Vegan Pumpkin Cream Pie

Pumpkin Cream Pie

Pumpkin Cream Pie

A new spin on the classic Pumpkin Pie recipe!

This  year it is vegan, in a tart shell and with a 3 nut crust! Oh yeah!

This vegan pumpkin cream pie, tart or whatever you want to call it is like two desserts in one because that nut crust just won’t quit!

It is so delicious just on it’s own, but then pile on that creamy pumpkin pie filling and you are in pumpkin heaven! I promise!

So whether you have some dairy or egg allergy people at your Thanksgiving dinner this year or you just want to follow a cruelty free lifestyle like me! HERE IS YOUR RECIPE!


Oh by the way- easy easy homemade VEGAN sweetened condensed milk! Simmer 3 cups of almond or soy milk with ½ cup of sugar for 2 hours until it is thick and about ¾ cup volume

Pumpkin Cream Pie
The coconut whipped cream is optional, but if you do choose to make it, be sure to place the can in the refrigerator the night before
To make the vegan sweetened condensed milk simmer 3 cups of almond or soy milk with ½ cup of sugar for 2 hours until it is thick and about ½ cup volume
I am using a 10" Tart Pan but you can make this into a pie just the same
Serves: 1- 10" Tart
  • For the Nut Crust:
  • 3 Cups of your nut of choice (450g)
  • Coconut Oil 3 tablespoons (45ml)
  • Maple Syrup 2 Tablespoons
  • Ground Cinnamon 1 teaspoon
  • For the Pumpkin Pie Filling:
  • Pumpkin 1¼ cup (360g)
  • Egg Replacer 4½ teaspoons
  • Warm Water 6 Tablespoons
  • Granulated Sugar ½ cup (100g)
  • Cinnamon 1 teaspoon
  • Ginger ½ teaspoon
  • Cloves ¼ teaspoon
  • Nutmeg ¼ teaspoon
  • Salt ¼ teaspoon
  • Almond milk ½ cup (120ml)
  • Vegan Sweetened Condensed Milk ¾ cup
  • For the Coconut Cream Topping
  • Whip the cold fat part of the coconut milk can with ¼ cup confectioners sugar and 1 teaspoon vanilla extract
  1. Grind the toasted nuts in a food processor and then add the cinnamon, coconut oil and maple syrup
  2. Press into the tart pan or pie plate and freeze while you prepare the filling for the pumpkin pie
  3. Add warm water to the egg replacer and whisk smooth
  4. Combine all the ingredients together in a large mixing bowl and whisk smooth
  5. Pour into frozen crust and bake at 350°F oven for approximately 35-40 minutes until it is no longer liquid in the center
  6. Cool completely then whip the coconut fat with the confectioners sugar and vanilla to a whipping cream consistency, top the tart with the whipped cream

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  1. Hi Gretchen. The instructions indicate maple syrup should be added when mixing the crust, but it does not say how much. Thanks!

  2. I would like to make a bunch of pies ahead of time. Do pies freeze well? Are there pies that should not be freezed? Thank you for all your wonderful recipes and tips.

  3. Hi Gretchen,
    Warm hugs coming at you. I totally understand your conflict. I feel the same as I make my way towards a cruelty free lifestyle. We must all follow our heart. It has been very difficult trying to prepare delicious baked goods without the use of animal products. I am so grateful to you and I know I can find what I am looking for here. Blessings to you on your endeavor.

  4. Hi, Gretchen! I’ve been following your blog for years now and I was hoping you’d help. I want to try this pumpkin filling (I’m allergic to nuts) but wanted to know if I could replace almond milk with regular milk? I think someone in my family is allergic to soy; otherwise, I would have tried that. 🙁

  5. Hey Gretchen,
    I love this new crust and I really want to try it. Only we’re not big fans of pumpkin, so I want to replace the filling. I’m just not sure what kinds of filling this crust can hold. If i use a rather wet filling, do you think the crust will hold together and not become a soggy mess. What fillings do you recommend (especially fruity ones)?

    Much much love from your looooong time viewer

    1. Hi Thanks for the support “long time viewer”! The pumpkin filling is quite liquid so I doubt you would have much trouble with anything you choose!

  6. Hello !!!
    This looks amazing !!!
    I’ve very new to vegan cooking. What 3 nuts would you recommend? I’m thinking walnuts and almonds, but I can’t think of a third.
    Thank you

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