NEW! Pumpkin Pie! (vegan, soy-free, gluten-free)

Just in time for Thanksgiving, a new pumpkin pie recipe for you!

Wait… Do we really need another pumpkin pie recipe? Why is this one special? 

Indeed, there is no shortage of pumpkin pie recipes – even vegan. A quick google search will confirm that. I’ve baked my fair share of pumpkin pies. Crusts made with graham or cookie crusts, fillings with silken tofu or chocolate, the list goes on.

But, ever since creating the Pumpkin Pie Custards in LTEV, I’ve wanted to somehow transform the recipe into a pie! It needed tweaks, to thicken and stabilize. Plus, I wanted to develop a crust that was (1) wholesome and (2) EASY (we need some breaks during the holidays)!

The Great Pumpkin Pie! by Dreena Burton, plant-powered kitchen

photo credit: coconutandberries.com

After quite a few tests, success! The filling is creamy and custard-y and altogether dreamy. And – yes, the crust is easy. Plus, it can be used for other pies you love – pecan, banana cream, etc. All the ingredients for the crust whiz together in the food processor, and then you simply press it into your pie plate. (Easy!) The filling is pureed (I use my Blendtec for smoothest consistency), and then you’re ready to bake this plant-strong pumpkin pie!

Before you get baking this pie, I want to introduce you to the lovely lady that brought my pie to photographic life for this post! These photos were taken by Emma of Coconut and Berries. I first connected with Emma during my August stint with the Vegan Mainstream Cooking Club. Her joy for sharing beautiful, delicious vegan food really resonated with me. She has some special energy, so I wanted to introduce you all to her and her blog.

Introducing, Emma!…

emma

Thanks for having me Dreena! I’m extra pleased to be here on the “Plant-Powered Kitchen” today since Dreena has been an inspiration since I discovered her books a few years ago!

I’m Emma, author of the vegan food blog, Coconut and Berries! I’m also a full-time postgraduate student in England (studying languages and translation), and although I love my course, when I’m not studying you’ll likely find in me in the kitchen! Since I made the move to a fully plant-based diet 4 years ago (after several years as a lazy vegetarian) I’ve fallen head over heels with cooking (and eating!) and discovered a passion I could never have predicted.

I finally started my own blog earlier this summer and feature my own internationally-inspired, healthy recipes, since that’s the way I like to eat. As well as recipes I like to share my explorations of the vegan options around and about as well as product reviews and giveaways. I’ve met many wonderful people through blogging and love hearing feedback, so I hope you’ll pop over to Coconut and Berries and let me know what you think! When you’ve done that you’re going to want to run to the kitchen and make this pie! I guarantee you’re going to love it.

Thanks Emma! Be sure to check out her blog, and also connect with her on facebook, twitter, and pinterest!
Now, who wants some healthy, delicious pumpkin pie???

The GREAT PUMPKIN PIE!Link to print/share

This pumpkin pie is dreamy. The crust is buttery and nutty, the filling is a softer set than many traditional pumpkin pies, so it is irresistibly creamy. It’s a must for your holiday menus!

Crust:

2 cups rolled oats (use certified gluten-free for a GF option)

1/2 cup pitted dates (packed)

1/3 cup almond butter (I like raw, can also use roasted)

1/8 tsp sea salt (omit if almond butter has salt)

2 tbsp non-dairy milk (or more if needed to bring the crust together)

Filling:

1 can (15 oz, 398ml) pumpkin puree (pure pumpkin, not pumpkin pie filling)

2/3 – 3/4 cup raw cashews (2/3 for slightly softer set, 3/4 for firmer; for this photo we used 3/4 cup)

1/3 cup plain unsweetened non-dairy milk (almond or soy preferred, but choice is yours)

1/2 cup + 1 tbsp pure maple syrup

1 tbsp fresh lemon juice

1 tbsp arrowroot powder

1 1/2 tsp cinnamon

1/4 tsp freshly ground nutmeg

1/4 tsp allspice

few pinches ground cloves

1/2 tsp vanilla extract (or 1/4 tsp vanilla bean powder)

