Vegan Pumpkin Pie Tart

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This vegan pumpkin pie recipe can be made as individual mini vegan pumpkin pies or as a full pie or tart. The crust is also gluten-free. Top it all off with a dollop of coconut whipped cream!

The flavor and texture of this pie is just like the traditional non-vegan version! Love pumpkin pie? I promise you won’t miss a thing.

a homemade vegan pumpkin pie tart, rectangular

If you’re like me, you love to serve everyone delicious food, regardless of their dietary needs. You never want a vegetarian or vegan family member to feel left out, stuck with lettuce for dinner and no dessert!!

Like most of my vegan recipes, I created this vegan pumpkin pie filling for my daughter, who is vegan. Neither of us wanted her to miss out on any of the holiday yumminess.

This recipe is also great for the holidays when you know that your guests might have food allergies. The easy vegan pumpkin pie is dairy-free and gluten-free, so pass the pie!

If you need a recipe for a nut-free crust, I’ve provided a few notes in the recipe card.

Another note is that this pie technically doesn’t have to be baked at all! How easy is that? I like to bake the crust because it gives the nuts a toasty flavor.

bit or vegan pumpkin pie on a fork

What You’ll Love About This Recipe

  • Easy. This easy vegan pie recipe is super simple to make.
  • Healthy. This pie is lower in sugar than traditional pumpkin pie. It’s 100% plant-based, so you will feel good about serving it to all of your holiday guests, vegans, and omnivores alike.
  • Allergy-free. This vegan, gluten-free pumpkin pie is allergy-free. You can swap out this crust for the nut-free crust in the recipe card.

Recipe Notes

You can make this recipe as a whole pie or, as it is here, in one tart. I have also made this recipe as individual vegan mini pumpkin pies many times. If you’re having a socially distanced holiday, this is perfect for hosting multiple guests without sharing dishes.

Ingredients

Gluten-Free Pie Crust

  • Nuts. I usually use almonds or pecans. You can use a mixture of both if you like.
  • Steel-cut oats OR oat flour.
  • Dates. Remove the pits and chop the dates before adding them to a food processor.
  • Vegan butter or coconut oil. If you use coconut oil, you should use a variety that is solid at room temperature. Also, add about a ½ teaspoon of salt to replicate the flavor of salted butter.
  • Honey or maple syrup. The addition of honey or maple syrup is optional. Some pumpkin is sweeter than others, so adjust to taste.

Vegan Pumpkin Pie Filling

  • Pumpkin puree. I usually use Libby’s brand, but fresh pumpkin is extra tasty. Make sure you don’t buy pumpkin pie filling, which comes pre-spiced and includes preservatives.
  • Coconut cream
  • Almond milk. You can use rice milk or any other dairy-free milk here.
  • Honey or maple syrup.
  • Sugar.
  • Pumpkin pie spice. I use my blend of pumpkin pie spice. See the recipe card for more information.
  • Cornstarch. Since you won’t be using eggs in this recipe, cornstarch helps to thicken the pumpkin pie filling.
pumpkin pie tart

Bonus Recipe: Pumpkin Pie Protein Shake

My favorite thing to make with any leftover pumpkin puree is a vegan pumpkin pie smoothie. If you haven’t tried anything like this before, TRUST ME. It’s creamy, frothy, nutritious fall deliciousness.

  • ¼ cup of pumpkin puree
  • 1 scoop of vanilla protein powder
  • ½ teaspoon pumpkin pie spice
  • 1 to 2 cups of hemp milk
  • A few ice cubes. You can replace this with frozen bananas if you have them.

Step-by-Step Instructions

How to Make Gluten-Free Pie Crust

  • Grind the oats in a food processor until they resemble oat flour. Add to a medium bowl.
  • Chop the dates in the food processor until they form a paste.
  • Add the almonds to the food processor and pulse until they are chopped finely and mixed well with the date paste. Add the oat flour and pulse until the crust comes together. (This is one of my favorite gluten-free flours, along with almond flour.)
  • Melt the butter and add it to the food processor bowl. Add in the honey or maple syrup. Pulse again until the mixture is well mixed.
  • Prebake the tart crusts at 375℉ for about 15 minutes. Make sure to watch them carefully so that they don’t burn.

