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Square image of a slice of eggless pumpkin pie on a white dessert plate and a silver fork placed beside it.
4.78 from 22 votes

Vegan Pumpkin Pie

Course: Dessert
Cuisine: American
Prep Time: 10 minutes
Cook Time: 55 minutes
Total Time: 1 hour 5 minutes
Servings: 8 slices
Calories: 317kcal
Author: Ai Willis
Indulge in the warm embrace of the holiday season with a slice of Vegan Pumpkin Pie! A velvety, custardy pumpkin filling cradled in a fuss-free press-in oat crust.
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Ingredients

Oat crust

Pumpkin pie filling

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

No pumpkin pie spice? Mix 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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Nutrition

Serving: 1slice | Calories: 317kcal | Carbohydrates: 21g | Protein: 3g | Fat: 14g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.03g | Sodium: 327mg | Potassium: 210mg | Fiber: 3g | Sugar: 29g | Vitamin A: 8274IU | Vitamin C: 2mg | Calcium: 202mg | Iron: 2mg