skip to Main Content

Vegan Pumpkin Pie Time is The Best Time!

Vegan Pumpkin Pie Serving

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

Vegan Pumpkin Pie 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.

After some experimentation, and a few not-so-great pies, I was able to get the taste, and the texture, just right. Much to my delight, this happened just in time for Greg’s birthday pie (he loves pumpkin pie and regularly requests this recipe for his birthday).

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 Fall holiday meals (at least in North America). In a sense, it’s almost an “old-fashioned” flavor with plenty of cinnamon, nutmeg, cloves, and ginger. While a pie like this is most often associated with Fall (and Thanksgiving) here in North America we enjoy having it any time of the year! Why hold back when it’s this delicious?

Don’t Forget Crust

There are several options for the crust, such as buying pre-made, and a good crust can really enhance the pie experience. For this pie,  I usually use my Flaky and Foolproof Vegan Pie Crust (with step-by-step video!)—it’s an absolutely classic flaky crust and not really very difficult to make (even for a first-timer). For those who have problems with gluten, we use a gluten-free crust and we include the very simple recipe below after the recipe for the pie.

Vegan Pumpkin Pie serving

Bonus: Pie That Is Actually Healthy

Even though desserts aren’t usually considered “healthy” this pie just happens to bring a lot of healthy to the table. It’s fun that one of the key ingredients that replace an animal product (chia for eggs) is packed with beneficial nutrients! The amount of chia seed in this recipe has 16g of fiber, 6g protein,13.5 g fat (more than half is omega 3), plus calcium, magnesium, phosphorus, potassium, zinc, and b vitamins. 
I am delighted to share this recipe for vegan pumpkin pie. Enjoy it, often.

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Vegan Pumpkin Pie Slice

Vegan Pumpkin Pie

  • Author: Georgia @ fullofbeans.us
  • Prep Time: 15
  • Cook Time: 50
  • Total Time: 1 hour 5 minutes
  • Yield: 6-8 1x
  • Category: Dessert
  • Method: Baking
  • Cuisine: North American, Traditional
  • 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!


Ingredients

Scale

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 pumpkin and chia eggs 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. Place on the counter and cool completely before serving (if pressed for time, you can do this in the fridge once the pie pan is cool enough to handle)

Notes

FUN FACT: Georgia has made this when we didn’t have enough cane sugar and she used half cane and half coconut sugar. It was really delicious and had a lovely slighter darker color. So, don’t be afraid to experiment! 🙂

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

Easy Vegan Gluten-Free Pie Crust

We know many people with gluten sensitivities (our daughter was one of them in her teens) and a few who are allergic. That can be a real struggle and frustration when it comes to desserts and many other treats. This gluten-free pie crust recipe helps them be able to enjoy delicious pie, again. Plus, this vegan pie crust recipe is very simple, easy to make, and very tasty.

Delicious Vegan Pumpkin Pie with Gluten-free Crust_Full of Beans
Problems with gluten? Time to enjoy pie, again!
Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
vegan pumpkin pie slice

Vegan Gluten-free Pie Crust

  • Author: Georgia @ fullofbeans.us
  • Prep Time: 20
  • Total Time: 20 minutes
  • Yield: 1 crust 1x
  • Category: Dessert
  • Diet: Gluten Free

Description

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


Ingredients

Scale
  • 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 while you prepare your pie filling

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 9 Comments

    1. Hi Linda!
      Sorry about the delay in responding to your comment—we just missed it.
      Honestly, after trying many versions of this pie I really haven’t found anything else that works. I wish I could suggest a substitute but I really don’t know of one. Is there a dietary problem with agar or are you having difficulty finding it? (we often purchase from Amazon as they have a number of reliable brands)
      ~Georgia

  1. 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

  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. 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!

Comments! We love them - tell us what's on your mind!

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Back To Top
%d bloggers like this: