Vegan Pumpkin Pie

Course: Dessert

Cuisine: American

Keyword: vegan pumpkin pie

Prep Time: 10

Cook Time: 1

Total Time: 1 10

Servings:

Calories: 173kcal

Author: Megan Gilmore

If you volunteered to bring pumpkin pie for the holidays, this is the one to make. Not only is it the easiest pumpkin pie I've ever made, but it's also the tastiest. No one would guess it's made without white sugar or eggs! If you're serving a guest with special dietary needs, this one is dairy-free, vegan, and gluten-free when you use one of the suggested pie crusts below.

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Ingredients

1 (9-inch) unbaked pie crust (see notes for gluten-free)
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 information is for 1 of 8 slices. This information is automatically calculated using a generic pie crust and is just an estimate, not a guarantee.

Gluten-Free Pie Crusts: Try my Oat Flour Pie Crust or Almond Flour Pie Crust for homemade options that are gluten-free and vegan. I also like Wholly® Gluten-Free brand store-bought crust for convenience. (It's sold frozen.)

Fruit-Sweetened Note: For a date-sweetened option, try my Date-Sweetened Pumpkin Pie recipe.

Cashew Note: If you struggle to blend cashews in your blender, you can swap them for 1/2 cup of raw cashew butter. (Try Artisana brand or homemade cashew butter for the most neutral flavor.)

Nutrition