Sweetened with dates and jazzed up with maple, this easy Vegan Pumpkin Pie is one of the best pumpkin pies of I have ever tasted. The filling has all those warm spices you love—just no eggs or dairy! Every Thanksgiving, I search for a pumpkin pie that I will passionately crave and enthusiastically devour, and this is THE ONE.
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Why You’ll Love This Easy Vegan Pumpkin Pie Recipe
- Indisputably Delicious. While I adore most pumpkin recipes, especially pumpkin desserts like Pumpkin Sheet Cake and Pumpkin Pecan Pie, my attitude toward pumpkin pie is…meh. (I prefer Sweet Potato Pie). But even the staunchest pumpkin pie skeptic will adore this creamy, rich, perfectly spiced Thanksgiving dessert.
- No-Bake Filling. This saves you valuable oven space! Simply mix, transfer your no-bake vegan pumpkin pie filling to your pie shell, and chill until set (just like this Vegan Chocolate Pie).
- Accommodates Different Diets. Naturally gluten-free, dairy-free, and vegan, this is a great dessert when you have guests will different dietary needs. 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.
- A Better-for-You-Option. The filling of this healthy pumpkin pie recipe contains NO SUGAR (meaning refined, added sugar). Rather, it’s naturally sweetened with dates (like Vegan Cookie Dough Bars with Chocolate Chips).
Vegan Thanksgiving
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 —
How to Make Vegan Pumpkin Pie
The Ingredients
- 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.
- Almond Butter. While I have not experimented with other nut butters, swapping the almond butter for cashew butter or peanut butter should also yield great results. For a nut-free pumpkin pie, your could also experiment with sun butter or tahini.
- 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.
- Vanilla + Maple Extract. Complements the blend of pumpkin pie spices and creamy pumpkin puree. Maple extract is not the same as maple syrup. Its flavor is more concentrated, which allows you to use less and give the pie great maple flavor without any added sugar.
- Topping. A dollop of whipped coconut cream (made with full-fat coconut milk) is my go-to vegan choice for finishing a slice of no-bake vegan pumpkin pie.
The Directions
- Mix. Whisk together the dry ingredients for the crust.
- Moisten. Pour in the melted vegan butter.
- Form the Crust. Stir, then press into a pie dish.
- Bake. Blind bake the pumpkin pie 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.
- Process the Dates. Until they form a sticky ball.
- Add The Rest of the Filling.
- Puree. Get it nice and smooth.
- Chill. Transfer the filling to the crust and smooth the top. Chill in the fridge until set, slice, and serve. ENJOY!
What to Serve with Vegan Pumpkin Pie
- More Vegan Desserts. For an all-vegan crowd, create an epic dessert spread and make Vegan Brownies, Vegan Apple Crisp, or Baked Apple Slices.
- Traditional Holiday Desserts. For mixed eaters, serve some more traditional options like Crustless Pumpkin Pie, Pumpkin Pecan Pie, Sweet Potato Pie, and Crock Pot Apple Crisp.
- Vegan Thanksgiving Dishes. Make sure you have some vegan options for dinner too! Try my Crockpot Wild Rice Stuffing, Instant Pot Stuffed Acorn Squash, and Sweet Potato Casserole.
Recipe Tips and Tricks
- Use Almond Flour. Not almond meal! Almond meal is coarser and the skin is left on when it’s ground. You want almond flour for this recipe because it’s more finely ground and flour-y (hence the name). You can also use your favorite graham cracker crust if you prefer.
- Form the Perfect Pie Crust. 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.
- Don’t Forget to Cover the Pie Crust. The downside of almond flour, as opposed to regular all-purpose flour, is that it browns much faster in the oven. You’ll need to use a pie shield or strips of foil to keep the edges of the crust from over-baking.
- Puree With Patience. Achieving a silky-smooth filling 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.
Vegan Pumpkin Pie
Prep: 40 minutes
Cook: 20 minutes
Total: 7 hours
Servings: 10 slices
This easy no-bake vegan pumpkin pie is sweetened with dates, loaded with cozy spices, and naturally dairy-free, egg-free, and gluten-free!
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Ingredients
For the Crust:
- 2 ½ cups almond flour
- ¼ cup granulated sugar
- ¼ 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 ½ tablespoons coconut oil
- 10 medjool dates pitted
- 1 ¼ cups canned pumpkin or pumpkin puree*
- ½ cup plus 1 tablespoon creamy unsalted almond butter
- 1 ¼ teaspoons ground cinnamon
- ¼ teaspoon ground ginger slightly heaped
- ¼ teaspoon ground nutmeg
- 2 teaspoons pure vanilla extract
- ½ teaspoon maple extract
- ¼ teaspoon kosher salt
For Serving:
- Lots of whipped coconut cream (or regular whipped cream if you don’t need the pie to be dairy free)
Instructions
- To prepare the crust, place a rack in the center of your oven and preheat the oven to 350°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!
Video
Notes
- *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.
Nutrition
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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Love a good pumpkin recipe? Me too! Here are a few more of my favorites—and they’re all vegan!
Can you use something other than coconut oil? I hate coconut. Does it fast like coconut?
Hi Ann, coconut oil is necessary for the proper texture, but the taste does not come through. I hope you enjoy the pie!
Do you think I could get away with an unsweetened crust? Or does the filling need the hit of sweetness from the crust?
Hi Marci, the sugar is needed for the filling as well as the crust itself—I fear it would be bland without it. I hope you enjoy the recipe!
What can you use in place of the dates?
