Main navigation

Dreena Burton

Trusted Whole Food Vegan Recipes

The GREAT Pumpkin Pie! (vegan, soy-free, oil-free, gluten-free)

by 186 Comments

Just in time for Thanksgiving, a vegan pumpkin pie recipe for you!

The GREAT PUMPKIN PIE!

Wait… Do we really need another pumpkin pie recipe? Why is this one special? 

Indeed, there is no shortage of pumpkin pie recipes – even vegan. A quick google search will confirm that.

The GREAT Vegan Pumpkin Pie! This is it, the ultimate vegan pumpkin pie - made without vegan cream substitutes, NO oil, NO gluten, NO soy. It's easy and scrumptious!

I’ve baked my fair share of pumpkin pies. Crusts made with graham or cookie crusts, fillings with silken tofu or chocolate, the list goes on.

But, ever since creating the Pumpkin Pie Custards in LTEV, I’ve wanted to somehow transform the recipe into a pie. It needed tweaks, to thicken and stabilize for a successful vegan pumpkin pie.

Plus, I wanted to develop a crust that is (1) wholesome and (2) EASY (we need some breaks during the holidays).

The GREAT Pumpkin Pie! This pie gets RAVES from readers. Made #vegan, and also #glutenfree, #soyfree, and #oilfree. www.plantpoweredkitchen.com #wfpb #pumpkinpie #pumpkin #holidays #christmas #recipe #dairyfree

After quite a few tests, success!

The filling is creamy and custard-y and altogether dreamy.

And – yes, the crust is easy. Plus, it can be used for other pies you love – pecan, banana cream, etc.

All the ingredients for the crust whiz together in the food processor, and then you simply press it into your pie plate.

The filling is pureed (I use my Blendtec for smoothest consistency), and then you’re ready to bake this scrumptious vegan pumpkin pie!

The GREAT Vegan Pumpkin Pie!
5 from 1 vote
Print

The GREAT PUMPKIN PIE! (recipe from Plant-Powered Families)

This vegan pumpkin pie is dreamy. The crust is buttery and nutty, the filling is a softer set than many traditional pumpkin pies, so it is irresistibly creamy. It’s a must for your holiday menus!
Course Dessert

Ingredients

Crust:

  • 2 cups rolled oats use certified gluten-free for a GF option
  • 1/2 cup pitted dates packed
  • 1/3 cup almond butter I like raw, can also use roasted
  • 1/8 tsp sea salt omit if almond butter has salt
  • 2 tbsp non-dairy milk or more if needed to bring the crust together

Filling:

  • 1 can 15 oz, 398ml pumpkin puree (pure pumpkin, not pumpkin pie filling)
  • 2/3 - 3/4 cup raw cashews 2/3 for slightly softer set, 3/4 for firmer; for this photo we used 3/4 cup
  • 1/3 cup plain unsweetened non-dairy milk almond or soy preferred, but choice is yours
  • 1/2 cup + 1 tbsp pure maple syrup
  • 2 tsp fresh lemon juice
  • 1 tbsp arrowroot powder
  • 1 1/2 tsp cinnamon
  • 1/4 tsp freshly ground nutmeg
  • 1/4 tsp allspice
  • few pinches ground cloves
  • 1/2 tsp vanilla extract or 1/4 tsp vanilla bean powder
  • 1/4 tsp rounded sea salt

Instructions

Preheat oven to 400°F. Prepare a pie plate (I use a glass pie plate) by lightly wiping inner surface with a dab of oil (or spray). In a food processor, add the oats, dates, and salt for the crust. Puree until fine and crumbly. Then add the almond butter and puree for about a minute. Add the milk and pulse through until the mixture becomes sticky (it should hold together when pressed/pinched). If it's not holding together, add a little more milk, 1 tsp at a time, until it does. You shouldn't need more than another 3-4 tsp. Remove and transfer to prepared pie plate. Press mixture in with your fingers until evenly distributed around the base and up the sides of the plate. In a blender (high speed works best, for regular blender you will need to blend longer and scrape down jar several times) combine all ingredients for the filling. Purée until very smooth, scraping down sides of bowl as needed. Pour mixture into pie crust (scrape out bowl) and gently tip back and forth to distribute evenly. Bake for 10 minutes, then reduce heat to 350F (180C) and continue to bake for 25 minutes, until the pie is golden and has mostly set (the center may be soft, but it will set further as it cools). Remove from oven, transfer to a cooling rack. Let cool completely before slicing and serving (can refrigerate to chill first).

