This cozy Pumpkin Pie has a silky, warmly spiced filling and a delicious pecan-oat crust made with dates. It's naturally dairy-free and vegan, with an easy gluten-free option.
We rarely hear the inward music but we are all dancing to it nevertheless.
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This Pumpkin Pie is silky, creamy, warmly spiced, and surprisingly dairy-free! The luscious pumpkin-coconut filling is nestled into a crisp, nutty pecan-oat crust for a delicious twist on the classic. It's naturally vegan, gluten-free-adaptable, and perfect for your Thanksgiving table.
The pecan-oat crust comes together quickly in the food processor with dates and coconut oil, then gets pressed into the pan and baked until crisp and golden. The creamy pumpkin filling is made with coconut cream, maple syrup, vanilla, and warming fall spices for a rich, silky texture without any dairy.
Best of all, this Pumpkin Pie is a wonderful make-ahead dessert. Make it a day before serving, or freeze it for later-one less thing to think about on Thanksgiving Day! And for another easy fall treat, try our popular Vegan Pumpkin Chocolate Chip Cookies.
Vegan Pumpkin Pie Ingredients
- Pumpkin puree: The heart of the filling, giving the pie its rich pumpkin flavor and silky texture. Use canned pumpkin puree or homemade pumpkin puree-not pumpkin pie filling.
- Coconut cream: Creates a luscious, creamy filling without dairy. Use unsweetened coconut cream for the richest texture.
- Pecans and oats: The foundation of the crisp, nutty crust. Pecans add richness while oats give it a hearty texture.
- Flour: Helps bind and structure the crust. Use whole wheat pastry flour, all-purpose flour, or a gluten-free flour blend.
- Dates: Naturally sweeten the crust while helping hold the pecan-oat mixture together. Medjool dates work especially well.
- Coconut oil: Adds richness and helps both the crust and pumpkin filling set beautifully.
- Sugar and maple syrup: Sweeten the pumpkin filling while maple syrup adds a lovely caramel-like depth. Coconut sugar can be substituted for a slightly less-sweet filling.
- Warm spices: Cinnamon, nutmeg, ginger, allspice, and cloves give the pie its classic cozy pumpkin-pie flavor.
- Cornstarch: Thickens and sets the egg-free pumpkin filling as it cooks.
- Vanilla extract: Rounds out the spices and adds warmth and depth.
- Non-dairy milk: Just a splash helps create a smooth, silky filling; water works in a pinch.
See the recipe card below for a full list of ingredients and measurements.
How To Make Pumpkin Pie
STEP ONE – Make The Pie Crust. In a food processor (or high-speed blender), grind pecans into a coarse meal. Add oats, flour, dates, coconut oil and salt. Pulse until combined and begins to clump together.
STEP TWO – Bake the crust. Press crust into a well-oiled 11-inch tart pan or 10-inch pie pan. Make sure you press firmly into the sides. Bake the crust 15-20 minutes in a preheated oven at 350F.
STEP Three – Make the filling. In a saucepan, mix together pumpkin puree, coconut cream, sugar, maple syrup, 1/2 tsp salt, 1 tsp cinnamon, 1/2 tsp nutmeg, 1/4 tsp ginger, 1/4 tsp allspice, and 1/8 tsp cloves. You can also substitute pumpkin pie spice here. Bring to a simmer stirring until completely blended and smooth. About 5 minutes.
In a small bowl whisk together cornstarch and nondairy milk (or water).
Add to the simmering pumpkin mixture. Stir for 2 minutes while simmering. It will get thick and caramely.
Add coconut oil and whisk in until completely melted and fully incorporated. The coconut oil really smooths out the tart texture and helps it set.
Step Four – Fill the Crust. Remove the filling from the heat and pour warm filling into the prebaked pie crust. Smooth out the top.
Step Five. Refrigerate. Let it sit in the refrigerator for at least 2 hours to fully set up, and up to 1 day.
SERVE with your favorite whipped topping! We like serving small slices of this tart as it is quite rich.
We cut the leftover tart into squares and store in the freezer, the kids declare these treats totally delicious eaten frozen!
The crust will be at its best on the day of making.
FAQs
The crust is at its best the day of making. But it still tastes quite delicious up to 2 days stored in the fridge. Also, it freezes well.
We think it is healthy to treat yourself to a slice of Pumpkin Tart! There are a lot of nutrients in pumpkin, coconut cream and spices. Everything in moderation!
Fresh roasted pumpkin has a fresher flavor and is lighter in color. Canned pumpkin is denser and darker in color. Some canned brands have better flavor than others. Make sure not to use pumpkin pie filling!
More Pumpkin Recipes You May Enjoy
We really hope you enjoy this Pumpkin Pie Recipe
Love this recipe? Please let us know in the comments and leave a 5-star ⭐️⭐️⭐️⭐️⭐️ rating below the recipe card.
