Vegan Pumpkin PIe
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!
Equipment
Ingredients
Crust
- 2 cups almond flour
- 3 tablespoons flax meal
- ⅓ cup water
- 1 tablespoon apple cider vinegar
Filling
- 1 ¾ cups mashed cooked pumpkin
- 1 ⅓ cups deglet dates
- ¾ cup soy milk unsweetened, or plant milk of your choice
- ¼ cup arrowroot powder or corn starch
- 2 ½ teaspoons pumpkin pie spice
- 1 teaspoon vanilla
Cashew Cream
- 1 cup cashews
- 3 deglet dates
- 1/2-3/4 cups water
- ½ 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°F.
- 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.
- 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.
Nutrition
Calories: 385kcalCarbohydrates: 41gProtein: 11gFat: 23gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gSodium: 20mgPotassium: 454mgFiber: 8gSugar: 22gVitamin A: 8432IUVitamin C: 4mgCalcium: 134mgIron: 4mg
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.
Can you share what is different?
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.
We use cashew cream every weekend on our pancakes. I use a 1:1.5 ratio of cashews to soya milk, blended well. It makes a thin cream. Overnight in the fridge, it thickens greatly – not to the texture of clotted cream, but it’s thicker than pouring cream. It doesn’t go greyish at all. Having only used soya milk, I can’t vouch for other non-dairy milks.
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.
Candy Roaster squash is my fav pumpkin puree. Candy Roaster is a squash I do not have to drain after I have roasted. I needed more cinnamon and vanilla. Blame my Grandmom. Love the recipe with the two tweaks. I like a thicker pie, I just doubled the recipe. Did I mention-I love pumpkin pie and Love your recipe. Thank you for helping me keep a few traditions as I have transitioned from SAD to Whole Food Plant Based.
I made this pie and the filling was delicious as well as the cashew creme. I found the parts of the crust not covered by the filling ended up welded to the pie plate. No amount of sawing could lift the crust off the pie plate. For taste and texture of the pie and creme 5/5. Crust 3/5.
I made this pie for Thanksgiving. It was so good!
I thought this pie was quite good! In case anyone can’t have almonds, I used sunflower seed meal instead and it worked great! I rolled the crust out between two sheets of parchment paper and left the bottom one in the pie pan to avoid sticking. The pie makes perfect slices that can be held in hand. Thank you Jill! I have made many of your recipes and absolutely love and look forward to them! Have a great day!
I was thinking of using parchment paper in my pie pan, also. I’ve tried several different crust recipes, and most all have stuck to the pan. Glad to read that someone else has used a parchment lined pie pan with success!
I am so happy with how great this pie turned out! I love how easy the crust is! Awesome recipe!
Just made it subbed the water with soy milk though because it seemed to be a better option but thanks for the recipes!
Yummy, yummy, yummy. I used butternut squash in place of the pumpkin. It was amazing. I did have one issue, the crust really stuck to the pan. Next time i make this pie, I will have to use a small amount of coconut oil to grease the pan.
Wonderful recipe.
Hello. I made the pie. It is good. I really appreciate the gluten free, natural sugar ingredient, no oil and simplicity. May i ask… i would like to add a little bit of grounded pecans into the crust. Perhaps 1/4 cup? If so, how should i balance the other ingredients with it? Or should i add another one like maple syrup or something?
You might only need to add 1 more tbsp of water so that it will stick together.
Hi Jill. Thank you for this wonderful and easy Vegan Pumpkin Pie recipe!
I made it today, but I didn’t have all of the ingredients, so I substituted with ingredients that I had on hand:
–I didn’t have almond flour, so I used tiger nut flour instead, in the same amount as listed for the almond flour.
–I didn’t have either arrowroot powder or corn starch, but I did have potato starch, so I used that in the same amount as listed in the recipe.
–I don’t have a pie plate, so I used an 8-inch square Pyrex baking pan, and made pumpkin pie squares.
It all worked out perfectly! The crust pulled away slightly from the sides of the pan. I had absolutely no issues with sticking to either the sides or the bottom of the pan. The crust on the bottom and sides is soft, but firm and very easy to cut. The top edges of the crust browned nicely, and are just a little crispy–just like a standard pie crust. I am delighted!
It was all an experiment, and it turned out wonderfully delicious! Yum 🙂
Hi, Jill,
We love the filling but are concerned that the knife doesn’t come out clean like other pumpkin pies. Is it supposed to be wet inside?
Thanks for your great recipes!
It firms up once chilled but will still be very creamy.