    Recipe Notes

    Note: Serve with vegan vanilla ice cream, 'lemon whipped cream' from LTEV, or other topping of choice.

    p.s. I did a facebook and twitter poll to help me name this pie. Thank you Carrie for the fine suggestion of “The Great Pumpkin Pie“, and thanks to everyone for joining the voting and fun! 🙂

    For other Thanksgiving menu ideas, check out my post from last week!

    What are you serving for dessert this Thanksgiving? If you always make vegan pumpkin pie, are you going to try this one?

    photo credit: Nicole Axworthy

    Other posts you may enjoy:

    PBC Cookies: vegan peanut butter cookies (gluten-f...
    How To Make a Vegan Ice Cream Cake (with Sparklers...
    Chocolate Chia Pudding (vegan, nut-free, oil-free,...
    Walnut-Pecan Balls – and Reminiscing
    Share3K
    Pin14K
    Tweet
    +1
    18K Shares

    Reader Interactions

    Comments

    2. Hi Dreena,
      This pumpkin pie looks fabulous! Would love to make this for my son who is allergic to oats and loves pumpkin pie, do you have a suggestion for subbing out the oat flour? Thanks.
      Sheryl

      Reply

      • Hi Sheryl, I don’t have a quick swap for oat flour/oats. It might be easiest to pick up a gluten-free pie crust and simply fill with the pumpkin pie filling.

        Reply

      • I have made this pie using a date and nut crust. Process almonds and dates until sticky and thick, then press into pie plate. Delicious! Like a giant cookie with your pie!

        Reply

    3. Trying it for the first time (on thanksgiving day!) was easy to make waiting for it to bake. Will let you know how it tases . Thank you for your recipe

      Thanks again

      From Abu Dhabi

      Amanda happy thanksgiving

      Reply

    4. I apologize if you have already addressed this. No high speed blender so would 1/4 cup cashew butter be enough to make a firm pie or should I use a bit more? Thanks!

      Reply

    5. I pretty consistently have trouble with my baked goods coming out too soft/runny. The recipe states to bake for 10min and then reduce the temperature, and then bake for another 25 min. Do I start the 25 min timer when I change the temperature, or once the oven has adjusted? I don’t remove the pie or crack the oven door to help it cool to 350, correct? Thanks!

      Reply

    6. This looks fantastic, Dreena!
      Two things – could I use cornstarch to thicken and how much?
      Also, do you think I could make the pie and freeze it? Should I freeze it unbaked, partially baked or fully baked to be reheated?
      Thanks so much!!

      Reply

      • Hi Cathy, I was reading through the recipe and just saw your question, so this isn’t an official reply from the wonderful recipe creator, but for what it’s worth: Generally Cornstarch and Arrowroot are interchangeable, but the big thing with Cornstarch is that it doesn’t freeze well (its molecular structure breaks down and so what went into the freezer thick and set, comes out melted and runny and cannot be re-set!) So I’d definitely use arrowroot on this occasion. Hope that helps and isn’t too late for Thanksgiving! xx

        Reply

    8. Woah! Looks fab.

      Was wondering if one could sub the pumpkin for sweet potato, or perhaps butternut squash?

      And also if there is a way to some out the nut butter in the crust?

      Thanks very much

      Reply

      • Hi Alex, sweet potato would be great I think, I’m not sure butternut squash will be as sweet/rich, unless you buy canned pureed squash which is a little more concentrated. For the nut butter, you can try 1/4 cup, that should be okay.

        Reply

    10. I need to have a grain free diet – This recipe looks fantastic so I’m wondering if you could help me find a sub for the rolled oats? I’m thinking equal amounts pecan flour or even almond maybe? Please let me know what you think may work well. Thanks!

      Reply

    11. The pie was delicious. I did have trouble cutting it because the crust was very hard at the top. Should I have added more liquid to the crust?

      Reply

    12. I am new to vegan and gluten-free baking. Do you know if it would be acceptable to substitute tapioca starch for the arrowroot powder, since that is what I have on hand? Thanks!

      Reply

    13. So easy! I’ve got it in the oven in a pre-purchased vegan pie crust. The filling tastes great–smooth, rich creamy. I used 1.5 teaspoons pumpkin pie spice instead of the individual spices listed.

      Reply

    15. This pie is literally the best pie I have ever made. I don’t think I changed anything except I used fresh pumpkin and added extra spices. I was eating it straight out of the blender. My family is scared of anything “vegan” so I got to eat about half the pie myself!

