No bake vegan pumpkin pie without evaporated milk is the ultimate vegan pumpkin tart recipe! Rich, velvety, and perfectly spiced, the filling is incredibly easy to make with just 9 ingredients. You’ll never need another recipe! Make this INCREDIBLE gluten free pumpkin tart in an extra flaky gluten-free tart crust using Bon Appétit’s lamination method or make a quick vegan almond flour crust.
This no bake vegan pumpkin pie is simply the ultimate dessert for pumpkin lovers!
Silky Smooth Texture: This velvety pumpkin pie without evaporated milk instead combines rich coconut cream with pumpkin and a cozy blend of fall spices. You can even drizzle luscious vegan caramel sauce on the tart for an extra touch of indulgence.
Gluten Free Vegan Crust: The tart features an incredibly flaky, “laminated” gluten free crust that’s worth every bit of effort. For a quicker option, you can use my vegan almond flour tart crust instead.
Only 9 Ingredients: The ingredients blend perfectly, making every bite of this no bake vegan pumpkin pie a burst of fall flavor.
Easy-to-Make Filling: Simply blend the ingredients in a saucepan, pour them into a pre-baked crust, and let the no bake vegan pumpkin tart set overnight in the fridge.
No Need to Par-Bake the Crust: Simply fully bake the crust – it’s easier than par-baking because you don’t have to worry as much about over-browning. Just bake it once until it’s golden brown.
You’d Never Guess This Pumpkin Tart Is Vegan and Gluten Free: This vegan pumpkin pie without evaporated milk is so rich and delicious, it rivals any traditional holiday pumpkin pie!
Gluten Free Flour Blend – Use Bob’s Red Mill Gluten Free 1-to-1 Baking Flour (which contains xanthan gum) or another standard gluten free baking flour.
Granulated White Sugar or Monk Fruit Sweetener – Sugar helps the crust achieve a golden-brown color through caramelization, giving it an appealing look. For a lower-carb option, substitute with monk fruit sweetener.
Salt – Just a pinch to enhance the overall flavor.
Xanthan Gum – If your gluten free flour blend contains xanthan gum, add ¼ teaspoon. However, if it doesn’t, use ¾ teaspoon. Xanthan gum in fact serves as a binder, providing elasticity and structure to the dough, which gluten free flours lack.
ColdVegan Butter – Cut into cubes. Cold vegan butter creates pockets of fat in the dough, which melt during baking, producing steam. This steam then lifts the layers of dough, resulting in a flaky, light texture. If the vegan butter is too warm, it will blend into the dough, making it dense rather than flaky.
Cold Water – Cold water helps keep the butter solid while mixing the dough. If the water is too warm, it softens the butter or melts it prematurely, which prevents the gluten free crust from forming flaky layers during baking.
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Vegan Pumpkin Tart Filling
These are the warm aromatic ingredients that fill this gluten free pumpkin pie.
Pumpkin – 1 can of pumpkin is all you need.
Coconut Cream (not coconut milk) – Plant-based coconut cream in pumpkin pie adds richness and a creamy texture, creating a smooth, velvety filling. In fact, you really can’t taste the coconut.
Brown Sugar or Monk Fruit – For a low carb pumpkin pie, use a zero-calorie sweetener such as brown monk fruit.
Maple Syrup –Overall, maple syrup adds a warm, autumnal depth that enhances the traditional flavor of pumpkin pie.
Cinnamon – Cinnamon generally adds warmth, depth and that unmistakable seasonal spice.
Ginger –adds a spicy depth and complexity that elevates this classic dessert.
Cloves – provide depth, warmth, and a rich aromatic quality.
Nutmeg – provides a warm, slightly sweet, and nutty flavor that complements the pumpkin’s earthiness and balances the sweetness of the pie.
Salt – acts as a flavor enhancer, bringing out the natural sweetness of the pumpkin and spices.
Black Pepper – is not a traditional ingredient in pumpkin pie. Instead, it adds a unique twist and introduces a mild heat that adds depth without overwhelming the other flavors.
Agar Agar or Gelatin (if you’re not vegan) – Agar agar is a plant-based gelatin substitute with a neutral flavor. In addition to setting the pumpkin tart, it imparts an incredibly smooth texture, so your fork glides effortlessly through each slice. If you’re not vegan, you can opt for gelatin, which also provides a setting effect, but it tends to create a slightly different texture that isn’t quite as silky as agar agar. I chose not to use cornstarch because it can dilute the INCREDIBLE flavors and spices in the tart, and it often requires additional sugar.
