Gluten-Free Vegan Pumpkin Pie

4.96 from 22 votes
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How to make a healthy no-bake, gluten-free, vegan pumpkin pie from scratch or with canned pumpkin puree. This delicious eggless pumpkin pie swaps out regular pastry, dairy, and sugars for a refined sugar-free, dairy-free, and optionally keto, and paleo dessert – perfect for Thanksgiving dessert!

Vegan_Pumpkin_Pie with orange flowers, puffed quinoa

It’s not quite the end of pumpkin season just yet – which means I’m just in time to share my recipe for this healthier, low-sugar, gluten-free, vegan pumpkin pie! Unlike regular pumpkin pie, which is usually packed with sugar, dairy, fats, and more, this eggless pumpkin pie with coconut milk is free from processed ingredients and combines wholesome and nourishing ones instead. The result is a lighter no-bake eggless pumpkin pie (that doesn’t taste “healthy”) the entire family will appreciate after a massive Thanksgiving meal or any time the cravings hit!

Not only is this recipe packed with wholesome ingredients (like nuts or seeds, coconut, pumpkin, raw cacao powder, etc.), but it’s also a no-bake dessert, meaning more oven space for other holiday prep, and less time and effort needed to make this delicious dessert. All you need is a food processor, one tart tin, about 10 minutes of hands-on prep (more if you’re making your own pumpkin puree), and a bit of patience!

When I was recipe testing this no-bake vegan pumpkin pie, I really wanted a “one for all” Thanksgiving dessert, and I think this no-bake pumpkin pie hits the nail on the head. Not only is it naturally gluten-free and dairy-free, but you can prepare it nut-free, paleo, keto, sugar-free, and even experiment with different add-ins (suggestions below!)

A slice of vegan pumpkin pie

The recipe, as written, makes for a delicious dairy-free pumpkin pie with coconut milk. It’s packed with flavor, subtly spiced, and just sweet enough without being “cloyingly” so. The vegan pumpkin pie filling is thick and creamy thanks to the coconut cream, and the no-bake crust provides a bit of texture and chew. I also added antioxidant-rich cacao powder to the crust, but that’s 100% optional.

For more crowd-pleasing dessert recipes, you may also enjoy this vegan no-bake Earl grey blueberry tart!

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The vegan pumpkin pie ingredients

For the Pie Filling

  • Pumpkin Puree: I use homemade pumpkin puree to make this easy vegan pumpkin pie from scratch. Make sure to use a culinary pumpkin, like a sugar pumpkin (rather than a Halloween carving pumpkin). However, you can also use canned pumpkin (not pumpkin pie filling) if preferred.
  • Pumpkin spice mix:  I used homemade pumpkin pie spice.
  • Vanilla extract: I like to use vanilla extract. You could also use vanilla bean paste or vanilla powder (the latter has a milder flavor).
  • Coconut oil: I use homemade coconut oil for the crust. Dairy-free butter would also work.
  • Maple syrup: or the liquid sweetener of your choice (brown rice syrup, agave, date syrup, paleo/keto-friendly “maple,” etc.). Each will affect the flavor in its own way.
  • Coconut milk: use a can of full-fat coconut milk and allow it to chill in the fridge overnight. All you need for this recipe is the thick cream at the top of the can. You may be able to use dairy-free cream cheese instead, though I haven’t tried. The leftover liquid can be used in smoothies, sauces, and other recipes.
  • Coconut cream: use one can of coconut cream or the equivalent amount (around 400ml) of homemade coconut cream. And, if you’re not a fan of coconut flavor, don’t worry, the actual flavor is fairly subtle within the plant-based pumpkin pie.
  • Agar-agar: this is used to thicken/set the no-bake vegan pumpkin pie filling. You may also be able to use a starch thickener (like arrowroot, cornstarch, or tapioca starch). Though I haven’t tried (as agar-agar is the standard for my tart recipes). If you want to, I recommend using 1/4 cup of cornstarch to experiment (double that when using tapioca starch).
  • Salt: a pinch of salt helps to enhance the flavors within the vegan no-bake pumpkin pie.

For the Pie Crust

  • Almonds & hazelnuts: pecans/walnuts would also work. You could also use almond flour or almond meal in place of blending it yourself. If you want to make it nut-free, you could use pumpkin seeds and/or sunflower seeds.
  • Shredded coconut: you can use homemade or store-bought unsweetened shredded coconut. Coconut flour should also work but will affect the texture slightly.
  • Coconut oil: you can use coconut oil or vegan butter in the non-dairy pie.
  • Medjool dates: along with the oil/butter, these sticky dates are needed to bind the pie crust (and naturally sweeten it). If you only have smaller, slightly drier dates, soak them in boiling water for 15-30 minutes before blending.
  • Pumpkin pie spice: I use homemade. While this is technically optional, I love the additional flavor it adds to the crust.
  • Salt: this will enhance the cacao and other flavors In the crust.
  • Raw cacao powder: technically optional, but a vegan chocolate pumpkin pie is delicious! Omit the cacao powder if you’d prefer a neutral crust (also reduce the amount of oil/butter used to bind the crust).

Optional add-ins and recipe variations

There are plenty of optional addons and recipe variations that you can experiment with for this healthy vegan pumpkin pie. Some of my favorites include:

  • Black pepper: add a pinch of black pepper to the coconut cream pumpkin pie for extra depth of flavor and that “something special.”
  • Gingerbread spice: instead of, or alongside, the cacao powder in the no-bake crust, you could also add some gingerbread spice and optionally finely chopped crystallized ginger.
  • Cinnamon: while there is already cinnamon in the pumpkin pie spice, I often like to add extra ground cinnamon to the pie or use it to sprinkle over the pie before serving.
  • Chocolate swirl pumpkin pie: use some homemade vegan Nutella to swirl into the top of the vegan no-bake pumpkin pie before chilling it to set. If the spread is a little thick, microwave it first for 15-20 seconds until slightly softer.
  • Pumpkin spice latte pie: you can add instant coffee powder or espresso powder to either the no-bake crust or the filling. I recommend using 2-3 teaspoons, depending on how strong you want the coffee flavor.
  • Paleo pumpkin pie: the majority of the ingredients are paleo-friendly anyway. Just make sure to use a paleo sweetener and use REAL vanilla.
  • Keto pumpkin pie: use erythritol in place of maple syrup. As far as I’m aware, all of the remaining ingredients are keto-friendly.
  • Spiked coconut cream: you can decorate the coconut cream pumpkin pie with a whipped coconut cream topping. Turn it into an adult treat with the addition of a splash of alcohol (bourbon works particularly well).
  • Mini pumpkin pies: instead of one large tart tin, use several smaller ones (2-3 inches big) OR even a muffin/cupcake tin to create individual no-bake pies.
  • Crustless vegan pumpkin pie: I’ve never tried to make this recipe without a crust before; however, it should work well. You could even prepare the desert within ramekins or glasses, so then no slicing is necessary!
  • Alternative crust: feel free to use a pre-baked vegan pie crust or simple Graham cracker (or gingerbread biscuit) crust with butter or coconut oil.

How to make vegan pumpkin pie

If you haven’t already (and are not using canned pumpkin), you’ll first need to prepare the pumpkin puree. There’s no need for the pumpkin to cool, so you can do this just before making the eggless pumpkin pie.

Step 1. Prepare The Crust: First, add the nuts to a blender or food processor and process until coarsely ground. Then, add the remaining ingredients (apart from the Medjool dates) to the blender/processor and blend to a medium consistency.

Next, add in the Medjool dates and pulse until sticky. You may need to add more to get the desired stickiness, as you’ll be hand shaping the crust.

If the dates feel quite dry, leave them to soak in boiling water for 15-20 minutes, and that will help make them more sticky.

Grease the tin lightly with some coconut oil (or line with parchment paper), then shape the crust along the bottom and up the sides of the pie dish. I used a heart-shaped pie pan, but you could also use a round one (8-10 inches based on how thick you want the pumpkin pie to be).

Allow the crust to chill in the fridge while preparing the filling mixture.

I made quite a thick crust, so if you want a thin crust, I’d suggest using around 2/3 the mixture for an even, thin layer.