      Reply

    16. Cooked 2 of these for Thanksgiving, never made a pie before and this was super easy to do but was so delicious! Better than the store bought pumpkin pies!! Can’t wait to make more in the future, and using the same exact recipe!

      Reply

    19. I was wild about this last year and made it so many times! I’d forgotten how incredible it is, until I was making it tonight for an early Thanksgiving potluck, and oh my goodness, it is really the best, best, best pie ever! Both the crust and the filling — genius Dreena!

      Reply

    20. Thank you Dreena for this amazing pie! I am just finishing baking the second pie; first is impatiently waiting for us to cut after supper :-)) I was just wondering ; tried to access Emma’s blog website and I always have a different site to jump ahead and cannot stop it. NO way to read her website! Any suggestions please?
      ANNA

      Reply

    22. Hi Dreena :

      I can’t wait to bake this, although am not completely vegan and would sub the milk etc with normal milk..
      I am planning to halve this pie for my little family. So do u think i shud halve ALL wet n dry ingredients and proportion the spices as well ??

      Await ur response 🙂

      Cheers
      Kalyani

      Reply

    23. Hi! I was just wondering about how many calories this pie has. I tried calculating myself but get inconsistent answers. It is delicious by the way!

      Reply

      • I would, just to help it turn a little golden and set some. You won’t have to bake long, maybe about 12-15 mins at 350. Good luck!

        Reply

    25. Excellent pie! Thanks Dreena, I’ve been wanting to make this for a long time, and I just made two of them today. Delicious! I used 3/4 cashews per pie and they set very well. 🙂 The filling is so tasty!!!

      Reply

    26. I love this recipe. It’s so easy and tastes way better than the recipe on the back of the can that everyone uses. Thanks!!

      Reply

    27. dates are a bit too expensive for me, so I substituted in Banana and it works great! Its a little less sweet so I added in a tiny bit of honey to the crust to make up for it and it worked perfectly!

      Reply

    28. This was the most delicious pumpkin pie I’ve ever had, will definitely be saving this recipe and making it again soon! I used all freshly ground spices and added a cardamom pod, and since I didn’t have any almond butter I made my own nut/seed butter in the food processor. Also made a coconut whipped cream to go with it, the entire confection was incredible.

      Reply

    29. Hi Dreena,
      I have been looking for an allergen free pumpkin pie for my son who has been asking for pumpkin pie. What could I do if he can’t have cashews??
      Thanks for your help, he will be greatfull!
      S

      Reply

    30. i made this last weekend and everyone agreed-best pumpkin pie ever!!! Will make for both upcoming holidays!! Thanks for a superb recipe-yummy!!!

      Reply

    31. I love this recipe. The filling is my go-to for pumpkin pie and I pour it into Isa’s press-in almond crust. This evening I’ve just subbed chestnut puree for the pumpkin as I didn’t have any, and added in a carrot and the filling still tastes great. Can’t wait for it to finish baking!

      Reply

    32. Due to the spice profile they have almost the exact same flavor; but their texture is a little different, sweet potato tends to have a thinner mouth feel. They are very interchangeable. Sweet potatoes grow like weeds down south, like rhubarb you will always have them once you plant them. In the south you get sweet potato pie all year:)

      Reply

    34. Hi Dreena
      Being from Scotland pumpkin pie is new to me. A Canadian friend talks about sweet potato pie which sounds amazing. Would this recipe work swapping the pumpkin for sweet potato? Or am I way off the mark as to what they are!?!
      Cheers
      Zoe

      Reply

      • Hi Zoe, yes, I’ve learned in the last year or so that canned pumpkin is very North American. I haven’t tried it with canned sweet potato, but I think it would work. Sweet potato is naturally sweeter than pumpkin, and a little denser, but overall I think it should work fine. Let me know if you do try it!

        Reply

    35. For years I have made the filling pretty much as you shared except instead of the thickener and such I would soak dates and then blend them with just enough of the soaking water to make them into a past (may not even need extra liquid after soaking). In short, pumpkin puree (if needed) + plus blended cashews (with just enough liquid to blend – plus blended dates (and seasonings to taste as desired). My daughter-in-law complimented me by saying she doesn’t like pumpkin pie but she sure likes the above. I also use it plain as pudding (without baking in a crust).

      Reply

    38. Dreena – I’m interested in using the recipe for the pie filling to make a healthy-ish pumpkin pudding that’s suitable for breakfast or dessert. Other than omitting the arrowroot and not baking the pie, do you have any other suggestions? Should I use the same amount of cashews and maple syrup?

