15 Tasty Vegan Pumpkin Pie Recipe Ideas

Vegan Pumpkin Pie Recipe Ideas has gained significant popularity in recent years, offering a delicious alternative to the traditional dessert for those following plant-based diets. This beloved fall treat can be easily adapted to vegan diets by swapping out dairy and eggs for plant-based ingredients, while still retaining the rich, spiced flavor that makes pumpkin pie a seasonal favorite. Whether you’re hosting a vegan Thanksgiving, celebrating the harvest season, or simply craving a cozy dessert, vegan pumpkin pie is a perfect choice.

Vegan Pumpkin Pie Recipe Ideas

1. Classic Vegan Pumpkin Pie

The Classic Vegan Pumpkin Pie is a timeless favorite that captures all the comforting flavors of fall without any animal products. With a smooth and creamy filling made from pumpkin, coconut milk, and warm spices, this pie is rich, indulgent, and satisfying. Perfect for holidays or casual gatherings, it’s a simple and delicious way to enjoy the beloved pumpkin pie in its vegan form.

Ingredients

For the crust:

• 1 ½ cups all-purpose flour (or gluten-free flour)
• ¼ cup coconut oil (or vegan butter), melted
• 2-3 tbsp cold water
• 1 tbsp sugar (optional)
• ½ tsp salt

For the filling:

• 1 can (15 oz) pumpkin puree
• 1 can (13.5 oz) full-fat coconut milk
• ¾ cup brown sugar (or maple syrup)
• 1 tsp cinnamon
• ½ tsp ground ginger
• ¼ tsp ground nutmeg
• ¼ tsp ground cloves
• 1 tsp vanilla extract
• 1 tbsp cornstarch (optional, for thicker consistency)
• Pinch of salt

Instructions

1. Prepare the crust: Preheat the oven to 375°F (190°C). In a large bowl, mix the flour, sugar (if using), and salt. Add the melted coconut oil and stir until the mixture is crumbly. Gradually add cold water, one tablespoon at a time, until the dough forms a ball. Roll the dough out on a lightly floured surface, then transfer it to a pie dish. Press the dough into the dish and trim any excess.
2. Pre-bake the crust: Place the pie crust in the oven and bake for 10-12 minutes until lightly golden. Remove and set aside to cool.
3. Prepare the filling: In a blender or large mixing bowl, combine pumpkin puree, coconut milk, brown sugar, spices, and vanilla extract. Blend until smooth. If you prefer a thicker filling, add the cornstarch and blend again until fully incorporated.
4. Assemble the pie: Pour the pumpkin filling into the pre-baked crust and smooth the top.
5. Bake: Bake the pie at 375°F (190°C) for 45-50 minutes, or until the filling is set and slightly firm to the touch. Let it cool completely before serving.
6. Serve: Once cooled, slice and enjoy your classic vegan pumpkin pie!

Nutritional Information (per serving)

• Calories: 280-320 kcal
• Protein: 3-4 g
• Carbohydrates: 35-40 g
• Fat: 14-16 g
• Saturated Fat: 8-9 g
• Fiber: 2-3 g
• Sugar: 15-18 g
• Sodium: 120-150 mg

2. Gluten-Free Vegan Pumpkin Pie

For those who need a gluten-free option, this Vegan Pumpkin Pie offers all the creamy, spiced goodness of the classic version without any gluten. The gluten-free crust made from almond flour provides a nutty flavor that complements the smooth, pumpkin filling, while still delivering the comforting fall taste everyone loves. Perfect for those with dietary restrictions, this pie is as delicious as it is inclusive!

