Vegan Cinnamon Crumb Pumpkin Pie

This vegan cinnamon crumb pumpkin pie has rich and creamy spiced pumpkin pie under a layer of sweet, chewy cinnamon crumb topping. Perfect for your thanksgiving table, made with 9 healthy ingredients and naturally sweet!

So every year when fall rolls around, I can’t help but start brainstorming pie recipes for thanksgiving. Coming from a cheesecake-obsessed girl, pie isn’t necessarily my forte. Love it on thanksgiving, take it or leave it most other days.

But I will admit, in the past couple years, we’ve had some bangers and I’m warming up to pie. And by warming up, I mean eating several fat slices every thanksgiving.

I’ve shared my favorite classic pumpkin pie, this insanely decadent chocolate pudding pie, this texture-lover’s-dream caramel apple crumb pie, and this gooey, ridiculously rich chocolate fudge brownie pie. All simple and straightforward, made with recognizable, wholesome ingredients.

So this year, I had some high standards to live up to. Which is where this vegan cinnamon crumb pumpkin pie comes in! Basically it’s my fave pumpkin pie, plus a sweet + spiced chewy crumb topping. So, pumpkin pie, but even better.

Thanksgiving, this pie is coming for YOU.

Ingredients for vegan cinnamon crumb pumpkin pie

• Almond flour: almond flour gives the pie crust it’s slightly nutty flavor and cookie-like texture.
• Rolled oats: you’ll blend some of the oats into flour, which helps to hold the pie crust together and gives it a bit of chew. Whole oats will get used in the crumb topping for great chewy texture.
• 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.
• Medjool dates: you’ll blend dates with hot water to make a paste, which gives the crumb topping sticky texture and natural sweetness.
• Cinnamon: a bit of cinnamon flavors the crumb topping.

Tips for making vegan cinnamon crumb 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 for the crust.
• 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.

This vegan cinnamon crumb pumpkin pie is everything I love about pumpkin pie – lush, creamy, sweet and spiced filling and that sweet cookie crust – plus an addictive crumb topping. You can’t go wrong with this one for the big day!

Xo,

Sara