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vegan pumpkin pie with pretzel crust
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Pretzel Crusted Pumpkin Pie

Plant based pumpkin pie is wrapped up in a crunchy pretzel crust for the perfect amount of sweet and salty in every bite.
Prep Time15 minutes
Cook Time1 hour
Total Time1 hour 15 minutes
Course: Dessert
Cuisine: American, gluten free, vegan
Keyword: gluten free pumpkin pie, pretzel pie, pumpkin pie, vegan pumpkin pie
Servings: 10 slices


pretzel crust

  • 3 cups mini pretzels gluten free if necessary
  • 3 tbsp coconut sugar or granulated sweetener of choice
  • cup vegan butter melted

pumpkin pie filling

  • 1 7 oz can sweetened condensed coconut milk Let's Do Organic
  • 1 15 oz can pumpkin puree
  • ½ cup coconut sugar or granulated sweetener
  • ¼ cup tapioca flour (starch) or arrowroot flour
  • 1 tsp vanilla extract
  • 1 tsp cinnamon
  • 1 tsp pumpkin pie spice
  • ¼ tsp sea salt


  • vegan whipped topping optional


  • Preheat the oven to 350 F. Place the pretzels and sugar into a food processor or high performing blender and blend until fine crumbles form. Add in the melted butter and pulse just until combined. Press the pretzel crust into the bottom and up the sides of a 9-inch pie pan. Place the pan on a piece of tin foil and fold the tin foil over so that it just covers the crust.
  • Rinse the food processor or blender and then add the filling ingredients. Blend until smooth. You may need to stop and scrape the sides as needed.
  • Pour the filling into the crust and use a spatula to smooth the filling to the edges. Bake the pie for 40-50 minutes. The center will still fill jiggily but will set as it cools. Once the pie has cooled, chill it for at least 4 hours before serving.


This pie is best if served within 48 hours. Store in an air-tight container or gently wrapped in plastic wrap.