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The BEST Vegan Pumpkin Pie
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The BEST Vegan Pumpkin Pie (gluten-free, soy-free)

Creamy, decadent, rich, perfectly sweetened vegan pumpkin pie. 100% plant-based, oil-free optional and easy to make. 
Cook Time 45 minutes
Total Time 45 minutes

Ingredients

Pumpkin Pie Crust

  • 1 batch plant-based oatmeal cookies don't add the chocolate chips or raisins
  • 1/4 cup applesauce or melted coconut oil use for binding the crust

Pumpkin Pie Filling

  • 1 15 oz can of pumpkin puree
  • 2/3 cup raw cashews
  • 1/3 cup almond milk
  • 1/2 cup maple syrup
  • 2 tsp fresh lemon juice
  • 1 tbsp arrowroot powder
  • 1.5 tsp cinnamon
  • 1/4 tsp nutmeg
  • 1/4 tsp allspice
  • pinch cloves
  • 1/2 tsp vanilla extract
  • pinch salt

Instructions

Pumpkin Pie Crust

  • Bake the oatmeal cookie recipe, just omit the chocolate chips and raisins
  • Change oven temp to 400 degrees F. for the pie. Let cookies cool for 10 minutes then blend in the food processor until completely crumbled. Add melted coconut oil or applesauce then blend in the food processor for about 10 more seconds. 
  • Press the crust into a non-stick pie pan until evenly spread out. 

Pumpkin Pie Filling

  • To make the filling, add all filling ingredients into a Vitamix or other high speed blender and blend until completely smooth. 
  • Add the filling into the crust. Tip back and forth to distribute the filling evenly. You can also use a spatula to even it out. 
  • Bake for 10 minutes, then reduce heat to 350 degrees F. Bake for another 25 minutes. Remove from oven and let cool completely. Serve and enjoy!

Notes

Oil-free optional: if you are completely oil-free use applesauce to bind the crust, otherwise you can use melted coconut oil. Could also work with aquafaba.