Vegan Pumpkin Pie

Front shot of Vegan Pumpkin Pie with pumpkin on the back and serving plates and spoon
Slice of Vegan Pumpkin Pie in a plate with fork on the side
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Nothing says fall like pumpkin pie at Thanksgiving with friends and family. This recipe for Vegan Pumpkin Pie includes a Vegan Pie Crust, so you can say you made your pie from scratch. This dish will be a sure crowd-pleaser with a mixture of pumpkin, coconut cream, brown sugar, and the famous pumpkin spice blend. Easy to prepare and full of flavor, this pie we hope this recipe becomes an annual tradition for you with friends and family every Fall Season.

Author: Rachel Ottier-Hart
Average: 5 (3 votes)
Prep Time
20 mins
Cook Time
60 mins
Total Time
80 mins


Pie filling


Preheat oven to 325 °F/ 163 °C and place a rack in the center of the oven.
Place the almond flour, sugar, salt, and coconut oil in a large bowl and mix into a crumbly texture.
Remove the mixture into a pie dish and press the crust. Once evenly pressed out, use a fork to poke holes in the bottom of the dish.
Bake for 10 minutes, then remove from the oven and let cool.
Pie Filling
While the crust cools, prepare the pumpkin pie filling.
Place the pieces of pumpkin into a vegetable steaming basket and place into a pot with boiling water, and cook for 10-15 minutes or until the pumpkin is fork-tender and soft.
Mix and mass the pumpkin with brown sugar, spices, salt, essence, coconut cream, and arrowroot starch until smooth and creamy using a high-powered blender.
Pour the pumpkin mixture into the crust and bake for 30 min then cover the edges of the crust with foil to prevent burning and bake for another 30 minutes.
Remove from the oven, let cool to room temperature for 30 minutes, and then place in the fridge overnight. Serve cold or warm and enjoy.

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