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
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
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.
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.
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.
Per Serving: Calories: 233, Fat: 9g, Carbohydrates: 36g, Fiber: 4g, Protein: 4g
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?