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A vegan pumpkin pie in a pie dish with a slice taken out.
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The Best Vegan Pumpkin Pie

A vegan pumpkin pie recipe made with chickpea flour as a replacement for eggs. The richest and creamiest pumpkin pie you will ever eat!
Course Dessert
Cuisine American
Keyword egg-free pumpkin pie, vegan gluten-free pumpkin pie, vegan pumpkin pie
Diet Gluten-Free Option, Nut-Free, Soy-Free, Vegan
Prep Time 10 minutes
Cook Time 1 hour 15 minutes
Cooling Time 4 hours
Total Time 5 hours 25 minutes
Servings 10 slices
Calories 193kcal
Author Monica Davis

Ingredients

For the pie filling

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

Instructions

  • Preheat your oven to 350°F (177°C).
  • Make or buy a vegan pastry crust and form it into a 9-inch pie dish.
  • Bake the pie crust for 10 minutes.
  • While the crust is baking, add the pumpkin, coconut milk, brown sugar, chickpea flour, pie spice, vanilla, and salt to the blender and blend for about 30 seconds.
  • Pour the filling into the cooked pie crust that has been baked for 10 minutes.
  • Bake the pie at 350°F (177°C) 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.
  • Allow to cool at room temperature for 1 hour, then refrigerate for at least 3 more hours before cutting.  It will be best if it is left in the refrigerator overnight.

Notes

  • Pour the pie filling into the pie shell near the oven so you don't have to walk far with it.  It will be very runny and easy to spill.
  • Don't cook hotter than 350°F (177°C).  This pie needs to cook long and slow to ensure it cooks through completely.
  • Make sure to cook the pie for the full 75 minutes.  Remember, the chickpea flour tastes awful if it is not thoroughly cooked through.
  • Store in the fridge uncovered until fully cooled.  Don't cover until all the steam has left the pie.
  • It is best after it has cooled overnight in the fridge.  (It's still delicious the first day, but just firmer and denser once it has chilled).

Nutrition

Serving: 1slice | Calories: 193kcal | Carbohydrates: 34g | Protein: 2g | Fat: 6g | Saturated Fat: 2g | Sodium: 207mg | Potassium: 83mg | Fiber: 1g | Sugar: 22g | Vitamin A: 16IU | Calcium: 26mg | Iron: 1mg