Every Thanksgiving, I search for a pumpkin pie that I will passionately crave and enthusiastically devour, versus the way I’ve eaten it previously: apathetically out of inexplicable holiday obligation. Today’s easy Vegan Pumpkin Pie is THE ONE!
I try a slice of traditional pumpkin pie every year just to see if it’s improved in the last 365 days.
Every year, I’m disappointed by everything about it except for the whipped cream on top.
Not this year. THIS is the year of vegan pumpkin pie (and Vegan Pumpkin Muffins!).
Need help planning your vegan Thanksgiving menu? Don’t miss this collection of my most-favorite Vegan Thanksgiving Recipes.
5 Star Review
“THE BEST vegan pumpkin pie I have ever tasted!”
— Lisa —
This vegan pumpkin pie breaks every single pumpkin pie rule:
- Its filling is unbaked. This simple no-bake vegan pumpkin pie filling gets prepared right in a food processor and requires time in the oven. Simply mix, transfer to your pie shell, and chill until set (just like this Vegan Chocolate Pie).
- It’s naturally gluten free, dairy free, and, yes, vegan. With an almond flour crust and a pumpkin pie filling without eggs or milk, this is a pie everyone at your table can eat with gusto. You also can make it with graham cracker crust.
- It’s healthy. The filling contains NO SUGAR (meaning refined, added sugar). Rather, it’s naturally sweetened with dates (like Vegan Cookie Dough Bars with Chocolate Chips).
- AND it is indisputably delicious. Even the staunchest pumpkin pie doubter (like myself) will adore this creamy, rich, perfectly spiced Thanksgiving dessert.
To summarize, this is not at all the pumpkin pie I expected to bake (or, in this case, since the filling is raw, to not bake), but it is one I’d happily inhale every year at Thanksgiving and many days in between.
How to Make Vegan Pumpkin Pie
As irony would have it, in my effort to create the perfect classic pumpkin pie recipe, I landed on one that isn’t classic at all.
While it may not be traditional (nor are these Vegan Brownies), this easy, no-bake vegan pumpkin pie may just be the BEST pumpkin pie recipe of all time.
- Almond Flour. As I mentioned, this pie has a gluten free pie crust, a task I accomplished by making the pie crust out of almond flour instead of wheat flour. I love this crust because it’s easy and tastes like a giant almond flour shortbread cookie.
- Vegan Butter. Makes this a vegan pie crust recipe with a texture that is tender and flaky.
- Sugar + Salt. Enhances the flavor of the crust and adds just the right amount of sweetness.
- Coconut Oil. Adds richness and helps to make the filling creamy and smooth.
- Pumpkin. No need to make your own pumpkin puree (although you’re welcome to experiment if you want to make your vegan pumpkin pie from scratch entirely). Just grab a can of your favorite canned pumpkin puree.
- Medjool Dates. My secret to sweetening this healthy pumpkin pie recipe (and Vegan Protein Bars) without any refined sugar or brown sugar. I also love that they help thicken the filling without adding cornstarch, tapioca starch, or arrowroot powder to the filling recipe.
- Almond Butter. Adds further richness and creaminess to the filling.
- Spices. Some things about vegan pumpkin pie need to stay classic, and that includes a pumpkin spice blend. A combination of cinnamon, nutmeg, and ginger perfectly spice this creamy, easy vegan pumpkin pie. Feel free to add a dash of cloves if you please.
- Vanilla + Maple Extract. Complements the blend of pumpkin pie spices and creamy pumpkin puree.
- Topping. A dollop of whipped coconut cream (made with full fat coconut milk) is my go-to vegan choice for finishing my slice of no-bake vegan pumpkin pie.
- Whisk together the dry ingredients for the crust.
- Pour in the melted butter.
- Stir then press into a pie dish.
If you’d like to flute the edges, build the crust up into an even, unfluted “mound” that circles the dish first, then use your thumb and fingers to crimp as desired. Alternatively, you can also leave it unfluted or crimp it with the tines of a fork.
- Blind bake the crust for 10 minutes, then remove it from the oven and shield the edges with foil or a pie crust shield. Return to the oven and bake until lightly golden. Let cool.
- Pulse the dates in a food processor until they form a sticky ball.
- Add the remaining filling ingredients.
- Puree until smooth.
This will take several minutes, and you may need to stop and scrape down the food processor a few times. You should have just a few small specks of dates remaining.
- Transfer the filling to the crust and smooth the top. Chill in the fridge until set, slice, and serve. ENJOY!
- To Store. This pie is best served the day it is made or up to 1 day after. Keep refrigerated until ready to serve. Leftovers of this pie beyond 1 day are still tasty, but I found the spices lost some pizzazz, and the crust softened more than I would have wanted for a first impression.
- To Freeze. I do not recommend freezing this pie. Upon thawing, the crust becomes soggy with this particular pumpkin pie recipe.
Recommended Tools to Make this Recipe
- Pie Plate. I love that this pie pan is inexpensive yet looks so pretty!
- Food Processor. This one has been my trusted kitchen companion for many years.
