Vegan Pumpkin Pie With Pecan Crust
This post may contain affiliate links. As an Amazon Associate, I earn from qualifying purchases. Please read my disclosure.The holidays are my favorite time to bake, and this Vegan Pumpkin Pie with Pecan Crust is always a crowd-pleaser. With its creamy pumpkin filling and nutty pecan crust, it’s a gluten-free dessert that’s ready to impress and you can have it on the table in less than an hour!
As someone who absolutely loves creating plant-based recipes, this pumpkin pie with pecan crust is the perfect holiday treat for family and friends. And because I’m all about making the holidays extra special, I’ve put together a roundup of the best vegan Thanksgiving recipes to inspire your ultimate feast!
For me, Thanksgiving or “Christmas practice,” as I like to call it, is the perfect time to whip up all the dishes I love and plan to enjoy again at Christmas. Think classics like my healthy green bean casserole and my healthy mashed potatoes. But let’s be honest, pie always steals the spotlight for me.
🌟 Why I Absolutely Love This Recipe
I’m obsessed with this pie for so many reasons. First, it’s completely plant-based, but you’d never guess it. The creamy pumpkin filling is silky smooth, thanks to coconut cream and pumpkin puree, while the crust is nutty, buttery, and naturally sweetened with Medjool dates.
Plus, it’s surprisingly easy to make. You don’t need any fancy equipment (just a good blender or food processor) or complicated techniques. And the best part? It’s a versatile recipe that works for any dietary need gluten-free, nut-free, you name it.
Not only does my vegan pumpkin pie accommodates those who are dairy free, it is also totally kid-friendly and picky-eater approved. My kids gobble this pie up, leaving no crumbs behind.
This pie is a much healthier alternative to store-bought versions because it’s made with whole foods and cleaner ingredients. Even the pecan oat crust is naturally sweetened with dates and a touch of coconut sugar, making it a wholesome and delicious treat. If you’re as much of a pie-lover as I am, check out my healthy pumpkin pie recipe.
If you’ve never had a vegan pumpkin pie with pecan crust before, you’re in for a treat, I can’t wait for you to try this one!
🥘 Ingredients
Ready to make this eggless pumpkin pie?! I’ve got you covered! Here are all the ingredients you’ll need to grab before getting started:
Filling Key Ingredients
Pumpkin Puree: I always use pure canned pumpkin for that rich, classic flavor. Just be sure it’s not pumpkin pie filling—it’s not the same!
Coconut Sugar: This natural sweetener adds a touch of caramel flavor I adore. You can swap it with brown sugar if that’s what you have on hand.
Coconut Cream: The creamy top layer of chilled full-fat coconut milk makes the filling so smooth. It’s my secret for a perfectly luscious texture.
Coconut Butter: I love the richness it brings, but if you don’t have it, just add extra arrowroot powder instead. Either way, your pie will still turn out amazing.
Pumpkin Pie Spice: I use Trader Joe’s pumpkin pie spice which has a delicious blend of ground cinnamon, nutmeg, ginger and cloves. While you can add separate spices I prefer to make things easier by just using a pre-mixed pumpkin pie spice blend!
Crust key ingredients
Pecans: I use one cup of raw pecans as the base of the pie crust. These blend up to create a nutty sweet crust that pairs so well with the pumpkin filling.
Oats: You can use either oats or oat flour in the crust. Make sure they are gluten-free if you need them to be!
Coconut Butter & Medjool Dates: I love the boost of flavor that coconut butter adds, while also helping to bind the crust ingredients. Not only do dates add sweetness, but I also use them in the crust to help everything stick together!
👩🏽🍳 How To Make
Making vegan pumpkin pie with a nut crust is super easy! From the crust to the filling, I make it entirely in a high-speed blender. Follow along with my detailed steps below:
Blend Crust Ingredients: After preheating my oven to 350 degrees Fahrenheit / 180 degrees Celsius, I place all of my crust ingredients into a blender (or food processor) and pulse until a dough-like consistency forms. It should still look crumbly, but when pressed together, become dough-like.
Form Crust: Next, I pour the mix into a 9 inch pie pan and press down and around the edges to form the crust. You can also use a 9 inch springform pan. I liked the springform pan because it kept the crust from burning a bit better.
Blend Filling Ingredients: Then, I place all of my filling ingredients into the blender (or food processor) and blend well.