Ingredients

For the gluten-free crust:

• 2 cups almond flour
• 2 tbsp coconut flour
• ¼ cup coconut oil (or vegan butter), melted
• 1-2 tbsp maple syrup or agave
• 1 tsp vanilla extract
• ¼ tsp salt

For the filling:

• 1 can (15 oz) pumpkin puree
• 1 can (13.5 oz) full-fat coconut milk
• ¾ cup coconut sugar (or brown sugar)
• 1 tsp cinnamon
• ½ tsp ground ginger
• ¼ tsp ground nutmeg
• ¼ tsp ground cloves
• 1 tsp vanilla extract
• 1 tbsp cornstarch (optional, for thicker consistency)
• Pinch of salt

Instructions

1. Prepare the crust: Preheat the oven to 350°F (175°C). In a bowl, combine the almond flour, coconut flour, salt, and sugar (if using). Stir in the melted coconut oil, maple syrup, and vanilla extract until a dough forms. Press the dough into a greased pie dish, ensuring the base and sides are evenly covered.
2. Pre-bake the crust: Place the crust in the oven and bake for 10-12 minutes until slightly golden. Remove and set aside to cool.
3. Prepare the filling: In a blender or mixing bowl, combine the pumpkin puree, coconut milk, coconut sugar, spices, and vanilla extract. Blend until smooth. If you want a thicker filling, add the cornstarch and blend again.
4. Assemble the pie: Pour the pumpkin filling into the cooled pie crust, smoothing the top evenly.
5. Bake: Bake the pie at 350°F (175°C) for 45-50 minutes, or until the filling is firm and set. The top may slightly crack when done. Let the pie cool completely before serving.
6. Serve: Once the pie has cooled, slice and enjoy your gluten-free vegan pumpkin pie!

Nutritional Information (per serving)

• Calories: 270-310 kcal
• Protein: 4-5 g
• Carbohydrates: 30-35 g
• Fat: 16-18 g
• Saturated Fat: 9-10 g
• Fiber: 4-5 g
• Sugar: 12-15 g
• Sodium: 80-120 mg

3. Raw Vegan Pumpkin Pie

A Raw Vegan Pumpkin Pie is a healthier, no-bake alternative to the traditional dessert, packed with natural ingredients and rich flavors. This pie uses a simple, raw crust made from nuts and dates, and a creamy filling made with cashews and pumpkin. It’s the perfect dessert for those seeking a refreshing, wholesome treat without the need for cooking. Plus, it’s quick and easy to prepare, making it ideal for busy occasions!

Ingredients

For the raw crust:

• 1 ½ cups raw walnuts (or pecans)
• 1 cup pitted Medjool dates
• ¼ cup shredded coconut (optional)
• 1 tsp vanilla extract
• Pinch of sea salt

For the filling:

• 1 ½ cups raw cashews (soaked for at least 4 hours or overnight)
• 1 can (15 oz) pumpkin puree
• ¼ cup maple syrup or agave
• 1 tsp cinnamon
• ½ tsp ground ginger
• ¼ tsp ground nutmeg
• ¼ tsp ground cloves
• 1 tsp vanilla extract
• ½ cup full-fat coconut milk (or coconut cream)
• 1 tbsp lemon juice (for tanginess)

Instructions

1. Prepare the crust: In a food processor, combine the walnuts, dates, shredded coconut (if using), vanilla extract, and sea salt. Pulse until the mixture becomes sticky and begins to come together. Press the mixture into the bottom of a pie dish, making sure it’s evenly distributed across the base and sides.
2. Prepare the filling: Drain and rinse the soaked cashews. In a high-speed blender, combine the cashews, pumpkin puree, maple syrup, spices, vanilla extract, coconut milk, and lemon juice. Blend until smooth and creamy, scraping down the sides as needed.
3. Assemble the pie: Pour the filling onto the prepared crust, smoothing the top with a spatula.
4. Chill: Place the pie in the refrigerator and allow it to set for at least 4 hours or overnight. The filling will firm up and become sliceable.
5. Serve: Once the pie has chilled and set, slice and enjoy this creamy, no-bake pumpkin pie!

