TOP 10 Vegan Pumpkin Dessert

Not only are pumpkins rich in vitamin A, they highly boost your immunity. If you want to protect yourself from chronic diseases, pumpkins are a good way to start. What about keeping weight loss? Pumpkins will do exactly that for you because they have a low-calorie count and lots of nutrients.

Let’s be honest, pumpkins don’t exactly have the best taste. That is why a whipping up a vegan pumpkin dessert makes the experience a lot more mouthwatering.

So here are top 10 vegan pumpkin dessert ideas you can use

1. The No-Bake Vegan Pumpkin Pie

Like the name suggests, no baking is required for this simple dessert. All you need is a good blender. This low fat vegan pumpkin dessert is perfect for the fall season.

This pie is free of dairy, gluten and refined sugar. It is super easy to make and focuses more on the flavor. Did I mention it’s paleo friendly?


  • 1 15oz (425g) Can Puréed Pumpkin
  • 3/4 cup (180ml) Full Fat Coconut Milk
  • 1 Uncooked Vegan Pie Crust
  • 3/4 cup (150g) Brown Sugar
  • 1/4 cup Cornstarch
  • 1/4 cup Date Honey (substitute with Maple Syrup)
  • 1 tsp Vanilla Extract
  • 3 tsp Pumpkin Pie Spice
  • 1/2 tsp Salt


· Pre-heat oven to 180° (350°F)

· Pour all ingredients into the blender and mix until smooth and silky

· Transfer mixture on top of the uncooked crust and spread evenly

· Bake in the oven for 50-60 minutes until it browns on the top

· Remove from oven and allow to cool until it firms up in the center

· Allow to chill in the fridge for 4 hours to overnight

· Garnish with whip cream and serve

2. Vegan Pumpkin Cupcake Dessert

This easy pumpkin dessert only takes 30 minutes to prepare. The pumpkin maintains the moist in the cupcakes making them a delicious treat. This recipe is egg and dairy free.

Ingredients:Vegan Pumpkin Cupcake Dessert

  • 1/4 cup almond milk (substitute with soy milk)
  • 1/3 cup sugar
  • 1/3 cup dark brown sugar
  • 1/2 cup pumpkin puree
  • 1/2 cup canola oil
  • 1 tsp cider vinegar
  • 1 1/4 cup all-purpose flour
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1 tsp cinnamon
  • 1/2 tsp ginger
  • 1/2 tsp nutmeg
  • 1/2 tsp salt
  • 1 tsp vanilla
  • 1 recipe ​vegan ​cream ​cheese frosting


· Preheat the oven to 180° (350°F).

· Lace the cupcake tins with paper liners

· Combine the almond milk or soy milk with the vinegar and set aside for 5minutes

· In a large bowl, mix the flour, baking powder, baking soda, sugars, cinnamon, ginger, nutmeg and salt

· In another bowl, mix the pumpkin puree, almond and vinegar mixture, canola oil, vanilla. Mix with the dry ingredients. Pour the mixture into the cups and bake for 16-20minutes

· Remove from oven and allow to cool completely

· Frost with vegan cream cheese frosting and serve

3. Vegan Chocolate Pumpkin Dessert

This delicious vegan chocolate pumpkin dessert is substitute’s tofu with eggs. This is meant to create a silky smooth dessert. Silken tofu easily blends with any dessert making it perfect for this dessert. This vegan pumpkin dessert also has a toasted oatmeal crust for texture.


  • 1 1/3 cups rolled oats
  • 2/3 cup pecans
  • 1/4 cup brown sugar
  • 1/3 cup coconut oil melted
  • 1 teaspoon vanilla
  • 1/2 teaspoon sea salt
  • 1 – 15 Oz canned pumpkin
  • 1 1/2 cups silken tofu
  • 1/4 cup brown sugar
  • 1 tsp cinnamon
  • 1/2 tsp ground ginger
  • 1/4 tsp ground cloves
  • 1/4 tsp allspice
  • 1/4 tsp salt
  • 1/2 cup melted dark chocolate chips

Preparation։ · Preheat your oven to 350°F.

· Toast oats and pecans on a baking sheet in the oven for 10 minutes and allow to cool

· Prepare the chocolate vegan pumpkin pie filling. Blend remaining ingredients on until smooth.

· Grind the oats and pour into a 9-inch pie pan

· Pour the vegan chocolate pumpkin pie filling into the pan

· Bake for 1 hour, remove, allow to cool and serve


4. Vegan Pumpkin Spice Latte Truffles

This vegan pumpkin dessert is gluten free and paleo friendly. Made with plant-based protein, it is definitely a must try.


  • Canned pumpkin puree
  • Nut or seed butter
  • Maple syrup
  • Plant-based protein powder
  • Pumpkin spice
  • Espresso powder
  • Coconut flour
  • Dairy-free chocolate
  • Coconut oil

The preparation is simple. Combine all the ingredients in a bowl and form equal sized balls. Freeze for about 10 minutes. Remove and coat the balls in chocolate and coconut oil. Freeze once more and serve.

5. Vegan Pumpkin Ice Cream

A delightful vegan pumpkin frozen dessert that is perfectly textured. This dessert is packed with flavor and garnished with pecan nuts.

The best way to achieve maximum flavor with this dessert is to use full fat ingredients and heat with syrup to get a smooth consistency. Once it simmers, blend the mixture and add in salt and pumpkin spice to get a burst of flavor.

