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Vegan and Gluten-Free Pumpkin Pie

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
Keyword pie, pumpkin



  • 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).


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