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Description
This Pumpkin Pie recipe is so decadent, it’s hard to believe it is vegan. Made with a creamy pumpkin filling and toasty, nutty, pecan-oat crust. Vegan.
Ingredients
For the crust
- 1 cup, 160 grams, pecans
- 1 cup oats, quick or regular
- 1/2 cup whole wheat pastry flour or all purpose flour (or use a gluten-free flour blend)
- 3–4 dates (Medjool are good)
- 1/4 cup coconut oil, softened
- 1/4 teaspoon salt
Pumkin Filling
- 1 cup pumpkin puree
- 3/4 cup (6 ounces) coconut cream, unsweetened
- 1/2 cup sugar (or coconut sugar- a little less sweet)
- 1/4 cup real maple syrup
- 1/2 teaspoon salt
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/4 t dried ginger
- 1/4 teaspoon allspice
- 1/8 teaspoon cloves
- 2 tablespoons cornstarch
- 2 tablespoons non-dairy milk or water
- 2 tablespoons coconut oil
- 1 teaspoon vanilla extract
Instructions
Make the Crust
- In food processor grind pecans until they become a coarse meal.
- Add oats, flour, dates, coconut oil, and salt. Pulse until combined and beginning to adhere together.
- Press crust into a well oiled 11″ tart pan with a removable bottom. Make sure you press well into the sides. Bake crust 15-20 minutes at 350F.
Make the Pumpkin filling
- In a saucepan mix together pumpkin puree, coconut cream, sugar, maple syrup, salt, cinnamon, nutmeg, ginger, allspice, and cloves. Bring to a simmer stirring until completely blended and smooth. About 5 minutes.
- In a small bowl whisk together cornstarch and nondairy milk (or water). Add to the simmering pumpkin mixture. Stir for 2 minutes while simmering. It will get thick and caramelly. Add the coconut oil and the vanilla, whisk until completely melted and fully incorporated.
- Remove from heat and pour into the cooked crust. Let set up in the fridge for at least 2 hours and up to 1 day.
Serve with your favorite whipped topping.
Notes
The crust will be at its best the day of making.
We like serving small slices of this tart as it is quite rich.
You can cut the leftover tart into squares and store in the freezer, for totally delicious frozen treats!
Nutrition
- Serving Size: 1 piece
- Calories: 338
- Sugar: 20.7 g
- Sodium: 134.4 mg
- Fat: 16.2 g
- Saturated Fat: 7.6 g
- Carbohydrates: 36.2 g
- Fiber: 4.1 g
- Protein: 3.6 g
- Cholesterol: 0 mg
I love this blog so much but this pie is not good at all. It was one of the worst things I ever made. But other recipes I tried from here were amazing.
Glad you are enjoying the blog Anne, and sorry this was a miss. Can you be more specific about what you didn’t like so we can fine tune the recipe? Crust? Filling? Thanks! 🙂
Absolutely divine and so flavorful! Used sprouted oats, gf flour blend, coconut sugar and topped with non-dairy whipped cream.
It took longer than I expected to get the crust to start to adhere in the processor – I ended up not pulsing as much as using the “low” setting. I was wondering if adding a bit more coconut oil might help that, or if it would become too oily? Or maybe it just takes time. Regardless, everyone loved this – thanks!
So glad it was enjoyed! The crust is crumbly but adheres when you press together with your hand- I think its fine to blend longer since there is no gluten in it to toughen it up.
This is a fabulous dessert!! I have made it several times recently and have gotten rave reviews. The only tweak I make is to double the number of dates called for in the crust. I usually serve with a vegan whipped “cream” made from coconut cream or a similar topping using vegan cream cheese, coconut milk and powdered sugar (when I didn’t have coconut cream in the house).
That sounds good Nancy! So glad you are enjoying this. Really appreciate the review!
Noticed a minor inconsistency. The vanilla extract is mentioned in the ingredients but not in the instructions. So either it should not be added at all or it should go in at the same time as the spices.
Oh thanks Alex. I will fix it right now!
This was good but I did not care for the texture of the crust with the dates and flour. I will try it next time with your chocolate hazelnut tart crust subbing pecans for the hazelnuts. Otherwise, flavors were wonderful.
Thanks for the feed back Marie!
Holy wow, this is incredible!!! I made this with kabocha squash puree. The filling came out a little too sweet initially for me, so I just added some more squash and it evened out nicely. The crust is awesome 👏🏾 When I ate my first slice, my dog, Rocco, had his head on my lap, just *wishing* I’d drop some or give some to him! 😂 that’s how good it is! 😂 he’s a trip – thank you so much for the recipe!!
My dog is the same, has such a sweet tooth! Awesome to hear Angeli!
