Vegan Pumpkin Pie

For most people, pumpkin pie at Thanksgiving is non-negotiable. We agree! This version is every bit as good as the classic, bursting with fall flavors and dolloped with ultra-silky homemade coconut whipped cream. Word to the vegans: this pie is so good, you might want to stash a slice to yourself before the whole fam gets to it. 😉

Spice it well. If you don't have ground cinnamon, ginger, and nutmeg all on hand, an equal amount of pumpkin pie spice will do just great. If you'd prefer less of a coconut taste in the crust, go ahead and use refined coconut oil; if you love the fragrant flavor, virgin coconut oil would be the way to go here.

Top tip for a perfect gluten-free crust: Because the crust is made without any wheat flour, there is no gluten to hold it all together. To prevent a crumbly crust that falls apart when cut, be sure to process your oats, nuts, and oil until they can hold together when you squeeze a little bit of the mixture in your hand. The size of the grind should resemble coarse cornmeal: no bigger than a half grain of rice and not so fine that it turns into butter. Because there is no gluten in the mix, this crust does not need to rest or chill in the fridge, making this a much snappier recipe for that holiday time crunch.

No eggs, no cream. To make this vegan version of the classic pie without sacrificing texture or taste, we substitute the traditional eggs with cornstarch and the heavy cream with coconut milk. Be sure you are using canned, full-fat coconut milk with as little preservatives as possible for best results and the richest flavor!

Plan ahead. Make this pie one day before you want to serve it, in order to let your pie cool completely before slicing. The moisture from the pumpkin filling will gradually transfer over and make its way into the crust as the pie chills, essentially acting as glue to bind the crust and filling together. The longer your pie can sit in the fridge before serving—we recommend at least 4 hours, up to overnight—the more cohesive your slice will be!

Tips for storage: Keep your pie in the fridge for up to 4 days, loosely covered with foil. Keep the coconut whipped cream separate and dollop onto each pie slice as you serve. If the whipped cream loses structure, keep it cold and re-whip with a hand mixer as needed.

Planning ahead for the holidays? We've got tons of delicious vegan Thanksgiving recipes for you to add to your menu wish list. If you've made this, don't forget to rate and comment below!