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!

4.47 from 13 votes
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
Cuisine: American
Keyword: paleo, pie, pumpkin, vegan
Servings: 8
Calories: 233 kcal
Author: Megan Gilmore
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.

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?

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Comments

Heha

Hi! Woyjd you be able to substitute the maple syrup with sugar? Or dates? Thanks!!

Lp

Mind blowing! I never thought about crust less. Totally going to try this.

Zanni

I have such a problem getting everything smooth with my vita mix. I used soaked almonds and fresh roasted pumpkin but not yet purred. I ended up having to add about 1/4 cup of water and still couldn’t get my vita mix to go past 3, it would always stall. Any tips for getting things as smooth as possible?

daryl

I made this on Sunday, and I’m glad that I don’t need to bring anyone else a slice on Thanksgiving, because it’s half gone. The flavor is perfect, the texture is perfect, and I don’t miss the crust one little bit. I would like to figure out how to convert the recipe to cook in custard cups, however, because it is true what people say about slices coming out a bit squishy. I think they would be adorable in little ramekins, so if anyone knows how to convert such a thing time and temperature-wise, please let me know. Either way, I will definitely be making this recipe again — and quite possibly as soon as this pie is gone!

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