The fall season is the perfect time to make a pumpkin pie…especially for Thanksgiving dinner. This is genuinely The BEST Vegan Pumpkin Pie you’ll ever make–not to mention it’s so easy. Same goes for my One Bowl Chocolate Chip Pumpkin Bread and Pumpkin Chocolate Chip Cookies. If you need more Thanksgiving recipes, try Healthy Pecan Pie and 2-Ingredient Easy Cranberry Sauce.
Why I Love This Recipe
- Homemade Crust: This pie starts with an oatmeal cookie crust. It’s next level.
- Super Easy: Throw all of the pie filling ingredients to a blender and blend–that’s how easy it is to make this pumpkin pie filling.
- Plant-based: Most pumpkin pie is filled with sugar, butter, milk, and other unwanted ingredients. This plant-based version is also gluten-free and refined sugar-free.
Need an ingredient substitution?
Ask an AI for recommendations!
Jump to:
Notes on Ingredients
- Pumpkin puree: Be sure to use pumpkin puree here, not pie filling which will have a lot of added, unnecessary sugar.
- Cashews: Use raw cashews as they will yield the best flavor and texture for the pie filling.
- Almond milk: Plain and unsweetened almond milk is used to thin the filling. Any non-dairy milk will work.
Please take note that this is important information about the ingredients used in this recipe and the FULL recipe with measurements and details can be found DOWN BELOW (scroll to it) in the recipe card.
How do you make The BEST Vegan Pumpkin Pie?
- Make the pie crust.
- Make the pie filling in a blender.
- Pour the pie filling into the crust and bake for 35 minutes.
- Let it cool completely and enjoy!
- Step 1: First, make the pie crust and add to the pie pan.
- Step 2: Then, make the pie filling and add it to the crust.
- Step 3: Bake for 35 minutes.
- Step 4: Finally, let it cool fully before serving. Enjoy!
Save this for later?
We'll email this post to you, so you can come back to it later!
Commonly Asked Questions
Definitely! Make it a day or two before Thanksgiving and store it in the fridge until you’re ready to serve. It needs time to set up before serving anyway.
No! You can definitely use a store-bought pie crust. I like the Wholly Wholesome brand–it’s vegan and gluten-free. It would work perfectly here.
I suggest using this 10 inch pretty pie pan that will work great in terms of sizing and elevates the presentation of this dessert!
“Just made this to try before serving on Thanksgiving. It’s absolutely delicious!!!”
– Laura
Extra Helpful Tips
- You can also use a premade pie crust to save time!
- Top with almond or coconut whipped cream, or non-dairy vanilla ice cream.
- This recipe is inspired by Plant-Powered Families.
If you tried The BEST Vegan Pumpkin Pie or any other recipe on my blog, please leave a 5-star rating and let me know how it went in the comments below. Thanks for visiting!
The BEST Vegan Pumpkin Pie
Ingredients
Pumpkin Pie Crust
- 1 batch plant-based oatmeal cookies don’t add chocolate chips or raisins and you can also try using healthy store-bought cookies!
- ¼ cup coconut oil melted, use applesauce if oil-free
Pumpkin Pie Filling
- 1 can pumpkin puree 15 oz
- ⅔ cup cashews raw
- ⅓ cup almond milk plain and unsweetened
- ½ cup maple syrup
- 2 teaspoon lemon juice
- 1 tablespoon arrowroot powder
- 1.5 teaspoon cinnamon
- ¼ teaspoon nutmeg
- ¼ teaspoon allspice
- pinch cloves
- ½ teaspoon 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
- You can also use a premade pie crust to save time!
- Top with almond or coconut whipped cream, or non-dairy vanilla ice cream.
- This recipe is inspired by Plant-Powered Families.
- Nutrition facts do not include crust.
BJM says
It would be great if your site had a “go to recipe” button.
Danielle Keith says
Thanks for the feedback! 🙂 Will look into that.
Anne says
I have not tried this yet. Wondering what size pie dish you used. The total volume of the pie filling does not seem like enough to fill my 10 inch pie pans.
Danielle Keith says
It will fill the 10 inch pan!
Jolie says
Love this seasonal favorite
Lisa Kaemmerlen says
We have allergies in our house. Do you think sun butter would work in place of almond butter? It is so much thinner than a nut butter.
Danielle Keith says
Yes sun butter will work!
Laura Westcott says
Just made this to try before serving on Thanksgiving. It’s absolutely delicious!!! I was wondering if I could get the crust a little crispier by cooking the pie crust for 10 minutes or so before filling it. Or perhaps use less applesauce to bind it?
Danielle Keith says
Hi! So glad it turned out well. You can definitely cook the crust for a bit longer before adding the filling if you found it wasn’t crispy enough for you! report back. More thanksgiving recipes to come!
Jeannie says
This recipe turned out SO good! I used about 3 cups of cooked blue Hubbard squash that I had left over and it baked up perfectly! I will definitely be making this again! Thank you!
Joanne says
This looks really good. I am gluten, dairy and sugar free and can only use Stevia. Would you know if I can replace the maple syrup and by how much?
Danielle Keith says
Hmm, I am not sure as I have only tried it with maple syrup. If you try it with stevia, let me know how it turns out!
Jessica says
Has anyone ever tried this with a muffin pan? With the pandemic raging, I’m trying to make some individual mini pies for folks.
Danielle Keith says
You can totally try this!