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This vegan and gluten free pumpkin pie is the perfect twist to a classic dessert! Made with coconut condensed milk, it’s rich and creamy with no cracks! #pumpkin #pumpkinpie #pie #thanksgiving #christmas #fall #dessert #vegan #glutenfree #dairyfree #eggfree #creamy #spiced #pumpkinpiespice #pumpkinspice #autumn #autumnal #foodphotography #naturescharm #coconutcondensedmilk #coconut
4.75 from 20 votes

Vegan Pumpkin Pie

Course: Dessert
Keyword: dairy free, fall, pumpkin, vegan
Prep Time: 10 minutes
Cook Time: 55 minutes
Servings: 8
Author: Ai Willis
This vegan and gluten-free pumpkin pie is the perfect twist to a classic dessert! Made with coconut condensed milk, it’s rich and creamy with no cracks!
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Ingredients

Oat crust

  • 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)

Instructions

Crust

  • 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.

Filling

  • 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.

Notes

If you don't have pumpkin pie spice, you can substitute it with 1 teaspoon of ground cinnamon, ½ teaspoon of ground ginger, ¼ teaspoon of ground nutmeg, and ¼ teaspoon of ground clove.
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