Nutritional Information (per serving)

• Calories: 320-350 kcal
• Protein: 6-7 g
• Carbohydrates: 35-40 g
• Fat: 20-22 g
• Saturated Fat: 5-6 g
• Fiber: 4-5 g
• Sugar: 16-18 g
• Sodium: 10-15 mg

4. Pumpkin Spice Latte Vegan Pie

For those who love the comforting flavors of a pumpkin spice latte, this Pumpkin Spice Latte Vegan Pie brings those cozy vibes straight to your dessert table. Infused with the rich flavors of coffee, pumpkin, and aromatic spices, this pie offers a delicious twist on the classic. The addition of espresso gives it a deeper, more sophisticated flavor, while the vegan ingredients keep it plant-based and dairy-free.

Ingredients

For the crust:

• 1 ½ cups almond flour
• ½ cup rolled oats (gluten-free, if needed)
• ¼ cup coconut oil, melted (or vegan butter)
• 2 tbsp maple syrup or agave
• 1 tsp vanilla extract
• Pinch of salt

For the filling:

• 1 can (15 oz) pumpkin puree
• 1 can (13.5 oz) full-fat coconut milk
• ¾ cup coconut sugar (or brown sugar)
• 1 tbsp instant espresso powder (or brewed coffee)
• 1 tsp cinnamon
• ½ tsp ground ginger
• ¼ tsp ground nutmeg
• ¼ tsp ground cloves
• 1 tsp vanilla extract
• 1 tbsp cornstarch (optional, for thicker filling)
• Pinch of salt

For the topping:

• Coconut whipped cream (optional, for garnish)
• Ground cinnamon or nutmeg (optional, for garnish)

Instructions

1. Prepare the crust: Preheat the oven to 350°F (175°C). In a food processor, combine almond flour, oats, coconut oil, maple syrup, vanilla extract, and a pinch of salt. Pulse until the mixture forms a dough. Press the dough into the bottom of a pie dish, making sure it covers the base and edges evenly.
2. Pre-bake the crust: Bake the crust for 10-12 minutes until lightly golden. Remove from the oven and let it cool while you prepare the filling.
3. Prepare the filling: In a blender or large mixing bowl, combine pumpkin puree, coconut milk, coconut sugar, espresso powder (or brewed coffee), spices, vanilla extract, and cornstarch (if using). Blend until smooth and creamy. Taste and adjust sweetness or spice levels if needed.
4. Assemble the pie: Pour the pumpkin spice latte filling into the cooled pie crust and smooth the top evenly.
5. Bake: Bake at 350°F (175°C) for 40-45 minutes, or until the filling is set and slightly firm to the touch. Let the pie cool completely before refrigerating.
6. Chill: Place the pie in the fridge for at least 4 hours, allowing the filling to firm up and set.
7. Serve: Once chilled, slice and serve your pumpkin spice latte vegan pie with a dollop of coconut whipped cream and a sprinkle of cinnamon or nutmeg for a festive touch.

Nutritional Information (per serving)

• Calories: 280-320 kcal
• Protein: 4-5 g
• Carbohydrates: 30-35 g
• Fat: 18-20 g
• Saturated Fat: 9-10 g
• Fiber: 4-5 g
• Sugar: 15-18 g
• Sodium: 90-120 mg

5. Chocolate Swirl Vegan Pumpkin Pie

For chocolate lovers looking for a decadent twist on the classic pumpkin pie, this Chocolate Swirl Vegan Pumpkin Pie is the perfect combination of creamy pumpkin filling and rich, silky chocolate. The swirling of dairy-free chocolate into the smooth pumpkin mixture adds depth and indulgence, making this pie a standout dessert. It’s a fun and elegant way to enjoy the fall flavors with a touch of chocolatey goodness!

