Easy Vegan Pumpkin Pie (soy-free)

Course: Dessert
Cuisine: American
Keyword: paleo, pie, pumpkin, vegan
Prep Time: 10 minutes
Cook Time: 45 minutes
Total Time: 55 minutes
Servings: 8
Calories: 233 kcal
Author: Megan Gilmore
An incredibly simple, vegan-friendly pumpkin pie that tastes better than the original!


  • 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


  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.