Easy Vegan Pumpkin Pie

 

Jump straight to the Easy Vegan Pumpkin Pie recipe

Seeing pie pumpkins at the grocery store inspired us to get in our kitchen and experiment with vegan pumpkin dessert recipes for you. This creamy pumpkin vegan pie will satisfy all your autumn sugar and spice cravings! The Ginger Molasses crust is a crunchy and flavorful contrast to the vegan pumpkin pie filling. Of course, you can use any crust you like. 

I remember my Grandma Marion’s Pumpkin Chiffon pies at Thanksgiving and wanted to create a vegan pumpkin pie filling that was similarly creamy and light, but was a dairy-free and egg-free. Cashews to the rescue! Soaked cashews make such a thick and smooth cream when blended. Add sweetener, spices, and pumpkin and you've got a creamy vegan pumpkin dessert that makes a delicious pudding, a topping or ingredient for pumpkin pancakes and waffles, or a pumpkin pudding with granola. With 7 grams of protein in a single piece, 

Our Easy Vegan Pumpkin Pie reminds me of pumpkin cheesecake with it's creamy backdrop to the pumpkin. Markus says it's like a pumpkin pie with the whipped cream inside rather than on top. 

Remember we called this Easy Vegan Pumpkin Pie? Bake the pumpkin. Make the filling in the blender. Make the crust in the food processor. Put it together and bake. Easy-peasy.  If you want to make an even easier pumpkin vegan pie, you can use canned pumpkin and a pre-made vegan pie crust. You could literally have this pie in the oven in less than 10 minutes if you do that. 

Thanksgiving in the USA is celebrated on the 4th Thursday of November and Pumpkin Pie is a traditional favorite dessert. We hope this is one of your favorites! Please share this recipe with the share bar on the side or bottom of the recipe! Thank you! 

You may also like:

dairy free chocolate pudding dairy free vegan chai latte and spices vegan ginger cookies

Here's your recipe overview:

Soak your cashews and bake the pumpkin. Feel free to bake your pumpkin seeds too! We mix our pumpkin seeds with a vegan Worcestershire sauce, salt, and pepper then bake them, stirring often, at 350F until they're crispy. 

Cooked_pumpkins cut in half on a baking sheet pumpkin_seeds_seasoned_and_ready_for_baking

Blend the crust ingredients together and press into the pie plate.

    vegan_pumpkin_cream_pie_ginger_molasses_crust_ready_to_press_in_pie_plate vegan_pumpkin_cream_pie_ginger_molasses_crust_pressed_in_pie_plate

Blend the filling ingredients and pour into the pie crust.

  vegan_pumpkin_cream_pie_raw_in_pie_plate

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Jump to the Easy Vegan Pumpkin Pie Grocery List

Jump to the Easy Vegan Pumpkin Pie Nutritional Analysis


  

Easy Vegan Pumpkin Pie Recipe


Prep

  • 45 minutes prep (soaking cashews not included), 35 minute baking time
  • Serves 8
  • Suggested equipment: baking sheet, blender (we prefer our Vitamix for a smooth creamy filling. Read why here.), food processor, 9” pie plate. 

Ingredients

Filling

  • 1 cup cashews, soaked 4+ hours
  • ¼ cup almond milk
  • 1/3 cup maple syrup
  • 1/3 cup sugar
  • ¼ tsp salt
  • ½ tsp vanilla
  • 1 tsp lemon juice
  • 3 cups pumpkin (we use pumpkin that we bake, although canned pumpkin should work too)
  • 1 ½ Tbsp cornstarch
  • 1 tsp cinnamon
  • ½ tsp ginger
  • ¼ tsp nutmeg
  • 1/8 tsp cloves
  • 1/8 tsp black pepper

Crust

  • 1 package Graham Crackers
  • 1 cup pecans
  • 2 Tbsp molasses
  • 2 tsp powdered ginger
  • ½ tsp salt
  • pinch of hot chili powder
  • ½ cup vegan butter (we prefer Earth Balance)

Instructions

  1. Soak your cashews. Raw cashews will produce the creamiest filling.
  2. If using a fresh pie pumpkin (pie pumpkins are sweeter than standard pumpkins), heat the oven to 350F.
  3. Cut your pumpkin in half and remove the seeds and stringy insides.
  4. Lightly oil and place face up on a baking sheet. Bake for 30-60 minutes until it’s soft when pierced with a fork. Remove from heat and let cool. Pour off any liquid that has collected in the pumpkin.
  5. Scoop out the soft pumpkin. Measure out 3 cups and set aside.

Make the Crust

This is easily made in a standard food processor but can be made without one too.

