The Best Vegan Pumpkin Pie That’ll Fool Everyone

This amazing vegan pumpkin pie is perfect for anyone who wants all the cozy fall flavors without any dairy or eggs! Your family and friends will be shocked when you tell them the secret ingredient that makes this pie so creamy and delicious.

Recipe Details

Timing & Servings: Prep Time: 30 minutes, Additional Time: 11 hours 30 minutes, Total Time: 12 hours, Serves: 10 people

Nutrition Profile: Dairy-Free, Low-Sodium, Soy-Free, High-Fiber, Vegan, Egg-Free, Gluten-Free

Nutrition Facts (per serving): 252 Calories, 19g Fat, 22g Carbs, 3g Protein

Ingredients You’ll Need

Pecan halves: You’ll need 1¼ cups of toasted pecan halves for the crust. These give such a rich, nutty flavor that pairs perfectly with pumpkin!

Oat flour: 1¼ cups of oat flour creates the base of our gluten-free crust. You can buy it or make your own by grinding oats in a blender.

Salt: ¼ teaspoon for the crust and another ¼ teaspoon for the filling. This brings out all the sweet flavors beautifully.

Coconut oil: ¼ cup melted for the crust and 2 tablespoons melted for the filling. Make sure it’s melted but not hot when you add it.

Pure maple syrup: 2 tablespoons adds natural sweetness to bind the crust together.

Chickpeas: One 15-ounce can of reduced-sodium chickpeas at room temperature. The magic happens with the liquid from this can!

White sugar: ⅓ cup helps create that glossy, meringue-like texture we’re after.

Pumpkin puree: One 15-ounce can gives you that classic pumpkin pie flavor and gorgeous orange color.

Warm spices: 1 teaspoon ground cinnamon, ½ teaspoon ground ginger, and ¼ teaspoon ground cloves create that perfect fall spice blend.

How to Make Vegan Pumpkin Pie

Step 1: Preheat your oven to 350°F. Pulse the toasted pecans in a food processor until they’re finely ground. Add the oat flour and ¼ teaspoon salt, then pulse to combine everything nicely.

Step 2: With the food processor running, slowly drizzle in the ¼ cup melted coconut oil and maple syrup. Keep blending until the mixture looks like crumbly cookie dough.

Step 3: Transfer this mixture to a 9-inch glass or ceramic deep-dish pie pan. Press it evenly into the bottom and almost all the way up the sides. Take your time here – a good crust makes all the difference!

Step 4: Bake the crust for 12 to 14 minutes until it’s set but not browned. Then reduce your oven temperature to 325°F.

Step 5: Here’s where the magic happens! Drain your chickpeas and measure out ½ cup of that bean liquid (called aquafaba) into a mixing bowl. Save the chickpeas for another recipe.

Step 6: Beat the aquafaba with an electric mixer on high speed for 3 to 5 minutes until stiff peaks form. Add the sugar and keep beating on high for about 1 more minute until it’s shiny and glossy.

Step 7: In a large bowl, whisk together the pumpkin puree, 2 tablespoons melted coconut oil, cinnamon, ginger, cloves, and ¼ teaspoon salt.

Step 8: Gently fold the whipped aquafaba into the pumpkin mixture. Be gentle here – you want to keep all that lovely fluffiness!

Step 9: Pour this beautiful filling into your pre-baked crust. Bake for 35 to 45 minutes until the outer edges are set and the crust is lightly browned.

Step 10: Don’t worry if the center seems a bit jiggly – it will set up as it cools! Let it cool on a wire rack for 1 hour, then refrigerate overnight.

Easy and Quick Vegan Pumpkin Pie Version

Want to save some time? You can use a store-bought gluten-free pie crust instead of making your own! Just blind-bake it according to package directions, then add your aquafaba filling and bake as directed. You’ll cut about 45 minutes off your prep time and still get amazing results.

Serving Ideas

This pie is absolutely perfect on its own, but you can make it extra special! Try serving it with a dollop of coconut whipped cream or a sprinkle of cinnamon. A drizzle of maple syrup or a handful of toasted pecans on top makes it feel really fancy too.

Storage

Keep your pie covered in the refrigerator for up to 5 days. The flavors actually get better after a day or two! You can serve it straight from the fridge – no need to bring it to room temperature first.

Substitutions

No pecans? Try walnuts or almonds instead! You can swap the oat flour for almond flour if you prefer. If you don’t have coconut oil, melted vegan butter works great too. The spices are flexible – use pumpkin pie spice if that’s what you have on hand.

Pro Tips

• Room temperature chickpeas: Make sure your chickpeas are at room temperature before you start – this helps the aquafaba whip up better!
• Clean bowl: Use a completely clean bowl for whipping the aquafaba. Any grease will prevent it from getting fluffy.
• Don’t overbake: The center should still jiggle slightly when you take it out. Trust the process – it will set up perfectly!
• Gluten-free oats: If you need this to be gluten-free, make sure your oat flour is labeled gluten-free to avoid cross-contamination.

FAQs

Can I make this pie ahead of time?

You bet! This pie actually tastes better after sitting overnight in the fridge. You can make it up to 3 days ahead of when you need it. The flavors meld together beautifully!

What if my aquafaba won’t whip up?

Don’t panic! Make sure your bowl and beaters are completely clean and grease-free. Also, room temperature aquafaba whips better than cold. If it’s still not working, try adding a pinch of cream of tartar to help stabilize it.

Can I freeze this pie?

Sure! Wrap it well and freeze for up to 3 months. Let it thaw in the refrigerator overnight before serving. The texture might be slightly different, but it will still taste amazing.

What do I do with the leftover chickpeas?

Great question! Toss them in a salad, make hummus, or roast them with some spices for a crunchy snack. Don’t let them go to waste!

I hope you love this vegan pumpkin pie as much as my family does! Let me know in the comments how yours turned out – I love hearing about your baking adventures. Happy fall baking, friends!