Ingredients

For the crust:

• 1 ½ cups graham cracker crumbs (use gluten-free graham crackers if needed)
• ¼ cup almond flour
• ¼ cup coconut oil, melted (or vegan butter)
• 2 tbsp maple syrup or agave
• Pinch of salt

For the filling:

• 1 can (15 oz) pumpkin puree
• 1 can (13.5 oz) full-fat coconut milk
• ¾ cup coconut sugar (or brown sugar)
• 1 tsp cinnamon
• ½ tsp ground ginger
• ¼ tsp ground nutmeg
• ¼ tsp ground cloves
• 1 tsp vanilla extract
• 1 tbsp cornstarch (optional, for thicker consistency)
• Pinch of salt

For the chocolate swirl:

• ½ cup dairy-free chocolate chips or chopped dark chocolate
• 2 tbsp coconut oil

Instructions

1. Prepare the crust: Preheat the oven to 350°F (175°C). In a bowl, combine the graham cracker crumbs, almond flour, melted coconut oil, maple syrup, and a pinch of salt. Stir until well combined. Press the mixture into the bottom of a pie dish, covering the base and sides evenly.
2. Pre-bake the crust: Bake the crust for 8-10 minutes, or until lightly golden. Remove from the oven and allow it to cool slightly while you prepare the filling.
3. Prepare the filling: In a large mixing bowl or blender, combine the pumpkin puree, coconut milk, coconut sugar, spices, vanilla extract, and cornstarch (if using). Blend until smooth and creamy. Taste and adjust sweetness or spice level if needed.
4. Prepare the chocolate swirl: In a small heatproof bowl, melt the dairy-free chocolate chips and coconut oil together. You can melt them in the microwave in short bursts or use a double boiler. Stir until the chocolate is fully melted and smooth.
5. Assemble the pie: Pour the pumpkin filling into the cooled crust, smoothing the top evenly. Drop spoonfuls of the melted chocolate over the pumpkin filling, then use a knife or skewer to swirl the chocolate into the filling. Be sure to create a beautiful marbled effect by gently swirling through the pumpkin mixture.
6. Bake: Place the pie in the oven and bake at 350°F (175°C) for 40-45 minutes, or until the filling is set and firm to the touch. The chocolate swirl may slightly crack as it bakes, but this is normal.
7. Cool and chill: Let the pie cool completely before transferring it to the fridge. Allow it to chill for at least 4 hours (or overnight) to fully set.
8. Serve: Slice and serve your decadent Chocolate Swirl Vegan Pumpkin Pie. For an extra indulgent touch, top with coconut whipped cream or a dusting of cocoa powder.

Nutritional Information (per serving)

• Calories: 310-350 kcal
• Protein: 4-5 g
• Carbohydrates: 35-40 g
• Fat: 20-22 g
• Saturated Fat: 10-12 g
• Fiber: 4-5 g
• Sugar: 15-18 g
• Sodium: 100-120 mg

6. Mini Vegan Pumpkin Pies

Mini Vegan Pumpkin Pies are a perfect individual-sized dessert that’s both cute and delicious! These pies feature a classic pumpkin filling made with vegan ingredients, nestled in a crispy, flaky crust. They’re ideal for gatherings, holiday parties, or anyone who wants to enjoy their own personal pumpkin pie without the need to slice a large pie. These mini pies are sure to delight guests with their adorable size and delectable flavors.

Ingredients

For the crust:

• 1 ½ cups all-purpose flour (use gluten-free flour blend if needed)
• ¼ cup coconut oil or vegan butter, chilled
• 2-3 tbsp cold water
• 1 tbsp maple syrup or sugar
• Pinch of salt

For the filling:

• 1 can (15 oz) pumpkin puree
• 1 can (13.5 oz) full-fat coconut milk
• ¾ cup coconut sugar or brown sugar
• 1 tsp cinnamon
• ½ tsp ground ginger
• ¼ tsp ground nutmeg
• ¼ tsp ground cloves
• 1 tsp vanilla extract
• 1 tbsp cornstarch (optional, for thicker filling)
• Pinch of salt

