Homemade Creamy Vegan Pumpkin Pie
Pumpkin pie that’s easy, healthy, homemade, vegan, and super rich and creamy. This recipe is simple and requires no dairy of any kind. It’s the perfect recipe to bring to a fall party or as a healthy dairy-free dessert for your Thanksgiving meal!
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Homemade Creamy Vegan Pumpkin Pie
Welcome back to the blog everyone! Today I am continuing with yet another fall themed, Thanksgiving inspired recipe. I’ve already released two Thanksgiving recipe ideas for you guys – my easy cornbread recipe as well as my super tasty mashed cauliflower. I also have a lighter, crustless pumpkin pie recipe on the blog if you want to check that out.
However, I wanted to go in another direction today. Rather than doing another side dish, I thought it would be fun to share my healthy, vegan pumpkin pie. It took some trial and error to get it just right, but it’s finally ready to share. I could not be more excited.
Pie has always been difficult for me to perfect because I made very few pies growing up (I was definitely not a baker). So, I knew I wanted to achieve that creamy, rich pumpkin pie consistency, which can be difficult when you’re making your pie healthy and vegan.
Naturally, I turned to raw nuts. Specifically, this recipe uses soaked raw cashews. Raw cashews are great to use in all kinds of rich, creamy recipes, like my vegan macaroni and cheese. They do an especially good job in this pumpkin pie recipe.
Plus, they are a great source of healthy fat and protein, so they add a lot of nutrients to this vegan pumpkin pie recipe. I ate my first bite of pumpkin pie as a kid.
It was on Thanksgiving many years ago that I tried my first slice of pumpkin pie. My aunt and uncle always came from New York for Thanksgiving at my grandparents’ house, and the dessert specialty they brought each year was either a New York pumpkin pie or a pumpkin cheesecake.
It was then that I fell in love with the incredibly rich, creamy dessert. However, I could never eat more than a few bites. It was so rich that if I ate too much (which, of course, I did the first time I tried it), I’d get a stomach ache. My version is healthy, lower in sugar, and vegan. Now, I can enjoy a slice of my vegan pumpkin pie with all the richness, creaminess, and flavor of a traditional pumpkin pie, but without the sugar crash or stomach ache.
The pie itself is packed with nutrients, the crust uses healthy ingredients like oat flour, and the flavors come together to form the perfect fall themed dessert. You will love this healthy vegan take on a fall favorite. So, let’s take a look at all the ingredients you will need to make this recipe.
Homemade Creamy Vegan Pumpkin Pie – Ingredients
- Pie Crust Ingredients – We will be making the pie crust with four simple ingredients. While pie recipes can be very tedious and time consuming, this one is the complete opposite of that. In my opinion, it’s much simpler than traditional pie recipes, because there are fewer ingredients and steps.
To make this pie crust, all you need is oat flour, baking soda, vanilla extract, and applesauce. You’ll mix them together, press them into your pan, and then you’ll be good to go. It’s as simple as that.
- Raw Cashews – The raw cashews are the first key ingredient that you’ll need for the pie filling. They create a rich and creamy texture, which is crucial when you’re making a creamy pie. I love using raw cashews because they’re natural, healthy, and super delicious.
- Canned Pumpkin – This ingredient is a must-have for the perfect fall themed pie. While a traditional fruit pie won’t contain this ingredient, your pumpkin pie definitely will. I love using pumpkin puree for a ton of different things, like in my pumpkin pie oatmeal recipe. It adds moisture, color, and pumpkin flavored goodness to any fall themed recipe.
- Nut Milk – I used unsweetened cashew milk for this recipe so that it would mesh perfectly with the cashews we’re using, but whatever nut milk you have on hand should work just fine.
- Truvia Cane Sugar Blend – This ingredient adds sweetness to the pie without overdoing the added sugar. It’s a nice alternative to traditional cane sugar because it’s sweeter overall, so you don’t have to use as much as you would if you were just using traditional cane sugar.
It’s sold at pretty much every grocery store and I’ve even seen it at Walmart, so you shouldn’t have too difficult of a time locating it. But, you can also order it on Amazon (I’ll link it below in the things you might need section in case you want to purchase it).
- Pumpkin Pie Spice – This ingredient adds even more pumpkin flavor to the pie, so it’s definitely a key ingredient in this recipe.
- Pure Vanilla Extract – This will amplify all the flavors present in the pumpkin pie and take the recipe up a notch.
- Whole Wheat Pastry Flour – This will thicken the pie up a bit. A little goes a long way, so you don’t need much.
More Vegan Pie Recipes You Might Like:
Some Of My Favorite Cooking/Baking Products:
- Found Here On My Amazon Storefront Page (affiliate link #CommissionsEarned)
Homemade Creamy Vegan Pumpkin Pie
Ingredients
Pie Crust
- 1 cup oat flour
- 1/4 cup + 1 tbsp unsweetened applesauce
- 1/2 tsp baking soda
- 1/2 tsp pure vanilla extract
Pie Filling
- 1 cup raw cashews (soaked for at least one hour)
- 1 cup pumpkin puree
- 1/4 cup Truvia cane sugar blend
- 1 1/2 tbsp whole wheat pastry flour (I used Bob's Red Mill)
- 1 tsp pumpkin pie spice
- 1/4 cup nut milk (I used unsweetened cashew milk)
- 1 tsp pure vanilla extract
Instructions
- Preheat oven to 350° F.
- Add all pie crust ingredients to a food processor.
- Process until a thick dough forms.
- Press dough into a parchment lined 9" springform or pie pan.
- Bake for about 5 minutes, or until pie crust is mostly firm.
- Add all pie filling ingredients to your food processor.
- Process for a few minutes until smooth.
- After pie crust has cooled, pour the filling into the pan on top of the crust, and smooth out evenly.
- Bake your pie for about 30 minutes until filling is firm.
- Remove your pie from the pan, then let cool in the refrigerator overnight before eating for optimal flavor.
- Serve up with a cold glass of almond milk.
Notes
This rich and creamy pumpkin pie was so fun to make and even more fun to eat 😉 I’m glad I finally got a traditional creamy pumpkin pie recipe (with a crust) on the blog for you guys. Remember that you can continue to send me recipe requests via email or in the comments. I love your feedback and suggestions!
Sending happiness & light your way!
-Alyssa 🙂