      Thanks!
      Lauren

      Reply

      • Hi Lauren, I think you should be good. It tastes great as is, and is fairly thick. You could try reducing the liquid just a touch, to see if you prefer the texture, and then add more as desired. But, think it should be spoon-ready! 🙂

        Reply

    40. Before I went vegan, I used to love to make pumpkin pie with sweetened condensed milk. It yielded a very thick creamy pie. Since becoming vegan I have tried out a few different pumpkin pie recipes, all of which were good, but didn’t taste like traditional pumpkin pie to me. Your recipe is sooo much better than any pie I have ever made, vegan or not!!! It made me so happy tonight! You’re a kitchen wizard!

      I only have an 8.5″ pie plate, and when I poured the crust ingredients into it, it didn’t look like it would fit, so I ended up using an 8×11 casserole dish. It worked out just fine and I now have many pie squares to eat. 🙂

      Reply

    41. Hi Dreena–

      I made the pie tonight following the directions exactly, but it was still quite soft when we went to eat it several hours later. I’m guessing I need to cook about 5 minutes more? Or, perhaps a smidge more arrowroot? It doesn’t seem that others have experienced similar issues. It certainly looked done when I took it out of the oven. We still loved it. This is our favorite vegan pumpkin pie recipe so far, and I LOVE the crust!

      Reply

      • Hi Stacey, I’m wondering if it might have been the consistency of the pumpkin puree. They can vary at times. The filling *is* soft, however. It’s not as firm-set as a traditional pumpkin pie. If you’d like it with that firmer consistency, I’d try adding some agar to the puree, about 1 tsp. That would firm it up some, more than arrowroot. Hope that helps, and glad you enjoyed the flavor all the same!! 🙂

        Reply

      • Hi Rachel, I haven’t tested it without cashews – I would suggest almonds, but if you are allergic to tree nuts then that’s not an option. I’d probably suggest working with a different vegan pumpkin pie recipe altogether – one that uses coconut milk with the pumpkin puree, or maybe silken tofu. Those would be better options than trying to rework this filling. I think Food 52 had a vegan pumpkin pie recipe using coconut milk, you might try there first!

        Reply

        • Rachel Danchise, Use Dreena’s crust and use Clean Cuisine and More (Ivy Larson’s) Pumpkin Pie Filling recipe. Her crust has pecans, but the pie is simply amazing! We refrigerate it so it can firm up, but you can serve it cold or at room temp. I plan on trying Dreena’s as well! 🙂

          Reply

    43. Hey Dreena,

      I plan to make this for Christmas Day and I wondered if I could just use regular pumpkin spice (trader joes) in place of the nutmeg, allspice, cloves and cinnamon? 🙂

      So excited to make this!

      Faye

      Reply

      • Hi Faye, yes should be fine, just adjust to taste – start with a little less than you think you’d like – always easy to add more later! Give it a taste after blending and then add pinches more to your preference. Enjoy!!

        Reply

    44. The filling tasted wonderful but i must have done something very wrong with the crust, lol. It didn’t mix well in the blender (don’t have a food processor) so I took it out of the blender and mushed it around by hand directly into the pie plate. As this was just a ‘test’ pie for x-mas I didn’t need it perfect but the crust came out so incomprehensibly bad that I’m afraid to try it again in the blender. It was SO DENSE! Like hard to chew. Maybe I put it in too thick? I’m no chef but I usually don’t have a total fail like this when *following a recipe*! Like what the heck did I DO?

      Can you recommend a way to blend those ingredients in the blender? Otherwise my solution is using Gena Hamshaw’s pie crust with a flour of buckwheat groats, almond flour, and a little chia meal. After this I’m like maybe I need to go the traditional flour/solid fat route.

      Reply

      • Hi Les, yes, I don’t recommend doing the crust in a blender. I specified using a food processor for the crust b/c it’s too dry/tacky for a blender – it becomes tedious and the blender will ultimately churn portions to a point of being gummy and yet not work in other parts. The filling is more dense than a pastry crust, but I think it was the working through the blender that made it particularly chewy/not workable. So, I can’t really recommend a way to do it in the blender. You can certainly use another crust for the pie, absolutely! So, if you have one that can be made in a blender (or otherwise w/o a food processor), that might be your best option. Hope that helps!

        Reply

    45. What a fantastic recipe! I’ve made the filling and poured it into pre-made gluten free crusts to save time. Served it at Thanksgiving and holiday parties. It was a total success every time! This is my new favorite vegan pumpkin pie 🙂 Thank you for sharing this recipe!!!!!!