Instructions

1. Prepare the crust: In a large mixing bowl, combine the flour, chilled coconut oil (or vegan butter), and a pinch of salt. Using a pastry cutter or your fingers, cut the butter into the flour until the mixture resembles coarse crumbs. Slowly add cold water, one tablespoon at a time, until the dough starts to come together. Once the dough forms, wrap it in plastic wrap and refrigerate for at least 30 minutes.
2. Roll out the dough: Preheat the oven to 350°F (175°C). Once the dough has chilled, roll it out on a lightly floured surface. Use a round cutter or the rim of a glass to cut out small circles that fit into the cups of a muffin tin.
3. Assemble the pies: Gently press each dough circle into the muffin tin cups to form mini crusts. If needed, pinch the edges to form a small lip.
4. Prepare the filling: In a large mixing bowl, combine the pumpkin puree, coconut milk, coconut sugar, cinnamon, ginger, nutmeg, cloves, vanilla extract, cornstarch (if using), and a pinch of salt. Stir until the mixture is smooth and fully combined.
5. Fill the mini crusts: Spoon the pumpkin filling evenly into each mini pie crust. Smooth the top with the back of a spoon or a spatula.
6. Bake: Bake in the preheated oven for 25-30 minutes, or until the filling is set and slightly firm to the touch. The mini pies may puff up slightly during baking but will settle as they cool.
7. Cool and chill: Allow the mini pies to cool in the tin for 10 minutes before transferring them to a wire rack. Refrigerate for at least 2 hours to allow the filling to firm up.
8. Serve: Once chilled, serve the mini vegan pumpkin pies as individual portions, topped with a dollop of coconut whipped cream or a sprinkle of cinnamon for extra flair.

Nutritional Information (per mini pie)

• Calories: 210-240 kcal
• Protein: 3-4 g
• Carbohydrates: 30-35 g
• Fat: 10-12 g
• Saturated Fat: 5-6 g
• Fiber: 3-4 g
• Sugar: 12-14 g
• Sodium: 50-70 mg

7. Vegan Pumpkin Pie with a Nut Crust

If you’re looking for a crunchy, flavorful alternative to traditional pie crusts, this Vegan Pumpkin Pie Recipe Ideas is a must-try! The nut crust adds a rich, slightly sweet, and nutty flavor that pairs perfectly with the creamy pumpkin filling. This gluten-free pie is an excellent choice for those avoiding gluten, and its delightful texture makes it a standout dessert at any fall gathering or holiday meal.

Ingredients

For the nut crust:

• 1 ½ cups mixed nuts (such as almonds, walnuts, or pecans)
• 1 tbsp chia seeds (optional, for binding)
• 2 tbsp maple syrup or agave
• 2 tbsp coconut oil, melted (or vegan butter)
• 1 tsp vanilla extract
• Pinch of salt

For the filling:

• 1 can (15 oz) pumpkin puree
• 1 can (13.5 oz) full-fat coconut milk
• ¾ cup coconut sugar or brown sugar
• 1 tsp cinnamon
• ½ tsp ground ginger
• ¼ tsp ground nutmeg
• ¼ tsp ground cloves
• 1 tsp vanilla extract
• 1 tbsp cornstarch (optional, for thicker filling)
• Pinch of salt

Instructions

1. Prepare the crust: Preheat the oven to 350°F (175°C). In a food processor, combine the mixed nuts, chia seeds (if using), maple syrup, melted coconut oil, vanilla extract, and a pinch of salt. Pulse until the nuts are finely ground and the mixture holds together when pressed. If the mixture seems too dry, add a small amount of water, one teaspoon at a time, until it sticks together.
2. Form the crust: Press the nut mixture into the base and sides of a pie dish, forming a firm, even crust. Make sure to press the mixture up along the sides of the dish to create a sturdy crust. Use a spoon or your fingers to smooth it out.
3. Bake the crust: Bake the nut crust for 8-10 minutes, or until lightly golden. Remove from the oven and let it cool while you prepare the filling.
4. Prepare the filling: In a large mixing bowl, combine the pumpkin puree, coconut milk, coconut sugar, cinnamon, ginger, nutmeg, cloves, vanilla extract, and cornstarch (if using). Stir until the mixture is smooth and fully combined. Taste and adjust the sweetness or spices to your liking.
5. Assemble the pie: Pour the pumpkin filling into the cooled nut crust and smooth the top with a spatula.
6. Bake the pie: Place the pie in the oven and bake at 350°F (175°C) for 40-45 minutes, or until the filling is set and slightly firm to the touch. The center of the pie should still have a slight jiggle, but the edges should be firm.
7. Cool and chill: Allow the pie to cool completely at room temperature before refrigerating. Chill in the fridge for at least 4 hours or overnight to let the filling firm up and set.
8. Serve: Slice and serve the Vegan Pumpkin Pie with a Nut Crust with a dollop of coconut whipped cream or a sprinkle of cinnamon or nutmeg for extra flavor.