Going to make this but I had a few questions. 1. What size can of pumpkin purée? And 2. Is coconut cream the same as coconut milk? Also, would that be sweetened or unsweetened coconut cream or milk?
The recipe card is on the bottom of the post with more specific details. 1 cup of pumpkin- usually a can has most of 2 cups. Usually you will find coconut cream next the coconut milk, it is thicker and helps the filling stabilize. Unsweetened coconut milk! Thanks for your clarifying questions!
This is another fabulous recipe (like ALL of the Feasting recipes we have tried)!! We used real pumpkin purée, so needed to add more corn starch to thicken it a bit. We made twice this weekend, and omitted the maple syrup on the second go around due to the sweetness. Absolutely amazing both ways! Many said “the best pumpkin dessert” they ever had!
Great to hear Amy! So glad you tweaked to make it work for you.
Thank you Tonia, I’ll try that next time.
This is my son’s favorite vegan dessert and I make it every Thanksgiving. The only problem I have is the filling does not adhere to the crust which sticks to the bottom of the tart pan. I used coconut oil to grease the pan. I wish I knew why this happens.
Hum…not sure why it is sticking. Could be the pan, you could try lining the bottom with parchment. I wonder about using a little less cornstarch in the filling and pouring in while it is still warm to help it adhere to the crust.
I love this website and your recipes! I’m disdainful of people who change a recipe beyond recognition and are then critical of the results. But… I did change this recipe because I was not cooking for a vegan crowd but wanted a pumpkin tart (more crust, less, but rich filling). I love a nut crust and this one did not disappoint! I made the crust using butter instead of coconut oil. I made the filling with heavy cream for the coconut cream and skim milk in the cornstarch slurry. I used butter here too instead of coconut oil. It was divine! I’m quite sure it would be good as written too as the great spiciness of the filling made it mighty tasty.
I love hearing your adaptions- great to hear and happy it worked for you!
Sooo.. I made this again–as written, since we were entertaining some vegan friends. Simply delicious! They loved it, and Hubby said he thought the vegan edition was even better!
Amazing- so great to hear!
So delicious!!
Great to hear and thanks for circling back and letting us know!
Do you think I could use squash in place of pumpkin?
Yes, I don’t see why not?
Hi there, making now, curious what oil is used for “well oiled tart pan?” Thank you!
Usually coconut oil or avocado oil.
Great. Thank you so much. Can’t wait to make it. Got your recipe from a friend who made it for Thanksgiving with great success!
Wonderful!
I can attest that this freezes perfectly. Made this tart a week before thanksgiving and kept it in the springform pan until it was frozen. Removed the sides and kept frozen until the day before Thanksgiving. Thawed wonderfully, tasted fabulous topped with a whipped up heavy plant-based cream. A real crowd pleaser, I will make this again for sure.
Thanks for letting us know Mary! So happy you all enjoyed.
Would love to make this but I don’t have a tart pan. Can I use a 9″ cake pan with removable sides?
I think that would work fine!
This is delicious! Recipe as written is perfect. I didn’t try it the day of making but it’s been sitting in my fridge for 5 days now and both the crust and filling still taste great. The crust is crumbly but holds together well enough for slicing and serving without making a huge mess. I don’t have a proper cover for the pan so it’s just stored uncovered; I don’t think the taste or texture is affected by this but the filling did start cracking on the second day.
Awesome Bowie, so glad you enjoyed this! It probably just got dried out thus the cracking. I froze the leftovers, cut in little squares, my kids eat them frozen!
Hi, do you think this crust would work without pre- baking? As a traditional pumpkin pie, pour in filling and bake crust and filling together. Thank you!
Hi Cathy, The filling is made in a sauce pan on the stove top and then poured into the baked crust and then chilled. Faster then pumpkin pie 🙂
Very helpful and delicious
I LOVE this post. Very interesting info! Perfect just what I was looking. Nice PICS. I’m so glad you enjoyed this recipe. Thank You !!!
thanks!
I am sorry. Instead of grams, somehow I thought about ounces. I apologize. Mona.
Mona, you were right! You alerted me to my mistake and I fixed the recipe. 🙏🏼
I rarely bake but the vegan pumpkin tart sounds delish! However, I have never liked the consistency or texture that corn starch gives to foods. Is there anything else I can use or can it be left out or any adjustments to recipe that will prevent the filling from being runny? BTW, I’m not a vegan but prefer cleaner options and this dessert fits the bill!
Thanks for all the great recipes!
I totally hear you on the cornstarch, surprisingly it blended in really well and we didn’t get that cornstarchy texture or flavor (I have some critical test tasters here😉). When we left it out the tart was loose. Alternatively you could try arrowroot?
Isn’t the cup 8 oz? What is 160 oz? I am lost.
Hi Mona, It is supposed to be grams!