This Vegan Pumpkin Pie May Become Your New Thanksgiving Staple

This Vegan Pumpkin Pie May Become Your New Thanksgiving Staple

There’s no shortage of pumpkin-flavored items in the fall. From lattes to soups to beers, this versatile gourd holds its own in both savory and sweet dishes. But the most classic pumpkin dish? Pie, without question. This beloved Thanksgiving dessert is a staple across the country, and it’s surprising versatile! Even plant-based eaters can enjoy this vegan pumpkin pie recipe.

Here’s our twist on the holiday feast favorite. It’s free of any animal products, and it still has that same classic taste to please even the most ardent traditionalist.

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Vegan Pumpkin Pie-on plate
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Vegan Pumpkin Pie

Course Dessert
Prep Time 17 minutes
Cook Time 55 minutes
Chill Time 20 minutes
Total Time 1 hour 32 minutes
Servings 12 servings
Calories 144 kcal

Ingredients

Crust

  • 1 ½ cups rolled oats ground into flour
  • ½ cup whole wheat flour
  • ½ tsp. cinnamon
  • 4 Tbsp. vegan butter
  • 4 Tbsp. ice water
  • 1 Tbsp. maple syrup

Filling

  • 1 15-oz. can all-natural pumpkin puree
  • 1 small ripe avocado
  • 2 Tbsp. maple syrup
  • 1 tsp. pumpkin pie spice
  • ½ tsp. vanilla extract
  • ¼ cup unsweetened almond milk

Instructions

  1. Preheat oven to 350° F.

  2. Place oats in a food processor and pulse until they have the texture of a coarse flour.

  3. Mix oat flour, flour, and cinnamon in a medium bowl.

  4. Add cold vegan butter to flour mixture and incorporate with hands, or with a fork until coarse crumbs form.

  5. Add water one tablespoon at a time, stirring before adding the next, until dough forms.

  6. Pour dough mixture into a pie dish and use clean hands to press it firmly so that it covers the bottom and sides of the dish. Place in refrigerator for 20 minutes.

  7. Bake crust 15 minutes, until slightly darker in color. Set aside.

  8. Place pumpkin puree, avocado, maple syrup, pumpkin pie spice, vanilla extract, and almond milk in a food processor and pulse until smooth.

  9. Pour pumpkin mixture into pie crust and bake 30 to 40 minutes more, or until filling is set in the center and brown around the edges.

  10. Set aside to cool at room temperature until ready to serve. Cut into 12 slices and serve. Store remaining pie covered in a refrigerator for up to four days.

Recipe Notes

The Nutrition Facts box below provides estimated nutritional information for this recipe.

Nutrition Facts
Vegan Pumpkin Pie
Amount Per Serving (1 slice)
Calories 144 Calories from Fat 63
% Daily Value*
Fat 7g11%
Saturated Fat 2g13%
Sodium 47mg2%
Carbohydrates 18g6%
Fiber 4g17%
Sugar 5g6%
Protein 3g6%
* Percent Daily Values are based on a 2000 calorie diet.

Vegan Pumpkin Pie-overhead shot

What’s a Substitute for Eggs in Pumpkin Pie?

The biggest challenge vegan bakers often face is choosing a substitute for eggs. In a traditional pumpkin pie recipe, eggs act as a binder to keep the pie filling together. But in this version, we use avocado to thicken the filling.

Avocado also adds a creamy texture that not only feels smooth on the tongue, but also helps stabilize the pie filling. And when mixed with the pumpkin and spices, the avocado takes on the fall flavors. So don’t worry, you won’t actually taste the avocado in your pumpkin pie.

Vegan Pumpkin Pie-on plate

How to Make a Healthier Vegan Pumpkin Pie

Just because a recipe is vegan, it doesn’t always mean it’s healthy. But in this case, you can feel pretty good about sticking to your clean diet when you dive into this pie.

Avocados provide vitamins and minerals like B6, C, E, and K, as well as potassium and magnesium. And pumpkins don’t rack up a ton of calories, and they’re loaded with vitamins and minerals, including beta-carotene and vitamin A. They also contain fiber — you’ll get nearly 3 grams per cup. So not only does this vegan dessert tastes great, it also gives you some important nutrients!

And it still gets better: one serving of this vegan pumpkin pie only has 5 grams of sugars. To bring that into context, a slice of traditional pumpkin pie can get up to 30 grams of sugar! But this recipe is still plenty sweet, as it uses just the right amount of maple syrup.

Finally, to hold all the delicious pumpkin filling together, we opted for an oat and whole wheat flour crust. Mixed with some cinnamon, this makes a delightful outer edge of the pie that’s probably a lot more flavorful (and healthier) than your usual white flour crust.

With this dessert, you can celebrate Thanksgiving knowing that you’ve made the best vegan pumpkin pie around.

Photography by Anguel Dimov, AB Creative

gia mora author

About

Gia Mora is an actor, singer, and writer based in LA. Her work spans an eclectic array of topics from science to feminism… and is often set to a killer dance beat. She’s written for Sheer Miracle, Voyage Vixens, and Ms. in the Biz, and has composed music for Minnesota Public Radio. She also co-wrote the comedy MOMs with the Scirens, which was a finalist in the 2018 NY Television Festival Scripts Contest. A vegan yogi with a passion for all things feline, Gia loves eco-chic living, fine art, and Italian cooking. Follow her on Instagram.

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