Vegan Pumpkin Pie

This Vegan Pumpkin Pie is so rich and creamy, while also being paleo, dairy free and gluten free. The filling is made in the blender for a quick and easy dessert the whole family will love.

Originally published on November 20, 2018. Last updated on November 18, 2019.

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How to Make Vegan Pumpkin Pie

The hardest part of pie-making is usually making the crust, not so with this recipe! This unusual pie crust tastes JUST like the real thing but requires no rolling! Instead you spread (yes, “spread”) it with a rubber spatula into your pie plate and pre-bake without any need for weights. Then blend your filling ingredients in a blender and pour into your pre-baked crust before baking again for 65-70 minutes. Allow this pie to completely cool on the counter before placing in the refrigerator for 4-6 hours but preferably overnight. Then slice, eat and enjoy! It’s sooo good! You can follow the step by step process pictures below.

The Best Vegan Gluten Free Paleo Pumpkin Pie

I love this recipe so much because it’s versatile to so many diets and therefore makes it perfect to take to any gathering since it will suit so many dietary needs! This Vegan Pumpkin Pie is also gluten free, dairy free and paleo!

The Perfect Paleo Pie Crust

It’s no secret that I love this pie crust! I wanted to make a Vegan Pumpkin Pie with a gluten free and grain free crust to suit all our families needs and this is by far the best one I’ve ever had! And it’s so very easy to make. I know you’ll love this easy roll-free pie crust!

Tips & Substitutions For Making Vegan Pumpkin Pie

• Pie Crust – I absolutely LOVE this crust but you can certainly substitute a pre-made par baked crust if you like.
• Coconut milk – I’m really picky with my coconut milk because I don’t want a strong coconut taste and I want a good thickness to the coconut milk. This is my tried and true standby.
• Corn starch – I’ve tried using tapioca and arrowroot starch but the consistency just isn’t the same. You could substitute with one of them but I like the results best with corn starch.

Can You Make This Pie Ahead Of Time

Yes! I highly recommend planning to make this Vegan Pumpkin Pie the day before so it has plenty of time to set up in the refrigerator. That also leaves much less for you to do on the day of!

More Pumpkin Recipes:

• Pumpkin Breakfast Cookies
• Paleo Pumpkin Bars with Maple Walnut Frosting
• Flourless Chocolate Chip Pumpkin Muffins
• Pumpkin Baked Oatmeal

When you make this recipe, I’d love for you to give it a star rating ★ below and leave a comment.

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Vegan Pumpkin Pie

★★★★★ 5 from 4 reviews

• Author: Nicole
• Prep Time: 15 minutes
• Cook Time: 80 minutes
• Total Time: 1 hour 35 minutes
• Yield: 8 servings = 1 Pie 1x
• Category: Sweet Treats
• Method: Bake
• Cuisine: American

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Description

This Vegan Pumpkin Pie is so rich and creamy, while also being paleo, dairy free and gluten free. The filling is made in the blender for a quick and easy dessert the whole family will love.

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Scale 1x2x3x

Ingredients

The Crust:

• 1 cup arrowroot powder
• 1/4 cup coconut flour
• 1/2 cup palm shortening
• 2 Tablespoons non-dairy butter (such as Miyoko’s)
• 2 Tablespoons very cold water
• 1 Tablespoon pure maple syrup
• 1/4 teaspoon unrefined sea salt

The Filling:

• 1 can (15 ounces) Pumpkin Puree (not pumpkin pie filling)
• 1/2 cup unsweetened full fat canned coconut milk, mix the water and fat thoroughly before measuring
• 1/2 cup pure maple syrup
• 1/4 cup organic non-GMO cornstarch (I recommend using cornstarch however for a paleo alternative arrowroot powder can be used)
• 1 teaspoon pure vanilla extract
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves
• 1/2 teaspoon unrefined sea salt
• 1/2 teaspoon fresh lemon juice

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Instructions

The Crust:

1. Preheat oven to 350 degrees F.
2. In a food processor, add arrowroot powder, coconut flour, palm shortening, non-dairy butter and salt.
3. Pulse a few times while drizzling in the cold water and maple syrup. Continue pulsing until a thin but well mixed dough forms. (The dough will be very sticky, this is normal.)
4. Using a rubber spatula spread the dough (no rolling needed) into a 9-inch pie dish on both the bottom and sides. Evenly disperse the dough around the dish as well as you can and smooth the dough out with the rubber spatula.
5. Par bake the crust by baking for 10 minutes.
6. While the crust is baking begin on the filling.
7. Put all filling ingredients into the blender and blend until smooth. Before pouring into the pie crust use a rubber spatula to slowly mix the filling in the blender from side to side and top to bottom, this will remove air bubbles in the filling created by the blender. (You don’t want air bubbles in your pie.) You can also tap the blender on the counter between stirs. Once you do not see any air bubbles and the pie crust has finished par baking, pour the filling into the crust.
8. Bake the pie for 65-70 minutes. *The center of the pie will still be slightly jiggly once baking has finished but will firm up during the cooling process.
9. After baking remove the pie from the oven and allow to cool completely on the counter (on top of a wire rack, if possible to aid cooling) before moving to the refrigerator. Counter cooling will take a couple of hours.
10. After the pie has cooled, transfer to the refrigerator for at least 4-6 hours but preferable overnight.
11. The pie should remain in the frig until serving. (Any leftovers should also be stored in the frig.)
12. Serve topped with coconut cream and a dash of cinnamon if you choose and enjoy!

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Notes

*It is very important when baking to ensure that your oven temperature is heating to the temperature set. This can easily be verified with a small oven thermometer often found in the grocery store. If your oven temperature is off your results will greatly vary.

Keywords: vegan pumpkin pie, paleo pumpkin pie, gluten free, dairy free,

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