Vegan Pumpkin Pie

This vegan pumpkin pie is super easy to make with simple pantry ingredients! A creamy, spiced classic vegan pumpkin pie that’s gluten-free and perfect for beginners.

Last November, I stood in my kitchen at 9 PM, realizing I’d promised to bring dessert to Thanksgiving dinner the next morning. My mind raced through complicated recipes until I remembered something important: this vegan pumpkin pie is super easy to make, even when you’re short on time and energy. No fancy equipment needed, just a blender and your trusty pie dish.

Here’s what I love most about this easy vegan pumpkin pie. It doesn’t require any weird ingredients you’ll use once and never again. No aquafaba wizardry or complicated techniques that leave you second-guessing every step. Just wholesome, plant-based ingredients that create the most luscious, creamy filling you’ve ever tasted.

Whether you’re navigating gluten-free baking for the first time or you’ve been doing this for years, this classic vegan pumpkin pie delivers that nostalgic, spiced sweetness we all crave during the holidays. According to The Celiac Disease Foundation, over 3 million Americans follow a gluten-free diet, and finding reliable dessert recipes shouldn’t feel like solving a puzzle.

The flaky homemade crust comes together in minutes, and the pumpkin filling? It’s practically foolproof. I’ve made this 3 ingredient vegan pumpkin pie (okay, maybe more than three, but the base is beautifully simple) dozens of times now, and it works every single time.

Why You’ll Love This Easy Vegan Pumpkin Pie

This recipe completely changed how I approach holiday baking. No more stress, no more complicated steps that require engineering precision.

The crust uses ground flax seeds as a binder, creating that perfect tender texture without any eggs. And the filling? It sets up beautifully in the oven, slicing cleanly without any weird gumminess or watery separation.

I’ve served this classic vegan pumpkin pie to friends who aren’t vegan or gluten-free, and they genuinely couldn’t tell the difference. That silky coconut milk filling tastes incredibly rich and satisfying, with just the right amount of pumpkin pie spice warming every bite.

The best part about this easy vegan pumpkin pie is how forgiving it is. Beginners can follow the recipe exactly as written, while experienced bakers can play around with the spice levels and sweetness to make it their own.

Ingredients

Pie Crust:

• 1 cup + 1 Tbsp (160 g) gluten-free flour or regular flour (see notes)
• ½ cup (60 g) almond flour (see notes)
• 2 Tbsp ground flax seeds + 1/4 cup water
• 2 Tbsp (20 g) coconut sugar or brown sugar
• 1 Pinch of salt
• 2 ½ Tbsp (30 g) coconut oil softened or vegan butter

Pie Filling:

• 15 oz (425 g) pumpkin purée (not pumpkin pie filling) (see notes)
• ¾ cup (180 ml) coconut milk canned (full-fat)
• ½ cup (100 g) coconut sugar or brown sugar (see notes)
• 2 ½ Tbsp (50 g) maple syrup or any other liquid sweetener
• 3 Tbsp (24 g) cornstarch (see notes)
• 2 ½ tsp pumpkin pie spice (see notes)
• 1 tsp vanilla extract
• ⅓ tsp salt
• Whipped coconut cream (optional)

Instructions

I recommend using a kitchen scale for this recipe. Check the step-by-step photos in the blog post. There is also a video for easy visual instructions.

Pie Crust

1. First, combine the ground flax seed with 1/4 cup of water, whisk well, and set it aside for 5 minutes to thicken.
2. Then, add all the dry crust ingredients to a medium bowl, giving it a stir. Next, add the wet ingredients and use your hands (a food processor will also work) to knead the mixture until it forms a dough.
3. If the dough seems too dry, add more coconut oil (or vegan butter). If it’s too wet, add more flour.
4. Press the dough into an 8 or 9-inch pie dish, going 2-inches (5 cm) up the sides (I crimp mine by pinching it between two fingers around the edges).
5. Then transfer it to the fridge to chill. At the same time, preheat the oven to 350 °F/180 °C.

