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Easy Vegan Pumpkin Pie (Soy-free)

I made the easiest pumpkin pie this weekend.SONY DSC

It also happens to be the most flavorful pumpkin pie I’ve ever tasted. I highly recommend bringing it to your next holiday gathering.

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.**pumpkin puree

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.SONY DSC

Your pie will be significantly darker when it is ready, thanks to the caramelized maple syrup!SONY DSC

Allow to cool, then chill in the fridge for at least 2 hours before serving.SONY DSC

I served mine with a dollop of homemade coconut yogurt, but vegan whipped cream would probably be a more appropriate topping!

4.3 from 9 reviews
Easy Vegan Pumpkin Pie (Soy-free)
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 8
 
An incredibly simple, vegan-friendly pumpkin pie that tastes better than the original!
Ingredients
  • 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
Instructions
  1. Simply throw all of the ingredients into a high-powered blender and blend until completely smooth and creamy.
  2. 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.
  3. 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.
  4. Allow to cool, then chill in the fridge for at least 2 hours before serving.
Notes
This recipe 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.

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!

Reader Feedback: Are you doing any holiday baking? What are your favorite holiday desserts?

67 comments to Easy Vegan Pumpkin Pie (Soy-free)

  • Pumpkin pie is my favourite by far! And I love making healthier versions – this sounds delicious!

  • love pumpkin pie!!! and love it when it is super easy to make :)

  • Heather

    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!!!!

  • I have all of those ingredients, yay! I’m going to make this in the next couple of day, thanks!!

  • KellyBelly

    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.

  • Christine

    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!

  • Stephanie

    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!!

  • Jill

    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! :)

  • sandy

    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?

  • Ashley

    Ive only found pumpkin purée in cans. Where did you find it in a box, like in the picture?

  • Anette

    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.

  • Amanda

    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!)

  • Geet

    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?

  • Sophia

    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).

  • Mary

    Def trying it for the upcoming holiday!
    Wish me good luck!

  • Amy

    I made this and loved it. Do you think I could substitute butternut squash for pumpkin and reduce the amount of syrup?

  • this was the worst pie I ever ate & made. very disappointing. had guests over & they were polite but could tell they hated it.

  • Amy

    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!

  • Jennifer

    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!

  • Karine

    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

    • 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 ;-) )

  • Bonnie

    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!

      • nancy

        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!!

  • Jill

    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! ;)

  • Regina Dillard

    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.

  • Jen La

    OMG this is sooooo amazing! I baked mine in a glass Pyrex & it came out fine! It’s only been a few hours & it’s almost gone! Has anyone tried this with walnuts instead of the almonds?

  • heather

    Hi I just made this last night for canadian thanksgiving…my husband is vegan, can’t eat gluten so I wanted him to have a pumpkiny treat. I gave him the choice between this recipe and the pumpkin pudding, he chose pie. He’d eaten all his almond butter, so I tried coconut oil. My oven does not work properly, so I was a bit worried. The pie did not set even though I used the whole cup of maple syrup! so it was gooey pudding and SUPER SWEET. Too sweet for my husband, so he will only eat a tiny bit of it at a time. But agreed, very yummy and would love to try it with nut butter or nuts.

  • Kelly

    Is it normal for the filling to move and look gooey when it comes out of the oven??

  • Becca

    I notice you said to use a blender, will a food processor work? I would use the almond butter instead of whole almonds. Thanks!

  • Becca

    Ok, this was AMAZING!!! I never thought I would say this but, it was actually TOO sweet! I’m wondering if I could reduce the syrup to 3/4 cup? Would I need to replace that 1/4 cup of liquid? Thanks so much!

  • Denise

    This pie is exactly perfect for me! Thank you for your creations! I made mine in a glass pie plate and it set just fine. I did bake it longer to achieve that pie consistency. I need to be gluten free now so thank you again!

