Easy Vegan Pumpkin Pie Without Tofu, with Coconut Milk and a Press-In Oat Pecan Crust
A creamy vegan pumpkin pie without tofu. Coconut milk and cornstarch set the spiced filling, and a toasty oat-pecan crust presses into the pan with no rolling.
- Prep
- 20 min
- Cook
- 70 min
- Rest
- 6 h
- Serves
- 8
Easy Vegan Pumpkin Pie Without Tofu, with Coconut Milk and a Press-In Oat Pecan Crust is a vegan dessert recipe made with rolled oats, pecan halves, coconut oil. It takes 90 minutes of hands-on time, plus 6 hours resting, serves 8, and each serving has 331 calories, 4 g of protein and 4 g of fiber.
This filling sets with full-fat coconut milk and cornstarch instead of tofu or eggs. You get a smooth, sliceable custard that tastes of pumpkin and warm spice, not coconut. The crust is just blended oats, pecans, coconut oil and maple syrup pressed into the pan. Par-baking it first keeps it crisp under the wet filling. Take the pie out while the center still jiggles a little, then chill it well. The cornstarch finishes setting as the pie cools.
Ingredients
Crust
- 1 cup81 grolled oats
- 1 cup99 gpecan halves
- 3 tbsp41 gcoconut oil, melted
- 2 tbsp40 gmaple syrup
- ¼ tsp1.5 gfine salt
Filling
- 1 can425 gpumpkin purée (not pie filling), 15 oz can
- ¾ cup170 gfull-fat canned coconut milk, well stirred, not carton coconut milk
- ¼ cup32 gcornstarch
- ⅓ cup106 gmaple syrup
- ⅓ cup73 gpacked brown sugar
- 1 tsp4.2 gvanilla extract
- 2 tsp5.2 gground cinnamon
- 1 tsp1.8 gground ginger
- ¼ tsp0.6 gground nutmeg
- ⅛ tsp0.3 gground cloves (optional)
- ½ tsp3 gfine salt
- ¼ cup25 gtoasted pecan halves, for topping (optional)
Kit: 9-inch pie plate, food processor or blender, mixing bowl, whisk, aluminum foil
Tips
- Use full-fat canned coconut milk. Light coconut milk or carton coconut milk is too thin, and the filling can come out soft or weepy.
- Shake the can well or stir the coconut milk until smooth before measuring, so you get both the cream and the liquid.
- Don't wait for the center to go completely firm in the oven. If you do, the filling overbakes and cracks. Cornstarch keeps setting as the pie chills.
- For the cleanest slices, dip your knife in hot water and wipe it dry between cuts.
Swap ideas
- Use certified gluten-free rolled oats
- Makes the whole pie gluten-free with no other changes.
- Use walnuts or almonds instead of pecans in the crust
- Walnuts make the crust a little earthier and slightly bitter. Almonds make it milder and a bit crunchier.
- Replace the brown sugar with coconut sugar
- Gives a deeper caramel flavor and a slightly darker filling. It sets the same way.
- Replace the cinnamon, ginger, nutmeg and cloves with 1 tbsp pumpkin pie spice
- Faster to measure. The spice balance depends on the blend you use.
The numbers
Nutrition per serving
331kcal per serving
Everything else · 8 servings per recipe
- Saturated fat
- 9.2 g 46%
- Sugars
- 22.3 g
- Sodium
- 229 mg 10%
- Potassium
- 301 mg 6%
- Calcium
- 65 mg 5%
- Iron
- 2.4 mg 13%
- Vitamin C
- 3 mg 3%
- Vitamin B12
- 0 µg 0%
% Daily Value on a 2,000 calorie diet. Calculated from USDA FoodData Central values for each ingredient; optional ingredients are excluded. Estimates vary with brands and portions.
