I made the easiest pumpkin pie this weekend.
It also happens to be the most flavorful pumpkin pie I’ve ever tasted. I highly recommend bringing it to your next holiday gathering.
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Easy Vegan Pumpkin Pie (Soy-Free)
makes one 9-inch pie
Adapted from this recipe
Ingredients:
1 cup raw almonds, soaked at least 4 hours
1 cup pure maple syrup
1 16 oz. can of pumpkin puree (or fresh puree)
2 teaspoons pumpkin pie spice
Directions:
Preheat your oven to 400F, and generously grease a 9-inch pie pan with coconut oil. (If you prefer a crust, you can certainly use one instead! Our family has always preferred crust-less pumpkin pie.)
To prepare the pie filling, simply throw all of the ingredients into a high-speed blender.**
Blend until completely smooth and creamy.
**This recipe definitely calls for a high-powered blender, like the Vita-Mix, to get the filling REALLY smooth and creamy. If you don’t own a powerful blender, I’d recommend starting off with a half cup of creamy almond or cashew butter instead of the soaked nuts, and using a food processor or blender to combine the rest of the ingredients.
Pour the filling into a greased pie pan and bake at 400F for 15 minutes, then reduce the temperature to 350F and bake for an additional 30 minutes.
Your pie will be significantly darker when it is ready, thanks to the caramelized maple syrup!
Allow to cool, then chill in the fridge for at least 2 hours before serving.
I served mine with a dollop of homemade coconut yogurt, but vegan whipped cream would probably be a more appropriate topping!
- 1 cup raw soaked almonds
- 1 cup pure maple syrup
- 1 16 oz. can organic pumpkin puree (or use fresh puree)
- 2 teaspoons pumpkin pie spice
- Simply throw all of the ingredients into a high-powered blender and blend until completely smooth and creamy.
- Pour the filling directly into a greased pie pan, for a crustless pumpkin pie, or into a pre-made crust, if you prefer the traditional version.
- Bake at 400F for 15 minutes, then reduce the temperature to 350F and bake for an additional 30 minutes. The pie will be significantly darker when it is ready, thanks to the caramelized maple syrup.
- Allow to cool, then chill in the fridge for at least 2 hours before serving.
While this pie isn’t perfectly combined, it is surprisingly light.
If you need to bring a dessert to any holiday parties this week, I highly recommend this pie. No one will guess that it’s vegan, or refined-sugar-free!
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Reader Feedback: Are you doing any holiday baking? What are your favorite holiday desserts?
Pumpkin pie is my favourite by far! And I love making healthier versions – this sounds delicious!
This is seriously the best pumpkin pie I’ve ever tasted. Austin and I have nearly polished it off already!!
love pumpkin pie!!! and love it when it is super easy to make
You could do coconut milk instead of almonds to thicken it…
What an awesome recipe…I luv it!
It looks like it turned out fabulous!!!!
It’s SO GOOD– Austin and I have nearly polished it off already!
I have all of those ingredients, yay! I’m going to make this in the next couple of day, thanks!!
Hope you enjoy it!!
Delish! xox
Hi
I just made a similar version of this to serve as a dip for GF gingerbread (from the babycakes book). I’m not baking mine, leaving it fluffy like a whip topping. I used cashews, pumpkin puree, the pie spice, and a few drops of vanilla stevia and a little agave. Whipped it up in the vita mix. I’m hoping the extended family will enjoy it too.
The gingerbread was baked in a jelly roll pan. Then I used cookie cutters to cut out stars, candy canes and gingerbread man. Much easier then making cookies where you need to roll out the dough and chill the dough etc.
Mmm, that gingerbread sounds delicious! I love the Babycakes book.
Great idea to use the jelly roll pan, and make the shapes after baking!!
I looked this over and have been realllly excited about making this since it was posted. Was planning on making this tonight but I realized some of the measurements were missing on the recipe. (Maple syrup, & pumpkin spice)
I’m assuming you used the whole box of puree.
Thanks & can’t wait to get baking!
Just noticed the link to the original recipe! woops! I’ve been a total holiday fluster.
I can totally relate to the holiday fluster! Glad you found the recipe link, and I hope you were able to enjoy it, too!!
The pie looks so good!!! Urrgh yesterday i was trying to make a crustless pumpkin pie as well, and didn’t realize the bottom of the pan was not sealed well (I had those clip-on cake pans). The oil I used for greasing and the contents leaked to the bottom and produced tons of smoke
Pumpkin pie failure…
I’ll try this recipe next time!!
Ahh, sorry to hear about the pie disaster! Hope this one turns out better for you next time.
Have been looking for a crustless pie recipe like this. Can hardly wait to try it! Our temperature is cooler outside today so baking pumpkin pie just seems like the right thing to do. Do you ever use Coconut Nectar instead of maple syrup? It has worked really well for me in other recipes. Think I’ll give it a try!
