Vegan Pumpkin Pie Recipe: Silky Smooth Dairy-Free Fall Dessert

Imagine a dairy-free pumpkin pie that slices neatly, holds its shape, and tastes like everything you love about autumn — without eggs, cream, or fiddly pastry work. This plant-based pumpkin pie is creamy, subtly spiced, and built on a crunchy granola crust that brings texture and flavor in every bite.

You won’t need special equipment or chef-level skills here. Just pantry staples, a whisk, and the patience to let it chill. The best part? This easy vegan pumpkin pie recipe is just as welcome on a holiday table as it is on a weeknight dessert plate.

Why Granola Crust Works Better for Dairy-Free Pumpkin Pie

A traditional crust can be high-maintenance — rolling, chilling, blind baking, and praying it doesn’t shrink. And let’s be real: a butter-heavy crust can feel heavy under a silky eggless pumpkin pie filling.

Granola crust advantages:

• No rolling pin required — pulse, press, and bake.
  
• Stays crisp under a moist non-dairy pumpkin dessert filling.
  
• Adds nutty depth and crunch that balances the creamy center.

Flavor variations:

• Plain granola for a mellow base.
  
• Cinnamon-spiced granola for maximum fall vibes.

Choosing Between Almond Flour and Ground Walnuts for Plant-Based Pumpkin Pie

Your binder choice can change the crust’s personality.

Almond flour:

• Finer grind, neutral flavor.
  
• Yields a delicate crunch — ideal for a gluten-free vegan pumpkin pie.

Ground walnuts:

• Bold, nutty flavor and natural oiliness.
  
• Rustic, hearty edge that pairs with pumpkin spice.

Building the Granola Crust with Minimal Effort for Eggless Pumpkin Pie

This is as low-stress as pie crust gets.

1. Pulse granola into coarse crumbs (leave a little texture — don’t go to dust).
   
2. Mix with almond flour or walnuts, melted coconut oil, and maple syrup.
   
3. Press firmly into your pie dish — up the sides, too.
   
4. Pre-bake at 350°F for 8–10 minutes.
   
   • Chef tip: Pre-baking seals the crust so it won’t go soggy.

Mixing the Vegan Pumpkin Filling for a Smooth Set in a Non-Dairy Pumpkin Dessert

Here’s where your pie earns that “silky” title.

Filling base:

• Canned pumpkin (100% pumpkin puree).
  
• Full-fat coconut milk (for creamy richness).
  
• Cornstarch (binds without eggs).

Why whisk, not blend: Whisking keeps the texture silky without trapping extra air bubbles that cause cracks.

The science: Coconut milk’s fat content keeps the filling moist, while cornstarch firms it up just enough for clean slicing.

Baking and Cooling for the Perfect Vegan Holiday Pumpkin Pie

Your oven temp and patience matter here.

1. After pre-baking the crust, lower oven to 325°F.
   
2. Bake until edges are set but the center has a gentle wobble — 45–55 minutes.
   
3. Cool completely at room temp before chilling.
   Chef tip: If you refrigerate while it’s warm, steam will soften the crust.
   
4. Chill overnight for the cleanest, sharpest slices.

Serving Suggestions for a Gluten-Free Vegan Pumpkin Pie

• Dollop with coconut whipped cream and sprinkle with cinnamon.
  
• Use a serrated knife, wiping between cuts, for picture-perfect slices.
  
• Store loosely covered in the fridge for up to 4 days.

More Pumpkin & Fall Dessert Recipes to Try Next

Pumpkin & Fall Dessert Related

If this vegan holiday pumpkin pie got you in the fall baking mood, you’re going to want to try these too:

• Spiced pumpkin cake with creamy frosting – rich, fluffy layers with tangy cream cheese goodness.
• Cozy pumpkin coffee cake for fall mornings – perfect with a hot cup of coffee.
• Warm pumpkin crisp topped with crumble – bubbling pumpkin filling under a buttery oat topping.
• Gluten-free pumpkin dessert squares – chewy, spiced, and perfect for sharing.

Complementary Fall & Holiday Recipes

Need something beyond pumpkin but still holiday-worthy? Try:

• Bourbon-infused upside-down peach cake – warm and boozy in the best way.
• Layered peach cobbler dessert trifle – pretty enough for a party.
• No-churn peach sorbet – light, fruity, and refreshingly simple.

Coffee & Drinks Pairings

Because pie without coffee is like toast without butter.

1. Iced caramel coffee – sweet, creamy, and chilled.
2. Caramel hazelnut iced coffee – nutty, rich, and just indulgent enough.

FAQ: Healthy Vegan Pumpkin Pie

This vegan pumpkin pie recipe is proof that you don’t need dairy, eggs, or complicated crusts to make a dessert worth showing off. Creamy filling, crisp granola base, and warm spices make it the vegan holiday pumpkin pie you’ll return to again and again.

Want more cozy, plant-based dessert ideas? Check out my Pinterest page for recipes you’ll want to pin and bake all season.

Grab your whisk — this is the pumpkin pie I want to eat.

Vegan Pumpkin Pie Recipe: Silky Smooth Dairy-Free Fall Dessert

Print Recipe

A silky smooth dairy-free pumpkin pie with a crunchy granola crust, subtly spiced filling, and no eggs or cream — perfect for fall gatherings or an easy weeknight dessert.

• Author: Emilio
• Prep Time: 20 minutes
• Cook Time: 55 minutes
• Total Time: 1 hour 15 minutes
• Yield: 8 slices 1x
• Category: Dessert
• Method: Baked
• Cuisine: American
• Diet: Vegan

Ingredients

Scale 1x2x3x

• 2 cups granola (plain or cinnamon-spiced)
• 1/2 cup almond flour or ground walnuts
• 1/4 cup melted coconut oil
• 3 tablespoons maple syrup
• 1 can (15 oz) 100% pumpkin puree
• 1 cup full-fat coconut milk
• 1/4 cup cornstarch
• 2/3 cup maple syrup
• 2 teaspoons pumpkin pie spice
• 1 teaspoon vanilla extract
• 1/4 teaspoon salt

Instructions

1. Preheat oven to 350°F (175°C).
2. Pulse granola in a food processor until coarse crumbs form, leaving some texture.
3. Mix granola crumbs with almond flour or ground walnuts, melted coconut oil, and 3 tablespoons maple syrup.
4. Press mixture firmly into a pie dish, including up the sides.
5. Pre-bake crust for 8–10 minutes. Reduce oven temperature to 325°F (165°C).
6. In a bowl, whisk pumpkin puree, coconut milk, cornstarch, 2/3 cup maple syrup, pumpkin pie spice, vanilla extract, and salt until smooth.
7. Pour filling into pre-baked crust and smooth the top.
8. Bake 45–55 minutes, until edges are set and center has a gentle wobble.
9. Cool completely at room temperature, then chill overnight for best slices.
10. Serve with coconut whipped cream and a sprinkle of cinnamon.

Notes

For a gluten-free version, use gluten-free granola. Chill the pie completely before slicing for clean edges. Store in the fridge for up to 4 days.

Nutrition

• Serving Size: 1 slice
• Calories: 310
• Sugar: 18g
• Sodium: 140mg
• Fat: 15g
• Saturated Fat: 9g
• Unsaturated Fat: 5g
• Trans Fat: 0g
• Carbohydrates: 41g
• Fiber: 4g
• Protein: 5g
• Cholesterol: 0mg

Keywords: vegan pumpkin pie, dairy-free pumpkin dessert, granola crust pumpkin pie, eggless pumpkin pie