Growing up my family didn't celebrate Thanksgiving. We didn't have a lot of money, so a turkey dinner was a treat that we saved for Christmas. After giving birth, I started reducing my dairy intake and started making vegan pumpkin pie, which turns out, is just as delicious as the classic Thanksgiving dessert!
Traditional pumpkin pie vs vegan pumpkin pie
Traditional pumpkin pie recipes will call for pumpkin purée, sugar, evaporated milk, eggs, and spices. On the other hand, vegan pumpkin pie recipes generally call for coconut milk or cream as a replacement for the evaporated milk, and some kind of starch as a binder to make up for the lack of eggs.
I've replaced both the evaporated milk and the sugar using sweetened condensed coconut milk! I used tapioca starch as the binder, but cornstarch would work too.
What is sweetened condensed coconut milk?
Nature's Charm has seriously knocked it outta the park with their sweetened condensed coconut milk! It's a combination of coconut milk, cane sugar, salt, calcium carbonate, and it's pure gold.
Like I said in my leche flan post, I could drink this with a straw! It's thick, sticky, and sweet, just like the cow's milk version.
How to make gluten-free pie crust
The base of this gluten-free pie crust is old fashioned oats. I processed oats, sugar salt, oil, and ice-cold water in a food processor. Unlike traditional pie crust, there's no need to rest it in the fridge and roll it out! Instead, simply press the dough into the baking dish using your hands.
Although I used a classic pie plate to bake this vegan pumpkin pie, I find it so much easier to cut and take a slice out when I baked this pie in a tart pan with a removable bottom!
How to make vegan pumpkin pie
In a bowl, mix together a can of pure pumpkin purée, a can of Nature's Charm sweetened condensed coconut milk, pumpkin pie spice, salt, and tapioca starch. Pour it over the pie crust, and bake it in the preheated oven for 15 minutes at 425°F/220°C and then for 40 minutes at 320°F/160°C. Cool completely before putting it in the fridge to chill overnight.
Tips to making a beautiful vegan pumpkin pie
1. Make sure to let your pie cool completely before putting it in the fridge! If you cover a semi-warm pie with plastic wrap, it causes condensation which is not what we want on our precious pie. To test if your pie is cooled, place the pie plate on your palm, instead of touching the surface on top; the top tends to cool before the bottom. Once it's completely cool, put it uncovered in the refrigerator for about an hour before loosely covering it with plastic wrap and putting it back in the fridge to chill further.
2. Optional but not really: serve it with coconut whipped cream! My parents never served pumpkin pie with whipped cream and I never complained because I don't like whipped cream. That said, this vegan pumpkin pie is delicious served with a dollop of Nature's Charm coconut whipping cream!
This vegan and gluten-free pumpkin pie is the perfect twist to the iconic holiday dessert! Thanks to the sweetened condensed coconut milk, it’s rich and creamy with no cracks! Even Tristan who isn't the biggest pumpkin dessert fan loved this pie, so that's saying something.
Do you like pumpkin pie for Thanksgiving? Whether you celebrate Canadian Thanksgiving in October or American Thanksgiving in November, this vegan pumpkin pie will make your family and guests very satisfied!
Make sure to pin the images below the recipe and follow me on Pinterest!
Vegan Pumpkin Pie
- 1½ cups (135g) old fashioned oats
- 2 teaspoons (25g) sugar
- ½ teaspoon (2g) fine sea salt
- ¼ cup (60ml) neutral oil
- ¼ cup (60ml) ice-cold water (you may not need this much - add 1 tablespoon at a time)
Pumpkin pie filling
- 1 can (15oz/425g) pure pumpkin purée (NOT pumpkin pie filling)
- 1 can (11.25oz/320g) Nature's Charm sweetened condensed coconut milk
- 2 teaspoons pumpkin pie spice (see Notes for substitutions)
- ½ teaspoon fine sea salt
- 3 tablespoons tapioca starch (can substitute with cornstarch)
- Add the oats, sugar, salt, and oil in a food processor. Process until the dough is crumbly, and add the ice-cold water one tablespoon at a time until it just comes together.
- Press the dough into a pie plate or tart pan and place it in the freezer. Press the dough into a tart pan and place it in the freezer.
- Preheat the oven to 425°F/220°C.
- In a bowl, add pumpkin, sweetened condensed coconut milk, pumpkin pie spice, salt, and tapioca starch. Stir until smooth and combined.
- Pour the filling over the crust and bake for 15 minutes. Turn the temperature down to 320°F/160°C and bake for an additional 40 minutes. Cool completely before chilling it in the fridge overnight.
Disclosure – Thank you to Nature’s Charm for sponsoring this post! It’s a delight to be working for people and a business I find inspiring. I love the values the company is built on, and I'm proud to be collaborating with them!
I'm sharing this vegan and gluten-free pumpkin pie at this week's Fiesta Friday!