Step 2. Prepare The Coconut Cream Pumpkin Pie Filling: Place all the vegan pumpkin pie filling ingredients in a saucepan and heat over medium heat, whisking constantly until well combined- making sure that the agar powder is fully dissolved.

If you decide to use starch, heat the filling, stirring constantly, until you feel it thickening.

Let the mixture cool down a little before pouring it over the tart base. But don’t wait too long as it will thicken as it cools.

vegan pumpkin pie recipe

Step 3. Allow The Pie To Set: Place the no-bake pumpkin pie back in the fridge for at least 3 hours to set, and voila – your easy vegan pumpkin pie is ready to slice and serve. Enjoy a slice alone, topped with whipped coconut cream topping (plain, lightly sweetened, or spiked with alcohol), or with a scoop of ice cream!

I topped mine with a little puffed quinoa and edible flowers below – but this was more for styling, rather than how I’d generally serve it to guests.

Vegan_Pumpkin_Pie with orange flowers, puffed quinoa

How to store vegan pumkin pie?

Make ahead: not only can you prepare the no-bake pie crust 2-3 days in advance, but I actually recommend preparing the entire pie a day in advance (to allow it to fully set overnight). The flavor will taste better on day two as well.

Store: you can store the vegan gluten-free pumpkin pie either wrapped tightly or in an airtight container for 4-5 days.

Freeze: if you use agar-agar in the filling, then the pumpkin pie won’t freeze well. However, if you decide to experiment with the starch instead, you will likely be able to freeze any leftover vegan pumpkin pie for between two to three months. Make sure to wrap it well when storing it in the freezer.

Top tips

  • Homemade vs canned pumpkin puree: homemade pumpkin puree tends to be slightly wetter. You may find that using canned yields a thicker coconut cream pumpkin pie.
  • The color of the pie: the color of the pumpkin pie will vary depending on whether you’ve used homemade or canned pumpkin puree. Canned is usually much darker, with a brownish tone.
  • Pie tin sizes: you can use an 8-, 9-, or 10-inch round tart tin for this recipe in place of the heart tin (20, 23, up to 25-26 cm). The bigger the tin, the thinner the pie.
  • For a crispier crust: if you aren’t bothered about this recipe being a no-bake pumpkin pie, you can bake the crust for 10 minutes at 180ºC/350ºF. Allow it to cool down before pouring in the filling.
  • If the pumpkin puree is very watery: line a strainer/sieve with cheesecloth and pour in the pumpkin puree. Allow it to strain for 30-60 minutes (based on how wet it is).
  • Adjust the sweetness: I like mine fairly subtle (which is how the recipe is written).

Other pumpkin recipes you may like

More no-bake dessert recipes

If you give this vegan pumpkin pie recipe a try, then let me know your thoughts and any questions in the comments. Also, feel free to tag me in your recreations @AlphaFoodie.

Gluten-Free Vegan Pumpkin Pie

4.96 from 22 votes
By: Samira
How to make a healthy no-bake, gluten-free, vegan pumpkin pie from scratch or with canned pumpkin puree. This delicious eggless pumpkin pie swaps out regular pastry, dairy, and sugars for a refined sugar-free, dairy-free, and optionally keto, and paleo dessert – perfect for Thanksgiving dessert.
Prep Time: 20 minutes
Total Time: 20 minutes
Servings: 10

Ingredients 
 

For The Filling:

  • cups pumpkin puree homemade or canned pumpkin
  • 4 Tbsp maple syrup or agave or erythritol for a paleo, keto sweetener
  • 2 Tbsp coconut oil or dairy-free butter
  • 1 can full fat coconut milk chilled overnight and the solid cream on top removed (this is what we're using)
  • 1 can coconut cream canned or homemade
  • 3 tsp pumpkin pie spice
  • 2 tsp agar-agar
  • 2 tsp vanilla bean paste or vanilla extract
  • ¼ tsp salt

For The Base:

  • 2 cups hazelnuts or pecans/walnuts. Nut-free options include pepitas/sunflower seeds
  • 1 cup almonds
  • 1 cup shredded coconut
  • ½ cup coconut oil or dairy-free butter
  • 2 Tbsp raw cacao powder can omit, if preferred
  • 1/2 Tbsp pumpkin pie spice
  • 1/8 tsp salt
  • 8 medjool dates add more if needed – to make sweeter or stickier. Soak in hot water for 15 minutes if they are dry.

