Meet the GREAT Pumpkin Pie, a vegan pumpkin pie recipe that’s also soy-free, gluten-free, and oil-free!
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.
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 pumpkin pie made with vegan ingredients.
Plus, I wanted to develop a crust that is (1) wholesome and (2) easy (we need some breaks during the holidays).
After quite a few tests, success!
Vegan Pumpkin Pie: The Filling and The Crust
The filling of this pie is everything to me. I can eat it on its own, even before baking (though the arrowroot powder does need to cook, but I still like tasting the blended filling).
I use my Blendtec to puree the filling, and I recommend a blender rather than a food processor. The filling just won’t get smooth enough in a food processor. You can use a standard blender, but you will need to blend it longer than using the Blendtec. (For 20% off Blendtec, link here and use code YAY-BLENDTEC).
When the filling is finished cooking, it becomes creamy and luscious, like a custard – and with just enough spice from cinnamon, nutmeg, and allspice. The pumpkin pie spice is not overpowering.
Then, the crust. I developed this crust as an alternative to a traditional pastry crust. It’s made with rolled oats, nut butter, and dates, and it isn’t too sweet. And, unlike a traditional pastry crust, it isn’t oily. and isn’t too sweet. You can use it for other pies you love as well, such as pecan or chocolate pumpkin pie!
But perhaps the biggest bonus of this crust is how easy it is to make. All the ingredients for the crust whiz together in the food processor, and then you simply press it into your pie plate.
So let’s get to the recipe, shall we?
And, if you love this vegan pumpkin pie, here are some other seasonal recipes you might love:
- Pumpkin Chia Pudding
- Pumpkin Spice Bars
- Healthy Vegan Pumpkin Muffins
- 5 mains INSTEAD OF TURKEY
- Top 10 HOLIDAY DESSERTS
Vegan and Gluten-Free Pumpkin Pie
- 2 cups rolled oats use certified gluten-free for a GF option
- 2/3 cup pitted dates packed
- 1/3 cup nut 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
- 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 or vanilla 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
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 on the base and a little up the sides of the plate (not fully up the sides to prevent burning of the crust).
- 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. (Optional: cover rim of pie plate with aluminum foil to prevent overbrowning of any edges of the crust.)
- 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).
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This post was originally published November 2013 and updated for October 2021.
Whoa, I made this pie today, and served it alongside a professional bakery’s apple pie, and hands down, the homemade pumpkin pie was the WINNER of the 2022 Thanksgiving Day Pie Wars. Thanks so much for an easy, excellent recipe! I used a store-bought vegan pie crust because I couldn’t find dates, but aside from that, made no changes to the recipe. It was an absolute delight. Thanks again!
Dreena Burton says
Wow, thank you Laura! That is quite a compliment, I’m not sure I’d have the nerve to put one of my recipes up against a professional dish. Thank you so much for this note and good cheer.
Thank you for trying to find recipes for those of us who want to limit soy, gluten and oil. However, to say this is oil-free is rather misleading. The crust contains over 42 grams of fat and the filling too. That is over 84 grams of fat in the total pie. If we try to split hairs and say nuts aren’t oil and this is an oil-free recipe, then we need to ask ourselves what is the pool of oil that sits on top of a jar of natural peanut butter?
I say this not to demean this pie or your valiant effort but to warn those like me who long for a good dessert without oil (fat). This is far from it in my humble opinion. I wish I could eat it. It sounds great.
Dreena Burton says
Hi Judith, I understand your position, albeit a very unfair review. You are giving a 1-star review to a pie you haven’t even tasted just because of your dietary needs. That’s like someone reviewing a wheat bread recipe as a 1-star because it isn’t gluten-free. Divide the pie into 10 pieces and have a small piece. Or, make my pumpkin custards which don’t have any crust. Regardless, there is still no added oil to this recipe – so it is an oil-free recipe in terms of oil-free diet guidelines. It doesn’t suit your needs, and I understand that.
Yes, there is a difference between oil (processed at high temps) and fat. This was not billed as fat-free, but OIL-free. If it’s not for you, then okay.
Dreena Burton says
thank you Nancy
First, thank you for your major contribution to the vegan world. My family had made big strides forward thank you to the creative and delicious meals that are kid friendly.
Regarding this pie, the filling is delicious and big hit. I have struggled with the crust. It has come out too hard which leads to aggressive cutting and loss of the delicious filling. Anything I could be doing wrong?
Thank you for your time
Dreena Burton says
Hi Andrew, thank you for this kind note.
If using a metal pan, that might yield a tougher crust as it conducts heat. Do you have a metal or glass dish?
Hi Dreena, I love this recipe! How would I adjust the time and temperature to make 12 mini pies in a tart pan or muffin pan? Would I need to change anything else?