How to Make Vegan Pumpkin Pie Filling

  • Add all of the ingredients to a saucepan and whisk them together. Bring the mixture to a simmer and simmer for 5 minutes.
  • Reduce the heat and cool for a few minutes. Pour the filling into the prebaked crust.
  • Bake at 375℉ for about 20 minutes.

Coconut Whipped Cream

  • Refrigerate one can of coconut milk overnight. 
  • Open the can and scrape the coconut milk into a bowl and add 1 teaspoon of vanilla and a few teaspoons of sugar to taste. 
  • Whip with a stick blender or hand blender until the coconut milk is fluffy.
  • Use any extra to top off a vegan pumpkin smoothie!

More Vegan and Vegetarian Recipes That You’ll Love

vegan pumpkin pie recipe

Easy Vegan Pumpkin Pie Tart

This easy vegan pumpkin pie recipe can be made into mini pumpkin pies or as a pumpkin tart. The crust is gluten free and extra delicious.
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Dessert, Holiday
Cuisine American
Servings 8
Calories 331 kcal

Equipment

Ingredients
 

Crust:

  • ½ cup steel cut oats, ground fine
  • ½ cup dates, chopped fine
  • 1 cup almonds, ground fine (you can also use pecans here, or a mixture of both)
  • 2 tbsp vegan butter, or coconut oil
  • 2 tbsp honey or maple syrup

Filling:

Instructions
 

How to Make Gluten-Free Pie Crust

  • Grind the oats in a food processor until they resemble oat flour. Add to a medium bowl.
  • Chop the dates in the food processor until they form a paste.
  • Add the almonds to the food processor and pulse until they are chopped fine and mixed well with the date paste. Add the oat flour and pulse until the crust comes together.
  • Melt the butter and add it to the food processor bowl. Add in the honey or maple syrup. Pulse again until the mixture is well mixed.
  • Prebake the tart crusts at 375℉ for about 15 minutes. Make sure to watch them carefully so that they don't burn.

How to Make Vegan Pumpkin Pie Filling

  • Add all of the ingredients to a saucepan and whisk them together. Bring the mixture to a simmer and simmer for 5 minutes.
  • Reduce the heat, and cool for a few minutes. Pour the filling into the prebaked crust.
  • Bake at 375℉ for about 20 minutes.

Coconut Whipped Cream

  • Refrigerate one can of coconut milk overnight. 
  • Open the can and scrape the coconut milk into a bowl, add 1 teaspoon of vanilla and a few teaspoons of sugar, to taste. 
  • Whip with a stick blender or hand blender until the coconut milk is fluffy.

Laura’s Tips + Notes

Serving Suggestion
Refrigerate for a few hours before serving. Serve with coconut cream sweetened with vanilla and powdered sugar.
These pumpkin pie tarts technically do not have to be baked at all. Baking toasts the nuts a bit more. The crust is a little bit delicate, but more sturdy when refrigerated.
To make a gluten-free, nut-free crust
  • Grind the oats in a food processor until they resemble oat flour. Add to a medium bowl
  • Chop the dates in the food processor until they form a paste
  • Add the almonds to the food processor and pulse until they are chopped fine and mixed well with the date paste. Add back in the oat flour and pulse until the crust comes together.
  • Melt the butter and add it to the food processor bowl. Add in the honey or maple syrup. Pulse again until the mixture is well mixed.
  • Prebake the tart crusts at 375℉ for about 15 minutes. Make sure to watch them carefully so that they don’t burn.
Bonus Recipe: Pumpkin Pie Protein Shake
My favorite thing to make with any leftover pumpkin puree is a vegan pumpkin pie smoothie.
  • ¼ cup of pumpkin puree
  • 1 scoop of vanilla protein powder.
  • ½ teaspoon pumpkin pie spice
  • 1 to 2 cups of hemp milk
  • A few ice cubes.

YOUR OWN NOTES

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Nutrition

Calories: 331kcalCarbohydrates: 42gProtein: 7gFat: 17gSaturated Fat: 6gSodium: 47mgFiber: 6gSugar: 27gCalcium: 92mgIron: 2mg
Keyword pie recipes, pumpkin pie, vegan
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