Vegan Pumpkin Pie
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Vegan Pumpkin Pie
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Vegan Pumpkin Pie is made with 5 simple ingredients and tastes like the real thing! It's the perfect dairy-free and egg-free dessert for your next holiday meal.
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Ingredients
- 1 (9-inch) unbaked pie crust
- 1 (15-ounce) can pumpkin puree
- 1 cup cashews* (not roasted or salted)
- ¾ cup maple syrup
- 2 teaspoons pumpkin pie spice
- ½ teaspoon fine sea salt (I use Real Salt brand)
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Instructions
- Preheat the oven to 350ºF and prepare the pie crust in a 9-inch pie pan if you haven't already. (Use a store-bought crust to save time, if you prefer!)
- In a high-speed blender, combine the pumpkin puree, cashews, maple syrup, pumpkin pie spice, and salt. Secure the lid and blend until the filling is smooth. You will most likely need to use a tamper, or stop and scrape down the sides of the blender with a spatula to keep everything blending well. It may take a few minutes to get a silky smooth pie filling. (This works best in a blender with a narrow base, but a wide one will work with extra patience.)
- Pour the blended pie filling into the unbaked pie crust and smooth the top with a spatula. Bake at 350ºF for 1 hour. After 40 minutes of baking, you may want to cover your crust with aluminum foil or a pie crust shield, to prevent the crust from burning.
- When the pie has finished baking, remove it from the oven and let it cool for 1 hour. Then transfer it to a flat shelf in the fridge and let it chill for at least 4 hours before serving. The texture will be best when you serve the pie cold from the fridge. Feel free to add any toppings you like, such as coconut whipped cream.
- Leftover pie can be stored tightly covered in the fridge for up to 5 days. You can also freeze pumpkin pie for up to 3 months. Let it thaw for at least 24 hours in the fridge before serving.
Notes
- Nutrition information is for 1 of 8 slices. This information is automatically calculated using a generic pie crust and is just an estimate, not a guarantee.
- Try my Oat Flour Pie Crust or Almond Flour Pie crust for homemade options that are gluten-free and vegan. I also like Wholly® Gluten-Free brand store-bought crust for convenience. (It's sold frozen.)
- For a date-sweetened option, try my Date-Sweetened Pumpkin Pie recipe.
- *If you struggle to blend cashews in your blender, you can swap them for a 1/2 cup of raw cashew butter instead. (Try Artisana brand or homemade cashew butter for the most neutral flavor.)
Nutrition Information
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Calories
173kcal
(9%)
Carbohydrates
26g
(9%)
Protein
3g
(6%)
Fat
7g
(11%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
1g
Monounsaturated Fat
4g
Sodium
151mg
(6%)
Potassium
178mg
(5%)
Fiber
1g
(4%)
Sugar
19g
(38%)
Vitamin A
21IU
(0%)
Vitamin C
0.2mg
(0%)
Calcium
42mg
(4%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 173 kcal
% Daily Value*
| Calories | 173kcal | 9% |
| Carbohydrates | 26g | 9% |
| Protein | 3g | 6% |
| Fat | 7g | 11% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 4g | 20% |
| Sodium | 151mg | 6% |
| Potassium | 178mg | 4% |
| Fiber | 1g | 4% |
| Sugar | 19g | 38% |
| Vitamin A | 21IU | 0% |
| Vitamin C | 0.2mg | 0% |
| Calcium | 42mg | 4% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
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