This vegan pumpkin pie is a dairy-free, egg-free pumpkin pie made with canned pumpkin, full-fat coconut milk, brown sugar, maple syrup and warm spices in a pressed granola crust. It takes 20 minutes to put together, about an hour in the oven, and at least 4 hours in the fridge, and it cuts into 8 slices from one 9 inch pie dish.
Cornstarch does the job eggs usually do. It thickens the filling in the oven and firms it as it chills, so the slices hold their shape with no gelatin, agar or tofu.
Following a special diet?
Every recipe on this site can be converted to gluten-free, vegan, dairy-free, keto, nut-free or egg-free with adjusted ratios so nothing falls flat.
Try the Recipe Converter →How This Pie Sets Without Eggs
In a regular pumpkin pie, eggs turn the filling into a custard. Here, 3 tablespoons of cornstarch whisked into the pumpkin and coconut milk swell in the heat of the oven and thicken the filling. It still looks soft when it comes out. The real set happens in the fridge, as the starch and the coconut fat firm up together.
That is why the chilling time is not optional. After 4 hours it slices; after a night in the fridge it slices cleanly and the spices taste fuller.
Use full-fat canned coconut milk and shake the can hard before opening so the cream and liquid mix. Light coconut milk and the coconut milk sold in cartons for drinking carry too much water, and the pie stays soft in the middle. The fat is also what makes the filling taste creamy rather than thin.
Granola Crust vs Traditional Pie Crust
A rolled pastry crust needs butter or vegan shortening, chilling, rolling and blind baking with weights. This granola crust needs a food processor and 10 minutes in the oven. It bakes up crunchy and toasty, a nice contrast to the smooth filling, and there is nothing to roll out.
Check the granola label before you buy. Plenty of granolas are sweetened with honey or contain milk powder, whey or milk chocolate, and then the pie is no longer vegan. Plain or cinnamon granola without big chunks of dried fruit presses most evenly. For a gluten-free pie, use certified gluten-free granola, since the almond flour is already gluten free.
Almond Flour or Ground Walnuts?
You need ¼ cup of either. Almond flour gives a finer, neutral crust that lets the pumpkin lead. Ground walnuts taste nuttier and a little toasty, and the crust feels slightly richer and oilier, which suits the spiced filling. Grind walnuts in short pulses so they turn to crumbs, not walnut butter.
Pressing the Granola Crust
Heat the oven to 350°F (175°C). Pulse the 2 cups of granola until it looks like coarse crumbs with a few small pieces left. Add the almond flour, 3 tablespoons melted coconut oil, 2 tablespoons maple syrup and a pinch of salt, and pulse again until it looks like damp sand.
Squeeze a handful. It should hold together. If it falls apart, pulse a few seconds longer so the oats break down and bind with the oil and syrup.
Tip it into a 9 inch pie dish and press it over the base and up the sides with the bottom of a measuring cup, which gives an even layer without sticking to your fingers. Bake for 10 minutes, until it smells toasty and the edges are a shade darker. This short bake firms the crust so it stays crisp under the wet filling.
Mixing the Pumpkin Filling
Whisk the 15 ounce can of pumpkin with the coconut milk, ½ cup brown sugar, ¼ cup maple syrup, cornstarch, cinnamon, ginger, nutmeg, cloves, salt and vanilla until there are no streaks or lumps of cornstarch left. A whisk is enough. A blender beats in air, and the bubbles rise and leave a pitted top.
Use plain pumpkin puree, not canned pumpkin pie filling. Pie filling is already sweetened and spiced, so the pie turns out too sweet and the balance is off.
The Jiggle Test: When Vegan Pumpkin Pie Is Done
Pour the filling into the warm crust, smooth the top and lower the oven to 325°F (165°C). Bake for 50 to 60 minutes. If the crust edge darkens too fast, cover it loosely with strips of foil for the last 15 minutes.
Give the dish a gentle nudge. The outer 2 inches should be set and matte, and a circle about 3 inches wide in the center should still wobble like jelly. Take it out then. Baked until the center is firm, the filling shrinks as it cools and the top cracks.
Let the pie cool completely on a rack at room temperature, then refrigerate it for at least 4 hours or overnight. Putting it in the fridge warm traps steam under the cover, and the drips soften the crust.
Thanksgiving Timing and Storage
This is a pie to bake the day before. Make it on Wednesday afternoon, chill it overnight, and it is set, sliceable and out of the way of the turkey on Thursday. Keep it covered in the fridge for up to 4 days. The granola crust is crispest in the first two days.
I would not freeze it. Cornstarch fillings tend to weep and turn grainy after thawing, and the crust goes soft.
Serving It Dairy Free
Top each slice with coconut whipped cream and a pinch of cinnamon. Cut with a sharp or serrated knife and wipe it clean between slices so the edges stay neat and the granola crust does not crumble into the filling.