1/4 tsp (rounded) sea salt

Preheat oven to 400°F. Prepare a pie plate (I use a glass pie plate) by lightly wiping inner surface with a dab of oil (or spray). In a food processor, add the oats, dates, and salt for the crust. Puree until fine and crumbly. Then add the almond butter and puree for about a minute. Add the milk and pulse through until the mixture becomes sticky (it should hold together when pressed/pinched). If it’s not holding together, add a little more milk, 1 tsp at a time, until it does. You shouldn’t need more than another 3-4 tsp. Remove and transfer to a prepared pie plate. Press mixture in with your fingers until evenly distributed around the base and up the sides of the plate. In a blender (high speed works best, for regular blender you will need to blend longer and scrape down jar several times) combine all ingredients for the filling. Purée until very smooth, scraping down sides of bowl as needed. Pour mixture into pie crust (scrape out bowl) and gently tip back and forth to distribute evenly. Bake for 10 minutes, then reduce heat to 350F (180C) and continue to bake for 25 minutes, until the pie is golden and has mostly set (the center may be soft, but it will set further as it cools). Remove from oven, transfer to a cooling rack. Let cool completely before slicing and serving (can refrigerate to chill first). Serve as is or with vanilla non-dairy ice cream. Serves 6-8.

p.s. I did a facebook and twitter poll to help me name this pie. Thank you Carrie for the fine suggestion of “The Great Pumpkin Pie“, and thanks to everyone for joining the voting and fun! :)

For other Thanksgiving menu ideas, check out my post from last week!

What are you serving for dessert this Thanksgiving? If you always make pumpkin pie, what’s YOUR favorite recipe? Do you pair it with ice cream, coconut whipped cream? Share your deliciousness, and until next post… sending you plant-powered goodness from my kitchen to yours! 

125 Responses to NEW! Pumpkin Pie! (vegan, soy-free, gluten-free)

  1. Alisa says:

    Awesome recipe!

    Thanks for this amazing creation – I tweaked it to be vegan and sugar free and had it after my candida cleanse. I posted my version on my blog, hope you don’t mind – will you check it out (http://antioxidantbuzz.wordpress.com/2014/02/28/pumpkin-pie-all-pleasure-no-pain/) and I can link back to you with the credit for inspiration!
    Alisa recently posted..Pumpkin pie, all pleasure no painMy Profile

  2. April says:

    Before I went vegan, I used to love to make pumpkin pie with sweetened condensed milk. It yielded a very thick creamy pie. Since becoming vegan I have tried out a few different pumpkin pie recipes, all of which were good, but didn’t taste like traditional pumpkin pie to me. Your recipe is sooo much better than any pie I have ever made, vegan or not!!! It made me so happy tonight! You’re a kitchen wizard!

    I only have an 8.5″ pie plate, and when I poured the crust ingredients into it, it didn’t look like it would fit, so I ended up using an 8×11 casserole dish. It worked out just fine and I now have many pie squares to eat. :)

  3. Stacey F says:

    Hi Dreena–

    I made the pie tonight following the directions exactly, but it was still quite soft when we went to eat it several hours later. I’m guessing I need to cook about 5 minutes more? Or, perhaps a smidge more arrowroot? It doesn’t seem that others have experienced similar issues. It certainly looked done when I took it out of the oven. We still loved it. This is our favorite vegan pumpkin pie recipe so far, and I LOVE the crust!

    • Dreena says:

      Hi Stacey, I’m wondering if it might have been the consistency of the pumpkin puree. They can vary at times. The filling *is* soft, however. It’s not as firm-set as a traditional pumpkin pie. If you’d like it with that firmer consistency, I’d try adding some agar to the puree, about 1 tsp. That would firm it up some, more than arrowroot. Hope that helps, and glad you enjoyed the flavor all the same!! :)

  4. Rachel Danchise says:

    I would love to try this, but I am allergic to tree nuts. Can I use something else instead of cashews?