Pumpkin Pie Filling

6. Add all the filling ingredients to a food processor or blender and process until smooth.
7. I recommend giving it a taste at this point to increase the amount of pumpkin pie spice, vanilla, or sugar if desired.
8. Then pour the pumpkin filling into the pie crust, smoothing it with a spatula.
9. Bake the pumpkin pie for 45-50 minutes. Then turn off the oven, leaving it for 5 minutes before cracking open the door, and another 5 minutes until removing it from the oven.
10. This is important to stop the pumpkin pie filling from cracking. When removing it from the oven, the middle will still be a bit wobbly, but that’s normal. It will thicken up as it cools.
11. After allowing it to cool at room temperature, transfer the pie to the fridge to set. This takes around 2 hours, but will be even better if left overnight.
12. Finally, decorate the pie as you’d like (I use whipped coconut cream) and enjoy! Store pie leftovers covered in the fridge for up to 6 days.

Ingredient Substitutions for This Classic Vegan Pumpkin Pie

Flexibility is everything when you’re working with dietary restrictions. This easy vegan pumpkin pie adapts beautifully to whatever you have on hand.

Gluten-Free Flour: Any good all-purpose gluten-free flour blend works wonderfully here. I’ve tested this with Bob’s Red Mill 1-to-1 and King Arthur Measure for Measure with perfect results every time. If you’re not gluten-free, regular all-purpose flour works just as well in this 3 ingredient vegan pumpkin pie base.

Almond Flour: Can’t do almonds? Oat flour makes a fantastic swap, though your crust will be slightly less tender. You could also use all gluten-free flour (about 1 ½ cups total) if tree nuts are off the table.

Coconut Oil: Room-temperature vegan butter works beautifully and gives the crust an even richer flavor. I’ve also used refined coconut oil when I didn’t want any coconut taste coming through.

Coconut Sugar: Brown sugar or regular granulated sugar both work perfectly in this classic vegan pumpkin pie. The coconut sugar adds a subtle caramel note, but honestly, use whatever sweetener you prefer.

Cornstarch: Arrowroot powder is your best substitute at a 1:1 ratio. Tapioca starch also works, though it can create a slightly different texture in your easy vegan pumpkin pie filling.

Pumpkin Purée: Make absolutely sure you’re grabbing pure pumpkin, not pumpkin pie filling (which already has spices and sweeteners added). Fresh roasted pumpkin or butternut squash also work if you’re feeling ambitious.

Troubleshooting Your Easy Vegan Pumpkin Pie

Even the simplest recipes can throw us a curveball sometimes. Here’s how to handle the most common hiccups with this classic vegan pumpkin pie.

Cracked Top: This usually happens when the temperature changes too quickly. That’s why we leave the pie in the turned-off oven for a few minutes before removing it. The gradual cooling prevents those surface cracks that make us want to hide the pie under a mountain of whipped cream.

Soggy Crust: Make sure your coconut oil is softened but not melted when making the dough for this easy vegan pumpkin pie. Also, don’t skip chilling the crust before adding the filling. Those few minutes in the fridge help create a barrier that keeps things crispy.

Runny Filling: Your pie needs that full cooling time in the fridge. I know waiting feels impossible when it smells this good, but trust me on this one. The cornstarch needs time to fully set up, transforming your 3 ingredient vegan pumpkin pie filling from liquid to sliceable perfection.

Too Dense or Heavy: This might mean you packed your flour when measuring, or your pumpkin purée was extra thick. Next time, spoon the flour into your measuring cup and level it off gently. For the purée, if it seems really thick, you can thin it slightly with an extra tablespoon of coconut milk.

Bland Flavor: Pumpkin pie spice blends can vary dramatically in potency. Don’t be shy about tasting your filling before baking this classic vegan pumpkin pie. Add an extra half teaspoon of spice, or boost the vanilla if things taste flat.

Storage and Meal Prep Tips

This easy vegan pumpkin pie actually tastes better the next day, which makes it perfect for holiday planning. Here’s how to keep it fresh and delicious.

Refrigerator Storage: Cover your cooled pie loosely with foil or plastic wrap and keep it in the fridge for up to 6 days. The flavors meld together beautifully, making day-two pie arguably better than fresh-from-the-oven pie.

Freezing: Yes, this classic vegan pumpkin pie freezes wonderfully! Wrap individual slices tightly in plastic wrap, then place them in a freezer-safe container. They’ll keep for up to 3 months. Thaw overnight in the fridge before serving.