Drizzle Gluten Free Caramel Sauce on Pumpkin Pie
Caramel sauce elevates the pumpkin tart to a whole new level – you won’t regret it!
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How to Make No Bake Vegan Pumpkin Pie
Follow these step-by-step instructions to create the perfect gluten free vegan pumpkin tart:
1. Prepare the Crust: Make a gluten free vegan pie crust or a quick vegan almond flour pie crust. Then let it cool completely.
2.Combine Ingredients: In a medium saucepan, combine all ingredients except for the agar agar. Heat over medium flame until it reaches a gentle boil, then reduce to a simmer for 2-3 minutes.
3. Optional Step: Turn off the heat and let the mixture sit for 30 minutes to an hour. This allows the flavors to meld beautifully.
4. Add Agar Agaror Gelatin: Sift in the vegan agar agar or gelatin and bring the mixture to a gentle boil while whisking constantly. Once it boils, simmer for an additional 2-3 minutes.
5. Cool the Mixture: Turn off the heat and let it cool for 5 minutes.
6. Pour into Crust: Carefully pour the filling into your pre-baked gluten free tart crust.
7.Chill: Refrigerate overnight so the tart sets properly. Refrigeration is essential for the agar agar to take effect.
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How to Store This Gluten Free Pumpkin Tart
It’s easy to store – if you can’t resist the urge to gobble it up right away.
Refrigerate No Bake Vegan Pumpkin Pie
You can refrigerate the pie for up to five days in an airtight container.
Freeze Gluten Free Pumpkin Tart
You can freeze the vegan pumpkin pie in an airtight container.
That’s everything you need to know to make the most scrumptious vegan pumpkin tart. If you love vegan desserts, I definitely recommend giving this one a try.
No bake vegan pumpkin pie without evaporated milk is the ultimate vegan pumpkin tart recipe! Rich, velvety, and perfectly spiced, the filling is incredibly easy to make with just 9 ingredients. You’ll never need another recipe! With optional caramel sauce.
Equipment
1 Saucepan for the filling.
1 Spoon or Heatproof Spatula for the filling.
1 Pie or Tart Pan for the Gluten Free Tart Crust.
1 Bowl for the Gluten Free Tart Crust.
Plastic Wrap for the Gluten Free Tart Crust.
Parchment Paper for the Gluten Free Tart Crust.
Ingredients
15OuncesCanned Pumpkin (425 grams)
1CupCoconut Cream (240 grams) (Not Coconut Milk)You can’t taste the coconut cream. It adds richness and a creamy texture, creating a smooth, velvety filling.
6TablespoonsBrown Sugar or Monk Fruit (72 grams)For a low carb pumpkin pie, use a zero-calorie sweetener such as brown monk fruit.
4TablespoonsMaple Syrup (70 grams)Maple syrup adds a warm, autumnal depth that enhances the traditional flavor of pumpkin pie.
1¼TeaspoonCinnamonadds warmth, depth and that unmistakable seasonal spice.
½TeaspoonGingeradds a spicy depth and complexity.
¼TeaspoonClovesprovide depth and warmth.
¼TeaspoonNutmegprovides a warm, slightly sweet, and nutty flavor.
½TeaspoonSalt brings out the natural sweetness of the pumpkin and spices.
⅛TeaspoonBlack Pepperis not a traditional ingredient in pumpkin pie. I love adding it because it introduces a mild heat that adds depth.
3TeaspoonsVegan Agar Agar or 1 Packet Gelatin (7 grams)I chose not to use cornstarch because it can dilute the INCREDIBLE flavors and spices in the tart, and it often requires additional sugar.
Instructions
Making the Filling
Prepare the Crust: Make a gluten-free vegan pie crust or a quick vegan almond flour pie crust. Then let it cool completely.
Combine Ingredients: In a medium saucepan, combine all ingredients except for the agar agar. Heat over medium flame until it reaches a gentle boil, then reduce to a simmer for 2-3 minutes.
Optional Step: Turn off the heat and let the mixture sit for 30 minutes to an hour. This allows the flavors to meld beautifully.
Add Agar Agar or Gelatin: Sift in the vegan agar agar or gelatin and bring the mixture to a gentle boil while whisking constantly. Once it boils, simmer for an additional 2-3 minutes.
Cool the Mixture: Turn off the heat and let it cool for 5 minutes.
Pour into Crust: Carefully pour the filling into your pre-baked gluten-free tart crust.
Chill: Refrigerate overnight so the tart sets properly. Refrigeration is essential for the agar agar (or gelatin) to take effect.
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