Kathy The FUN Baker says
Hi Dreena, Your recipe sounds Amazing & I can’t wait to try it! I just have a question for you though. I will be experimenting with my own no-bake tofu-cashew pie for my hubby soon & I want to try it with your oat-date-nut butter crust from the above recipe. My question is how long should I blind bake it? And at what temperature? Thank you for sharing your wonderful recipes with us & thanks in advance for your help on this. Happy Cooking, My Friend!! <3
Hi Kathy, thanks for the note. I’d probably bake 10-12 minutes, check for browning, if you need to bake a little longer, maybe line the edges of pie pan with some aluminum foil. Enjoy!
Delicious! Make this every year! Just wondering if I can freeze it?
Hi Karen, sorry for late reply. I don’t think it will freeze well, it might separate with thawing. But you can certainly make the filling days in advance, and the crust – and then bake.
Just made this pie, actually 2 of them. I made one with pie pumpkin and one with Hubbard squash. I tasted the filling before baking to see if I liked the amount of spices (added extra 1/2 tsp of cinnamon), delicious!! Came out of the oven after midnight so will taste the finished product tomorrow. I’m certain that I will love it.
wonderful! So happy you had a great result with the recipe – enjoy the pies!
We made this pie for the first time Thanksgiving and will be making it again for Christmas. It is perfect! Thank you for such a simple recipe that allows us to have delicious pumpkin pie again!
Oh, just wonderful, thank you Christy!
This is by far the best WFPB PUMpkin Pie recipe i have made, I also used her crust recipe. Both had perfect texture and were delicious! Thank you
thank you for saying that, Debbie, appreciate your enthusiasm for the recipe
Thank you for this recipe! It almost fits all my dietary restrictions. I am sensitive to almonds and lemon, so may I use white vinegar, peanut butter, and cashew or coconut milk as substitutes? I don’t want to change the taste of the recipe too much.
Emerald Levick says
I come back to this recipe year after year & usually use 3/4 cups cashews. However, the pre-cooked filling is so delicious that sometimes I use a little less & just serve that chilled in glasses as a pumpkin pudding, garnished with crystallized ginger. Thank you so much for creating this recipe! <3
Just wonderful to read this, thank you Emerald.
we are allergic to cashews any suggestions for a replacement.
This pie was amazing! My 10 year old picky eater son loved it and we fought over the remaining pieces. I used fresh pumpkin I had baked ahead of time and I used both maple syrup and dates in the pie filling because I ran out of maple syrup. It tasted amazing raw, given the ingredients I think we could have just eaten it that way. However it smelled heavenly and was delicious both out of the oven and the next day, too.
I am your new biggest fan! (I asked for your cookbook for Christmas.)
Maggie G says
This turned out wonderful! Ive been looking for a healthy pumpkin pie that my daughter will accept as an alternative to the traditional recipe. She wasnt happy with the texture the first day but after sitting overnight in the fridge it firmed up beautifully! She gave it a thumbs up. Quite a compliment from my picky eater. It feels so good to have a recipe to make her favorite holiday dessert that is healthy! Thank you so much!
Well I’m so pleased to read that, thank you Maggie! Hope you enjoy it for years to come. 🙂
Sara Woolstenhulme says
Hi! THANK you for this recipe! I have made it twice now in the last week and it’s delicious! I am wondering if you have any tips for keeping the top from cracking during or after cooking? Thanks!
Oh excellent! Wonderful, thanks for sharing that cheer, Sara. You can try baking a little less, or lowering the rack. Oven temps can differ. However, if it does – try topping with a touch of whipped cream – solves it. 🙂
Elizabeth Madsen says
Hi Dreena, I made this tonight and it was absolutely delicious! When I took it out of the oven and let it cook it looked perfect. Although it was not it time to eat it so I covered it with saran wrap when it was cooling off and stuck it in the fridge. When I grabbed a few hours later the colors have changed but not the whole thing. Some of the pie was a darker pumpkiny color and then the other part was lighter? And the parts that were lighter tasted creamier almost like the cashews hasn’t totally blended? But I know they totally did because I have a vitamix and it was very very smooth and creamy when I poured it into the pan. It still all tasted good but why do you think this happened? I did sub cornstarch as I couldn’t find arrowroot powder, but I can’t believe that would change the color. Maybe it was the plastic film? This was a test run but I will be making one for my famiy this week. Thoughts?
What a charmer! Made it last year, why do I wait a year to make it again! Love it love it love it. thanks for sharing with us .
Haha, not sure why we wait so long! Thanks Amanda. 🙂
If I wanted to thicken it more, would adding more starch or more cashews, or more of both be the solution? I made this pie and it was amazing! I just thought mine was a bit of a softer set than a store bought pie. I used tapioca starch, so I don’t know if that made a difference. I’d make it again without changing a thing, but I thought I would ask.
