This is THE pumpkin pie you have been looking for! You won’t believe this rich and creamy pie is whole food plant based and gluten-free, refined sugar-free and oil-free. Even your non-plant-based family members will enjoy it. Make a healthy choice this holiday season for the whole family!
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Ingredients
Crust
2 cups almond flour or meal
3 tablespoons flax meal
1/3 cup water
1 tablespoon apple cider vinegar
Filling
1 14 ounce can of pumpkin puree or 1 3/4 cups mashed cooked pumpkin
1 1/3 cups pitted dates
3/4 cup unsweetened soy milk (or plant milk of your choice)
1/4 cup arrowroot powder or corn starch
2 1/2 teaspoons pumpkin pie spice
1 teaspoon vanilla
Cashew Cream
1 cup cashews
3 dates
1/2 - 3/4 cups water
1/2 teaspoon vanilla
Instructions
- Before you start, soak the cashews and dates for the cashew cream in a bowl of water for at least 30 minutes.
- Preheat oven to 350°
- For the crust, mix the almond flour and flax together and add the vinegar and water slowly until it forms a ball.
- Press this mixture into the bottom and sides of an 8 1/2 inch pie plate to form the crust.
- Poke a few holes in the bottom with a fork.
- Bake for 15 minutes.
- Add the filling ingredients to a blender and blend until smooth.
- Pour into the baked crust.
- Bake for 45 minutes.
- Â Pour the water off of the cashews and dates for the cashew cream.
- Add all of the cashew cream ingredients to a blender and blend until smooth.
- Let the pie cool.
- Serve each slice of pie with a spoonful of the cashew cream on top.
15 comments
Hello Jill! Thank you for your amazing recipe! Can you tell please why do you use vinegar for the crust? What function it does in this recipe? Thank you!
I have made this with cornstarch and with arrowroot. The consistency with the cornstarch is my preference. Thank you Jill. The crust is perfect for pumpkin pie. So simple, too.
Hi Jill,
Thank you for posting this recipe. Could I use purple sweet potato instead? Do I need to change anything else if I use the purple sweet potatoes ?
It should work just the same. =)
I am unable to eat nuts. Do you have a suggestion for another kind of flour in the pie crust?
I have only tried oats but the result was pretty dry and barky. Pinterest has many different nut free crust recipes that you could try.
I know the nuts provide the right amount of moisture to hold the crust together. Thank you for the pinterest suggestion.
Hi Jill,
Does the Cashew Cream store in the fridge for a few days, or this better to make the day-of? Hoping to bang it out today. 😉
Thank you!!!
Alison
It is better to make it the day of, because it starts to turn kind of a grey color after a day or so in the fridge. It will keep in the fridge for 3-4 days in an airtight container if you do want to do that though.
I made this last night for our Thanksgiving dessert. It was delicious! especially loved the cashew cream!
My store both almond flour from both hulled almonds and unhulled almonds. I chose the unhulled thinking it would be more nutritious. Unfortunately the crust turned out extremely hard (so hard it required a paring knife to cut.) Could it have been due to the unhulled almonds or perhaps something else? I believe I followed the recipe as instructed. The only difference might be that I used parchment paper underneath. Has anyone else had a very hard almond crust?
Not really sure Leah. It is a pretty firm crust, especially the top edge that is not covered with filling.
Thanks for the reply, Jill. Let me know if you made it with the ‘whiter’ almond meal, which is is likely from hulled almonds. I also wonder if the pan I used, which was an old black aluminum round cake pan, could have been part of the problem. Old, dark metal pans sometimes cook darker, and also, I am in a vacation rental right now using an oven I am not familiar with. I guess there could be many variables. Thanks again.
Yes, I used the whiter hulled almond meal.
Thanks, Jill. I will try the lighter almond fliur next time.