Nutritional Information (per serving)

• Calories: 290-320 kcal
• Protein: 6-7 g
• Carbohydrates: 30-35 g
• Fat: 18-20 g
• Saturated Fat: 6-8 g
• Fiber: 4-5 g
• Sugar: 12-15 g
• Sodium: 90-120 mg

8. Vegan Pumpkin Pie with Oat Crust

For a healthier and hearty twist on the classic pumpkin pie, try this Vegan Pumpkin Pie Recipe Ideas. The oat-based crust provides a wholesome, slightly chewy texture that complements the smooth, spiced pumpkin filling perfectly. This crust is not only vegan and gluten-free but also easy to make, making it a great option for those looking for a lighter, yet delicious fall dessert.

Ingredients

For the oat crust:

• 1 ½ cups rolled oats (use certified gluten-free oats if needed)
• ¼ cup almond flour (or any preferred flour)
• ¼ cup coconut oil, melted (or vegan butter)
• 2-3 tbsp maple syrup or agave
• 1 tsp cinnamon
• Pinch of salt

For the filling:

• 1 can (15 oz) pumpkin puree
• 1 can (13.5 oz) full-fat coconut milk
• ¾ cup coconut sugar or brown sugar
• 1 tsp cinnamon
• ½ tsp ground ginger
• ¼ tsp ground nutmeg
• ¼ tsp ground cloves
• 1 tsp vanilla extract
• 1 tbsp cornstarch (optional, for thicker filling)
• Pinch of salt

Instructions

1. Prepare the oat crust: Preheat the oven to 350°F (175°C). In a food processor, combine the rolled oats, almond flour, cinnamon, and a pinch of salt. Pulse a few times to combine. Add the melted coconut oil and maple syrup, and pulse again until the mixture is sticky and holds together when pressed.
2. Form the crust: Press the oat mixture evenly into the base and sides of a pie dish, creating a firm crust. Ensure the edges are well-formed to hold the pumpkin filling. If the mixture seems too dry, add a teaspoon of water at a time until the dough sticks together.
3. Pre-bake the crust: Bake the oat crust for 8-10 minutes, or until it is lightly golden and firm. Remove from the oven and allow it to cool slightly while you prepare the filling.
4. Prepare the filling: In a large mixing bowl, whisk together the pumpkin puree, coconut milk, coconut sugar, cinnamon, ginger, nutmeg, cloves, vanilla extract, and cornstarch (if using). Stir until smooth and well-combined. Taste and adjust sweetness or spices if necessary.
5. Assemble the pie: Pour the pumpkin filling into the cooled oat crust and smooth the top with a spatula.
6. Bake the pie: Place the pie in the oven and bake at 350°F (175°C) for 40-45 minutes, or until the filling is set and slightly firm. The pie may have a slight jiggle in the center, but the edges should be firm.
7. Cool and chill: Allow the pie to cool at room temperature for 15-20 minutes, then transfer it to the fridge to chill for at least 4 hours or overnight to help the filling set properly.
8. Serve: Slice and serve your Vegan Pumpkin Pie Recipe Ideas with Oat Crust topped with coconut whipped cream or a sprinkle of cinnamon for an extra festive touch.