  1. If you have a food processor, break up the graham crackers and add the pecans, molasses, ginger, salt, and chili powder.
  2. Blend until it’s uniform in texture. Add the butter and blend until crumbly.
  3. If you don’t have a food processor, crush the graham crackers until fine. I’ve placed them in a thick Ziplock bag and crushed them with a rolling pin.
  4. Finely chop the nuts. Chop the butter into smallish squares.
  5. Place all ingredients in a bowl and mix all ingredients until they’re well mixed and crumbly.
  6. Press the crust into your pie plate and set aside.

Make the Filling

  1. Drain the soaked cashews.
  2. Place the cashews, almond milk, maple syrup, sugar, salt, vanilla, and lemon in the blender. Blend until smooth and creamy.
  3. Remove half of the cashew cream and set aside.
  4. Mix the corn starch and spices together in a bowl. Add to the cashew cream and blend until mixed.
  5. Add half of the pumpkin to the remaining cashew cream and blend until creamy. Pour into a bowl and set aside.
  6. Blend the remaining cashew cream and pumpkin and mix both batches together.
  7. Pour into your prepared pie crust.
  8. Bake at 350F for 30-45 minutes, just until it no longer jiggles when you lightly wiggle the pie plate. Serve when cool. 

Chef's Notes 

This vegan pumpkin pie is best if it’s been refrigerated before eating. 

Although this recipe uses real baked pumpkin, you can use canned pumpkins as well.

You can also use a pre-made crust or any crust of choice. 

The pie filling is delicious on its own as a pudding, for breakfast with granola, or on pancakes or waffles.


We hope you love this recipe as much as we do! If you have an article or recipe requests, let us know on our Facebook page: Your Vegan FamilyWhile you're there, please like our page and share our posts!

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Written by Stacy and Markus Naugle 

Stacy and Markus Naugle are High-Performance Health Coaches who help excellence driven individuals and families realize their full potential and success by optimizing their health.  When you work with them you will leverage the health habits and strategies of the world's most successful people through their Seven Pillars of Health framework, of which the main pillar is diet. They guide their students and clients to develop the skills to become laser-focused energy generators who consistently up-level their successes in work, school, and their personal lives.

Diet is at the center of one's health and the center of their focus. You'll learn how to save time and money preparing delicious meals that provide excellent nutrition for superior results. Explore old favorites with superfood upgrades to new plant-focused recipes and world cuisines. As parents, they also specialize in helping picky eaters enjoy more vegetable and whole foods. 

They are different from other coaches:

  • Thirty years of experience
  • Molecular Biology degree from MIT
  • Emergency Medicine Technician
  • Masters degree in Acupuncture
  • Licensed East Asian Medicine Provider
  • Yoga teachers
  • Scientists who delve into the latest medical studies and extract the information that can benefit you and your family

They travel the world researching diet and lifestyle secrets of cultures from the Inuit of northern Alaska to Indonesian healers, Chinese longevity masters, and the Maori of New Zealand. They are currently in Ecuador studying the health and longevity secrets of the Inca with their two adventurous sons, Nikko (12 yrs) and Orion (8 yrs). 

Imagine what you can achieve by working with them! If you're ready to up-level your personal or family health, schedule your complementary High-Performance Health Discovery Session to explore your fastest path to extraordinary health and performance. 


  

Easy Vegan Pumpkin Pie Recipe Grocery List: 

  • cashews
  • almond milk
  • vegan butter
  • maple syrup
  • lemon juice
  • pumpkin
  • cornstarch
  • sugar
  • pecans
  • molasses
  • Graham Crackers
  • cinnamon
  • ginger  
  • nutmeg
  • cloves
  • black pepper
  • powdered ginger
  • hot chili powder
  • salt
  • vanilla

  

Easy Vegan Pumpkin Pie Recipe Nutritional Analysis

The information shown is an estimate provided by an online nutritional calculator. It should not be considered a substitute for a professional nutritionist’s advice. When exact ingredients are not available in this database, the closest substitution is made. 

Percentages are based on a 2,000 calorie daily diet for an adult. 

Your_Vegan_Family_Vegan_Pumpkin_Cream_Pie_Vitamin_AnalysisYour_Vegan_Family_Vegan_Pumpkin_Cream_Pie_Mineral_AnalysisYour_Vegan_Family_Vegan_Pumpkin_Cream_Pie_Carbohydrate_AnalysisYour_Vegan_Family_Vegan_Pumpkin_Cream_Pie_Lipid_AnalysisYour_Vegan_Family_Vegan_Pumpkin_Cream_Pie_Protein_Analysis

 * Some of the links in this article may be affiliate links. If you use them and make a purchase, we may receive a small payment. You will not be charged extra for this. Thank you for your support! 

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