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Vegan Pumpkin Pie Time is The Best Time!

Vegan Pumpkin Pie Feature

We all love holiday pies, but they are filled with eggs and dairy.  Here is a no-compromises Thanksgiving vegan pumpkin pie recipe that also includes a gluten-free crust recipe!

It Started with a Family Favorite

Years ago (I’m talking about 30 years) I tweaked a recipe for pumpkin pie from Yankee Magazine. It became a huge family favorite and the standard by which all pumpkin pies were judged. However, when we made the transition to a vegan diet, I knew that creating the taste and texture without eggs or cow’s milk to make a vegan pumpkin pie would be a real challenge.

Last year I was able to get the taste. Then, this year, much to my delight, and for Greg’s birthday pie, I was able to get the texture right. For this pie,  I usually use my Flaky and Foolproof Vegan Pie Crust (with video!) but we also use a gluten-free crust (included below).

Vegan Pumpkin Pie with all the flavor of the season!

We like our pies with a lot of flavor and spice and this one is no different. It has plenty of the wonderful spices associated with this time of year (at least in North America).

I am delighted to share this recipe for vegan pumpkin pie. Enjoy it. Enjoy the season.

Vegan Pumpkin Pie serving
Just look at that color! This slice of vegan pumpkin pie won’t last long! (this is the vegan wheat flour crust)
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Vegan Pumpkin Pie serving

Vegan Pumpkin Pie

  • Author: Georgia @ fullofbeans.us
  • Diet: Vegan

Description

We all love holiday pies, but they are filled with eggs and dairy.  Here is a no-compromises Thanksgiving vegan pumpkin pie recipe!


Scale

Ingredients

Pumpkin Pie

  • 3 chia “eggs”* (instructions here)
  • 1 Tbs flour (omit for gluten-sensitive)
  • 1/2 tsp salt
  • 1 tsp ginger
  • 1 heaping tsp cinnamon
  • 1/2 tsp nutmeg
  • 1/8 tsp pepper
  • 1/4 tsp cloves
  • 1 cup sugar
  • 1 can (or 1 & 1/2 cups) pumpkin purée
  • 1 cup plant-based creamer (we use So Delicious brand Coconut Coffee Creamer, but Silk also makes a good one)
  • 1 tsp agar

Instructions

  1. Preheat oven to 400°F (or 204°C)
  2. Combine creamer and agar in blender (our Vitamix is great, but any blender should handle this) and process for 1 minute.
  3. Add remaining ingredients and blend until smooth and creamy.
  4. Spoon or pour into prepared crust and spread evenly, filling to the edges.
  5. Bake for 50 minutes in the middle of the oven.
  6. Cool completely before serving.

Notes

Keywords: vegan pumpkin pie, pumpkin, pumpkin pie, gluten-free pie

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Vegan Gluten-free Pie Crust

  • Author: Georgia @ fullofbeans.us
  • Yield: 1 crust 1x
  • Diet: Gluten Free

Description

Problems with gluten? We have your back. This is an easy to make, delicious gluten-free crust.


Scale

Ingredients

  • 3 cups rolled oats
  • 3/4 cup walnuts
  • 4 tbs organic safflower oil
  • 3 tbs sugar
  • 3 tbs agave or maple syrup
  • 1 1/2 tbs lemon juice
  • 1 tsp salt
  • 12 tbs water for desired texture

Instructions

  1. Combine all ingredients in a food processor and blend, scraping down sides until it is crumbly.
  2. Add water to help it hold together when pressed between fingers.
  3. Spoon into a pie plate and press evenly on the bottom and up the sides.
  4. Set aside.

Keywords: crust, vegan, gluten-free, vegan crust, gluten-free pie crust

 

Georgia

Georgia is an unpretentious foodie who, at 50, transitioned from a vegetarian diet to a whole foods plant based diet and is loving it. She works as a nurse, plays as a quilter, loves to run, hates to race.
She thinks dogs are actually angels (in dog suits).

This Post Has 7 Comments

  1. OMG! Thank you for having a gluten free option for pie crust. I have had to avoid a lot of things since finding out I’m a celiac. This will make a huge difference in my culinary life!

  2. I want to try making your pumpkin pie but I only have agar agar. Can you tell me what the conversion would be using agar agar instead of super agar?

    1. Hi Debbie!
      You can simply use agar in the same quantity. I actually have run out and done that very thing – it works just as well (and we’re changing the recipe to just be agar).

      I’m so glad that you’re trying the pie! 🙂

      Georgia

  3. Good morning Georgia, I am intolerant to chia, could I use flat eggs instead? Or maybe more flour or agar?
    Thank you!
    MJ

    1. Hi MJ!
      Well, we have never used flax eggs in this recipe, so we can’t advise you there. But you could try one of the plant-based egg replacers on the market (Bob’s Red Mill makes one). But, you inspired us to try some other options so this weekend we are going to give hemp seeds a try. They are supposed to work similarly, and in the same ratio, as chia. We will let you know how it works!

      ~Georgia

    2. Hello again MJ!
      Well, we just sent you an email directly with the details, but here’s what we suggest: brown flax seeds are the best alternative to chia for this recipe. Golden flax has a strong flavor (so that’s not good) and hemp seeds don’t work at all for this application.Thank you so much for the question – we will be adding this info to the post.

      Peace, Georgia

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