Once chilled, churn the mixture in an ice cream maker and freeze.

6. Vegan Pumpkin Sugar Cookies

This is a great fall dessert because it’s delicious and easy to make. The light crisp texture of this gluten free dessert makes it a wonderful treat.

To make this you will mix the pumpkin puree, vegan butter, sugar and dry ingredients. Once the dough is made, chill it in the fridge. Roll the dough and cut out into desired shapes and sizes. Bake in the preheated oven at 350 degrees for 10-20 minutes, allow to cool and dust with cinnamon. Allow to cool and serve.

7. Vegan Paleo Pumpkin Bars

A highly moist and slightly sweetened treat you will definitely enjoy. This vegan pumpkin dessert is gluten free and paleo based. Only takes 30 minutes to make makinf it fast and easy.


  • 3/4 cup almond butter
  • 1/2 cup pumpkin puree
  • 1 very ripe banana
  • 1/4 cup pure maple syrup
  • 1 tsp Vanilla Extract
  • 1 tbsp Coconut Flour
  • 1 tsp pumpkin pie spice
  • 1 tsp Cinnamon
  • 1 tsp Baking Soda
  • 1/4 tsp Salt
  • 1/3 cup chocolate chips (optional)

Preparation: · Preheat oven to 350°F

· Spray the cooking dish with oil and set aside

· In a bowl stir the almond butter, pumpkin, banana, maple syrup, and vanilla

· Add the other ingredients until well combined

· Transfer to the baking dish. Smoothen with a spoon< · Bake for 30 minutes. · Allow to cool and serve

Pumpkin Cake 8. Vegan Pumpkin Cake 

Yet another perfect gluten-free dessert for the fall alone or with some coffee. This easy pumpkin dessert only needs a spoon and one large bowl. It tastes like cinnamon and topped with vegan cashew nuts for flavor and texture.


  • 1/2 cup brown rice flour
  • 3/4 gluten free cup oat flour
  • 1/2 cup brown coconut
  • 1 1/2 tsp baking soda
  • 1 tsp cinnamon
  • 1 tsp pumpkin pie spice
  • 2 flax eggs
  • 1 tbsp apple cider vinegar
  • 3/4 cup coconut milk
  • 3/4 cup pumpkin puree
  • 1 cup vegan cashew for frosting

Preparation: · Preheat oven to 400ºF

· In a large bowl mix the brown rice flour, oat flour, sugar, baking soda, cinnamon and pumpkin pie spice

· Mix the flax eggs, vinegar, coconut milk and pumpkin puree until well combine

· Line a 9 inch cooking tin with coconut oil.

· Pour the batter into the pan and bake for 40-45 minutes or until golden brown

· Insert a toothpick into the center until it comes out clean

· Remove from the oven and let the cake cool completely

· Sprinkle vegan cashew nuts and serve

9. Vegan Pumpkin Pie Butter Cups

These mouth-watering treats have a deep orange interior. On the top is a delicious chocolate crust. Because its gluten and dairy free, it’s not only healthy but flavorful as well.



For the Raw Chocolate Pie Crust you will need:

  • 2 tbs cocoa powder
  • 1/2 cup raw walnuts
  • 1/2 cup unsweetened coconut (shredded)
  • 1/2 cup pitted 12 medjool dates

For the Chocolate Shell you will need:

  • 1/2 cup cocoa powder
  • 1/4 cup + 2 tbs melted coconut oil
  • 3 1/2 tsp maple syrup

For the Pumpkin Filling you will need:

  • 4 tsp pumpkin puree
  • 3 tsp creamy peanut butter
  • 1 1/2 tsp maple syrup
  • 1 tsp chia seeds
  • Hint of pumpkin pie spice

Preparation: · Line muffin cups with paper liners

· Blend the chocolate crust ingredients in a food processor

· Pour a tablespoon each of the crust into the muffin cups

· Mix all the pumpkin filling ingredients in a bowl. Freeze for 10minutes

· Mix the chocolate shell ingredients to create a chocolate sauce

· Pour the ½ tablespoon pumpkin filling into each muffin cup

· Pour 2 teaspoons of chocolate sauce to cover up the pumpkin filling

· Freeze for 30minutes to 1 hour and serve

10. Vegan Pumpkin Cookies

These super soft and moist pumpkin cookies use a homemade pumpkin puree and gluten-free flour.


  • 2 cups gluten-free flour
  • 1 (15 Oz) can pumpkin puree
  • 1 1/3 cups white sugar
  • 1/3 cup vanilla-flavored almond milk
  • 1/4 cup vegetable oil
  • 1 tsp baking soda
  • 1 tsp ground cinnamon
  • 1 tsp vanilla extract
  • 1/2 tsp salt
  • 1/2 tsp cinnamon sugar

Preparation: · Preheat oven to 400°F

· In a mixing bowl combine the flour, pumpkin, sugar, almond milk, vegetable oil, baking soda, cinnamon, vanilla extract, salt, and sugar

· Portion the dough, 1 tablespoon per cookie to the baking tray

· Bake in the preheated oven until edges of cookies are beginning to crisp for 10 to 12 minutes

· Remove from oven and allow to cool for 2 minutes

· Transfer to a wire rack to cool completely and serve


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