Vegan Pumpkin Pie

Vegan Pumpkin Pie

Photo by Debra C.

  • Prep Time


  • Total Time


  • Servings



  • cups raw soaked cashews

  • 1

    cup maple syrup

  • 1

    can organic pumpkin puree (16 ounces) (or use fresh puree)

  • 2

    tsp pumpkin pie spice

  • optional: ½ tsp salt to taste (depends how much salt you soaked your cashews in).............

  • Classic White Vegan Pie Crust

  • makes 2 balls of dough = 2 crusts (or a top/bottom crust)

  • 2

    sticks of "vegan buttery sticks", chopped into small cubes

  • 1

    tsp salt

  • cups white pastry flour (chilling optional)

  • ¼-½

    cups well chilled water

  • 1

    Tbsp sugar (opt'l)

  • plus: extra flour for rolling out dough

  • 1

    . Start your crust process either the night before or at least 2 hours before you will need it to make your pie. And stick your buttery sticks (chopped into cubes) in the freezer for at least a half hour to chill before using. You can also chill your flour.

  • 2

    . Start by pulsing the flour and salt in a food processor.

  • 3

    . Add in the vegan buttery sticks and pulse until the flour/butter/salt turns into a clumpy dry mixture. You want all the butter to combine with the flour and become dry little beads.

  • 4

    . Next, add in your chilled water a little bit at a time (you can also add in a splash of vanilla extract and pinch of sugar if you'd like). I usually use ⅓ - ½ cup ice water.

  • 5

    . When your dough is now 'wet' you can transfer it onto a floured surface. It's OK if it feels 'sticky' at this point. Add more flour to properly work with the dough. Also, if there are a few clumps of buttery spread, that's OK too. The vegan butter clumps will melt nicely in the baking process anyways.

  • 6

    . Separate your dough into two rounds. They will be incredibly soft and delicate right now. Satiny and fluffy. Wrap them in plastic wrap and place them in the freezer. Freeze these balls for at least an hour before working with the dough. You can freeze overnight if needed.

  • 7

    . Pull your dough from the freezer - allow to soften slightly if too hard to roll out. Roll out dough and transfer into a pie tin. The crust doesn't have to be perfect when you transfer. You can always mold the dough in the tin with your fingers. Press it out through the sides as you like.


1. Soak about one cup of raw cashews in about 2 1/2 cups of water in a large bowl. Add about 1/2 - 1 tsp of salt to the bowl - mix to dissolve. The salt allows the water to absorb more efficiently into the cashews and also adds some salt for your recipe. Note: you may want to soak more cashews than needed and make two pies - or use in other recipes like my vegan pumpkin spice cashew cheese! 2. Soak this cashew bowl overnight in the fridge. You want well-soaked cashews so that your pie mix blends up perfectly creamy. I soaked my cashews for about 18 hours. At least 8 is optimal. Don't soak for more than two days . 3. The day of your actual pie making allow at least 3 hours from the time you start to the time you wish to serve the pie. I like a cool time of at least 2 hours. 4. Preheat your oven to 400 degrees. 5. Drain the water from your cashews. They should be very soft to bite and a slight purplish dark hue. This is normal. Add 1 1/4 cups of cashews to your food processor . 6. Add pumpkin to blender. Next, add in the maple syrup and pumpkin pie spice. Blend on low -> high for about 3-5 minutes until the mixture is completely creamy. If your mixture is a bit thick for some reason - you can add in a few teaspoons of either water, maple syrup or even non-dairy milk. After blending, do a taste test and add a 1/2 teaspoon of salt if needed. I added in about 1/3 tsp extra salt. But taste before adding. 7. Pour your mix into a par-baked vegan pie shell (I toast my raw pie shell in the 400 degree oven for about 8 minutes). You can buy a frozen crust or make your own per instructions in recipe above. 8. Bake pie at 400 degrees for 15 minutes. Then reduce to 350 degrees and bake for an additional 30-40 minutes - or until the edges look fluffy and a darker caramel orange tone. Use a toothpick in center if unsure. The tooth-picked filling should come out slightly wet - but very thick and dark. It is important to remember that your pie will firm up significantly upon cooling and chilling in the fridge. 9. Remove pie from oven. Cool on counter for at least 30 minutes. Then place in fridge until ready to serve. At least 2 hours cooling and/or chilling time is my preference. A warm pie will be tasty, but still a bit "wet" to slice.


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