Vegan Pumpkin Pie Dairy Free Gluten Free Wellplated Com

While I adore most pumpkin recipes, especially pumpkin desserts like Pumpkin Sheet Cake and Pumpkin Pecan Pie, my attitude toward pumpkin pie is…meh. I try a slice of traditional pumpkin pie every year just to see if it’s improved in the last 365 days. Every year, I’m disappointed by everything about it except for the whipped cream on top. Not this year. THIS is the year of vegan pumpkin pie (and Vegan Pumpkin Muffins!). This vegan pumpkin pie breaks every single pumpkin pie rule:

Its filling is unbaked. This simple no-bake vegan pumpkin pie filling gets prepared right in a food processor and requires time in the oven. Simply mix, transfer to your pie shell, and chill until set (just like this Vegan Chocolate Pie).It’s naturally gluten free, dairy free, and, yes, vegan. With an almond flour crust and a pumpkin pie filling without eggs or milk, this is a pie everyone at your table can eat with gusto. You also can make it with graham cracker crust.It’s healthy. The filling contains NO SUGAR (meaning refined, added sugar). Rather, it’s naturally sweetened with dates (like Vegan Cookie Dough Bars with Chocolate Chips).AND it is indisputably delicious. Even the staunchest pumpkin pie doubter (like myself) will adore this creamy, rich, perfectly spiced Thanksgiving dessert.

To summarize, this is not at all the pumpkin pie I expected to bake (or, in this case, since the filling is raw, to not bake), but it is one I’d happily inhale every year at Thanksgiving and many days in between.

How to Make Vegan Pumpkin Pie

As irony would have it, in my effort to create the perfect classic pumpkin pie recipe, I landed on one that isn’t classic at all. While it may not be traditional (nor are these Vegan Brownies), this easy, no-bake vegan pumpkin pie may just be the BEST pumpkin pie recipe of all time.

The Ingredients

Almond Flour. As I mentioned, this pie has a gluten free pie crust, a task I accomplished by making the pie crust out of almond flour instead of wheat flour. I love this crust because it’s easy and tastes like a giant almond flour shortbread cookie.

Vegan Butter. Makes this a vegan pie crust recipe with a texture that is tender and flaky. Sugar + Salt. Enhances the flavor of the crust and adds just the right amount of sweetness.Coconut Oil. Adds richness and helps to make the filling creamy and smooth.Pumpkin. No need to make your own pumpkin puree (although you’re welcome to experiment if you want to make your vegan pumpkin pie from scratch entirely). Just grab a can of your favorite canned pumpkin puree.

Medjool Dates. My secret to sweetening this healthy pumpkin pie recipe (and Vegan Protein Bars) without any refined sugar or brown sugar. I also love that they help thicken the filling without adding cornstarch, tapioca starch, or arrowroot powder to the filling recipe.

Almond Butter. Adds further richness and creaminess to the filling.

Spices. Some things about vegan pumpkin pie need to stay classic, and that includes a pumpkin spice blend. A combination of cinnamon, nutmeg, and ginger perfectly spice this creamy, easy vegan pumpkin pie. Feel free to add a dash of cloves if you please.Vanilla + Maple Extract. Complements the blend of pumpkin pie spices and creamy pumpkin puree.

Topping. A dollop of whipped coconut cream (made with full fat coconut milk) is my go-to vegan choice for finishing my slice of no-bake vegan pumpkin pie.

The Directions

Storage Tips

To Store. This pie is best served the day it is made or up to 1 day after. Keep refrigerated until ready to serve. Leftovers of this pie beyond 1 day are still tasty, but I found the spices lost some pizzazz, and the crust softened more than I would have wanted for a first impression.To Freeze. I do not recommend freezing this pie. Upon thawing, the crust becomes soggy with this particular pumpkin pie recipe.

Recommended Tools to Make this Recipe

Pie Plate. I love that this pie pan is inexpensive yet looks so pretty!Food Processor. This one has been my trusted kitchen companion for many years.Pie Shield. If you make pies regularly, investing in an affordable pie shield is a worthwhile addition to your baking arsenal.

This vegan pumpkin pie tastes as traditional as it should; it’s rich, creamy, satisfying, and the perfect finish to your Thanksgiving feast.