Even Crust with a Simple Tool. Pressing the oat crust into the pan can sometimes be tricky to get perfectly uniform. An excellent trick is to use an empty, dry measuring cup (the ⅓ or ½ cup size works well) to help press the dough into an even layer on the bottom and up the sides. The flat bottom of the cup provides consistent pressure, ensuring a smooth and even crust.
- Patience is Key: Allow for COMPLETE Cooling Before Refrigeration. This is perhaps the most critical step for a beautifully set vegan pumpkin pie. If you cover a still-warm pie with plastic wrap and immediately refrigerate it, condensation will form, leading to a watery surface and a potentially soggy crust – definitely not what we want on our precious pie. To properly test if your pie is cooled, place your palm on the bottom of the pie plate. The top often cools faster than the bottom. Once the entire pie, from top to bottom, is cool to the touch, place it uncovered in the refrigerator for about an hour. After this initial chill, you can loosely cover it with plastic wrap and return it to the fridge to chill further, ideally overnight. This extended chilling period allows the filling to fully firm up, ensuring perfect, clean slices.
- Elevate Your Pie with a Cloud of Coconut Whipped Cream! While my own family never served pumpkin pie with whipped cream (and I, surprisingly, don’t prefer traditional dairy whipped cream), this vegan pumpkin pie truly shines when paired with a generous dollop of Nature’s Charm coconut whipping cream. It’s not *really* optional because the light, airy texture and subtle coconut flavor provide a luxurious counterpoint to the rich, spiced pumpkin filling. Trust me, it takes this holiday dessert from delicious to absolutely divine!
Vegan Pumpkin Pie
Print
Pin
Rate
Ingredients
Oat crust
- 1½ cups old fashioned oats
- 2 tablespoons granulated sugar
- ½ teaspoon fine salt
- ¼ cup oil
- ¼ cup ice-cold water you may not need this much – add 1 tablespoon at a time
Pumpkin pie filling
- 15 oz pure pumpkin purée
- 11.25 oz sweetened condensed coconut milk
- 2 teaspoons pumpkin pie spice see Notes for substitutions
- ½ teaspoon fine salt
- 3 tablespoons tapioca starch
Instructions
Crust
-
Add the oats, sugar, salt, and oil in a food processor. Process until the dough is crumbly, and add the ice-cold water one tablespoon at a time until it just comes together.
-
Press the dough into a pie plate or tart pan and place it in the freezer. Press the dough into a tart pan and place it in the freezer.
Filling
-
Preheat the oven to 425°F (220°C).
-
In a bowl, add pumpkin, sweetened condensed coconut milk, pumpkin pie spice, salt, and tapioca starch. Stir until smooth and combined.
-
Pour the filling over the crust and bake for 15 minutes. Turn the temperature down to 320°F (160°C) and bake for an additional 40 minutes. Cool completely before chilling it in the fridge overnight.
Notes
Nutrition
Frequently Asked Questions About Vegan Pumpkin Pie
Curious about vegan pumpkin pie? Here are some common questions and detailed answers to help you master this delicious plant-based dessert:
Traditional pumpkin pie recipes typically rely on eggs as a binding and thickening agent to create their signature custard-like filling, along with dairy products like evaporated milk. However, this easy vegan pumpkin pie achieves a similar (if not superior!) creamy, perfectly set texture without any animal products. Instead, it utilizes the natural thickening power of tapioca starch and the rich, sweet creaminess of vegan sweetened condensed coconut milk. These ingredients combine with pure pumpkin purée and classic pumpkin pie spices to create a deliciously smooth, firmly set, and entirely plant-based pumpkin pie that everyone can enjoy, even those with egg or dairy allergies.
Yes, absolutely! When you purchase 100% pure canned pumpkin, it typically contains only one ingredient: pumpkin. This makes it a fantastic, naturally vegan staple for many recipes, including this delicious vegan pumpkin pie. Always double-check the ingredient label to ensure there are no unexpected additives, but in most cases, plain canned pumpkin is a safe and convenient vegan choice.
No, they are definitely not the same, and mistaking one for the other can significantly alter your recipe! Pumpkin purée is made from 100% puréed winter squash, usually specific varieties like Dickinson pumpkin. On the other hand, canned pumpkin pie mix is a ready-to-use blend that typically includes not only pumpkin but also sugar, spices (like cinnamon, nutmeg, and ginger), and often dairy and/or eggs. The cans can look deceptively similar, so always take a moment to carefully read the label to ensure you’re grabbing 100% pure pumpkin for this vegan recipe.