No, I’ve never tried Coconut Nectar! I’ve heard great things about it, so perhaps I’ll pick up a bottle soon.
Let us know how it works for you in the pie!
just making this recipe and trying to figure out how many ml is in 16 oz. I’m getting different answers when I google this. I’m hoping that it’s about 1.5 cups?
Ive only found pumpkin purée in cans. Where did you find it in a box, like in the picture?
I found it at Whole Foods last year, but I haven’t seen it this year! I hope they order it again before Thanksgiving!
I just made this cake today with honey indstead of maple syrup and sunbutter instead of almonds. I only used cinnamon for spice. We loved it. Nice and sweet and very addictive.
Do you think if I wanted to cut some of the maple syrup out (maybe only use 3/4 cup) and used 1/4 cup applesauce to replace the lost liquid volume it would still taste sweet enough? Just trying to cut a little of the sugar out (and maple syrup is expensive here!)
Yes, that might work! Please let us know if you try it!
i dont have a high powered blender,so instead i use 1/2 cup of almond butter and then blend the rest of the ingredients?
Yes, blend in the 1/2 cup almond butter with the rest of your ingredients, and you should have a smooth filling!
I used an avocado instead of the almonds/almond butter and soaked dates instead of the maple syrup. My food processor and blender are out of commission but I was able to use a hand mixer to incorporate all the ingredients (this would be easier if one used maple syrup or honey as the dates didnt completely dissolve/incorporate).
Def trying it for the upcoming holiday!
Wish me good luck!
I made this and loved it. Do you think I could substitute butternut squash for pumpkin and reduce the amount of syrup?
I haven’t tried that myself, but it sounds like it might work. Please let us know if you have any success!
this was the worst pie I ever ate & made. very disappointing. had guests over & they were polite but could tell they hated it.
I’m sorry to hear that! I guess crust-less pie isn’t for everyone. This pumpkin pie has become a staple at our house, and I’ve been asked to make it every year.
Okay, I made this with butternut squash today, which enabled me to reduce the maple syrup–used approximately 1/4 cup + 2 Tbps. Turned out great! Probably almost identical to the pumpkin version. I love this recipe. Thank you!
Thanks for the update! I think I’ll have to reduce the maple syrup in our next pumpkin pie, too– it seems our taste buds have adapted in the last year, and now my family prefers slightly less-sweet desserts. Good to know that we can use butternut squash, too!
I brought this pie to my family’s Thanksgiving this year, and everyone loved it. I forgot to pick up a bag of almonds, so I used raw cashews instead, and it worked great. Thanks for another delicious recipe!
Hi Megan,
It is a cold but sunny Sunday here in France, and it is the perfect time to try this wonderful pie. We are not used to cook pumpkin in a sweet way but I am very tempted… Will keep you updated about the result!
And thank you for this great idea!
Karine
Hi Megan, as promised: the feedback. One word: SUCCESS! My guests were absolutely delighted with my dessert. And as I told them, it is an absolut “non guilty but healthy” pie. My friends asked for the receipe and I was pleased to send them the link of your blog. Thank you again for this wonderful pie!
)
Karine (and all her French Girly Friends
Hi Megan,
I make at least two of your recipes a week and my family and I are really enjoying it ALL!
I baked the Pumpkin Pie last night but used pecans instead of Almonds. Everything else was the same. Left it in the fridge overnight and the pie did not fully set. It tasted WONDERFUL though. Did I not cook it long enough? Or did the pecans make the difference? Any pointers would be great!
Bonnie
Hi Bonnie! After making this pie a few more times, I’ve had varied results with how it sets up, too. When using a pie crust, it is usually sturdy enough to slice and serve. However, when making it crust-less, as I usually do, I’ve learned that the pie pan you use really matters! For best results, I use this Emile Henry pie dish (very well greased). For some reason, my crustless pie slides right out of it! This year, I made the pie in a glass baking dish, and it wasn’t easy to slice and serve– it was more like an under-baked pumpkin custard. I ended up scooping it out and serving it in little bowls instead! Still delicious, just not as pie-like.
I’m not sure if the pecans would make a difference in how it sets up, but I hope it tastes good, regardless!
Yes, me too! Just made it in a glass dish with macadamia nuts instead of almonds and it is more like a custard as well. Tastes so good though!!
Looks good..but SO much sugar. Nearly 2 tbsps of syrup per serving. Dangerous to me because I tend to eat the WHOLE pie
You can try reducing the maple syrup and adding stevia for some extra sweetness if you prefer. I haven’t tried this myself, because I’m afraid that the caramelized maple syrup is why this pie holds together– you may risk the pie not setting by reducing the syrup. But, my family usually doesn’t care what the pie looks like, as long as it tastes good!
I used half a cup of maple syrup and it was still nice and sweet. It is more of a custard but the taste is still awesome.
Not a fan of pumpkin pie, but I would love to try mashed sweet potatoes for a slightly different version. Thanks for sharing your recipe.