Nutritional Information (per serving)

• Calories: 230-250 kcal
• Protein: 4-5 g
• Carbohydrates: 30-35 g
• Fat: 12-14 g
• Saturated Fat: 6-7 g
• Fiber: 3-4 g
• Sugar: 10-12 g
• Sodium: 90-110 mg

9. Pumpkin Cheesecake Vegan Pie

Indulge in the best of both worlds with this Vegan Pumpkin Pie Recipe Ideas, which combines the creamy, tangy richness of cheesecake with the warm, spiced goodness of pumpkin pie. The vegan cream cheese filling is smooth and decadent, while the pumpkin puree brings that classic fall flavor. This pie is perfect for special occasions, offering a unique twist on traditional pumpkin pie with a creamy, luscious texture.

Ingredients

For the crust:

• 1 ½ cups graham cracker crumbs (use gluten-free if needed)
• ¼ cup almond flour or oats (optional, for extra texture)
• ¼ cup coconut oil, melted (or vegan butter)
• 2-3 tbsp maple syrup or agave
• Pinch of salt

For the pumpkin cheesecake filling:

• 1 block (8 oz) vegan cream cheese (such as Tofutti or Miyoko’s)
• 1 cup pumpkin puree
• ½ cup coconut cream or full-fat coconut milk (for creaminess)
• ¾ cup coconut sugar or brown sugar
• 1 tsp cinnamon
• ½ tsp ground ginger
• ¼ tsp ground nutmeg
• ¼ tsp ground cloves
• 1 tsp vanilla extract
• 1 tbsp cornstarch (optional, for thicker filling)
• ½ tsp lemon juice (optional, to balance flavors)
• Pinch of salt

Instructions

1. Prepare the crust: Preheat the oven to 350°F (175°C). In a food processor, combine the graham cracker crumbs, almond flour (if using), melted coconut oil, maple syrup, and a pinch of salt. Pulse until the mixture is well-combined and holds together when pressed.
2. Form the crust: Press the crust mixture into the base and up the sides of a pie dish. Use the back of a spoon to smooth the crust evenly. Bake for 8-10 minutes or until lightly golden and firm. Remove from the oven and allow it to cool while you prepare the filling.
3. Prepare the filling: In a large mixing bowl, beat the vegan cream cheese until smooth. Add the pumpkin puree, coconut cream, coconut sugar, cinnamon, ginger, nutmeg, cloves, vanilla extract, cornstarch (if using), lemon juice, and a pinch of salt. Whisk until fully combined and creamy.
4. Assemble the pie: Pour the pumpkin cheesecake filling into the cooled crust and spread it out evenly with a spatula.
5. Bake the pie: Bake the pie in the preheated oven at 350°F (175°C) for 30-35 minutes, or until the filling is set but still slightly wobbly in the center. The top should be golden and slightly firm to the touch.
6. Cool and chill: Allow the pie to cool at room temperature for 20 minutes, then refrigerate for at least 4 hours or overnight to let the filling firm up and set completely.
7. Serve: Slice and serve your Vegan Pumpkin Pie Recipe Ideas topped with a dollop of coconut whipped cream or a sprinkle of cinnamon for an extra festive touch.

Nutritional Information (per serving)

• Calories: 320-350 kcal
• Protein: 4-5 g
• Carbohydrates: 35-40 g
• Fat: 18-20 g
• Saturated Fat: 10-12 g
• Fiber: 2-3 g
• Sugar: 15-18 g
• Sodium: 150-180 mg

10. Vegan Pumpkin Chia Pie

For a fun and healthy twist on the classic pumpkin pie, try this Vegan Pumpkin Pie Recipe Ideas. The chia seeds add a boost of fiber and omega-3 fatty acids, while the pumpkin filling provides that rich, spiced flavor we all love during the fall season. This pie is not only vegan but also gluten-free, making it a great option for various dietary preferences. The chia seeds help to thicken the filling naturally, giving it a wonderful texture that’s both creamy and satisfying.