Pour Filling & Bake: Once blended up, I pour the filling mixture into the crust and bake, covering edges of crust in foil if using a pie pan, for 40 minutes. ( I recommend that you start checking it at 30 minutes as every oven varies.)
Cool, Then Refrigerate: After the pie bakes, I remove it from the oven and let it cool down on a wire rack. When it’s cool to the touch, I place the pie in the fridge to set for at least 3-4 hours, but preferably longer. (It might seem jiggly after baking but will set much more as it cools in the fridge.)
Serve: After this vegan pumpkin pie chills and thickens in the fridge it is finally time to enjoy! I like to serve each slice with coconut whip.
💭 Expert Tips
My #1 Secret Tip for the creamiest pie is to blend the ingredients for the pumpkin filling using a high speed blender or food processor.
While I share a blender-free option in the tips below, I really recommend using the blender for this filling! This will yield the most fluffy, luscious result.
Other Tips To Keep In Mind:
- Coconut Butter: To make your own coconut butter, place unsweetened shredded coconut in a blender or food processor and puree until a liquidy butter forms.
- Blender-Free Filling: For a blender free filling, I place pumpkin, sugar and coconut cream into a large bowl and whisk until combined. I then add in the rest of the ingredients and whisk well. It is important to make sure the coconut butter isn’t solid – if it is then very slowly warm it in the microwave so it can be melted when mixing. The filling won’t turn out as smooth if you don’t blend it, but will work in a pinch.
- Use Foil: If the pie starts to brown on the top too quickly, I cover the whole thing in foil so that it doesn’t end up burning.
- Filling Will Set More: This pie filling will still seem undercooked when done, but it sets more as it cools.
📖 Variations
Try out some of my favorite variations of this pecan crust pumpkin pie to switch up and enhance flavors, or accommodate other dietary needs.
Salted Caramel: The coconut sugar will already provide some natural caramel flavor to this pie, so I love to enhance it more with a drizzle of vegan caramel sauce. I like to add it over the whole pie right after it bakes, so that the caramel seeps into the pie filling. Top with a light sprinkle of flaky salt.
Pecan Streusel or Praline: When I want to elevate this pie I prepare a tasty pecan praline topping to crumble over top. I mix together chopped pecans, vegan butter, oat flour, coconut sugar, and granulated sugar. Add the topping before baking and bake as directed above.
Nut-Free Pie: The filling is nut free, so you can use a different crust to keep this completely vegan pumpkin pie completely nut free. This is my favorite 4 ingredient gluten-free pie crust (just sub for vegan butter if needed)!
🍽 Serving Suggestions
This vegan pumpkin pie can be enjoyed warm, cold, or room temperature! I personally love it warmed up a bit with a dollop of coconut whip on top – but there are so many tasty toppings and pairings. Here are a few of my favorites:
Toppings: I love to enhance my pie with a variety of toppings! The most simple would be whipped cream and a dash of cinnamon, but I also love to add a scoop of ice cream. My vegan tofu ice cream has 7 flavor options!
Warm Drinks: To me, pie goes hand in hand with a warm cup of cocoa! I really love my protein hot chocolate and my kids are big fans of my oat milk hot chocolate recipe. For an afternoon pick me up, the pumpkin and pecan flavors pair really well with my biscoff latte.
🧊 Storing And ♨️ Reheating
Room Temperature: Because this pie is vegan and contains no milk or eggs, you can leave it on the counter longer than classic pumpkin pie. I leave it out all day until dessert time. After that, I put it in the fridge until I’m ready to eat it again.
Refrigeration: I place leftover pie in an airtight container, making sure it is secure. I store the pie in the refrigerator for 3-5 days.
Reheating: This pie can be served at room temperature or chilled, but feel free to reheat it if you’d like. When I want to warm it up before serving, I simply put it back in the oven covered in foil to prevent burning. I keep an eye on it to avoid burning and bake until warm. For room temperature pie, I remove it from the fridge and let it reach room temperature sitting on the countertop.
❓Recipe FAQs
WHY IS MY PUMPKIN PIE SO RUNNY?
Your pie might be runny if it is undercooked or doesn’t get enough time to set. The pie should bake for right around 40 minutes, give or take a few depending on your oven. It will be a little jiggly right out of the oven, but should appear thicker around the edges and not totally liquidy. It is also important that the pie has proper time to set after baking to allow it to firm up. I suggest cooling the pie and then placing it in the refrigerator for a minimum of 3-4 hours, or even overnight. If the pie is still a little too soft and runny after 4 hours, try giving it extra time in the fridge.