Make-Ahead Crust: You can prepare the crust up to 2 days ahead. Press it into your pie dish, cover it well, and refrigerate until you’re ready to fill and bake this easy vegan pumpkin pie.

Make-Ahead Filling: Blend your filling ingredients and store the mixture in an airtight container in the fridge for up to 24 hours. Give it a good stir before pouring it into your prepared crust.

Transporting Tips: This 3 ingredient vegan pumpkin pie travels beautifully. Keep it chilled until the last possible moment, and transport it in a pie carrier or on a flat surface in your car. The filling sets firmly enough that you won’t have sloshing disasters.

Serving Suggestions and Pairings

Half the fun of baking this classic vegan pumpkin pie is deciding how to serve it. Here are my favorite ways to make each slice feel special.

Whipped Coconut Cream: I always keep a can of full-fat coconut milk in my fridge just for this. Scoop out the solid cream, whip it with a touch of vanilla and maple syrup, and you’ve got the perfect topping for your easy vegan pumpkin pie.

Caramel Drizzle: A quick date caramel or store-bought vegan caramel sauce takes this dessert over the top. Drizzle it artistically across each slice and watch everyone’s eyes light up.

Coffee Pairing: This 3 ingredient vegan pumpkin pie pairs beautifully with a strong cup of coffee or a cozy chai latte. The warm spices complement those fall flavors perfectly.

Ice Cream: A scoop of vanilla coconut milk ice cream alongside a warm slice creates an incredible contrast of temperatures and textures. According to Harvard Health, enjoying desserts mindfully as part of a balanced diet supports better overall well-being than restrictive eating.

Breakfast Slice: Don’t judge me, but leftover pie for breakfast is one of life’s simple pleasures. Pair a small slice with your morning coffee and some fresh fruit for a treat that feels indulgent but isn’t too heavy.

If you’re looking for more cozy, comforting recipes, you might love this gluten and dairy-free chicken pot pie for a savory meal option.

Variations and Dietary Adjustments

This easy vegan pumpkin pie is already pretty flexible, but here are some fun ways to customize it further.

Kid-Friendly Version: Reduce the spice slightly and add a fun streusel topping made from crushed gluten-free graham crackers mixed with a little coconut oil. Kids love the extra crunch, and it makes this classic vegan pumpkin pie feel like a special treat.

Extra Spicy: Double the pumpkin pie spice and add a pinch of cayenne pepper for a warming kick. This grown-up version of your 3 ingredient vegan pumpkin pie has serious personality.

Chocolate Swirl: Before baking, drizzle melted dark chocolate over the filling and swirl it gently with a knife. It sounds unconventional, but chocolate and pumpkin are secretly best friends.

Nut-Free Crust: Replace the almond flour with additional gluten-free flour and add 2 tablespoons of coconut flour for texture. You’ll get a slightly different crust, but it’s still delicious with this easy vegan pumpkin pie filling.

Maple Pecan Topping: Toast some pecans with maple syrup and sprinkle them over your cooled pie. The crunchy, sweet topping adds textural interest to every bite of this classic vegan pumpkin pie.

For more dairy-free comfort food inspiration, check out this dairy-free chicken pot pie recipe with curry option or try this high protein Greek yogurt banana bread for a protein-packed breakfast treat.

Vegan Pumpkin Pie FAQs

Final Thoughts on This Easy Vegan Pumpkin Pie

Here’s what I want you to remember most about this recipe: you’ve totally got this. Whether you’re new to gluten-free baking or you’ve been making pies for decades, this classic vegan pumpkin pie will become your new go-to.

It’s forgiving, it’s flexible, and it tastes like pure autumn comfort. No weird ingredients, no complicated techniques, just a straightforward recipe that works every single time you make it.

The first time you slice into your homemade 3 ingredient vegan pumpkin pie and see that perfect, custardy filling, you’ll feel like a baking genius. And when your friends and family ask for the recipe? Well, you can share it freely, knowing this easy vegan pumpkin pie is one of those rare recipes that actually lives up to its “easy” promise.

So grab your pie dish and let’s make something delicious. Your kitchen is about to smell absolutely incredible.