    • Dreena says:

      Hi Rachel, I haven’t tested it without cashews – I would suggest almonds, but if you are allergic to tree nuts then that’s not an option. I’d probably suggest working with a different vegan pumpkin pie recipe altogether – one that uses coconut milk with the pumpkin puree, or maybe silken tofu. Those would be better options than trying to rework this filling. I think Food 52 had a vegan pumpkin pie recipe using coconut milk, you might try there first!

  5. Faye says:

    Hey Dreena,

    I plan to make this for Christmas Day and I wondered if I could just use regular pumpkin spice (trader joes) in place of the nutmeg, allspice, cloves and cinnamon? :)

    So excited to make this!

    Faye

    • Dreena says:

      Hi Faye, yes should be fine, just adjust to taste – start with a little less than you think you’d like – always easy to add more later! Give it a taste after blending and then add pinches more to your preference. Enjoy!!

  6. Les says:

    The filling tasted wonderful but i must have done something very wrong with the crust, lol. It didn’t mix well in the blender (don’t have a food processor) so I took it out of the blender and mushed it around by hand directly into the pie plate. As this was just a ‘test’ pie for x-mas I didn’t need it perfect but the crust came out so incomprehensibly bad that I’m afraid to try it again in the blender. It was SO DENSE! Like hard to chew. Maybe I put it in too thick? I’m no chef but I usually don’t have a total fail like this when *following a recipe*! Like what the heck did I DO?

    Can you recommend a way to blend those ingredients in the blender? Otherwise my solution is using Gena Hamshaw’s pie crust with a flour of buckwheat groats, almond flour, and a little chia meal. After this I’m like maybe I need to go the traditional flour/solid fat route.

    • Dreena says:

      Hi Les, yes, I don’t recommend doing the crust in a blender. I specified using a food processor for the crust b/c it’s too dry/tacky for a blender – it becomes tedious and the blender will ultimately churn portions to a point of being gummy and yet not work in other parts. The filling is more dense than a pastry crust, but I think it was the working through the blender that made it particularly chewy/not workable. So, I can’t really recommend a way to do it in the blender. You can certainly use another crust for the pie, absolutely! So, if you have one that can be made in a blender (or otherwise w/o a food processor), that might be your best option. Hope that helps!

  7. Erin says:

    What a fantastic recipe! I’ve made the filling and poured it into pre-made gluten free crusts to save time. Served it at Thanksgiving and holiday parties. It was a total success every time! This is my new favorite vegan pumpkin pie :-) Thank you for sharing this recipe!!!!!!

  8. lis says:

    hello! i made this pie and it came out perfectly! i was wondering if i could use the crust for my pecan pie? the filling is about the same texture as the pumpkin. thanks!

    • Dreena says:

      Wonderful! Yes, I think it would be well suited for a pecan pie filling, just compare the baking temps/time – you may need to put a little foil around the crust so it doesn’t get too browned.

  9. Uli says:

    hi dreena,
    a big hello from germany! today we celebrated thanksgiving as we couldn’t arrange otherwise, that is an american, an irish and a german woman (me). i made your pumpkin pie and my american friend who has had many different pumpkin pies said it’s the best she’s ever had. and my irish friend and i loved it too!

    i used a real pumpkin as i could not get a can of pureed pumpkin and put it through a cheese cloth to get the moisture out. amazing how much pumpkin goes into one pie!

    anyway, it was really really yummy. thank you very much for the recipe!

    uli

    • Dreena says:

      Hi Uli! Very cool! Such a delight to read this. :) Thank you very much to you and your friends, this is quite a compliment, I’m chuffed! Good move with the the whole pumpkin too, I’m sure that helped to concentrate it down more. Thanks for the cheer, hope you enjoy the recipe over and over!

  10. Sarah says:

    My friends and I have made this three times in the past ten days. It is THE BEST pumpkin pie ever. We eat dairy, but appreciate the vegan thing and try to do that as much as possible. We also fed this pie to a “regular” person (eats meat, dairy, etc) and she loved it too. It truly is the yummiest pie ever! THANK YOU THANK YOU THANK YOU!!!!!!

