The BEST Vegan Pumpkin Pie

All I have to say is WOW.

At 23 years old, I have officially made my first pie. Not just any pie, but The Best Vegan Pumpkin Pie. Not to toot my own horn but it’s freaking amazing. 

The fall season is the perfect time to make a pumpkin pie…especially for Thanksgiving dinner.

If you are looking for a healthier version of pumpkin pie. Stop right here – this is the best one. It’s super simple, delicious and beyond easy to make.

Easiest Vegan Pumpkin Pie Ever. 

The best vegan pumpkin pie starts with an oatmeal cookie crust. YUM! The filling is made in the blender and then poured right into the crust, does it get any easier than that?! 

100% plant-based, gluten-free, oil-free optional and WFPB. I dare you to find a pumpkin pie with cleaner ingredients than this one. 

Once the pie is done being prepared, it goes into the oven for only 35 minutes. I am not a fan of complicated recipes that take all day to make so if you’re busy but still want to have a pie ready for your family + friends, I gotcha covered. 

I promise you, if you bring this to Thanksgiving dinner, your guests will be SO impressed with how delicious this tastes (and that it’s totally vegan). 

Golden brown

Creamy on the inside

Perfectly sweetened



Spiced right 


Oatmeal cookie crust

 I mean come on…

The BEST Vegan Pumpkin Pie

Am I making you hungry?! #VeganPumpkinPie

Don’t walk, run to your kitchen to make this!

The BEST Vegan Pumpkin Pie

I topped my slice with almond milk whipped cream – YES PLEASE! This is optional, you can top it with coconut whipped cream or vanilla ice cream.

If you like your pie simple just have it plain, nothing wrong with that!

The BEST Vegan Pumpkin Pie

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Pin to Pinterest, tag me on Instagram @CodeGreenWellness, share the recipe link on Facebook for your family and friends, and don’t forget to post pictures of your creations with the hashtag #CodeGreenWellness. 

The BEST Vegan Pumpkin Pie

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The BEST Vegan Pumpkin Pie

The BEST Vegan Pumpkin Pie (gluten-free, soy-free)

Creamy, decadent, rich, perfectly sweetened vegan pumpkin pie. 100% plant-based, oil-free optional and easy to make. 
Course Dessert, vegan dessert, WFPB Dessert
Cuisine American, Plant-based, Vegan
Keyword oil-free pumpkin pie, plant-based pumpkin pie, Vegan Pumpkin Pie, WFPB pumpkin pie
Cook Time 45 minutes


Pumpkin Pie Crust

  • 1 batch plant-based oatmeal cookies don't add the chocolate chips or raisins
  • 1/4 cup applesauce or melted coconut oil use for binding the crust

Pumpkin Pie Filling

  • 1 15 oz can of pumpkin puree
  • 2/3 cup raw cashews
  • 1/3 cup almond milk
  • 1/2 cup maple syrup
  • 2 tsp fresh lemon juice
  • 1 tbsp arrowroot powder
  • 1.5 tsp cinnamon
  • 1/4 tsp nutmeg
  • 1/4 tsp allspice
  • pinch cloves
  • 1/2 tsp vanilla extract
  • pinch salt


Pumpkin Pie Crust

  • Bake the oatmeal cookie recipe, just omit the chocolate chips and raisins
  • Change oven temp to 400 degrees F. for the pie. Let cookies cool for 10 minutes then blend in the food processor until completely crumbled. Add melted coconut oil or applesauce then blend in the food processor for about 10 more seconds. 
  • Press the crust into a non-stick pie pan until evenly spread out. 

Pumpkin Pie Filling

  • To make the filling, add all filling ingredients into a Vitamix or other high speed blender and blend until completely smooth. 
  • Add the filling into the crust. Tip back and forth to distribute the filling evenly. You can also use a spatula to even it out. 
  • Bake for 10 minutes, then reduce heat to 350 degrees F. Bake for another 25 minutes. Remove from oven and let cool completely. Serve and enjoy!


Oil-free optional: if you are completely oil-free use applesauce to bind the crust, otherwise you can use melted coconut oil. Could also work with aquafaba. 

This recipe is inspired by Plant-Powered Families. 

In good health,


14 replies
  1. Anne says:

    I have not tried this yet. Wondering what size pie dish you used. The total volume of the pie filling does not seem like enough to fill my 10 inch pie pans.

  2. Lisa Kaemmerlen says:

    We have allergies in our house. Do you think sun butter would work in place of almond butter? It is so much thinner than a nut butter.

  3. Laura Westcott says:

    Just made this to try before serving on Thanksgiving. It’s absolutely delicious!!! I was wondering if I could get the crust a little crispier by cooking the pie crust for 10 minutes or so before filling it. Or perhaps use less applesauce to bind it?5 stars

    • Danielle Keith says:

      Hi! So glad it turned out well. You can definitely cook the crust for a bit longer before adding the filling if you found it wasn’t crispy enough for you! report back. More thanksgiving recipes to come!

  4. Jeannie says:

    This recipe turned out SO good! I used about 3 cups of cooked blue Hubbard squash that I had left over and it baked up perfectly! I will definitely be making this again! Thank you!5 stars

  5. Joanne says:

    This looks really good. I am gluten, dairy and sugar free and can only use Stevia. Would you know if I can replace the maple syrup and by how much?

    • Danielle Keith says:

      Hmm, I am not sure as I have only tried it with maple syrup. If you try it with stevia, let me know how it turns out!

  6. Jessica says:

    Has anyone ever tried this with a muffin pan? With the pandemic raging, I’m trying to make some individual mini pies for folks.


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