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    Home ▸ Vegan Desserts

    Vegan Pumpkin Pie with Pecan Crust

    Last modified: October 5, 2022. Originally posted: November 7, 2019 By Sophia DeSantis

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    Jump to Recipe Print Recipe
    Pie server picking up a piece of pie with overlay text on pecan crust
    Collage of a pumpkin pie being poured into a pecan crust and the final pie with overlay text

    This vegan pumpkin pie with pecan crust is easy to make and out of this world delicious! You won't believe how rich, thick and creamy it is!

    Front view of a slice of vegan pumpkin pie with pecan crust on a white plate

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    This recipe was originally published on 11/19/15

    I love it when I hit the jackpot with creating my favorite non vegan recipes into equally amazing, if not better, vegan versions. This is one of those.

    Vegan Thanksgiving Food

    Thanksgiving, or "Christmas Practice" as I like to call it, gives me a chance to make all the foods that I love and want to eat more of at Christmas. I'm talking about recipes like:

    • Caramelized Onion Gravy
    • Creamy Mashed Potatoes
    • Peas with Scallions & Dill
    • Protein Packed Vegan Stuffing
    • Smoky Maple Roasted Carrots
    • Vegan Scalloped Cauliflower

    But my favorite is pie. I have already created these pumpkin pie type recipes that we all love:

    • Layered Pumpkin Caramel Pie
    • Layered Pumpkin Dessert

    But there is nothing like a vegan pumpkin pie with pecan crust. And I mean: creamy, easy and the best damn pumpkin pie pairing you've ever tasted. And pecans are so buttery amazing delicious.

    Top view of a cake knife removing a piece of pumpkin pie with pecan crust

    Does pumpkin pie contain dairy?

    Typically, classic pumpkin pie is made with sweetened condensed milk. So it is not vegan. But it's very easy to make it vegan by substituting the milk with creamy dairy free alternatives.

    Is pecan meal and pecan flour the same thing?

    Yep! Meal can be a little grittier and not as fine but they are both ground pecans.

    What do you use pecan meal for?

    There are loads of great ways to use it! As a topping in oatmeal, over cereal or sprinkled over a salad. You can bake with it, use it as a crispy coating for things and make pie crust!

    What is pumpkin pie spice made of?

    Pumpkin pie spice is a combination of a few different spices to get that deep spice blend that gives the perfect fall flavor to pumpkin pie. Some of the spices used are:

    • cinnamon
    • ginger
    • cloves
    • nutmeg
    • allspice

    Canned versus homemade pumpkin

    In my experience, using homemade pumpkin doesn't get the best end texture. Unlike most of what I preach, when I say fresh veggies are best, when it comes to pumpkin pie, canned gives you the best overall texture.

    Homemade pumpkin tends to be stringy and contains more water, so once baked, it isn't as firm and creamy. It yields a more jiggly end result and that's just not my cup of tea.

    Tips to prep ahead

    You can definitely prep ahead so that you can bake your pie fresh in a quick amount of time. Here are my suggestions for the most success with both the vegan pumpkin pie and the gluten free crust:

    1. Make the crust batter but don't shape it. Store in an airtight container in the fridge.
    2. Make the filling and store in an airtight container in the fridge.
    3. Day of, put both out to allow them to reach room temperature before you put them together and bake.

    Storage tips

    Sometimes you pass out because of shock at how good a vegan pumpkin pie is, so you need to store the rest for when you come to. In this case, it's really important to store it right so you can enjoy it just like you did the first time.

    Because this pie is vegan and contains no milk or eggs, you can leave it on the counter longer than classic pumpkin pie. I leave it out all day until dessert time. After that, I put it in the fridge until I'm ready to eat it again.

    When you are ready to eat it, sometimes it's only minutes later because I simply can't get enough, there are many options:

    • put it back in the oven, covered in foil to prevent burning, and bake until warm
    • eat it cold because it's still amazing that way
    • allow it to reach room temperature

    Making pumpkin pie with a pecan crust from scratch

    This recipe is super easy! You can make it in a blender or food processor, and you can make the filling in just a bowl if you prefer.