    (My roommate is making another one as I type)

  11. Ruth says:

    I’m not feeling my best today, that’s because I spent all weekend eating pumpkin pie!!!
    Best recipe ever, can’t wait to make it for the family next weekend. I made it with pumpkin that I had baked, drained and frozen. It was beyond delicious and turned out a lovely orange colour.

  12. Karen says:

    Loved it! Will definitely be making it again and sharing the recipe with my friends.

    • Carol says:

      I completely agree. I made this for my gluten-free, vegetarian daughter for Thanksgiving and it will be our new pumpkin pie for everyone. This pie is like eating pumpkin custard on an oatmeal date cookie. Absolutely delicious. I had to make another on to eat with turkey leftovers! Thank you, thank you, thank you!

  13. shups says:

    I made this pie yesterday and it was the best pumpkin pie I’ve ever had! Thank you!!

  14. Katie says:

    I made this pie a couple of days ago and served it for Thanksgiving. Everyone loved it! And for me, this was definitely the best pumpkin pie I’ve ever had. The crust is seriously perfect, and the consistency was creamy and I used 3/4 cup cashews. This is so flavorful, I’m definitely going to be using this recipe every time. Thank you so much!

  15. gina says:

    I made the pumpkin pie filling (but used a different crust), and my dad (a carnivore with a sweet tooth) said it was better than Costco pie. Best compliment, ever. :) nice work on the recipe.

  16. Arene says:

    This was perfect! Everyone absolutely loved it and I’m thinking about making it on a weekly basis now it was so good and without all kinds junk found in most other pies! Thank you x a million!

  17. Amy says:

    Eating this now. Soooooo gooood, and easy to make! This will definitely make the menu next T-day…thank you!

  18. Lana says:

    Hi Dreena, I can eat dates I just didn’t have them on hand. I went to the store though to get them and made it tonight. The batter was so good and oh my, it’s taking all of my willpower to wait to eat it until tomorrow!!!

  19. Dianne Jiminez says:

    This looks just like “real” pumpkin pie! I’m anxious to try it but I have everything but the blender. :-/ I have a little bullet type personal blender. Do you think I could use that, blending in small proportions and then consolidate the filling?

    • Dreena says:

      Hi Dianne, I’ve never used the bullet blender, so not sure how it would perform and how much you can fit in there. Worth a try, might just take a while and require extra patience. ;) Good luck!

    • Susan says:

      I just made this with my nutribullet I started the crust by pulsing the dates and oats but I mixed the rest of the crust ingredients by hand. For the filling I mixed everything in a large mixing bowl first with a big spoon then blended in 2 batches . It came out great! Awesome recipe I think it’s my favorite pumpkin pie recipe. Vegan or not. My husband liked it and he doesn’t like pumkin pie normally this has such wonderful flavor not too sweet and fake tasting like some.

  20. Lana says:

    Can I substitute prunes for dates for the crust?

  21. Allison says:

    I made this last Saturday for my vegan thanksgiving that I host for my friends. I loved it, the filling especially! I might try it with a regular crust and bring it to my family’s thanksgiving. Thanks for the recipe!

  22. Doug Duwenhoegger says:

    Just taking this pie out of the oven, the filling was extremely tasty even uncooked. My partners sister is vegan and his mom is gluten intolerant so this was perfect for Thanksgiving. Can’t wait to try it! I did put a pie ring on for the last 15 minutes to keep the crust edge from getting too brown. I also used an immersion blender for the filling and it ended up very smooth, this might be an alternate to using the blender and is much much easier to clean up. Thanks!

    • Dreena says:

      Awesome suggestion, Doug. I often use an immersion blender, and it would definitely work pretty well here. So glad you tried it (and sampled the filling)! :) Enjoy, and Happy Thanksgiving!

  23. Eva says:

    Made it, loved it! The only issue I had was that my pie came out the color of mustard (I used the Farmer’s Market pumpkin pure brand). Any tips on how to get the orange color going on?