- Pie Shield. If you make pies regularly, investing in an affordable pie shield is a worthwhile addition to your baking arsenal.
The Best Pie Dish
These ceramic 9-inch pie dishes are distribute heat and bake evenly. They’re also oven- and dishwasher-safe.
This vegan pumpkin pie tastes as traditional as it should; it’s rich, creamy, satisfying, and the perfect finish to your Thanksgiving feast.
Frequently Asked Questions
While I’m typically all for replacing refined sugar in recipes, this is one where I felt the “real” deal was necessary. The sugar plays a vital role in not just sweetening the crust but making the crust golden, tender, and flaky. With that said, if you would like to experiment with other sugar options, I’d love to hear about your results.
The trick to making the best vegan pumpkin pie is mixing the filling until it is perfectly smooth. Take your time; it will take longer than you think, and process the filling until only a few specks of dates remain visible.
Sure! However, depending on the crust you purchase, the pie may no longer be vegan or gluten free. To use a store-bought pie crust, blind bake as directed, then fill according to the recipe instructions. Remember that you may need pie weights to blind bake a different crust.
Certainly! Feel free to swap the almond flour crust in this recipe with your favorite vegan graham cracker crust. This is easy to make with graham crackers, a bit of sugar, and melted vegan buttery spread.
For the Crust:
- 2 1/2 cups almond flour
- 1/4 cup granulated sugar
- 1/4 teaspoon kosher salt
- 6 tablespoons vegan butter substitute melted and cooled to room temperature (If you do not need the crust to be vegan, you can swap regular unsalted butter OR 4 tablespoons butter + 1 large egg.)
For the Pumpkin Pie Filling:
- 3 1/2 tablespoons coconut oil
- 10 medjool dates pitted
- 1 1/4 cups canned pumpkin or pumpkin puree*
- 1/2 cup plus 1 tablespoon creamy unsalted almond butter
- 1 1/4 teaspoons ground cinnamon
- 1/4 teaspoon ground ginger slightly heaped
- 1/4 teaspoon ground nutmeg
- 2 teaspoons pure vanilla extract
- 1/2 teaspoon maple extract
- 1/4 teaspoon kosher salt
- Lots of whipped coconut cream (or regular whipped cream if you don’t need the pie to be dairy free)
To prepare the crust, place a rack in the center of your oven and preheat the oven to 350 degrees F. Generously coat a 9-inch pie plate with nonstick spray.
In a large bowl, combine the almond flour, sugar, and salt.
Pour in the melted butter.
With a fork, stir until evenly moistened and combined. The mixture will seem dry and crumbly. As you mix, use the back of your fork to smush the more moist parts into the dry parts and vice versa, continuing until all of the almond flour is as evenly moistened as possible, and you don’t have any completely dry bits remaining.
Transfer the mixture to the prepared dish, and with your fingers, press it along the bottom and up the sides into an even layer (I find the bottom of a clean measuring cup a very handy way to do this). If you’d like to flute the edges, build the crust up into an even, unfluted “mound” that circles the dish first, then use your thumb and fingers to crimp as desired. (You can also leave it unfluted or crimp with the tines of a fork.) With a fork, prick holes all over the bottom.
Place in the oven and bake 10 minutes, then remove from the oven and shield the edges with foil or a pie crust shield. Return to the oven and bake 8 to 10 additional minutes, until light golden brown. Let cool.
To prepare the filling, melt the coconut oil in a small microwave-safe bowl or a small saucepan. Set aside to cool slightly. Place the dates in the bowl of a food processor fitted with a steel blade and process until they turn into a sticky ball.
Add the melted coconut oil, pumpkin, almond butter, cinnamon, ginger, nutmeg, vanilla extract, maple extract, and salt.
Puree until smooth. This will take several minutes, and you may need to stop and scrape down the food processor a few times. You should have just a few small specks of dates remaining.
Transfer the filling into the crust and smooth the top. Place in the refrigerator and let chill for at least 6 hours or overnight. Slice and serve!
- *INGREDIENT NOTE: I know this is barely shy of a whole can of pumpkin, but do not be tempted to use the full can, or your filling will not set up completely (trust me). Stir any remaining pumpkin into your next batch of oatmeal, or a smoothie. You could also add it to any of these pumpkin recipes.
- TO STORE: This pie is best served the day it is made or up to 1 day after. Keep refrigerated until ready to serve. Leftovers of this pie beyond 1 day are still tasty, but I found the spices lost some pizzazz, and the crust softened more than I would have wanted for a first impression.
- TO FREEZE: I do not recommend freezing this pie. Upon thawing, the crust becomes soggy with this particular pumpkin pie recipe.
Serving: 1(of 10); without whipped coconut creamCalories: 445kcalCarbohydrates: 34gProtein: 10gFat: 33gSaturated Fat: 7gPolyunsaturated Fat: 4gMonounsaturated Fat: 8gTrans Fat: 1gPotassium: 340mgFiber: 7gSugar: 24gVitamin A: 4803IUVitamin C: 1mgCalcium: 134mgIron: 2mg
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