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
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.
The Crust
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:
Vegan and Gluten-Free Pumpkin Pie
Ingredients
Crust:
- 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
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 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
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 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).
Notes
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This post was originally published November 2013 and updated for October 2021.
Julie says
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!
Dreena says
sorry for the delay – I’d go with 1/3 cup just to be safe, but 1/4 might work a-ok.
Deb says
I used 3/8 and it was perfect. Fantastic recipe!
Carie says
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!
Dreena says
Hi Carie, I simply time after reducing the oven temp, I don’t wait for it to reset. Good luck!
Cathy says
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
Iyses says
Could I substitute the cashews for almond butter?
Alex says
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
Dreena says
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.
Cassie says
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!