Vegan Pumpkin Pie
dairy free, fall, pumpkin, vegan
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!
old fashioned oats
fine sea salt
(you may not need this much - add 1 tablespoon at a time)
Pumpkin pie filling
pure pumpkin purée
(NOT pumpkin pie filling)
Nature's Charm sweetened condensed coconut milk
pumpkin pie spice
(see Notes for substitutions)
fine sea salt
(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.
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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