Vegan Pumpkin Pie

5 from 1 vote

This easy Vegan Pumpkin Pie has a creamy filling made with pumpkin purée, cashews, and coconut sugar. It’s ready in under an hour and tastes just like the classic version. The best part is, I can enjoy it any time of year, and no one ever guesses it’s made without dairy or eggs.

Prep Time15

Cook Time45

Total Time1

Course: Dessert

Cuisine: American

Diet: Gluten Free, Vegan, Vegetarian

Servings:

Calories: 243kcal

Author: Anjali Shah

Equipment

Regular Blender

Ingredients

1 vegan gluten-free pie crust recipe , this only needs a bottom crust but decide if you want to make extra to decorate the top (see note)

Filling:

1 ¾ cups pumpkin puree , not pumpkin pie filling
1 cup coconut sugar
¾ cup raw cashews , see note
2 tablespoons cornstarch
1 tablespoon pumpkin pie spice
½ cup cashew milk , or other dairy free milk (see note)
1 tablespoon molasses
1 teaspoon vanilla extract
¼ teaspoon sea salt

Optional toppings:

US Customary - Metric

Instructions

Preheat oven to 350 F/ 175 C.
Put all filling ingredients into a blender and blend until smooth.
Pour into pie crust and smooth out the top.
Bake for 40-45 minutes until nice and golden. If the crust begins to burn, cover with foil and continue baking.
Serve!

Notes

My #1 Tip for making this vegan pumpkin pie is to let it cool completely before slicing. I know it’s tempting to dig in right away, but give it time to set and you’ll see how smooth and clean each slice you'll get. Yum! I usually make it earlier in the day or even the night before and keep it chilled in the fridge.
Use raw cashews, not roasted: Raw cashews blend into a creamy texture without added flavor. If your blender isn’t high-speed, soak them in hot water for 20 minutes first.

Don’t skip the cornstarch: This helps the filling firm up properly. Without it, the pie may turn out too soft to slice cleanly.

Watch the crust edges: If they start to darken before the filling is done, I loosely lay a piece of foil over the top to protect them.

Use canned pumpkin, not pie filling: I always double-check the label to make sure I’m using pure pumpkin purée. The pie filling has added sugar and spices, and I like to season it my own way.
Filling: The filling was created for a standard pie dish (9 inches diameter by 1 ¼ inches deep), if you have an extra deep dish, you may need to add ½ more of the filling.
Nutrition info includes using my vegan gluten-free pie crust recipe

Nutrition