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Classic pumpkin pie is not always the most flavorful dessert. It wasn’t until I tried making my own (with maple syrup as the sweetener) that I realized pumpkin pie can really taste amazing!
What’s even better is that you can make it without dairy and eggs if you are serving guests with allergies or special diets. I spent weeks testing this 5-ingredient version, and it holds together just as well without relying on flour or exotic ingredients.
Once you see how easy it is to make, you might want to volunteer to make the pie this year for Thanksgiving. Be sure to bake your pie ahead of time, because pumpkin pie is the easiest to slice when it’s had plenty of time to chill in the fridge, for at least 4 hours. (But overnight is even better!)
Ingredients for Vegan Pumpkin Pie
- Pumpkin Puree. This recipe calls for a whole can of pumpkin puree, which makes it as easy as possible to prepare. (This is not to be mistaked for a can of pumpkin pie filling; the only ingredient on the can should be pumpkin.)
- Maple Syrup. This natural sweetener adds a hint of maple flavor, which makes the pie taste richer, too. Make sure the only ingredient on the label is 100% pure maple syrup.
- Cashews. I originally shared this recipe with almonds, but over the years I’ve found that cashews are a softer nut and break down easier when blended. If you don’t have a strong blender, replace these with half the amount of raw cashew butter.
- Pumpkin Pie Spice. This spice blend is made with cinnamon, ginger, cloves, and nutmeg.
- Salt. Every good dessert needs a hefty pinch of salt to balance the sweetness.
How to Make Vegan Pumpkin Pie
Step 1:
Preheat the oven to 350ºF and prepare your favorite vegan pie crust recipe in a 9-inch pie pan. You can use a store-bought pie crust, if you prefer. (Wholly® Gluten-Free brand makes a great gluten-free and vegan pie crust sold in the freezer section.)
There’s no need to blind-bake the crust before you get started.
In a high-speed blender, add the cashews, pumpkin puree, maple syrup, pumpkin pie spice, and salt. Secure the lid and blend until the cashews are totally pulverized about 60 to 90 seconds.
Stop and scrape down the sides to make sure there are no little cashew pieces still visible, and blend again. The pie filling should have a silky-smooth texture.
Step 2:
Pour the pumpkin pie filling into the unbaked pie crust and smooth the top with a spatula. You’ll need to cover the edges of the pie crust at some point to prevent the crust from burning before the pie filling is cooked.
There are two options to help with that:
- Option 1: Cover the pie crust right away, either with aluminum foil or a crust shield. Remove the shield for the last 10 minutes of baking so the crust will be golden brown.
- Option 2: Bake the pie without covering the edges at first, and then cover them for the last 15 minutes of baking. The choice is yours!
Step 3:
The pumpkin pie will need to bake for 60 minutes at 350ºF, or until the center isn’t jiggly.
Let the pie cool on a trivet for 1 hour, then transfer to the fridge and let it chill for at least 4 hours before serving. (If you’re in a rush, it may be ready to slice after spending 90 minutes in the freezer.)
Serving and Storage Tips
Serve this vegan pumpkin pie directly from the fridge, with coconut whipped cream, if desired. Leftovers will keep well for up to 5 days in the fridge.
Ingredients
- 1 (9-inch) unbaked pie crust
- 1 (15-ounce) can pumpkin puree
- 1 cup cashews* (not roasted or salted)
- ¾ cup maple syrup
- 2 teaspoons pumpkin pie spice
- ½ teaspoon fine sea salt (I use Real Salt brand)
Instructions
- Preheat the oven to 350ºF and prepare the pie crust in a 9-inch pie pan if you haven't already. (Use a store-bought crust to save time, if you prefer!)
- In a high-speed blender, combine the pumpkin puree, cashews, maple syrup, pumpkin pie spice, and salt. Secure the lid and blend until the filling is smooth. You will most likely need to use a tamper, or stop and scrape down the sides of the blender with a spatula to keep everything blending well. It may take a few minutes to get a silky smooth pie filling. (This works best in a blender with a narrow base, but a wide one will work with extra patience.)
- Pour the blended pie filling into the unbaked pie crust and smooth the top with a spatula. Bake at 350ºF for 1 hour. After 40 minutes of baking, you may want to cover your crust with aluminum foil or a pie crust shield, to prevent the crust from burning.
- When the pie has finished baking, remove it from the oven and let it cool for 1 hour. Then transfer it to a flat shelf in the fridge and let it chill for at least 4 hours before serving. The texture will be best when you serve the pie cold from the fridge. Feel free to add any toppings you like, such as coconut whipped cream.
- Leftover pie can be stored tightly covered in the fridge for up to 5 days. You can also freeze pumpkin pie for up to 3 months. Let it thaw for at least 24 hours in the fridge before serving.
Notes
Nutrition
More Recipes to Try
If you try this vegan pumpkin pie recipe, please leave a comment and star rating below. I’d love to know how you like it!
This was by far the easiest and best pie I made for Thanksgiving. Will be making it for Christmas too. So good!
I made this pie for Thanksgiving this year and wow, it is so good! I’ve been gluten, dairy and egg free for a few months now and this pie felt like I wasn’t missing out at all. I also used her Oat Flour Pie Crust recipe for this. The whole thing was really easy to make and turned out amazing!
I want to make this pie recipe. My family eats eggs so is it possible to use eggs instead of cashews? Do you or anyone else know how many eggs I would use?
Hi Kate! I’ve been working on an egg version, too. I’ll let you know when it’s ready!