Ingredients

For the crust:

• 1 ½ cups almond flour (or gluten-free flour of choice)
• ¼ cup shredded coconut (unsweetened)
• 2 tbsp maple syrup or agave
• 2 tbsp coconut oil, melted (or vegan butter)
• 1 tsp vanilla extract
• Pinch of salt

For the filling:

• 1 can (15 oz) pumpkin puree
• 1 can (13.5 oz) full-fat coconut milk
• 3 tbsp chia seeds
• ¾ cup maple syrup or coconut sugar
• 1 tsp cinnamon
• ½ tsp ground ginger
• ¼ tsp ground nutmeg
• ¼ tsp ground cloves
• 1 tsp vanilla extract
• 2 tbsp cornstarch (optional, for thicker filling)
• Pinch of salt

Instructions

1. Prepare the crust: Preheat the oven to 350°F (175°C). In a food processor, combine the almond flour, shredded coconut, maple syrup, melted coconut oil, vanilla extract, and a pinch of salt. Pulse until the mixture forms a sticky dough.
2. Form the crust: Press the dough evenly into the base and sides of a pie dish, creating a firm and even crust. Use your fingers or the back of a spoon to press the dough firmly into place.
3. Pre-bake the crust: Bake the crust for 8-10 minutes, or until it is lightly golden. Remove from the oven and set aside to cool while you prepare the filling.
4. Prepare the filling: In a medium saucepan, combine the pumpkin puree, coconut milk, chia seeds, maple syrup, cinnamon, ginger, nutmeg, cloves, vanilla extract, cornstarch (if using), and a pinch of salt. Stir the mixture over medium heat, bringing it to a gentle simmer. Continue stirring for about 5-7 minutes, allowing the chia seeds to absorb the liquid and thicken the filling.
5. Assemble the pie: Once the filling has thickened and is smooth, pour it into the cooled crust and smooth the top with a spatula.
6. Bake the pie: Bake the pie for 30-35 minutes at 350°F (175°C), or until the filling is set and slightly firm to the touch. The center should still have a slight jiggle but should no longer be liquid.
7. Cool and chill: Allow the pie to cool at room temperature for 15-20 minutes, then refrigerate for at least 4 hours or overnight to allow the filling to fully set and thicken.
8. Serve: Slice and serve your Vegan Pumpkin Pie Recipe Ideas chilled, topped with coconut whipped cream or a sprinkle of cinnamon for a perfect finishing touch.

Nutritional Information (per serving)

• Calories: 260-280 kcal
• Protein: 4-5 g
• Carbohydrates: 28-32 g
• Fat: 15-18 g
• Saturated Fat: 8-10 g
• Fiber: 5-6 g
• Sugar: 12-14 g
• Sodium: 80-100 mg

FAQ

• Can I make these vegan pumpkin pie recipes gluten-free?

• Yes, many of the Vegan Pumpkin Pie Recipe Ideas in this article can easily be adapted to be gluten-free. Simply substitute gluten-free flour or crust options (such as oat crust or almond flour crust) for those that contain wheat flour.

• Can I use fresh pumpkin instead of canned pumpkin puree?

• Absolutely! Fresh pumpkin can be used instead of canned pumpkin puree. Simply roast or steam the pumpkin, then blend it until smooth to use as a substitute. Just be sure to use about 1 ¾ cups of fresh puree for every 1 can of pumpkin.

• Can I make these pies ahead of time?

• Yes, you can make most of these Vegan Pumpkin Pie Recipe Ideas ahead of time. It’s best to bake the pies the day before you plan to serve them, as this allows the flavors to meld and the filling to fully set. Be sure to refrigerate them to maintain freshness.

• What is the best way to store leftover vegan pumpkin pie?

• Leftover Vegan Pumpkin Pie Recipe Ideas should be covered tightly with plastic wrap or stored in an airtight container and kept in the refrigerator. It will typically stay fresh for 3-4 days when stored properly. You can also freeze individual slices for longer storage.