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!

4.37 from 11 votes
Print
Easy Vegan Pumpkin Pie (soy-free)
Prep Time
10 mins
Cook Time
45 mins
Total Time
55 mins
 
An incredibly simple, vegan-friendly pumpkin pie that tastes better than the original!
Course: Dessert
Servings: 8
Calories: 233 kcal
Author: Detoxinista.com
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.
Recipe 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?

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Comments

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!

meg

does it have to be kept in the fridge?

    Megan Gilmore

    I always keep everything in the fridge to be on the safe side, but I imagine you can leave it out for a couple hours while serving.

Teal

Love this recipe and made it twice. I don’t have a vita mix and didn’t want to use almond butter so I substituted 1 cup of almond flour for the soaked almond. The pie didn’t set up. The second time, I again substituted 1 cup of almond flour but added 2 tablespoons of chia seeds soaked in 5 tablespoons of water (the equivalent of 2 eggs) and reduced the syrup to 3/4 cup. Still the same delicious pie, and I can now cut it into slices.

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