Hi Kristina, the dates are an important ingredient in the pie for sweetness and texture, so unfortunately they cannot be substituted. I know that’s probably not what you were hoping to hear, but if you do decide to give the recipe a try as written I hope you love it!
I have a heavy-duty blender and I have a mixer, but I don’t have a food processor. Will this recipe work using the equipment I have?
:)
Virgina, a blender would be pretty sticky because it doesn’t have as much surface area. You could try doing the filling in your blender 1/2 at a time. I’m not sure if that will work, but it seems like it could! The mixer unfortunately won’t work, since the dates need to be blended. I hope that helps and if you try in the blender, I’d love to hear how it goes!
If I wanted to use coconut oil instead of vegan butter in the pie crust, would it still be 6 tablespoons?
Thanks!
Hi Jaime, yes, I would use an equal amount of coconut oil. I hope you enjoy the recipe!
how far ahead of time can this crust be made?
Hi Allison! I think you’d be fine to make it 1 day ahead.
great thank you!
Looks fantastic. Does the crust HAVE to be baked? Seems even simpler if I skipped that step. Maybe I could just press it into the bottom and not the edges?
Hi Julie, yes, the crust should be baked. It will have a very raw flavor and will be soggy/soft if it isn’t. I hope you enjoy the pie!
Hi! What is granulated sugar, do you mean stevia? What else are our options bearing in mind trying to keep this healthy and clean as possible. Can i use stevia??? I dont have to use white sugar do i? Im in australia so i do hope ill have what you recommend. Can you Pls give me options incase. Thanks Erin
Hi Crisse, granulated sugar is the same as regular white sugar. I have not experimented with stevia, so unfortunately I cannot recommend it. The sugar is needed for the crust itself as I fear it would be bland without it. I hope you enjoy the recipe!
If you have Swerve, an alternitine sweetener you can replace all of the sugar in the recipe spoonful for spoonful. Stevia is sweeter than sugar so you would need about 70% of the sugar called for. Hope this helps.
Thank you for chiming in, Miki!
Can this be made ahead of time and then frozen? To make it easier for a very busy Christmas dinner. Recipe sounds delish.
Hi Joan, you can make the pie a day ahead of time and keep it in the fridge. I don’t recommend freezing it, as I think the crust would get soggy. (You could freeze it just for yourself if you aren’t too particular about texture, but for company, I wouldn’t.)
Oh. My. Gosh. I’ve always liked pumpkin pie over sweeter pies but have also found it a bit lacking. This pie was delicious!!! My traditionalist mom turned up her nose initially and made a couple snarky comments about my vegan pie. However, the whole family raved about it and placed me in charge of dessert going forward. Haha! My 1yo gobbled it up and even my mom admitted it was good. I think the dates and maple syrup (didn’t have extract) gave it an added depth of flavor. The crust was delicious if a bit crumbly. Maybe I should use more oil next time or bake a bit longer? Thank you for this recipe!
Hi Amanda, I’m thrilled to hear you loved this pie! I’d suggest adding another tablespoon of oil next time if you found it crumbly. I hope that helps!
I didn’t make the pie crust – used a store bought one, but the filling is amazing. It’s creamy, full of flavor and you don’t have to bake it! It’s a win – win. I added a coconut cream whip on top! Yum! This is the best healthy version of pumpkin pie I’ve had. Thank you, Erin!
Thank you for taking the time to share this kind review, Jaime! I’m so happy to hear that this recipe was a hit!
Can I substitute maple syrup for maple extract?
Hi Liskula! While I have not tried this swap, another reader has reported success with it. If you decide to experiment with it, I’d love to hear how it goes!
Hello. Would the filling make a nice pudding if the whole can of pumpkin is used? I was thinking it would be pretty as a parfait.
Hi Nancy! I have not tested the recipe this way, so I can’t say for certain. If you decide to play around with it, I’d love to hear how it goes!
Hi Erin! Thanks for the cool recipe! I’m wondering if you’ve ever combined your pecan pumpkin recipe with this one? My kids have dairy allergies so I was thinking of baking the pecan mix from your other recipe before adding them to this vegan filling. If you have any tips before I try it, let me know! Thanks so much!
Hi Kelley! I haven’t tried this myself, so it would be an experiment. If you decide to play around with it, I’d love to hear how it goes!
I am a 70 year old vegan- with wheat sensitivity-BEST….THE BEST – Vegan pumpkin pie I have ever tasted! I made extra,of the pie crust, and used it for an open apple pie.
I’m so happy that you enjoyed it, Lisa! Thank you for sharing this kind review!
This recipe was everything I was hoping for in a vegan pumpkin pie. The filling was so good, and the spices really came through, making it taste just like a traditional pumpkin pie. My non-vegan friends and family loved it just as much as I did. I’ll be making this again for Thanksgiving, for sure.
Makes me so happy to hear, thank you Daphne!
I’m not a vegan, but I love experimenting with plant-based recipes, and this vegan pie is hands down one of my favorites! The consistency of the filling is spot on, smooth, creamy, and it holds together perfectly. I was worried it might be missing something without the eggs, but the texture was flawless. The flavors were just as rich as any traditional pumpkin pie I’ve had. Thank you so much for this!
Makes me so happy to hear, thank you Olivia!
I’ve been looking for a good vegan pumpkin pie recipe for a while, and I think I’ve finally found ‘the one’! The spices were spot on, not too overpowering but definitely there. Definitely going to keep this recipe on hand for the holidays!
Makes me so happy to hear, thank you Millie!