Sources: Cereals, oats, regular and quick, not fortified, dry, Nuts, pecans, Oil, coconut, Syrups, maple, Salt, table, Pumpkin, canned, without salt, Nuts, coconut milk, canned (liquid expressed from grated meat and water), Cornstarch, Sugars, brown, Vanilla extract, Spices, cinnamon, ground, Spices, ginger, ground, Spices, nutmeg, ground
Method
Heat the oven to 350°F (175°C) and lightly grease a 9-inch pie plate with coconut oil. In a food processor, pulse the oats and 1 cup pecans until they look like coarse meal with no whole nuts left, 20–30 seconds. Don't run it until it turns into a paste.
Add the melted coconut oil, 2 tbsp maple syrup and 1/4 tsp salt to the processor. Pulse until the crumbs hold together when you pinch them, about 10 pulses.
Tip the crumbs into the pie plate. Press them firmly and evenly over the bottom and up the sides, using the bottom of a measuring cup to pack them down. Prick the base a few times with a fork.
Par-bake the crust until it smells toasty and the edges are just turning golden, 10–12 minutes. Set it aside while you make the filling and leave the oven on.
In a large bowl, whisk the coconut milk and cornstarch together until no lumps remain. Then whisk in the pumpkin, the 1/3 cup maple syrup, brown sugar, vanilla, cinnamon, ginger, nutmeg, cloves if using, and 1/2 tsp salt until the mixture is completely smooth.
Pour the filling into the warm crust and smooth the top. Bake for 25 minutes. Then cover the crust edges with a ring of foil so they don't get too dark.
Keep baking until the edges of the filling look set and slightly puffed and the center 2 to 3 inches still jiggle a little when you nudge the pan, another 25–35 minutes. A few small cracks are fine.
Cool the pie on a rack at room temperature for 1 hour. Then refrigerate it, uncovered, for at least 5 hours or overnight, until it's firm enough to slice cleanly. Top with toasted pecans before serving if you like.
Storage: Keep the pie covered in the fridge for up to 4 days. It's best made a day ahead. To freeze, wrap slices well and freeze for up to 1 month, then thaw overnight in the fridge. The crust softens a little after thawing.
Questions
- How much protein is in easy vegan pumpkin pie without tofu, with coconut milk and a press-in oat pecan crust?
- Each of the 8 servings has 4 g of protein, 4 g of fiber and 331 calories, calculated from USDA FoodData Central values for every ingredient.
- Is easy vegan pumpkin pie without tofu, with coconut milk and a press-in oat pecan crust vegan?
- Yes. It contains no dairy, eggs, honey or other animal products.
- How long does easy vegan pumpkin pie without tofu, with coconut milk and a press-in oat pecan crust take to make?
- 20 minutes of prep and 70 minutes of cooking, so 90 minutes of hands-on time, plus 6 hours of unattended resting.
- Can you make easy vegan pumpkin pie without tofu, with coconut milk and a press-in oat pecan crust ahead?
- Keep the pie covered in the fridge for up to 4 days. It's best made a day ahead. To freeze, wrap slices well and freeze for up to 1 month, then thaw overnight in the fridge. The crust softens a little after thawing.
- What can I substitute in easy vegan pumpkin pie without tofu, with coconut milk and a press-in oat pecan crust?
- Use certified gluten-free rolled oats — makes the whole pie gluten-free with no other changes.. Use walnuts or almonds instead of pecans in the crust — walnuts make the crust a little earthier and slightly bitter. almonds make it milder and a bit crunchier.. Replace the brown sugar with coconut sugar — gives a deeper caramel flavor and a slightly darker filling. it sets the same way.. Replace the cinnamon, ginger, nutmeg and cloves with 1 tbsp pumpkin pie spice — faster to measure. the spice balance depends on the blend you use..
- Does easy vegan pumpkin pie without tofu, with coconut milk and a press-in oat pecan crust contain gluten or tree nuts?
- Yes — the ingredient list includes gluten and tree nuts, in some cases as an optional ingredient you can leave out. Check the labels on the products you buy if you're cooking for an allergy.
Nutrition is calculated from USDA data for every ingredient — how we work it out.
Published October 22, 2026 ·American