      Reply

    46. hello! i made this pie and it came out perfectly! i was wondering if i could use the crust for my pecan pie? the filling is about the same texture as the pumpkin. thanks!

      Reply

      • Wonderful! Yes, I think it would be well suited for a pecan pie filling, just compare the baking temps/time – you may need to put a little foil around the crust so it doesn’t get too browned.

        Reply

    47. hi dreena,
      a big hello from germany! today we celebrated thanksgiving as we couldn’t arrange otherwise, that is an american, an irish and a german woman (me). i made your pumpkin pie and my american friend who has had many different pumpkin pies said it’s the best she’s ever had. and my irish friend and i loved it too!

      i used a real pumpkin as i could not get a can of pureed pumpkin and put it through a cheese cloth to get the moisture out. amazing how much pumpkin goes into one pie!

      anyway, it was really really yummy. thank you very much for the recipe!

      uli

      Reply

      • Hi Uli! Very cool! Such a delight to read this. 🙂 Thank you very much to you and your friends, this is quite a compliment, I’m chuffed! Good move with the the whole pumpkin too, I’m sure that helped to concentrate it down more. Thanks for the cheer, hope you enjoy the recipe over and over!

        Reply

    48. My friends and I have made this three times in the past ten days. It is THE BEST pumpkin pie ever. We eat dairy, but appreciate the vegan thing and try to do that as much as possible. We also fed this pie to a “regular” person (eats meat, dairy, etc) and she loved it too. It truly is the yummiest pie ever! THANK YOU THANK YOU THANK YOU!!!!!!

      (My roommate is making another one as I type)

      Reply

    49. I’m not feeling my best today, that’s because I spent all weekend eating pumpkin pie!!!
      Best recipe ever, can’t wait to make it for the family next weekend. I made it with pumpkin that I had baked, drained and frozen. It was beyond delicious and turned out a lovely orange colour.

      Reply

      • I completely agree. I made this for my gluten-free, vegetarian daughter for Thanksgiving and it will be our new pumpkin pie for everyone. This pie is like eating pumpkin custard on an oatmeal date cookie. Absolutely delicious. I had to make another on to eat with turkey leftovers! Thank you, thank you, thank you!

        Reply

    52. I made this pie a couple of days ago and served it for Thanksgiving. Everyone loved it! And for me, this was definitely the best pumpkin pie I’ve ever had. The crust is seriously perfect, and the consistency was creamy and I used 3/4 cup cashews. This is so flavorful, I’m definitely going to be using this recipe every time. Thank you so much!

      Reply

    53. I made the pumpkin pie filling (but used a different crust), and my dad (a carnivore with a sweet tooth) said it was better than Costco pie. Best compliment, ever. 🙂 nice work on the recipe.

      Reply

    54. This was perfect! Everyone absolutely loved it and I’m thinking about making it on a weekly basis now it was so good and without all kinds junk found in most other pies! Thank you x a million!

      Reply

    57. Hi Dreena, I can eat dates I just didn’t have them on hand. I went to the store though to get them and made it tonight. The batter was so good and oh my, it’s taking all of my willpower to wait to eat it until tomorrow!!!

      Reply

    58. This looks just like “real” pumpkin pie! I’m anxious to try it but I have everything but the blender. :-/ I have a little bullet type personal blender. Do you think I could use that, blending in small proportions and then consolidate the filling?

      Reply

      • Hi Dianne, I’ve never used the bullet blender, so not sure how it would perform and how much you can fit in there. Worth a try, might just take a while and require extra patience. 😉 Good luck!

        Reply

      • I just made this with my nutribullet I started the crust by pulsing the dates and oats but I mixed the rest of the crust ingredients by hand. For the filling I mixed everything in a large mixing bowl first with a big spoon then blended in 2 batches . It came out great! Awesome recipe I think it’s my favorite pumpkin pie recipe. Vegan or not. My husband liked it and he doesn’t like pumkin pie normally this has such wonderful flavor not too sweet and fake tasting like some.

        Reply

    60. I made this last Saturday for my vegan thanksgiving that I host for my friends. I loved it, the filling especially! I might try it with a regular crust and bring it to my family’s thanksgiving. Thanks for the recipe!