Hi Eliza, sorry for the delay. Yes, it’s a little softer set. For sure, add a touch more cashews, that will do the trick! You can bump up spices with that if you like, but I’d say even 1/4 cup more cashews will help. Good luck, and thanks for the feedback.
How much date paste do I use if I substitute it for the dates?
OMG THE pumpkin pie I have ever made ⭐️⭐️⭐️Thank you !!!!
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.
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.
Debi Ford says
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!
Did you bake this particular crust as per the directions in this recipe?
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
From Abu Dhabi
Amanda happy thanksgiving
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!
sorry for the delay – I’d go with 1/3 cup just to be safe, but 1/4 might work a-ok.
I used 3/8 and it was perfect. Fantastic recipe!
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!
Hi Carie, I simply time after reducing the oven temp, I don’t wait for it to reset. Good luck!
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!!
Bevan Davis says
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
Could I substitute the cashews for almond butter?
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
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.
I routinely make “pumpkin” pie with butternut squash. It has such a rich and wonderful flavor! I’ve also used candy roaster squash with wonderful results!
It’s not showing up in my page, What degrees and how long to cook for? Thanks, can’t wait to try it!
oof, thanks, that happened with my software on another recent recipe – now updated!
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!
I haven’t tested so can’t say for sure. I did just see these almond crusts in-store, worth looking into: http://www.piccolacucina.ca/product_shells.html The unsweetened one (green box) is vegan.
Helen Butt says
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?
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!
yes, it should work just fine here!
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.
This will be the third year in a row of making this. It’s so good!
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!
YAY! Thanks Meagan. Fabulous to read. 🙂
Jess C says
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!
do i need to soak the cashews?
No, use raw unsoaked. 🙂
Should I refrain from soaking even without a high-speed blender?
I’d try, and just blend very well, since the cashews help the pie set when unsoaked. If it’s not blending well, just let it sit for a half or so, and that will soften the cashews and you can blend again.
Sam (the Quantum Vegan) says
Finally a pie without an oil-laden pastry crust! Thanks so much for sharing. This is such a healthy recipe that I wouldn’t mind eating it for a snack (or breakfast)!
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!
Yes, I agree – wonderful, resourceful, creative genius our Dreena!
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?
I’m attempting to sub cashews with pumpkin seeds this weekend! Will report back!
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 🙂
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!
I don’t have it calculated, sorry Mireya. This site may be useful for you: http://nutritiondata.self.com
I would like to use this crust recipe for a no bake pie. Do I need to bake the crust by itself before adding the filling?
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!
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!!!
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!!
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!
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.
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!
Hi Sally, I’d suggest the chocolate pumpkin pie on my site – it’s nut-free, and it’s fabulous! 🙂
Debi ford says
i made this last weekend and everyone agreed-best pumpkin pie ever!!! Will make for both upcoming holidays!! Thanks for a superb recipe-yummy!!!
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!
Rachel Geiger says
Hi! Could you tell me how long you baked Isa’s crust before adding this filling?
Kayla Sashean says
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:)
Judee@ Gluten Free A-Z Blog says
I love a good recipe for pumpkin pie that is gluten free too! I’m getting so in the mood, but I’m holding off until Thanksgiving. Pinning this one
Zoe Emmerson says
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!?!
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!
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).
This looks so perfect? I’d love to put it in a springform pan. Do you think that would work? Thanks!
Hi Lori, yes, that should work really well!
Did you pre-soak the cashews?
No, for this recipe I don’t presoak, so they will swell and thicken during baking.
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?
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! 🙂
Thanks for this amazing creation – I tweaked it to be vegan and sugar free and had it after my candida cleanse. I posted my version on my blog, hope you don’t mind – will you check it out (http://antioxidantbuzz.wordpress.com/2014/02/28/pumpkin-pie-all-pleasure-no-pain/) and I can link back to you with the credit for inspiration!
Hi Alisa, glad you enjoyed the pie. Yes, please link back to my post, thank you.
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. 🙂
Stacey F says
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!
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!! 🙂
Rachel Danchise says
I would love to try this, but I am allergic to tree nuts. Can I use something else instead of cashews?
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!
Terri Willoughby says
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! 🙂
Try this one. These little bites are great.
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!
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!!
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.
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!
Yes, that helps – thanks! Time to invest in a food processor. There are lots of things they do better than blenders.
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!!!!!!
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!
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.
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!
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!
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)
hahaha, that is the best, thank you Sarah!
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.
Fabulous! Love to hear it, thanks Ruth!
Loved it! Will definitely be making it again and sharing the recipe with my friends.
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!
I made this pie yesterday and it was the best pumpkin pie I’ve ever had! Thank you!!