CAN I USE HOMEMADE PUMPKIN PUREE FOR THIS PIE?
In my experience, using homemade pumpkin doesn’t get the best end texture. I know I usually preach that fresh veggies are best, but when it comes to pumpkin pie I find that canned pumpkin gives you the best overall texture.
Homemade pumpkin tends to be stringy and contains more water, so once baked, it isn’t as firm and creamy. It yields a more jiggly end result and that’s just not my cup of tea.
CAN I MAKE THIS PUMPKIN PIE AHEAD OF TIME?
You can definitely prep ahead so that you can bake your pie fresh in a quick amount of time. Here are my suggestions for the most success with both the vegan pumpkin pie and the gluten free crust:
Make the crust batter but don’t shape it. Store in an airtight container in the fridge.
Make the filling and store in an airtight container in the fridge.
Day of, put both out to allow them to reach room temperature before you put them together and bake.
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📋 Recipe Card
Vegan Pumpkin Pie With Pecan Crust
The holidays are my favorite time to bake, and this Vegan Pumpkin Pie with Pecan Crust is always a crowd-pleaser. With its creamy pumpkin filling and nutty pecan crust, it’s a dessert that’s ready to impress and you can have it on the table in less than an hour!
Servings: 10
Calories: 286kcal
Ingredients
For The Filling
- 1-15 ounce can pumpkin puree about 1 3/4 cups
- ¾ cup coconut sugar
- 1 cup coconut cream the top layer from about 1 can full fat coconut milk, stored in refrigerator for 2-3 days or freezer for 2-3 hours
- ¼ cup coconut butter at room temperature (see note)
- 2 tablespoons arrowroot powder (see note)
- 1 tablespoon molasses
- 1 tablespoon pumpkin pie spice
- 1 teaspoon vanilla extract
- ¼ teaspoon sea salt
For The Crust
- 1 cup raw pecans
- ½ cup rolled oats or oat flour gluten-free if needed
- 2 tablespoons coconut butter
- 5 Medjool dates
- 2 tablespoons coconut sugar
- ¼ teaspoon sea salt
Equipment
- High-Speed Blender or food processor
- 9 inch Ovenproof Pie Dish regular or springform
Instructions
- Preheat oven to 350°F / 180°C.
- Place all crust ingredients into a blender or food processor and pulse until a dough like consistency forms. It should still look crumbly but when pressed together become dough like.
- Pour into a 9 inch pie pan and press down and around the edges to form crust. You can also use a 9 inch springform pan. I liked the springform pan because it kept the crust from burning a bit better.
- Then, place all filling ingredients into the blender or food processor and blend well.
- Or, for a blender free filling, place pumpkin, sugar and coconut cream into a large bowl and whisk until combined.
- Add in the rest of the ingredients and whisk well. Make sure your coconut butter isn’t solid, if it is then very slowly warm it in the microwave so it can be melted when mixing. The filling won’t turn out as smooth if you don’t blend it, but will work in a pinch.
- Pour filling into crust and bake, covering edges of crust in foil if using pie pan, for 40 minutes.
- Start checking it at 30. If the pie starts to brown on the top too quickly, cover the whole thing in foil. It will still seem undercooked when done, but it sets more as it cools.
- When it’s cool to the touch, place the pie in the fridge to set for at least 3-4 hours, but preferably longer. It will set much more as it cools in the fridge.
- Serve with coconut whip and let your taste buds dance!
Notes
- The filling is nut free, so you can use a nut free crust to keep this completely nut free.
- You can buy or make your own coconut butter. If you want to try leaving it out, add an extra 2 tablespoons of arrowroot powder.
- To make your own coconut butter, place unsweetened shredded coconut in a blender or food processor and puree until a liquidy butter forms.
- You can sub cornstarch for the arrowroot powder.
- Using a high speed blender will yield the most fluffy and creamy result.
- You can use either oats or oat flour in the crust.
Nutrition
Calories: 286kcal | Carbohydrates: 27g | Protein: 3g | Fat: 19g | Saturated Fat: 9g | Sodium: 150mg | Potassium: 202mg | Fiber: 3g | Sugar: 14g