      Reply

    61. Just taking this pie out of the oven, the filling was extremely tasty even uncooked. My partners sister is vegan and his mom is gluten intolerant so this was perfect for Thanksgiving. Can’t wait to try it! I did put a pie ring on for the last 15 minutes to keep the crust edge from getting too brown. I also used an immersion blender for the filling and it ended up very smooth, this might be an alternate to using the blender and is much much easier to clean up. Thanks!

      Reply

      • Awesome suggestion, Doug. I often use an immersion blender, and it would definitely work pretty well here. So glad you tried it (and sampled the filling)! 🙂 Enjoy, and Happy Thanksgiving!

        Reply

    62. Made it, loved it! The only issue I had was that my pie came out the color of mustard (I used the Farmer’s Market pumpkin pure brand). Any tips on how to get the orange color going on?

      Reply

      • Eva, that’s the brand I use as well. Mine doesn’t come out quite as pumpkin-y orange as this photo. Emma is in the UK, so she might have used a different brand that made for a brighter color.

        Reply

    63. This recipe looks great! How far in advance can I make it? Could I make it tonight (Tuesday) for Thanksgiving in two days if I keep it in the refrigerator? Thanks for sharing!

      Reply

      • You can definitely make the crust a few days in advance. I wouldn’t fill and bake more than a day ahead. So, you could make the crust tomorrow, then fill and bake the night before, then refrigerate.

        Reply

    64. I’m interested in making this crust with a different filling and that pie filling cooks 27 min at 400. Would that work for this crust as well to bake in that time? I know you turn your heat down after 10 min and I’m not sure what the benefit of that is?

      Thanks for the help!

      Reply

      • It’s hard to say for sure, Alice. I don’t know the recipe so not sure if it would adequately fill the crust, but I’m guessing it might be okay. Just cannot say for sure.

        Reply

    65. This looks lovely! I am allergic to oats (gluten-free or not). Is there a substitute for that? Also, any alternatives for the dates that you could recommend? Thanks so much!

      Reply

    67. I tried this last night when a friend made it for a pot luck. Unbelievable, best pumpkin pie I have ever had!! Creamy, perfectly spiced, delicious!

      Reply

    68. I really want to try this! It looks delicious! But I already bought pumpkin pie mix instead of plain pumpkin. Can I use that instead? Also, can I use flour or cornstarch instead of arrowroot powder in the filling?
      Thanks so much!!! Want to try this so bad!

      Reply

    69. This looks really good. I want to make it for this thanksgiving, but I already bought pumpkin pie mix instead of pure canned pumpkin. Can I still make it with that? Also, can I use flour or cornstarch instead of the arrowroot powder for the filling?

      Reply

      • You can substitute cornstarch for the arrowroot. I prefer arrowroot b/c corn is one of the GMO crops. As for the mix, you’d need to adjust both the spices and the sweetener, so best to go with the straight pumpkin. I haven’t tested it with the mix, so just not able to offer sound substitutions (sorry)!

        Reply

    70. Hi Dreena,

      I never seem to find the ideal crust for the pumpkin pie. This looks like a winner! I just ordered a Blendtec to try it out (would I do this in the Wildside or Twister jar?) – but it hasn’t arrived yet.

      Would Medjool dates pulverize easily with the other crust ingredients in a 350W blender? I already used the coffee grinder for the oats, but obviously can’t fit multiple items in there

      Reply

      • Hi Claudia, do you have a food processor for the crust? I’d use that and then just use the blender for the filling. For the filling, definitely use the wildside! (and you’ll love it!!)

        Reply

        • Well,it was supposed to go out already but no package has arrived yet.

          Will the Medjool dates definitely blend in the blender with the rest of the ingredients?

          Reply

          • Oops. Sorry, Dreena. Meant to say that I have a food processor, but it is also 350 Watts. Medjool dates are pretty soft. If you’ve got suggestions on how to try to make it work so I can blend the crust ingredients in my current blender or food processor since it looks like I might not get the Blendtec in time, I’d be grateful.

            As I think I already mentioned, I tried to put a date in my coffee grinder, but while it finely grinded it, the date stuck to the inside. Would mixing it with a touch of the rolled oats help? Would hate to waste dates! – As is, I barely have what I need for the crust. : )

            Again, thanks.

            Reply

            • I get a better result blending dates if I give them a head start–maybe you could food process them finely first and soak in the ND milk before whirring the filling together? Just one option if your Blendtec arrives later. I love Blendtec!