Music to my ears… thank you! 😀
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!
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.
Giddy to hear this, Gina! Pass along my thanks to your dad for the compliment as well. 🙂
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!
Eating this now. Soooooo gooood, and easy to make! This will definitely make the menu next T-day…thank you!
DELIGHTED to hear it, thanks Amy!
Stephanie, The Recipe Renovator says
Making this today!
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!!!
oh yay! Love that kind of feedback – enjoy and Happy Thanksgiving, Lana! 😀
Dianne Jiminez says
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?
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!
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.
Great to know that worked, Susan! And DELIGHTED to hear your feedback – so happy you both loved it. 🙂
Can I substitute prunes for dates for the crust?
Lana, I’d probably opt for dried apricots before prunes. Can you not eat dates?
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!
Doug Duwenhoegger says
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!
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!
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?
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.
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!
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.
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!
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.
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!
Hi Maria, not really for the oats. I have a gluten-free pie crust recipe on this blog, it’s with the apple-pie filling. That might be best for you to look into. Just head to my recipes page and search under desserts or gluten-free.
Is there any other kind of nut that can be used instead of cashews? (and not peanuts) son has food allergies
Mary Ellen says
I have made with cashews and walnuts. The cashews have a more delicate flavor, but the walnut one was delicious too.
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!
Awesome!! Just delighted to hear that, Debbie. 🙂 Thanks!
fred poisson says
do I need to soak the cashews first?
Hi Fred, no, for this recipe I don’t soak them – that way they absorb the moisture through baking. Enjoy!
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!
A. N. says
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?
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)!
Thanks for the reply! Cant wait to make it!
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
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!!)
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?
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. : )
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!
Alastair Norcross says
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?
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!
Alastair Norcross says
Thanks, but I meant why use the blender for the filling? Will the filling not mix well in a food processor?
Mary Ellen says
I tried my food processor for the filling and the cashews did not blend in completely and I had to go to the blender anyway.
Hi- Can I substitute something for maple syrup?
Hi Mill, it would need to be another liquid sweetener, agave would be closest sub – but maple syrup has nicer flavor for this pie.
Pragati Coder says
What can you suggest as a subs for arrowroot powder? Thanks!
Jenna P says
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?
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!
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.
This really made my day! Thank you so much Lorelei. 🙂
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!
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!
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.
Karin Bartimole says
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.
Laura Black says
Just ate the first piece…O to the M to the G! I LOVE YOU!
Thank you, Dreena 🙂
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.
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. 🙂
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!
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.
I can’t have any kind of nuts either, but I can have seeds. Could I substitute with sunflower seeds maybe?
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. 🙂
Christine (The Raw Project) says
This looks great, always up for trying new vegan pumpkin pie recipes. Thanks!
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?
Andy R. says
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.
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! 🙂
Andy R. says
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!
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. 🙂
Dianna Ordway says
Andy, you can look on Pintrest for a raw ice cream. So far, I have found a Peppermint one but I am sure there are others….
Andy R. says
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!
Thanks Dreena ! You are so generous.
Jo Hodson says
Yay, love Emma and this pie and the photos look amazing! 😉
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.
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.
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?
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!!
Ashlee Crozier says
Dreena this is perfect!!! I am so thrilled — I will be making this for sure!! Thank you, Thank you!
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.
janae @ bring joy says
This is PURRFECT! Love it Dreena.
& I agree, Emma is such a sweetie & takes some fantastic photos.
ox to you both!
O my! I was planning on making pecan pie this year – but now I am not so sure anymore…
O my! I was planning on making pecan pie this year – but now I am not sure anymore…
Kari @ bite-sized thoughts says
You can never have too many vegan pie recipes, is my motto 🙂 This one looks delicious and I love the spice mixes in the filling.
Smart motto to live by, Kari. 😉 Hope you enjoy the pie! Thanks!
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!
Yep, it was a hit Carrie! I love it too! You know I’ll be coming to you again now… no pressure. 😉
Rebecca Stucki says
Unbelievable! I have everything I need to make this pie! Um…now excuse me while I go make it…. 😀
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?
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!
Is there a sub for the almond butter that won’t change the taste too much? I am allergic to almonds.
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.
Do you think peanut butter (pb2) would work well here?
Hi Amelia, I think the PB flavor would throw off the flavor, and also the texture is quite different from whole nuts (the cashews). I do have a PB pie on my site that you could tinker with, might work better!
Laura Black says
BTW, I NEVER liked pumpkin pie (before going plant-based). I am going to give this recipe a shot, because I am most certain I will LOVE IT!
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
Laura Black says
I cannot WAIT to make this!! Thank YOU 🙂
Love this! Hope to make it soon 🙂
Thanks Suzanne – enjoy! 😀