    • Dreena says:

      Eva, that’s the brand I use as well. Mine doesn’t come out quite as pumpkin-y orange as this photo. Emma is in the UK, so she might have used a different brand that made for a brighter color.

  24. megan says:

    This recipe looks great! How far in advance can I make it? Could I make it tonight (Tuesday) for Thanksgiving in two days if I keep it in the refrigerator? Thanks for sharing!

    • Dreena says:

      You can definitely make the crust a few days in advance. I wouldn’t fill and bake more than a day ahead. So, you could make the crust tomorrow, then fill and bake the night before, then refrigerate.

  25. Alice says:

    I’m interested in making this crust with a different filling and that pie filling cooks 27 min at 400. Would that work for this crust as well to bake in that time? I know you turn your heat down after 10 min and I’m not sure what the benefit of that is?

    Thanks for the help!

    • Dreena says:

      It’s hard to say for sure, Alice. I don’t know the recipe so not sure if it would adequately fill the crust, but I’m guessing it might be okay. Just cannot say for sure.

  26. Maria says:

    This looks lovely! I am allergic to oats (gluten-free or not). Is there a substitute for that? Also, any alternatives for the dates that you could recommend? Thanks so much!

    • Dreena says:

      Hi Maria, not really for the oats. I have a gluten-free pie crust recipe on this blog, it’s with the apple-pie filling. That might be best for you to look into. Just head to my recipes page and search under desserts or gluten-free.

  27. Colleen says:

    Is there any other kind of nut that can be used instead of cashews? (and not peanuts) son has food allergies

    • Mary Ellen says:

      I have made with cashews and walnuts. The cashews have a more delicate flavor, but the walnut one was delicious too.

  28. Debbie says:

    I tried this last night when a friend made it for a pot luck. Unbelievable, best pumpkin pie I have ever had!! Creamy, perfectly spiced, delicious!

  29. A.N. says:

    I really want to try this! It looks delicious! But I already bought pumpkin pie mix instead of plain pumpkin. Can I use that instead? Also, can I use flour or cornstarch instead of arrowroot powder in the filling?
    Thanks so much!!! Want to try this so bad!

  30. A. N. says:

    This looks really good. I want to make it for this thanksgiving, but I already bought pumpkin pie mix instead of pure canned pumpkin. Can I still make it with that? Also, can I use flour or cornstarch instead of the arrowroot powder for the filling?

    • Dreena says:

      You can substitute cornstarch for the arrowroot. I prefer arrowroot b/c corn is one of the GMO crops. As for the mix, you’d need to adjust both the spices and the sweetener, so best to go with the straight pumpkin. I haven’t tested it with the mix, so just not able to offer sound substitutions (sorry)!

  31. Claudia says:

    Hi Dreena,

    I never seem to find the ideal crust for the pumpkin pie. This looks like a winner! I just ordered a Blendtec to try it out (would I do this in the Wildside or Twister jar?) – but it hasn’t arrived yet.

    Would Medjool dates pulverize easily with the other crust ingredients in a 350W blender? I already used the coffee grinder for the oats, but obviously can’t fit multiple items in there

    • Dreena says:

      Hi Claudia, do you have a food processor for the crust? I’d use that and then just use the blender for the filling. For the filling, definitely use the wildside! (and you’ll love it!!)

      • Claudia says:

        Well,it was supposed to go out already but no package has arrived yet.

        Will the Medjool dates definitely blend in the blender with the rest of the ingredients?

        • Claudia says:

          Oops. Sorry, Dreena. Meant to say that I have a food processor, but it is also 350 Watts. Medjool dates are pretty soft. If you’ve got suggestions on how to try to make it work so I can blend the crust ingredients in my current blender or food processor since it looks like I might not get the Blendtec in time, I’d be grateful.

          As I think I already mentioned, I tried to put a date in my coffee grinder, but while it finely grinded it, the date stuck to the inside. Would mixing it with a touch of the rolled oats help? Would hate to waste dates! – As is, I barely have what I need for the crust. : )

          Again, thanks.