  • Lori

    Made this over the weekend to start testing recipes for the upcoming Thanksgiving. Was very good. Baked in a glass pyrex dish and came out great. Loved the consistansy which was just like pumpkin pie. You never know when you try a new recipe how it is going to be. I used 1/2 cup of almond butter instead of soaking almonds. I may try 1 tsp of cinnamin next time to see how it taste. Thanks for sharing this recipe.

  • […] a crust. I usually use a whole wheat crust with mine. See the original recipe from Detoxinista HERE. I assume this pie can also be made GF depending on if you plan to use a crust or not and what kind […]

  • Susy

    I have made a dozen of your recipes (no, probably more) and I have never been disappointed. This looks like another recipe that will be an amazing succes! One question, I was asked to bring pumpkin pie, but I love pecan pie. Do you think pecan butter would work instead of the almond butter?

  • Jessica

    Hi! I was wondering if I substituted the maple syrup with an artificial sweetner like stevia would I still put in the same amount? or less? Thanks!

  • Kelly

    Holiday baking! Yay!
    I have a nut allergy and cannot eat almonds. Any ideas? Would pumpkin seeds or sunflower seeds work? Thanks so much, for ALL your recipes.

  • Susy

    Hi there! I just wanted to let you know that I made this for Thanksgiving. Unfortunately, halfway through the recipe (on Thanksgiving day) I realized I had no pumpkin! So I chopped up a butternut squash and steamed it, then substituted it for the pumpkin called for. I also lessened the maple because the butternut was so sweet and flavorful. It was amazing! We put the leftovers in the freezer, and enjoyed it even more the next day (kind of like the way we enjoy your pumpkin cookies– out of the freezer). I hope this helps someone else who might not have pumpkin on hand. I will definitely make this again with the butternut.

    I can’t seem to rate any of your recipes on my phone, I’ve made dozens of your recipes and never once been disappointed!

  • Courtney Grace

    I’ve made this about 3 times now and my whole family loves it! I’ve never liked the crust on pumpkin pie, so I think it’s awesome! This has officially become a yearly tradition around Thanksgiving.

  • Lindsay

    Anyone who reduced the maple syrup in this recipe: how much did you use?

  • Scott

    Going to try this today, what do I use for “pumpkin pie spice”, was thinking just cinnamon and nutmeg, would that do it? Giving 5 stars even though I haven’t made it yet cause I’m sure it will be awesome (everything else I’ve made from this site has been…. : )

  • Scott

    I found a really good organic pumpkin spice at my favorite local health food store (Fiddleheads). I made this crust-less and with a crust, and I found I liked the crust-less version much better. Although I really enjoyed this, it was not quite as good as “traditional” pumpkin pie, but certainly an excellent vegan alternative!!!

  • monique

    I would like to bake this in a crust would you let me know what recipe you would use? Thanks by the way I have made a lot of your recipes and loved every single one!

  • […] trying out a few different everyday pumpkin “pie” recipes, ranging from something of a pumpkin bake to an way too dense sort of pumpkin cake. Still haven’t quite stumbled on the best option for […]

  • […] Crustless Maple Pumpkin Pie and No-Bake Pecan Pie Squares from the Detoxinista. Both are grain-less, gluten-free, and dairy free.  While they are light and nourishing, they still taste divine (and will leave you with plenty of room for Spiced Wine!). Enjoy! […]

  • Traci

    Just made this last night and it was amazing! However, I only put in 1/2 C of honey – I cannot imagine this recipe with 1 full C of sweetener? I added a dash of salt, too. When I make it again though, I will pop the skins off the almonds after soaked because they would not fully blend up. I used the smaller of the two Vitamix containers – maybe if I used the larger one it would’ve blended better. It still tastes great, just has flecks in it. Some people may not like the slight texture change from it. I’ll definitely be spreading the word about this recipe :-) Thanks!

  • Tracy

    Delicious and I love the idea of making pie without the hassle and calorie load of crust. I have made this a couple of times now and find that 1/3 cup of maple syrup is a good sweetness for me and the reduction in liquid made it a pretty sturdy pie. I also made it once with a vegan “egg” — 3 tbs of water to one tbs of ground up chia and flax seeds. Tasty pie!

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