    1. Make the gluten free crust and press it into a pan.Collage of blender filled with pecan crust ingredients and raw crust in a pie tin
    2. Make the vegan pie filling and pour it into the crust.
    3. Bake.Collage of raw pumpkin pie filling pie pecan crust and then baked pie
    4. Devour!Front view of forkful of vegan pumpkin pie with pecan crust in front of a piece of pie

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    Front view of a slice of vegan pumpkin pie with pecan crust on a white plate

    Vegan Pumpkin Pie with Pecan Crust

    Sophia DeSantis
    This vegan pumpkin pie with pecan crust is easy to make and out of this world delicious! You won't believe how rich, thick and creamy it is!
    4.91 from 11 votes
    Print Recipe Pin Recipe Shop Ingredients
    Prep Time 10 mins
    Cook Time 40 mins
    Total Time 50 mins
    Course Dessert
    Cuisine American
    Servings 10
    Calories 286 kcal

    Equipment

    • Blender

    Ingredients
     
     

    Filling:

    • 1-15 ounce can pumpkin puree , about 1 ¾ cups
    • ¾ cup coconut sugar
    • 1 cup coconut cream , the top layer from about 1 can full fat coconut milk, stored in refrigerator for 2-3 days or freezer for 2-3 hours
    • ¼ cup coconut butter , at room temperature (see note)
    • 2 tablespoons arrowroot powder (see note)
    • 1 tablespoon molasses
    • 1 tablespoon pumpkin pie spice
    • 1 teaspoon vanilla extract
    • ¼ teaspoon sea salt

    Crust:

    • 1 cup raw pecans
    • ½ cup rolled oats or oat flour , gluten-free if needed
    • 2 tablespoons coconut butter
    • 5 Medjool dates
    • 2 tablespoons coconut sugar
    • ¼ teaspoon sea salt

    Instructions
     

    • Preheat oven to 350°F/180°C.
    • Place all crust ingredients into a blender or food processor and pulse until a dough like consistency forms. It should still look crumbly but when pressed together become dough like.
    • Pour into a 9 inch pie pan and press down and around the edges to form crust. You can also use a 9 inch springform pan. I liked the springform pan because it kept the crust from burning a bit better.
    • Then, place all filling ingredients into the blender or food processor and blend well.
    • Or, for a blender free filling, place pumpkin, sugar and coconut cream into a large bowl and whisk until combined.
    • Add in the rest of the ingredients and whisk well. Make sure your coconut butter isn’t solid, if it is then very slowly warm it in the microwave so it can be melted when mixing. The filling won’t turn out as smooth if you don’t blend it, but will work in a pinch.
    • Pour filling into crust and bake, covering edges of crust in foil if using pie pan, for 40 minutes.
    • Start checking it at 30. If the pie starts to brown on the top too quickly, cover the whole thing in foil. It will still seem undercooked when done, but it sets more as it cools.
    • When it’s cool to the touch, place the pie in the fridge to set for at least 3-4 hours, but preferably longer. It will set much more as it cools in the fridge.
    • Serve with coconut whip and let your taste buds dance!

    Notes

    • The filling is nut free, so you can use a nut free crust to keep this completely nut free.
    • You can buy or make your own coconut butter. If you want to try leaving it out, add an extra 2 tablespoons of arrowroot powder.
    • To make your own coconut butter, place unsweetened shredded coconut in a blender or food processor and puree until a liquidy butter forms.
    • You can sub cornstarch for the arrowroot powder.
    • Using a high speed blender will yield the most fluffy and creamy result.
    • You can use either oats or oat flour in the crust.

    Recipe by Veggies Don’t Bite, visit our site for more great plant-based recipes.

    Nutrition

    Calories: 286kcalCarbohydrates: 27gProtein: 3gFat: 19gSaturated Fat: 9gSodium: 150mgPotassium: 202mgFiber: 3gSugar: 14gVitamin A: 445IUVitamin C: 1.1mgCalcium: 24mgIron: 1.5mg

    Nutrition and metric information should be considered an estimate.

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    1. Ashley

      November 26, 2021 at 11:30 am

      This was so good. Thank you for sharing your recipe with us.

      I did not use coconut sugar or molasses, but I did put 1/4 cup maple syrup in the filling and it turned out great. I hope my candida doesn't like it too much!