          • Wynne says:

            I get a better result blending dates if I give them a head start–maybe you could food process them finely first and soak in the ND milk before whirring the filling together? Just one option if your Blendtec arrives later. I love Blendtec!

  32. Thanks for this, it looks delicious. I’ll definitely be making it in a couple of days. I have a couple of questions. Why use a blender for the filling rather than the food processor that you’ve already used for the crust? Wouldn’t that cut down on dishes to wash, which is always a good thing? Also, can I add a little brandy to the filling? My favorite pumpkin pie recipe from dairy days included some brandy. Perhaps substitute a few tablespoons of brandy for some of the almond milk, to keep the amount of liquid the same?

    • Dreena says:

      Hi Alastair, I find the processor works best for the crust. It will be difficult to get moving in a blender – but you can certainly try if you want. I think you could add the brandy, for sure, replacing some of the milk it should work ok!

  33. Mili says:

    Hi- Can I substitute something for maple syrup?

    • Dreena says:

      Hi Mill, it would need to be another liquid sweetener, agave would be closest sub – but maple syrup has nicer flavor for this pie.

  34. Pragati Coder says:

    What can you suggest as a subs for arrowroot powder? Thanks!

  35. Katie says:

    Hello! I am planning on making this, but I am having trouble finding dates. Could I substitute with coconut sugar? If not, what would be a good substitute?

    Thank you!

    • Dreena says:

      Katie, dates are pretty available in most grocery stores. I buy mine at walmart, they are ‘parnoosh’ honey dates. Not expensive either. I’d rather help you try to find them than suggest substitutions that may not work – not fun for you! Many grocery stores carry them in the produce department, in bags or containers – worth asking next time you shop. Just be sure they are pitted dates, saves time!

  36. Lorelei says:

    Thank you is not enough. I thought I’d never get to eat pumkin “custard” again because of dietary restrictions. All the things I want and none of the stuff I can’t have! Made and ate it last night and WOW. Thanks for giving me back one of my favorite foods. Your oat crust is also a real winner. I’m sure I’ll use this in other pies in the future.

  37. Kristie says:

    Wow, this filling looks amazing! Can you make this pie using a regular or pre-made crust? If so, would you pre-bake the crust before putting the filling in or fill the unbaked crust with the filling and bake? Happy holidays!

    • Dreena says:

      Absolutely, Kristie! Don’t prebake the crust, just fill and bake. This makes a fairly generous pie filling, and I know some storebought crusts are just a smidgen smaller than glass pie plates. So, you might have a little more filling than you need – if so, you can bake in a ramekin or gently heat and eat like a pudding. :) Hope that helps, enjoy your holidays!

      • Kristie says:

        Thanks Dreena! No worries to even think about what to make for Thanksgiving dinner. This pumpkin pie should cover it all…lol. Thank you again for responding.

  38. Karin Bartimole says:

    I am so excited to find this recipe – it sounds delish! I’ve been vegan for over 20 years and relied heavily on tofu for my substitutes, but three years ago I got estrogen sensitive breast cancer, and have to watch estrogen high foods. So I am grateful to creative cooks, like you, who help me shift my diet again! Blessings this holiday season.

  39. Laura Black says:

    Just ate the first piece…O to the M to the G! I LOVE YOU!
    Thank you, Dreena :)

  40. Lisa says:

    This recipe looks great but is there a substitute I can use for the nuts? We have many food allergies in our family and finding a pumpkin pie recipe seems impossible.
    Lisa recently posted..NEW! Pumpkin Pie! (vegan, soy-free, gluten-free)My Profile

    • Dreena says:

      Lisa, for this pie it would be difficult to substitute the nuts. I think I saw a vegan pumpkin pie on Food 52 last week that was coconut milk-based (and I believe it was nut-free). You might have luck with that one. :)

      • Colleen says:

        Is there any other nut that can be used instead of cashews? (no peanuts either! son has food allergies to these two nuts only) Hope there is one, this recipe looks wonderful!
        Colleen recently posted..NEW! Pumpkin Pie! (vegan, soy-free, gluten-free)My Profile

        • Dreena says:

          Hi Colleen, I haven’t tested it with other nuts. I think almonds might be too hard, even if soaked – to puree smoothly. The only other option might be macadamia nuts, but they are a little oiler. You could try, but I haven’t tested it so cannot guarantee how it will work.

