A vegan pumpkin pie in a pie dish with a slice taken out.

The Best Vegan Pumpkin Pie

A vegan pumpkin pie recipe made with chickpea flour as a replacement for eggs. The best richest and creamy pumpkin pie you will ever eat!

Course Dessert
Cuisine American
Keyword vegan gluten-free pumpkin pie, vegan pumpkin pie
Prep Time 10 minutes
Cook Time 1 hour 15 minutes
Cooling Time 4 hours
Total Time 5 hours 25 minutes
Servings 10 slices
Calories 193 kcal


For the pie filling:

  • 1 15 oz can pumpkin puree
  • 1 13.5 oz can coconut milk (full fat)
  • 1 cup brown sugar
  • 2 tsp pumpkin pie spice
  • 1 tsp vanilla extract
  • 1/2 tsp salt
  • 1/3 cup chickpea flour aka garbanzo bean flour


  1. Preheat your oven to 350° F.
  2. Make or buy a vegan pastry crust and form it to a 9-inch pie dish.
  3. Bake the pie crust for 10 minutes.
  4. While the crust is baking, put the pumpkin, coconut milk, brown sugar, pie spice, vanilla, and salt to the blender and blend for about 30 seconds.

  5. Taste and make sure the sweetness and spices are to your liking.
  6. Add the chickpea flour and blend again for about 30 seconds until it's all incorporated. (Don't taste it after this!  Chickpea flour tastes horrible until it's fully cooked).
  7. Pour the filling into the pie crust that has been cooked for 10 minutes.
  8. Bake the pie at 350° F for 1 hour and 15 minutes.  (The top of the pie should look slightly dry, and there may be small cracks at the sides of the pie.
  9. Allow cooling for a minimum of 4 hours before cutting.  It will be best if it is allowed to stay in the refrigerator overnight.

Recipe Notes

Nutrition Facts
The Best Vegan Pumpkin Pie
Amount Per Serving (1 slice)
Calories 193 Calories from Fat 54
% Daily Value*
Fat 6g9%
Saturated Fat 2g13%
Sodium 207mg9%
Potassium 83mg2%
Carbohydrates 34g11%
Fiber 1g4%
Sugar 22g24%
Protein 2g4%
Vitamin A 16IU0%
Calcium 26mg3%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.