Vegan Pumpkin Pie
Vegan pumpkin cashew pie — it requires a little advanced planning so you can soak or refrigerate some ingredients, but other than that, an easy to make, rich, and creamy pumpkin pie that’s perfect for the holiday season.
Servings Prep Time
8-12people 25minutes
Passive Time
5hours freeze time
Servings Prep Time
8-12people 25minutes
Passive Time
5hours freeze time
Ingredients
For the Crust
  • 2/3cup medjool datespitted (~140g)
  • 1 1/4cup rolled oats
  • 1/2cup pecans
  • 1/4teaspoon ground cinnamon
  • 1/8teaspoon fine sea salt
  • 3tablespoons refined coconut oilat room temperature (it will be solid)
For the Filling
  • 1cup raw cashewssoaked overnight or at least for 4 hours
  • 1cup canned pumpkin puréemake sure it’s not pumpkin pie filling
  • 3/4cup maple syrup
  • 1/2cup refined coconut oilmelted to liquid form in the microwave
  • 2teaspoons pure vanilla extract
  • 3/4teaspoon ground cinnamon
  • 1/4teaspoon fine sea salt
  • 1/8teaspoon ground ginger
  • 1/8teaspoon ground nutmeg
Coconut Whipped Cream
  • 1can coconut milkregular coconut milk, not “Light Coconut Milk”
  • 1tablespoon maple syrup
  • 1teaspoon pure vanilla extract
Optional Garnishings
  • chopped pecans
  • cinnamon
Instructions
Prep
  1. The day before you plan to make the vegan pumpkin pie, put the can of coconut milk in the refrigerator (should be in the fridge for at least 9-10 hours), and soak the cashews in water overnight.
For the Crust
  1. To make the crust: Preheat the oven to 350℉ and lightly grease the pie plate with coconut oil. Use a food processor or blender to process the oats, pecans, cinnamon, and salt until the mixture resembles coarse sand. Add the dates and coconut oil, and process again until the mixture sticks together when pressed together. (If it doesn’t do this after processing, add 1 tsp water to help it stick together.)
  2. Transfer the crust mixture to the pie plate. From the center, firmly press the mixture with your hands outwards to the edges of the pie plate. The harder you press down, the more the crust will stay together when cut. Using a fork, poke many holes in the bottom of the pie dish, then bake uncovered for 10-12 minutes, or until the pie crust is golden brown. Set aside to cool.
For the Filling
  1. Drain and rinse the soaked cashews. In the blender, blend the cashews, pumpkin purée, maple syrup, coconut oil, vanilla, cinnamon, salt, and nutmeg until smooth. Scrape down the edges of the blender periodically to make sure everything is mixed together.
  2. Pour the filling into the crust and smooth out the top with a spatula. Cover with aluminum foil, being careful not to touch the foil with the pie filling. Place the pie on an even surface in the freezer and freeze for 5-6 hours, or until firm.
  3. If you are making the coconut whipped cream to go with the pie, freeze a mixing bowl in the freezer at this time (it should be frozen for at least 1 hour before whipping the coconut cream).
Coconut Whipped Cream
  1. Take the refrigerated can of coconut milk out of the refrigerator. Turn it upside down, and take off the lid. Drain the coconut liquid (you can reserve it for smoothies or something else for later). Place the coconut cream into the frozen mixing bowl, add the maple syrup and vanilla extract, and whip on high for 1-2 minutes, until it resembles whipped cream and is creamy and airy.
To Serve
  1. Remove the pie from the freezer and let it sit out on the counter for 20 minutes before slicing (to slightly thaw).
  2. Garnish with the coconut whipped cream, chopped pecans, and/or cinnamon sprinkled on top.
Recipe Notes

Lucky enough to have leftovers?

  • The vegan pumpkin pie will stay good for up to 10 days. Cut the pie into individual slices and wrap them individually in aluminum foil to store (cutting the pie when it’s been slightly softened from before is a lot easier than trying to cut through frozen pie when you’re desperate for some pie!).
  • The coconut whipped cream will stay good for 3-4 days in the refrigerator. It will harden slightly when refrigerated, but will soften again after further whipping or when brought to room temperature.