      As someone else mentioned, I did not have enough crust for the sides, but it still tasted delicious as is. So if you want crust on the sides, you might want to make a tad bit more crust or just double the crust recipe.

      Reply
      • veggiesdontbite

        December 01, 2021 at 12:46 pm

        I am so happy you liked it Ashley! I think the crust issue has to do with the size and shape of the pie tin used. Mine is low and so I had enough for the sides. But some are higher. I also pressed the crust so it was thin, so if you like it a bit thicker, yes definitely double the crust.

        Reply
    2. Ciaara

      November 23, 2020 at 4:03 pm

      This was truly an amazing recipe, I did it twice and the second one I liked the best because I used a little les sugar. I substituted the coconut sugar for erythritol sugar instead which has zero affect in blood sugar and did leas amount than on recipe instructions. I liked it better the first one was delicious but much sweeter. I also. Truly an amazing recipe! Thank you so much!

      Reply
      • veggiesdontbite

        November 23, 2020 at 8:47 pm

        Thank you so much Ciaara! I am so happy you liked it!

        Reply
    3. Lin

      November 29, 2019 at 9:03 am

      Amazing amazing pie! Instead of molasses and coconut sugar in the filling I just used brown sugar and turned out great! Also used brown sugar in the crust and WOW so good. The pecan crust is really to die for. Next time I think I will double the crust recipe because I didn’t have enough to go on the sides of the pie pan. Would also be great to have extra to make cookies 🙂 Thank you so much!

      Reply
      • veggiesdontbite

        November 29, 2019 at 8:04 pm

        So glad you all loved it!! Thank you so much for the great review!

        Reply
    4. Trish

      November 28, 2019 at 5:05 pm

      Seriously, best pumpkin pie I’ve had. This had a caramel-y flavor with a hint of coffee in the background mixed with lovely warm spices. So incredibly good. Thank you!!!!

      Reply
      • veggiesdontbite

        November 29, 2019 at 8:04 pm

        Thank you so much! I am so happy you love it!

        Reply
    5. Jen

      November 28, 2019 at 3:32 pm

      Absolutely delicious! Served it to my Omni mom and she loved it, too. Bonus that it was easy to make with just a food processor. 😀 We’ll definitely make this again.

      Reply
      • veggiesdontbite

        November 29, 2019 at 8:03 pm

        Yay!! Thank you so much for telling me!

        Reply
    6. Alexandra

      November 18, 2018 at 12:51 pm

      What would you recommend as a substitute for coconut butter? I found pumpkin seed butter at the store, could that work as a substitute?

      Reply
      • veggiesdontbite

        November 18, 2018 at 4:16 pm

        Hi Alexandra! So pumpkin seen butter is a great sub for things like almond butter, but in this recipe it may not work for the coconut butter. You could use coconut oil, but you'd need less for sure. You could try the pumpkin seed butter if you wanted I am just not sure how it would turn out. You could also very easily make coconut butter, all you do is get unsweetened coconut shreds and puree them in a food processor for a long time until they turn melty into coconut butter! Let me know what you do!

        Reply
    7. Emily

      March 12, 2018 at 7:12 am

      You've sold me with your wonderful description of how delicious this is. I can't wait to try it for myself!

      Reply
    8. JD

      November 20, 2017 at 11:40 pm

      This is my favorite part of Thanksgiving!

      Reply
    9. Claire

      November 22, 2016 at 9:23 pm

      Looks great, Want to make for thanksgiving, but I don't have coconut butter, Van I use coconut oil or vegan butter?

      Reply
      • veggiesdontbite

        November 22, 2016 at 10:05 pm

        Hi Claire! I have only tried it with coconut butter (which is easily made if you take shredded coconut and blend it in a food processor or high speed blender for a LONG time until it gets smooth and creamy). But if you aren't able to do that, you could maybe try the coconut oil or vegan butter. I wouldn't know how much though, so I'd start with half the amount of what I say for coconut butter and take it from there. Let me know how it works!

        Reply
    10. Alison @Food by Mars

      January 02, 2016 at 4:01 pm

      Beautiful and love the crust!! <3 Happy New Year, darling! xo

      Reply
      • veggiesdontbite

        January 02, 2016 at 8:49 pm

        Thanks so much Alison!

        Reply
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