The BEST Vegan Pumpkin Pie
This is the healthiest & easiest homemade healthy pumpkin pie. Perfect for Thanksgiving!
Servings 8
Calories 139kcal
Cost $10
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.
Nutrition
Calories: 139kcal | Carbohydrates: 23g | Protein: 3g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 19mg | Potassium: 230mg | Fiber: 2g | Sugar: 15g | Vitamin A: 8269IU | Vitamin C: 3mg | Calcium: 57mg | Iron: 2mg
