The Great Pumpkin Pie
This vegan pumpkin pie is dreamy. The crust is buttery and nutty, the filling is a softer set than many traditional pumpkin pies, so it is irresistibly creamy. It’s a must for your holiday menus!
This vegan pumpkin pie is dreamy. The crust is buttery and nutty, the filling is a softer set than many traditional pumpkin pies, so it is irresistibly creamy. It’s a must for your holiday menus!
- 1/4 tsp allspice
- 1 1/2 tsp cinnamon
- 2 tsp fresh lemon juice
- 1 tbsp arrowroot powder
- 1/4 tsp freshly ground nutmeg
- 2 cups rolled oats (use certified gluten-free for a gf o
- 1/2 cup pitted dates (packed)
- 1/3 cup almond butter (i like raw can also use roasted)
- 1/8 tsp sea salt (omit if almond butter has salt)
- 2 tbsp non-dairy milk (or more if needed to bring the cr
- 1 can (15 oz 398ml pumpkin puree (pure pumpkin, not pumpkin pie filling))
- 2/3 - 3/4 cup raw cashews (2/3 for slightly softe 3/4 for firmer; for this photo we used 3/4 cup)
- 1/3 cup plain unsweetened non-dairy milk (almond or soy p
- 1/2 cup + 1 tbsp pure maple syrup
- few pinches ground cloves
- 1/2 tsp vanilla extract (or 1/4 tsp vanilla bean powder)
- 1/4 tsp rounded sea salt
- Carbohydrate 6.94734999630959 g
- Cholesterol 0 mg
- Fat 0.31734249997633 g
- Fiber 2.53089993208833 g
- Protein 0.86820749940548 g
- Saturated Fat 0.173697499995384 g
- Serving Size 1 1 recipe (34g)
- Sodium 4.63624999667892 mg
- Sugar 4.41645006422125 g
- Trans Fat 0.0839789999923074 g
- Calories 27 calories
Step-by-step
- Combine rolled oats, dates, almond butter, salt, and non-dairy milk in a food processor. Process until a dough forms.
- Press the dough into the bottom and up the sides of a 9-inch pie plate.
- In a high-speed blender, combine pumpkin puree, cashews, non-dairy milk, maple syrup, cinnamon, allspice, nutmeg, cloves, vanilla extract, and salt.
- Blend until completely smooth and creamy.
- Stir in arrowroot powder and lemon juice.
- Pour the filling into the prepared pie crust.
- Refrigerate for at least 4 hours, or preferably overnight, to allow the pie to set.
My Favorite Fall Treat: The Amazing Vegan Pumpkin Pie
As a busy working mom, finding time to bake is a luxury, not a given. But when the autumn leaves start to turn and the air gets crisp, I crave the warm, comforting flavors of pumpkin pie. This year, I decided to try a vegan version, and let me tell you, it was a game-changer! Forget the heavy, overly sweet traditional pies; this vegan pumpkin pie is light, creamy, and utterly delicious. It’s become a new family favorite, perfect for Thanksgiving, a cozy weekend brunch, or even just a mid-week treat to brighten a hectic day. The secret lies in the perfectly balanced spices, the surprisingly easy-to-make crust, and the incredibly smooth, almost mousse-like filling.
I love how versatile this recipe is. You can adjust the sweetness to your liking, easily swap out the non-dairy milk for your favorite kind, and even experiment with different nuts in the crust. The best part? It's surprisingly easy to make. The crust comes together quickly in a food processor, and the filling blends up in a flash. No complicated techniques or hours of baking required – perfect for a busy weeknight! The creamy, dreamy texture is addictive, and the taste is pure autumn bliss. It's a perfect way to celebrate the season, whether you're entertaining guests or simply enjoying a quiet evening at home.
The Crust: A Nutty Delight The crust is the foundation of any good pie, and this one doesn't disappoint. Rolled oats provide a lovely texture, while the dates add sweetness and binding power. Almond butter adds that rich, nutty flavor that takes this crust to the next level. It’s incredibly simple to make; just pulse everything together in a food processor until it forms a cohesive dough. Press it into your pie dish, and you're ready for the next step! I often make the crust a day ahead and keep it in the fridge to save time. The chilling actually helps it firm up nicely, making it easier to work with.
The Filling: Creamy, Dreamy Perfection This filling is where the magic truly happens. Creamy pumpkin puree blends seamlessly with cashews, creating a texture that's incredibly smooth and rich. The secret to this incredibly creamy filling is soaking the cashews. Soaking them before blending helps to create a wonderfully smooth, creamy texture without any graininess. The spices—cinnamon, allspice, nutmeg, and cloves—create a warm, inviting aroma that fills your kitchen as it bakes. Maple syrup adds just the right amount of sweetness, and a touch of lemon juice brightens the flavor profile, preventing it from being too heavy or cloying. Don't be afraid to adjust the amount of maple syrup to your taste; some prefer a sweeter pie, while others prefer a more subtle sweetness.
The Finishing Touches: Simple and Elegant After pouring the filling into the crust, simply refrigerate the pie for at least four hours, or preferably overnight, to allow it to set. This chilling time is crucial; it allows the flavors to meld together and the filling to solidify into that perfect creamy consistency. Before serving, you can garnish it with a dusting of powdered sugar, a sprinkle of cinnamon, or even a dollop of vegan whipped cream. However, I often find that the pie is delicious enough on its own, requiring no extra embellishments. Its simple elegance speaks volumes.
Beyond the Recipe: A Symbol of Autumn This vegan pumpkin pie is more than just a dessert; it's a symbol of autumn's bounty and the warmth of family gatherings. It’s a reminder to slow down, savor the simple pleasures, and enjoy the delicious tastes of the season. Whether you're a seasoned baker or a complete novice, this recipe is easy to follow and delivers incredible results. I highly recommend giving it a try. You won't be disappointed. And who knows, it might just become your new favorite fall tradition!
So, this fall, ditch the heavy, traditional pies and embrace the lightness and deliciousness of this vegan pumpkin pie. It's a perfect way to celebrate the season and create lasting memories with loved ones. Enjoy!
