Vegan Pumpkin Pie

Rich, sweet and spiced, this vegan pumpkin pie is SO easy to make! The perfect impressive, healthy, absolutely delicious pie option for your holiday table.


Welcome to pie week!! This week I’ll be sharing two decadent, delicious, SIMPLE pies that are loaded with the comforting flavors of fall, and both are so perfect for Thanksgiving. Can you believe it’s only 10 days away?!

People often get stressed and overwhelmed about hosting or cooking for Thanksgiving, which is so ridiculous! I know there’s a lot going on, but the holiday should be a time that we’re focused on gratitude and thankful for the time with our families. These pies will help you focus less on your to do list for that day, and more on enjoying yourself. Not only are they absolutely delicious, but both pies are made with a short (healthy!) ingredient list and the methods are easy.


And this pie is just really freaking good, so there’s that.


First up in our pie week lineup – vegan pumpkin pie. I had to start with the classic, right?! Thanksgiving just isn’t Thanksgiving if there isn’t at least the option of pumpkin pie.


Like any traditional pie, start with the crust. This is where a lot of people get hung up or intimidated by pies. This crust is NOT like a traditional pie crust, loaded with butter for a flaky texture. I never was a fan of pies like that, so I went for more of a chewy, almost cookie-like texture.

This vegan pumpkin pie crust is made with just two ingredients – whole grain rolled oats (ground into flour), and unsweetened almond milk. I didn’t sweeten the crust, because I knew the filling would definitely pack enough spice and sweetness that adding extra flavors to the crust wasn’t necessary.


You’ll grind the oats into flour and combine with the almond milk to form a thick, slightly sticky and wet dough. Put your patient pants on, and gently spread the dough into the pie pan, pressing up to cover the sides and making sure it’s evenly spread over the bottom. That’s literally it!


You’ll bake the pie crust by itself so that it can firm up a bit, and gain enough structure to hold up to the filling. Bake the crust for about 10 minutes, and prepare the dreamy pumpkin filling!


The filling is just as easy as the crust. It’s a simple but super sweet mix of pumpkin puree, date paste, and a whole tablespoon of pumpkin pie spice.

I use a lot of date paste in this vegan pumpkin pie – it gives such great caramel-like sweetness, and combined with the pumpkin it gives a great smooth but thick texture. The pumpkin pie spice amount is totally up to your preference. I know some people are less spice-tolerant than others! I like a lot of spice when it comes to pumpkin, and especially pumpkin pie. A whole tablespoon was the perfect amount for us, but definitely go by your own taste.

After the crust has baked for 10 minutes, you’ll take it out and pour in your prepared filling. Then the vegan pumpkin pie goes right back into the oven for another 10 minutes, so all the flavors can get familiar and delicious and amazing.


This vegan pumpkin pie is seriously a fall dream. The smooth and creamy, sweet and spiced filling with the thick, chewy oat crust is such a perfect combination. Top it with some cranberries (I’m in love with their gorgeous color!) or even some coconut whipped cream to take it to another delicious level!

I haven’t even mentioned the fact that it’s healthy!! Fiber and slow-digesting carbs from the oat crust, vitamins from the pumpkin and dates, this vegan pumpkin pie is just as good for your body as it is comforting for your soul. You need this on your Thanksgiving menu!

Come back Thursday for another amazing vegan pie recipe! It’s going to be NUTS. 🙂


If you try this recipe, let me know how it goes/what you think! Take a picture and tag me @beamingbanana on Instagram. Happy baking!

Vegan Pumpkin Pie

Prep Time: 20 minutes

Cook Time: 20 minutes

Total Time: 45 minutes

Yield: 8 servings


  • Crust:
  • 4 c whole grain rolled oats, ground into flour
  • 1 1/2 c almond milk
  • Filling:
  • 2 c date paste (I used about 24 dates blended with 1 1/2 c hot water to get 2 c paste)
  • 1 1/2 c pumpkin puree
  • 1 tbsp pumpkin pie spice
  • Optional cranberries for decoration


  1. Preheat the oven to 350 degrees.
  2. To make the crust, grind the oats into flour and stir in almond milk until a thick dough forms.
  3. Press the crust into a nonstick (or sprayed) tart or pie pan. Using a spatula or hands, gently press the dough until it's evenly spread across the bottom and up the sides of the pan.
  4. Bake the crust for 10 minutes and make the filling.
  5. For the filling, make the date paste and stir together with pumpkin puree.
  6. Add the pumpkin pie spice and stir to combine.
  7. After the crust has baked for 10 minutes, spoon in the filling and put the pie back into the oven to bake for another 10 minutes.
  8. Allow the pie to cool completely before cutting to serve.