      • Amy says:

        I can’t have any kind of nuts either, but I can have seeds. Could I substitute with sunflower seeds maybe?

        • Dreena says:

          Amy, I probably wouldn’t sub sunflower seeds here, they have a fairly strong flavor that I think will be too dominant in the pie. You could *probably* sub some hemp seeds, or a combo of hemp and sunflower, but… really not sure the flavor will be great. Usually when I sub sunflower or hemp for nuts in a sweet recipe (I do a fair amount of nut-free subs in my recipes), I amp up the cinnamon and other sweet spices, and also often the sweetener. I might suggest you try a nut-free recipe, since this one has nuts in both the crust and the filling. I have a pumpkin pie recipe in ‘eat, drink & be vegan’ that might work better for you – if you have that book have a look at that one. It’s not entirely whole-foods based as this one is, but is nut-free. Hope that helps. :)

  41. This looks great, always up for trying new vegan pumpkin pie recipes. Thanks!
    Christine (The Raw Project) recently posted..Apple Broccoli SoupMy Profile

  42. deb says:

    Do you think I could reduce the nuts a bit to save on oil and fat? What might I use instead if I used say, 1/2 cup of nuts? Any thoughts?

  43. Andy R. says:

    I’ve been on a whole foods plant based diet since October 2012. I cheated last Thanksgiving and was sick for 2 days. Not doing that this year. I’m responsible for bringing a vegan dessert to the family gathering, and I have been searching for a pie recipe. This one looks great. Most others I saw use silken tofu. Do you think this is better? I bought Trader Joe’s pumpkin pie spice. Do you think I could subsitute 2 teaspoons of this for the spices? I don’t have the jar with me now to see the ingredients. Also, what is your favorite non dairy ice cream? I have not tried many, but the ones I’ve tried have not been good.

    • Dreena says:

      Good for you, Andy! That’s the thing with moving into a healthier, cleaner diet. It’s a bit of a one-way street! Body doesn’t like it when you go back. ;) Personally, I do like this base with cashews much better. It lends a richer, more irresistible taste and texture. If you have pumpkin pie spice, for sure you can sub that. I think 1 1/2 tsp might do just fine. You can add it, and just taste the pureed filling before adding more, adjust to taste. This filling is safe to eat unbaked, so totally okay to taste-test. As for ice creams, I totally love the Coconut Bliss line, and also enjoy many of the So Delicious flavors too (from their coconut line). Recently I also tried the “Nado Moo” brand, also like that one. Test out a few, I’m sure you’ll find one or more you will enjoy. Good luck! :)

      • Andy R. says:

        First off, sorry for the double post. I need to be more patient. I’ll do the taste test (one of the many benefits of the vegan diet is not as much worry about food borne illnesses). I’ve haeard coconut is the way to go for dairy free ice cream. Someone also recommended DF Mavens vegan ice cream, but it is not widely available. I’ll let you know how the pie comes out!

        • Dreena says:

          Not to worry, Andy! Yes, def worth trying a few brands of ice cream, and the coconut ones are very luscious. I have a cashew-banana ice cream posted on my site here and also a peanut butter chai (that one you need an ice cream maker, but not for the banana). You can check those out too. :)

    • Andy, you can look on Pintrest for a raw ice cream. So far, I have found a Peppermint one but I am sure there are others….

      • Andy R. says:

        Pie was a big hit among the vegans and some non-vegans at our Thanksgiving celebration! I am going to try it again with less cashews and go for the lighter version. I also screwed up a bit and used a pie plate that was slightly too large, but it was still great! Thanks for the recipe!

  44. Anne says:

    Thanks Dreena ! You are so generous.