              Reply

    71. Thanks for this, it looks delicious. I’ll definitely be making it in a couple of days. I have a couple of questions. Why use a blender for the filling rather than the food processor that you’ve already used for the crust? Wouldn’t that cut down on dishes to wash, which is always a good thing? Also, can I add a little brandy to the filling? My favorite pumpkin pie recipe from dairy days included some brandy. Perhaps substitute a few tablespoons of brandy for some of the almond milk, to keep the amount of liquid the same?

      Reply

      • Hi Alastair, I find the processor works best for the crust. It will be difficult to get moving in a blender – but you can certainly try if you want. I think you could add the brandy, for sure, replacing some of the milk it should work ok!

        Reply

      • Hi Mill, it would need to be another liquid sweetener, agave would be closest sub – but maple syrup has nicer flavor for this pie.

        Reply

    74. Hello! I am planning on making this, but I am having trouble finding dates. Could I substitute with coconut sugar? If not, what would be a good substitute?

      Thank you!

      Reply

      • Katie, dates are pretty available in most grocery stores. I buy mine at walmart, they are ‘parnoosh’ honey dates. Not expensive either. I’d rather help you try to find them than suggest substitutions that may not work – not fun for you! Many grocery stores carry them in the produce department, in bags or containers – worth asking next time you shop. Just be sure they are pitted dates, saves time!

        Reply

    75. Thank you is not enough. I thought I’d never get to eat pumkin “custard” again because of dietary restrictions. All the things I want and none of the stuff I can’t have! Made and ate it last night and WOW. Thanks for giving me back one of my favorite foods. Your oat crust is also a real winner. I’m sure I’ll use this in other pies in the future.

      Reply

    76. Wow, this filling looks amazing! Can you make this pie using a regular or pre-made crust? If so, would you pre-bake the crust before putting the filling in or fill the unbaked crust with the filling and bake? Happy holidays!

      Reply

      • Absolutely, Kristie! Don’t prebake the crust, just fill and bake. This makes a fairly generous pie filling, and I know some storebought crusts are just a smidgen smaller than glass pie plates. So, you might have a little more filling than you need – if so, you can bake in a ramekin or gently heat and eat like a pudding. 🙂 Hope that helps, enjoy your holidays!

        Reply

        • Thanks Dreena! No worries to even think about what to make for Thanksgiving dinner. This pumpkin pie should cover it all…lol. Thank you again for responding.

          Reply

    77. I am so excited to find this recipe – it sounds delish! I’ve been vegan for over 20 years and relied heavily on tofu for my substitutes, but three years ago I got estrogen sensitive breast cancer, and have to watch estrogen high foods. So I am grateful to creative cooks, like you, who help me shift my diet again! Blessings this holiday season.

      Reply

    79. This recipe looks great but is there a substitute I can use for the nuts? We have many food allergies in our family and finding a pumpkin pie recipe seems impossible.

      Reply

      • Lisa, for this pie it would be difficult to substitute the nuts. I think I saw a vegan pumpkin pie on Food 52 last week that was coconut milk-based (and I believe it was nut-free). You might have luck with that one. 🙂

        Reply

        • Is there any other nut that can be used instead of cashews? (no peanuts either! son has food allergies to these two nuts only) Hope there is one, this recipe looks wonderful!

          Reply

          • Hi Colleen, I haven’t tested it with other nuts. I think almonds might be too hard, even if soaked – to puree smoothly. The only other option might be macadamia nuts, but they are a little oiler. You could try, but I haven’t tested it so cannot guarantee how it will work.

            Reply

          • Amy, I probably wouldn’t sub sunflower seeds here, they have a fairly strong flavor that I think will be too dominant in the pie. You could *probably* sub some hemp seeds, or a combo of hemp and sunflower, but… really not sure the flavor will be great. Usually when I sub sunflower or hemp for nuts in a sweet recipe (I do a fair amount of nut-free subs in my recipes), I amp up the cinnamon and other sweet spices, and also often the sweetener. I might suggest you try a nut-free recipe, since this one has nuts in both the crust and the filling. I have a pumpkin pie recipe in ‘eat, drink & be vegan’ that might work better for you – if you have that book have a look at that one. It’s not entirely whole-foods based as this one is, but is nut-free. Hope that helps. 🙂

            Reply

    81. Do you think I could reduce the nuts a bit to save on oil and fat? What might I use instead if I used say, 1/2 cup of nuts? Any thoughts?

      Reply

    82. I’ve been on a whole foods plant based diet since October 2012. I cheated last Thanksgiving and was sick for 2 days. Not doing that this year. I’m responsible for bringing a vegan dessert to the family gathering, and I have been searching for a pie recipe. This one looks great. Most others I saw use silken tofu. Do you think this is better? I bought Trader Joe’s pumpkin pie spice. Do you think I could subsitute 2 teaspoons of this for the spices? I don’t have the jar with me now to see the ingredients. Also, what is your favorite non dairy ice cream? I have not tried many, but the ones I’ve tried have not been good.

