This vegan pumpkin pie is rich and creamy, perfectly spiced, and made with just 7 healthy ingredients!
Welcome back to PIE WEEK. On Monday we drooled over this delightful caramel apple crumb pie, full of ooey gooey filling and loaded with a crunchy, sweet crumb topping.
During pie week, I had to include the classic, the GOAT, the real OG of thanksgiving pie recipes, right? You knew this was coming.
VEGAN PUMPKIN PIE.
Today I’m sharing with you my favorite pumpkin pie recipe EVER. It’s so simple to make (just 7 healthy ingredients!), and it’ll totally give you all the nostalgic, fall, thanksgiving feels.
Ingredients for vegan pumpkin pie
- Almond flour: almond flour gives the pie crust it’s slightly nutty flavor and cookie-like texture.
- Rolled oats: you’ll blend the oats into flour, which helps to hold the pie crust together and gives it a bit of chew.
- Date sugar: date sugar gives the pie crust and filling natural, fruit sweetness.
- Ground flaxseed: you’ll make flax eggs by putting the ground flax in a bowl with water in the fridge for 20 minutes, until it gels up a bit. This helps hold the pie crust together and provides some great nutrition, too.
- Pumpkin puree: pumpkin gives the pie its rich, creamy texture.
- Almond butter: almond butter helps give richness and some healthy fat to the pie filling. Make sure to get unsweetened, oil-free almond butter. A lot of store-bought nut butters have a lot of junk added, so make sure to check the ingredients, which should only be almonds and maybe a bit of salt.
- Pumpkin pie spice: this warming spice brings out all the classic fall pumpkin flavor.
Tips for making vegan pumpkin pie
- Measure out the oats first, then blend into flour. I always list the amount of oats used BEFORE they’re blended for flour. So in this case, you’ll measure out 1 cup of whole, rolled oats, then put that 1 cup into your blender to make flour.
- At first, the crust will look too dry to mix. When you first combine all the crust ingredients, it will look like there’s hardly any moisture compared to all the dry ingredients, but just knead and press it together with your hands, and it’ll come together into a thick dough.
- Be patient when pressing into the pan. Pressing the crust into the pan evenly will take a few minutes, so just be patient! I find it’s easiest to plop the dough ball into the pan, tear some off to use later for the sides, and start by pressing the dough evenly along the bottom of the pan with clean hands, then going back and pressing the remaining dough up the sides for the edges of the pie.
- Use a glass pie pan. I use a glass pie pan, and the almond flour has some natural oil, so I didn’t find I needed to spray/line the pan, but if you’re using a different type of pan you may need to so that you can get it out easily after baking.
- Don’t forget to poke some holes before baking. Once the crust is in the pan, poke some holes in the bottom with a fork. The holes are to help the bottom of the crust from puffing up in the oven.
- Chill before serving. After baking, make sure to chill the pie for 2 hours or overnight so that the filling is nice and set when you’re ready to slice.
- Be careful when slicing. Use a gentle hand when you’re cutting and removing the pie from the pan. The crust is a little delicate, so just be sure to cut all the way through it, then use a spatula or fork to pull the edges away from the side, and it should pop out just fine.
That’s it! You’ve got a vegan-ized, healthy version of a classic thanksgiving dessert. Pumpkin pie never used to be my first choice, but that has totally changed. I am seriously smitten with this one, it is SO rich, thick, and creamy. It’s the best way to satisfy your sweet tooth after thanksgiving dinner. I can’t wait to make it when we host family this year!
Xo,
Sara
Vegan Pumpkin Pie
Ingredients
Crust
- 2 cups almond flour
- 1 cup rolled oats, blended into flour
- 1/4 cup date sugar – I used the Date Lady brand
- 2 flax eggs – 2 tbsp ground flaxseed in a bowl with 6 tbsp water, set in the fridge for 30 minutes
Filling
- 2 cups pumpkin puree
- 1/4 cup oil-free, unsweetened almond butter
- 1 cup date sugar – I used the Date Lady brand
- 2 tbsp pumpkin pie spice
Instructions
- Preheat the oven to 350 degrees.
- To make the crust, mix the almond flour, oat flour, and date sugar in a large bowl.
- Add the flax eggs, and use your hands to press and knead the crust together, until everything is thoroughly combined into a dough.
- Use your hands or the bottom of a measuring cup to press out the crust dough into your pan and up along the sides (I used a glass pie pan – if you're worried about the crust sticking, be sure to spray it for easy removal after baking, as the crust is rather delicate). This will take a few minutes, just be patient and get everything as even as possible!
- Poke holes in the bottom of the crust using a fork – 8-10 times should be fine. This helps keep the bottom from puffing up when you bake it the first time.
- Bake the crust for 20 minutes
- To make the filling, add the pumpkin puree, almond butter, date sugar, and pumpkin pie spice to a food processor and blend until totally combined.
- When the crust is done baking, carefully add the filling and bake for another 20 minutes.
- When the pie is done baking, let it cool in the pan for 30 minutes, then chill in the refrigerator for at least 2 hours or overnight before cutting to serve.
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