Check the Recipe Notes below for optional add-ins and recipe variations!

Instructions 

  • If you haven't already (and are not using canned pumpkin), you will first need to prepare the pumpkin puree according to this method. There's no need for the pumpkin to cool, so you can do this just before making the eggless pumpkin pie.

Step 1. Prepare The Crust

  • Add the nuts to a blender or food processor and process until coarsely ground. Then, add the remaining ingredients (apart from the Medjool dates) to the blender/processor and blend to a medium consistency.
  • Add in the Medjool dates and pulse until sticky. You may need to add more to get the desired stickiness, as you'll be hand shaping the crust.
    If the dates feel quite dry, leave them to soak in boiling water for 15-20 minutes, and that will help make them more sticky.
  • Grease the tin lightly with some coconut oil (or line with parchment paper), then shape the crust along the bottom and up the sides of the tin. I used a heart-shaped tin, but you could also use a round one (8-10 inches based on how thick you want the pumpkin pie to be).
    Allow the crust to chill in the fridge while preparing the filling mixture.
    I made quite a thick crust, so if you want a thin crust, I'd suggest using around 2/3 the mixture for an even, thin layer.

Step 2. Prepare The Filling

  • Place all the vegan pumpkin pie filling ingredients in a saucepan and heat over medium heat, whisking constantly until well combined, making sure that the agar powder is fully dissolved.
    If you decide to use starch, heat the filling, stirring constantly, until you feel it thickening.
  • Let the mixture cool down a little before pouring it over the tart base. But don't wait too long as it will thicken as it cools.

Step 3. Allow The Pie To Set

  • Place the no-bake pumpkin pie back in the fridge for at least 3 hours to set, and voila- your easy vegan pumpkin pie is ready to slice and serve. Enjoy a slice alone, topped with whipped coconut cream topping (plain, lightly sweetened, or spiked with alcohol), or with a scoop of ice cream!

How To Store

  • Make ahead: not only can you prepare the no-bake pie crust 2-3 days in advance, but I actually recommend preparing the entire pie a day in advance (to allow it to fully set overnight). The flavor will taste better on day two as well.
    Store: you can store the vegan pumpkin pie either wrapped tightly or in an airtight container for 4-5 days. 
    Freeze: if you use agar-agar in the filling, then the pumpkin pie won't freeze well. However, if you decide to experiment with the starch instead, you will likely be able to freeze any leftover pie for between two to three months. Make sure to wrap it well when storing it in the freezer.

Notes

  • Homemade vs. canned pumpkin puree: homemade pumpkin puree tends to be slightly wetter. You may find that using canned yields a thicker coconut cream pumpkin pie.
  • The color of the pie: the color of the gluten-free vegan pumpkin pie will vary depending on whether you’ve used homemade or canned pumpkin puree. Canned is usually much darker, with a brownish tone.
  • Pie tin sizes: you can use an 8-, 9-, or 10-inch round tart tin for this recipe in place of the heart tin (20, 23, up to 25-26 cm). The bigger the tin, the thinner the pie.
  • For a crispier crust: if you aren’t bothered about this recipe being a no-bake pumpkin pie, you can bake the crust for 10 minutes at 180ºC/350ºF. Allow it to cool down before pouring in the filling.
  • If the pumpkin puree is very watery: line a strainer/sieve with cheesecloth and pour in the pumpkin puree. Allow it to strain for 30-60 minutes (based on how wet it is).
  • Adjust the sweetness: I like mine fairly subtle (which is how the recipe is written).
Optional Add-Ins and Recipe Variations:
There are plenty of optional addons and recipe variations that you can experiment with for this healthy vegan pumpkin pie. Some of my favorites include:
  • Black pepper: add a pinch of black pepper to the coconut cream pumpkin pie for extra depth of flavor and that ‘something special.’
  • Gingerbread spice: instead of, or alongside, the cacao powder in the no-bake crust, you could also add some gingerbread spice and optionally finely chopped crystallized ginger.
  • Chocolate swirl pumpkin pie: use some homemade vegan Nutella to swirl into the top of the vegan no-bake pumpkin pie before chilling it to set. If the spread is a little thick, microwave it first for 15-20 seconds until slightly softer.
  • Pumpkin spice latte pie: you can add instant coffee powder or espresso powder to either the no-bake crust or the filling. I recommend using 2-3 teaspoons, depending on how strong you want the coffee flavor.
  • Paleo pumpkin pie: the majority of the ingredients are paleo-friendly anyway. Just make sure to use a paleo sweetener and use REAL vanilla.
  • Keto pumpkin pie: use erythritol in place of maple syrup. As far as I’m aware, all of the remaining ingredients are keto-friendly.
  • Spiked coconut cream: you can decorate the coconut cream pumpkin pie with a whipped coconut cream topping. Turn it into an adult treat with the addition of a splash of alcohol (bourbon works particularly well).
  • Mini pumpkin pies: instead of one large tart tin, use several smaller ones (2-3 inches big) OR even a muffin/cupcake tin to create individual no-bake pumpkin pies.
  • Crustless vegan pumpkin pie: I’ve never tried to make this recipe without a crust before; however, it should work well. You could even prepare the desert within ramekins oh glasses, so then no slicing is necessary!
  • Alternative crust: feel free to use a pre-baked vegan pie crust or simple Graham cracker (or gingerbread biscuit) crust with butter or coconut oil.
Check the blog post for more tips!
Course: Dessert
Cuisine: American
Freezer friendly: No
Shelf life: 5 Days

