This is simplythe best vegan pumpkin pie recipe because it’s also soy-free, gluten-free, and oil-free. Yet, it’s absolutely delicious!
Just in time for Thanksgiving, a vegan pumpkin pie recipe for you!
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!
Is this an easy vegan pumpkin pie recipe to make?
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 the smoothest consistency), and then you’re ready to bake this pumpkin pie in the oven!
You may also like these vegan desserts:
- Pumpkin Chia Pudding
- Pumpkin Spice Bars
- Healthy Vegan Pumpkin Muffins
- Healthy Vegan Thanksgiving Recipes
Vegan and Gluten-Free Pumpkin Pie
- 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
- 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
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).
Note: Serve with vegan vanilla ice cream, ‘lemon whipped cream’ from LTEV, or other topping of choice.
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