This vegan pumpkin pie recipe takes less than 10 steps to make and can easily be made to be gluten-free. All you need is a blender and 30-minutes in the oven for the creamiest vegan pumpkin dessert you’ve ever tried.

There’s no egg, no dairy and it’s still bursting with flavor! I am often asked how we achieve the creaminess with this vegan pumpkin pie and the answer to that question is coconut milk. Full fat, canned coconut milk is the secret to this recipe.

Vegan Pumpkin Pie Picture

Vegan Pumpkin Pie In A Blender

You might think it’s weird to make this creamy pumpkin goodness in a blender, but it’s not. It’s efficient. I have tried this recipe out on several of my non-vegan friends and they absolutely love it.

This is one of those recipes that no one missed the eggs or dairy. If a creamy taste is what you’re looking for, the coconut milk will save the day. If it is an authentic pumpkin flavor you’re looking for, the pumpkin pie spice and perfect pumpkin puree will save the day. You truly can’t go wrong with this combination of ingredients. Gluten free? No problem. You can easily adjust the recipe any way you’d like and use gluten-free rice or tapioca flour.

Other Vegan Pumpkin Dessert Recipes You Might Love: 

Vegan Pumpkin Pie Picture

Vegan Pumpkin Pie Recipe

Cory Warren
Prep Time 5 mins
Cook Time 30 mins
Total Time 35 mins
Course Dessert
Servings 4 servings

Ingredients
  

  • 1 store-bought vegan pie crust
  • 1 tbsp ground flax seeds
  • 1 tbsp pumpkin pie spice
  • 2 tsp baking powder
  • 2 cups 100% pure pumpkin can, puree
  • 1 cup coconut milk can, full-fat & unsweetened
  • ½ cup pure maple syrup
  • ½ cup gluten-free flour blend
  • Coco Whip optional, so delicious and dairy-free

Instructions
 

  • Preheat oven to bake at 400°F.
  • In a large blender, combine all the ingredients together, starting with the wet ingredients and then moving to the dry ingredients like the spices and flour.
  • Blend all ingredients for one minute until evenly mixed and smooth.
  • Pour the pie mixture into the pie crust and bake for 30 minutes.
  • Place on counter to cool down for about 15 minutes before slicing and serving. Serve topped with optional Coco Whip cream.
  • Pie will firm up more after being chilled in the fridge.
  • Store in fridge for up to 1 week, or in the freezer for longer storage.
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