Nutrition

Serving: 1Slice, Calories: 692kcal, Carbohydrates: 40g, Protein: 10g, Fat: 60g, Saturated Fat: 35g, Polyunsaturated Fat: 4g, Monounsaturated Fat: 17g, Trans Fat: 1g, Sodium: 121mg, Potassium: 749mg, Fiber: 8g, Sugar: 25g, Vitamin A: 5755IU, Vitamin C: 5mg, Calcium: 116mg, Iron: 5mg

Nutrition information is automatically calculated, so should only be used as an approximation.

4.96 from 22 votes (21 ratings without comment)

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15 Comments

  1. Rose Martine says:

    I am always looking for new recipes to try. I will have to get the ingredients I need to make some this week. I am sure it will be a big hit.

  2. Simone says:

    Oh my this looks yummy and super pretty! Love the recipe, thank you 🙂

    1. Alpha Foodie says:

      Thank you so much! xx

  3. Ana Ville says:

    Gah!! Can’t wait to make this when I get back to Canada. I could try without the maple syrup (nowhere to be found in my native country) but I’d rather just wait for another week Thanks so much for this! I’ll let you know how it goes.

    1. Alpha Foodie says:

      Sounds like a good idea! I LOVE maple syrup – delicious!
      Can’t wait to hear how it goes or you! xx

  4. Diana says:

    Omg I only realised now that this is gluten free!!!!! I LOVE IT! Thank you thank you SO much for sharing this.

    1. Alpha Foodie says:

      Thank you so much! – Hope the love the recipe , I think it’s delicious 😛 xx

  5. Sandy says:

    Wow this sounds delicious! Plus the pictures are beautiful

    1. Alpha Foodie says:

      Thank you so much! xx

  6. Gigi says:

    Absolutely gorgeous! Will be making this for the fall holidays. Thank you!

    1. Alpha Foodie says:

      Thank you – that’s great! Let me know how it goes! xx

      1. Hope says:

        5 stars
        Good morning and happy Thanksgiving!

        I’m planning to make this today, but I wasn’t able to find agar agar at Whole Foods and don’t have time to go to the Asian market. I have tapioca starch and potato starch. Which would you recommend and in what quantity?

        Thanks!
        – Hope

      2. Support @ Alphafoodie says:

        Hi Hope,
        I haven’t tried it with potato starch, you can try ½ cup of tapioca starch. I hope this helps 🙂

  7. Mariana Zarzosa says:

    You’re really awesome!! Love you and all your beautiful food.
    I’m from Mexico City and all your recipes are very easy. Congratulations for your amazing blog ❤️

    1. Alpha Foodie says:

      Thank you so much. that’s so sweet!
      Let me know how the recipe’s work for you xx