  45. Jo Hodson says:

    Yay, love Emma and this pie and the photos look amazing! ;-)

  46. Laurie says:

    Looks so delicious! Just a question: have you ever tried using flax eggs in any of your pumpkin pie trials? My traditional recipe calls for eggs and milk so I just wondered why I couldn’t use flax eggs and soymilk. Just wondering if flax would make a firmer filling.

    • Liz says:

      Laurie,
      I’ve found that in something like pumpkin pie, where ALL you have is wet ingredients, flax eggs don’t work. I think the flax eggs would just result in a slightly gummy pie.

    • Dreena says:

      Thanks Laurie! I use flax eggs in some recipes, mostly in baked goods like muffins/breads. Sometimes I can taste the flax, so for something like this pie I prefer not to use it b/c of the taste and also the texture. Are you allergic to cashews?

      • Laurie says:

        No, I’m just always looking for ways to lighten up dishes that are so heavy in nuts. But is is Thanksgiving so yummy nuts it will be!!! As always, thank you for your delicious and amazing recipes!!

  47. Ashlee Crozier says:

    Dreena this is perfect!!! I am so thrilled — I will be making this for sure!! Thank you, Thank you!

  48. This will be my first Thanksgiving since moving to a plant based diet and this pumpkin pie looks like it would be a good one to try. I am finding a new set of favorite plant based recipes to eat on a regular basis and am hoping to find delicious plant based holiday recipes that everyone can enjoy. Thanks for sharing this recipe.

  49. This is PURRFECT! Love it Dreena.

    & I agree, Emma is such a sweetie & takes some fantastic photos.

    ox to you both!
    janae @ bring joy recently posted..Frugal Tuesdays: Frugal Holidays–5 reasons why dejunking before the holiday season is essentialMy Profile

  50. Nadine says:

    O my! I was planning on making pecan pie this year – but now I am not so sure anymore…

  51. Nadine says:

    O my! I was planning on making pecan pie this year – but now I am not sure anymore…

  52. You can never have too many vegan pie recipes, is my motto :) This one looks delicious and I love the spice mixes in the filling.
    Kari @ bite-sized thoughts recently posted..Ginger-chilli-soy coleslawMy Profile

  53. Carrie says:

    I can’t believe the name I suggested won! That’s awesome! I’m very intrigued by your crust. And pressing around a pie plate is so much easier than rolling. A winner all around!
    Carrie recently posted..Greek Shepherd’s PieMy Profile

  54. Rebecca Stucki says:

    Unbelievable! I have everything I need to make this pie! Um…now excuse me while I go make it…. :-D

  55. yates says:

    I am excited to try this pie in a week! One question: I had trouble with a similar recipe last year getting the cashews to blend with the rest of the filling. Unfortunately, a higher-speed blender is not in my budget right now. Would you suggest soaking the cashews before hand? I was thinking I would soak for a few hours then drain them for a bit and cut down a bit on the liquid (syrup and coconut milk) so it’s not too wet. Do you think this will work? Any other ideas?

    • Dreena says:

      Soaking the cashews will help, but it does make for a looser filling. The reason I add them unsoaked is so they will then absorb the moisture through baking, helping firm the pie. So, if you try it – yes, for sure you’ll need to reduce the liquid. I’d go just a couple tbsps of the milk. Hard to say for sure, but that’s where I’d start. Hope that helps!

  56. Sherrin says:

    Is there a sub for the almond butter that won’t change the taste too much? I am allergic to almonds.
    Thank you.

    • Dreena says:

      Sherrin. for sure. Can you have cashew butter? That would be a very good substitute here. Pecan butter would also be really tasty, but it’s a little pricey.

  57. Laura Black says:

    BTW, I NEVER liked pumpkin pie (before going plant-based). I am going to give this recipe a shot, because I am most certain I will LOVE IT!

    • Dreena says:

      Aw! Thanks Laura!! It’s funny, some vegan versions of dishes taste better, and our palates evolve removing dairy/meat. If this IS a hit for you, do report back!! xx

  58. Laura Black says:

    I cannot WAIT to make this!! Thank YOU :)

  59. Suzanne says:

    Love this! Hope to make it soon :)

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