      Reply

      • Good for you, Andy! That’s the thing with moving into a healthier, cleaner diet. It’s a bit of a one-way street! Body doesn’t like it when you go back. 😉 Personally, I do like this base with cashews much better. It lends a richer, more irresistible taste and texture. If you have pumpkin pie spice, for sure you can sub that. I think 1 1/2 tsp might do just fine. You can add it, and just taste the pureed filling before adding more, adjust to taste. This filling is safe to eat unbaked, so totally okay to taste-test. As for ice creams, I totally love the Coconut Bliss line, and also enjoy many of the So Delicious flavors too (from their coconut line). Recently I also tried the “Nado Moo” brand, also like that one. Test out a few, I’m sure you’ll find one or more you will enjoy. Good luck! 🙂

        Reply

        • First off, sorry for the double post. I need to be more patient. I’ll do the taste test (one of the many benefits of the vegan diet is not as much worry about food borne illnesses). I’ve haeard coconut is the way to go for dairy free ice cream. Someone also recommended DF Mavens vegan ice cream, but it is not widely available. I’ll let you know how the pie comes out!

          Reply

          • Not to worry, Andy! Yes, def worth trying a few brands of ice cream, and the coconut ones are very luscious. I have a cashew-banana ice cream posted on my site here and also a peanut butter chai (that one you need an ice cream maker, but not for the banana). You can check those out too. 🙂

            Reply

        • Pie was a big hit among the vegans and some non-vegans at our Thanksgiving celebration! I am going to try it again with less cashews and go for the lighter version. I also screwed up a bit and used a pie plate that was slightly too large, but it was still great! Thanks for the recipe!

          Reply

    85. Looks so delicious! Just a question: have you ever tried using flax eggs in any of your pumpkin pie trials? My traditional recipe calls for eggs and milk so I just wondered why I couldn’t use flax eggs and soymilk. Just wondering if flax would make a firmer filling.

      Reply

      • Laurie,
        I’ve found that in something like pumpkin pie, where ALL you have is wet ingredients, flax eggs don’t work. I think the flax eggs would just result in a slightly gummy pie.

        Reply

      • Thanks Laurie! I use flax eggs in some recipes, mostly in baked goods like muffins/breads. Sometimes I can taste the flax, so for something like this pie I prefer not to use it b/c of the taste and also the texture. Are you allergic to cashews?

        Reply

        • No, I’m just always looking for ways to lighten up dishes that are so heavy in nuts. But is is Thanksgiving so yummy nuts it will be!!! As always, thank you for your delicious and amazing recipes!!

          Reply

    87. This will be my first Thanksgiving since moving to a plant based diet and this pumpkin pie looks like it would be a good one to try. I am finding a new set of favorite plant based recipes to eat on a regular basis and am hoping to find delicious plant based holiday recipes that everyone can enjoy. Thanks for sharing this recipe.

      Reply

    92. I can’t believe the name I suggested won! That’s awesome! I’m very intrigued by your crust. And pressing around a pie plate is so much easier than rolling. A winner all around!

      Reply

    94. I am excited to try this pie in a week! One question: I had trouble with a similar recipe last year getting the cashews to blend with the rest of the filling. Unfortunately, a higher-speed blender is not in my budget right now. Would you suggest soaking the cashews before hand? I was thinking I would soak for a few hours then drain them for a bit and cut down a bit on the liquid (syrup and coconut milk) so it’s not too wet. Do you think this will work? Any other ideas?

      Reply

      • Soaking the cashews will help, but it does make for a looser filling. The reason I add them unsoaked is so they will then absorb the moisture through baking, helping firm the pie. So, if you try it – yes, for sure you’ll need to reduce the liquid. I’d go just a couple tbsps of the milk. Hard to say for sure, but that’s where I’d start. Hope that helps!

        Reply

      • Sherrin. for sure. Can you have cashew butter? That would be a very good substitute here. Pecan butter would also be really tasty, but it’s a little pricey.

        Reply

      • Aw! Thanks Laura!! It’s funny, some vegan versions of dishes taste better, and our palates evolve removing dairy/meat. If this IS a hit for you, do report back!! xx

        Reply

    Leave a Reply

    Your email address will not be published. Required fields are marked *