Absolutely! While our homemade oat crust is incredibly simple and delicious, feel free to use your favorite store-bought crust to save time, especially during busy holiday seasons. Many brands offer accidentally vegan pie crusts (check labels for butter or lard). A pre-made graham cracker crust or a cookie crust would also be incredibly delicious and add a different flavor dimension to this vegan pumpkin pie. Just ensure that whichever crust you choose is certified vegan and gluten-free if those are dietary requirements.
Knowing when your vegan pumpkin pie is perfectly baked is key to preventing cracks and ensuring a creamy texture. You’ll want the edges of the pie to appear set and slightly puffed, with no visible liquid or extreme jiggling. The filling should look somewhat firm, but the very center (about a 1-2 inch circle) should still have a gentle, custardy wobble when the pie plate is gently nudged. To confirm doneness, insert a clean knife or toothpick about an inch from the center of the pie. It should come out mostly clean, with just a few moist crumbs clinging to it. If it comes out wet, continue baking for a few more minutes. If it comes out completely clean and dry, it might be slightly overbaked, but still delicious!
A common reason for pumpkin pies, including vegan ones, to crack is overcooking. When the filling bakes for too long, the proteins (or in this case, the starches and coconut milk solids) in the center over-coagulate and contract, leading to a crack on the surface as it cools. To prevent this, keep a close eye on your oven and baking time. Ovens can vary, so it’s always a good idea to start checking for doneness a few minutes before the minimum baking time specified in the recipe. If you notice your crust is browning too quickly while the filling still needs time, you can loosely cover the edges of the pie with aluminum foil or use a pie shield. Once the pie is done, allow it to cool down gradually on a wire rack at room temperature; rapid temperature changes can also contribute to cracking.
Yes, vegan pumpkin pie absolutely needs to be refrigerated. Because it contains ingredients like coconut milk and pumpkin purée, it should be treated similarly to traditional custard pies to ensure food safety and maintain its optimal texture. Once your vegan pumpkin pie has been fully baked and completely cooled at room temperature (this is crucial, as mentioned in the pro tips!), it should be stored in the refrigerator. Wrap it loosely with plastic wrap or place it in an airtight container. When stored properly in the fridge, your delicious homemade vegan pumpkin pie will last for 3-4 days.
The preference for serving pumpkin pie warm or cold often comes down to personal taste. However, due to the custardy nature of this vegan pumpkin pie filling, I personally prefer to serve it chilled directly from the refrigerator. Serving it cold ensures the filling remains perfectly firm, allowing for neat, beautiful slices that hold their shape. The cold temperature also highlights the creamy texture and allows the complex spice flavors to truly develop. While some enjoy a slightly warm slice, chilling enhances both the structural integrity and the luxurious mouthfeel of this plant-based dessert.
A “weeping” pumpkin pie refers to a pie that develops a wet or watery surface, often due to condensation or syneresis (the separation of liquid from a gel) when refrigerated. This can happen, especially with custard-based pies. If you notice a wet surface on your vegan pumpkin pie after chilling, don’t worry, it’s usually an easy fix! Simply take a clean paper towel and gently blot the surface of the pie to absorb any excess moisture. Avoid rubbing, as this could disturb the filling. This quick trick will restore your pie’s appealing appearance without affecting its delicious flavor or texture.
More Delightful Pumpkin Recipes You’ll Love
If you’re as enamored with pumpkin as we are, you’re in for a treat! Explore more of our favorite pumpkin-infused recipes, perfect for cozy mornings, festive gatherings, or anytime you crave that warm, spiced flavor:
- If you’re looking for a non-dairy pumpkin pie that’s not necessarily vegan but still incredibly delicious and accommodating, give this gluten-free dairy-free pumpkin pie a go! It’s my absolute favorite traditional-style pumpkin pie with a twist!
- This gluten-free pumpkin bread is super moist, perfectly spiced, and utterly delicious! It’s fantastic for both a comforting breakfast and a satisfying snack throughout the day.
- If you’re more of a muffin person, you have to try these fluffy gluten-free pumpkin muffins that are generously topped with a crunchy, irresistible streusel! They are a perfect on-the-go treat.
- Looking for a hearty and healthy vegan pumpkin breakfast option? My healthy vegan pumpkin morning glory muffins are packed with wholesome ingredients and burst with flavor.
- Are you torn between the comforting flavors of pumpkin pie and the chewy goodness of blondies? These pumpkin spice blondies are the perfect fusion recipe for you – moist, spicy, and incredibly satisfying.
- If you’re craving a savory pumpkin recipe, this creamy vegan pumpkin soup is a revelation! It’s rich, smooth, and wonderfully comforting, making it an ideal starter or light meal.