Today’s easy Vegan Pumpkin Pie is one of the best pumpkin pies of I have ever tasted (I like it better than classic Libby’s!). The filling is made with pure maple syrup and dates, and it’s rich with spices. Every Thanksgiving, I search for a pumpkin pie that I will passionately crave and enthusiastically devour, and this is THE ONE!
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 evaluator will adore this creamy, rich, perfectly spiced Thanksgiving dessert.
- No Bake Filling. This saves you valuable oven space at Thanksgiving. 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).
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
- 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. 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.
- 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 a slice of no-bake vegan pumpkin pie.
- 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!
- 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.
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.
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.
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
For the Crust:
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°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.
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