This vegan pumpkin pie has a velvety, custardy pumpkin filling and a super easy oat crust. This pie is completely plant-based, gluten-free, and made with just 8 simple ingredients, so everyone can get in on the fun!
This recipe was originally published on October 8, 2019. It was updated with new photos and information on November 1, 2023.
This post is sponsored by Nature's Charm. All text and opinions are my own.
Ingredients
As promised, my vegan gluten-free pumpkin pie is made with just a handful of shelf-stable pantry staples. Here’s what to grab:
- Old-fashioned oats - Also known as “rolled oats,” oats add a lovely nutty flavor to this no-egg pumpkin pie. Make sure your oats are gluten-free oats unless you’re not sensitive to gluten.
- Sugar - Granulated sugar has a neutral flavor that allows the pumpkin and spices to shine. If you’re a practicing vegan in the US, be sure to reach for organic cane sugar to ensure that it is vegan-friendly.
- Fine salt - A touch of salt helps to enhance the sweet, spicy flavors of this vegan pie. If you’re using another variety (e.g. kosher salt), go by weight instead of volume.
- Oil - I typically reach for heart-healthy avocado oil, but any neutral-flavored oil will work! You can also use melted vegan butter for a richer flavor.
- Pure pumpkin purée - Make sure you’re getting 100% pure pumpkin, not canned pumpkin pie mix.
- Nature's Charm sweetened condensed coconut milk - Making this pumpkin pie with coconut milk that’s already been cooked down with sugar means you can avoid using evaporated milk.
- Pumpkin pie spice - If you don't have pumpkin pie spice, you can substitute it with 1 teaspoon of ground cinnamon, ½ teaspoon of ground ginger, ¼ teaspoon of ground nutmeg, and ¼ teaspoon of ground clove.
- Tapioca starch - For thickening the vegan pumpkin custard. If you don’t have any on hand, cornstarch is a great substitute.
How To Make Vegan Pumpkin Pie
This eggless pumpkin pie recipe comes together in a flash. Here’s how:
Step 1: Make Crust Mixture. Add the oats, sugar, salt, and oil to 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.
Step 2: Press & Freeze. Press the dough into a tart pan (preferred) or pie plate and place it in the freezer to firm up while you make the vegan pie filling. Preheat the oven to 425°F (220°C).
Step 3: Make Vegan Pumpkin Pie Filling. In a bowl, add pumpkin, sweetened condensed coconut milk, pumpkin pie spice, salt, and tapioca starch. Stir until smooth and combined.
Step 4: First Bake. Pour the filling over the crust and bake for 15 minutes.
Step 5: Continue To Bake. Turn the temperature down to 320°F (160°C) and bake for an additional 40 minutes.
Step 6: Cool completely before wrapping and chilling it in the fridge overnight.
Recipe Pro Tips
- Swap your pan. Use a tart pan with a removable bottom to get prettier slices without a struggle!
- Use an empty dry measuring cup to help press in the pie crust in an even layer.
- Make sure to let your pie cool completely before putting it in the fridge. If you cover a still-warm pie with plastic wrap, it causes condensation which is not what we want on our precious pie. To test if your pie is cooled, place the pie plate on your palm, instead of touching the surface on top; the top tends to cool before the bottom. Once it's completely cool, put it uncovered in the refrigerator for about an hour before loosely covering it with plastic wrap and putting it back in the fridge to chill further.
- Optional but not really: serve it with coconut whipped cream! My parents never served pumpkin pie with whipped cream and I never complained because – don’t judge – I don't like regular whipped cream. That said, this vegan pumpkin pie is delicious served with a dollop of Nature's Charm coconut whipping cream!
Vegan Pumpkin Pie
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
Traditional pumpkin pie recipes call for eggs as a binding and thickening agent for the custard-like filling. However, this easy vegan pumpkin pie uses both tapioca starch and vegan sweetened condensed milk to make a deliciously creamy, perfectly set coconut milk pumpkin pie without eggs or evaporated milk.
Yes! Canned pumpkin should only have pumpkin as its one and only ingredient.
No, they are not the same! Pumpkin purée is made from 100% puréed winter squash, whereas pumpkin pie mix typically includes eggs, dairy, sugar, and spices. The cans tend to look similar, so definitely make sure to double-check before buying.
Absolutely! Feel free to use your favorite store-bought crust. A graham cracker crust or cookie crust would be delicious too!
First, you want the edges of the pie to be set. The filling should look puffed and not runny. The center will still have a gentle jiggle. To check, grab a clean knife or toothpick and insert it about an inch from the center. It should come out mostly clean, with just a few crumbs clinging on.
A cracked pumpkin pie indicates that it's been overcooked. When the pie is in the oven, keep an eye on the clock to avoid overcooking. Check a few minutes before the minimum baking time because ovens can be unpredictable. If your crust is getting too brown too quickly, cover the edges with foil or a pie shield. When it's done cooking, let it cool down gradually.
Vegan pumpkin pie needs to be refrigerated. Once the pie has been baked and cooled, it should be stored in the refrigerator for up to 3-4 days to prevent spoiling.
Because of the custardy filling, I tend to prefer serving this vegan pumpkin pie chilled from the fridge. That way the filling stays firm for pretty slices, but soft and creamy for the palate.
Pumpkin pie tends to weep when refrigerated. If your pie has a wet surface, gently blot it off with a clean paper towel.
More Pumpkin Recipes
- If you're looking for a non-dairy pumpkin pie that's not necessarily vegan, give this dairy-free pumpkin pie a go! It's my absolute favorite!
- This gluten-free pumpkin bread is super moist and delicious! Great for both breakfast and snacking.
- If you're more of a muffin person, make these fluffy gluten-free pumpkin muffins that are topped with a crunchy streusel!
- Looking for a vegan pumpkin breakfast? Try my healthy morning glory muffins!
- Are you in the mood for both pumpkin pie and blondies? These pumpkin blondies are the recipe for you.
- If you're looking for a savory pumpkin recipe, this vegan pumpkin soup is so creamy!
Michelle S. says
I can’t get over how easy and delicious this pie is! Made it yesterday for Thanksgiving and guests were so impressed that it was vegan! I didn’t have tapioca starch so I used 1.5tbsp cornstarch instead. It is best chilled overnight. Thank you for this recipe!
Ai Willis says
I'm so glad you enjoyed it, Michelle! Good to know that the recipe works with cornstarch too! Happy Thanksgiving!