Quick Answers on Vegan Pumpkin Pie
Can I use homemade pumpkin puree?
Yes, as long as it is as thick as canned. Fresh puree holds more water, so cook it down or let it drain in a sieve first. You need about 1¾ cups. Here is how to make pumpkin puree from a whole pumpkin.
Does it taste like coconut?
Only a little. The cinnamon, ginger, cloves and maple cover most of it, and what is left reads as creaminess more than coconut.
Why is my vegan pumpkin pie still soft after chilling?
Usually light coconut milk, watery homemade puree, or too short a chill. Leave it in the fridge overnight before you decide; most soft pies firm up by morning.
Is this pie gluten free?
It is when the granola is certified gluten free. Everything else in the recipe, including the almond flour and cornstarch, is naturally gluten free.
More Vegan Fall Desserts and Holiday Pies
For more vegan baking, these are fully plant based:
Building a Thanksgiving dessert table with other guests in mind? These are not vegan, but they round out the pie lineup: sweet potato pie, pecan pie, a light pumpkin chiffon pie and pumpkin pie bars for a crowd.
Vegan Pumpkin Pie Recipe
This vegan pumpkin pie is a dairy-free, egg-free pumpkin pie made with canned pumpkin puree, full-fat coconut milk, brown sugar, maple syrup, cornstarch and warm spices in a crunchy granola crust. It takes 20 minutes to prep, about an hour to bake and at least 4 hours to chill, and makes one 9 inch pie, 8 slices. Cornstarch replaces the eggs: it thickens the filling in the oven and the pie firms up in the fridge, so it slices cleanly with no gelatin or agar. Serve this plant-based pumpkin pie for Thanksgiving, Friendsgiving or any vegan fall dessert table, topped with coconut whipped cream. Use certified gluten-free granola for a gluten-free pie. Keeps 4 days in the fridge.
Ingredients
- FOR THE GRANOLA CRUST
- 2 cups granola (plain or cinnamon-flavored)
- ¼ cup almond flour or ground walnuts
- 3 tablespoons coconut oil, melted
- 2 tablespoons maple syrup
- Pinch of salt
- FOR THE PUMPKIN FILLING
- 1 can (15 oz) pure pumpkin purée
- 1 cup full-fat canned coconut milk (well shaken)
- ½ cup brown sugar
- ¼ cup maple syrup
- 3 tablespoons cornstarch
- 1½ teaspoons ground cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- ¼ teaspoon salt
- 1 teaspoon pure vanilla extract
Instructions
- PREHEAT AND PREPARE THE CRUST: Preheat oven to 350°F (175°C). In a food processor, pulse the granola until it resembles coarse crumbs, leaving a bit of texture. Add almond flour, melted coconut oil, maple syrup, and a pinch of salt. Pulse until the mixture looks like damp sand and holds together when pressed.
- FORM AND BAKE THE CRUST: Press the crust mixture into a 9-inch pie dish, covering the bottom and sides evenly. Use the back of a spoon or measuring cup to smooth it out. Bake for 10 minutes to set, then remove from the oven and let it cool slightly while preparing the filling.
- MIX THE FILLING: In a large mixing bowl, whisk together the pumpkin purée, coconut milk, brown sugar, maple syrup, cornstarch, cinnamon, ginger, nutmeg, cloves, salt, and vanilla extract until completely smooth and uniform.
- FILL THE PIE: Pour the pumpkin mixture into the pre-baked crust. Use a spatula to smooth the top evenly across the surface.
- BAKE THE PIE: Lower the oven temperature to 325°F (165°C). Bake the pie for 50 to 60 minutes, or until the edges are set and the center has a slight jiggle when gently shaken. If needed, loosely tent the crust edges with foil during the final 15 minutes to prevent over-browning.
- COOL AND CHILL: Remove the pie from the oven and cool completely at room temperature. Once cooled, refrigerate for at least 4 hours or overnight until fully set for clean slicing.
Notes
Use full-fat canned coconut milk, shaken well; light or carton coconut milk leaves the pie soft. Check that your granola contains no honey, whey or milk chocolate so the pie stays vegan, and use certified gluten-free granola or oats for a gluten-free crust. Take the pie out when the edges are set and a 3 inch circle in the center still wobbles; it firms as it chills. Cool completely at room temperature before refrigerating. For the cleanest slices, chill overnight. Store leftovers covered in the refrigerator for up to 4 days. Freezing is not recommended.
Nutrition Information
Yield
8Serving Size
1Amount Per Serving Calories 424Total Fat 22gSaturated Fat 11gTrans Fat 0gUnsaturated Fat 10gCholesterol 0mgSodium 104mgCarbohydrates 51gFiber 5gSugar 30gProtein 7g
