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.
Judith says
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.
Nancy says
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
Andrew says
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?
Erika says
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
Dreena says
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!
Karen says
Delicious! Make this every year! Just wondering if I can freeze it?
Dreena says
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.
Kristen says
We have made this every year for five years (my print-out says I printed it in 2019 so it must have been on a precious page here) and frozen slices every year as well – so I’m here to say this pie freezes perfectly in slices! 🙂 Just take out a slice and let it defrost in the fridge for 6-8 hours and it’ll be perfection. This pie is now my traditional Thanksgiving/Christmas dessert and it’s so delicious! I look forward to it every year.
Dreena Burton says
Oh so nice to read your note, Kristen! Thank you for sharing this with me and anyone reading. I’m so happy the pie is a favorite for you. I haven’t frozen it! Thank you for that tip… now I know. 🙂