It's almost that time of year again. Pumpkin Pie time. Four Ingredient Vegan Pumpkin Pie time...
Each year I like to refresh my go-to pumpkin pie recipe. So for 2011, I bring you this Four Ingredient Pumpkin Pie - this recipe is easier than ever!
Pumpkin Recipes...
- Pumpkin Fritters
- Pumpkin Cinnamon Rolls ..
- Pumpkin Lattes ..
- Pumpkin Dip ..
- Pumpkin Breakfast Sandwiches ..
- Pumpkin Cheese ..
- Pumpkin Muffins ..
- Pumpkin Oatmeal ..
- Pumpkin Pudding and
- Pumpkin Soup - it's no wonder that I couldn't stave off my "pie craving" for long.
Last year I posted a recipe for my 5-Ingredient Pumpkin Pie. You guys were simply giddy about the minimal ingredients. Well this year I've proudly revamped that recipe. Sliced the ingredients down even more. And it worked!
This four-ingredient pie filing tastes amazing. Thick and rich with a pumpkin spice maple flavor that tastes just as classic pumpkin pie should. The secret ingredient is again - those soaked cashews - I kept those from last year's recipe.
..but wait, there's more!..
Cream Swirled Version. Stay tuned, because to accompany today's recipe, in a few days I'll post my Swirled Cream Pumpkin Pie (same base recipe with only two additional ingredients!) But start off with this classic, holiday-approved, vegan pie. Vanilla bean coconut whip on top..
Want Coconut Whip? Two ways to get it..
1) Swirled Whip. Use a Frother can. Fluffy, airy, better-than-store-bought vegan whip.
2) Silky Whip. Use a hand beater for a silky "cool-whip" style whipped coconut cream.
..and also next week, I kick off my 2011 (third annual) Veggie Girl Power Series! Some amazing ladies this year!! Catch up on the previous years here: 2009 and 2010 and 2009 quotes.
Four Ingredient Pumpkin Pie
Ingredients
- 1 ¼ cups raw soaked cashews
- 1 cup maple syrup
- 1 can organic pumpkin puree, 16 ounces
- 2 teaspoon pumpkin pie spice
- optional: ½ teaspoon salt to taste, depends how much salt you soaked your cashews in
- 1 pie crust
Instructions
- Soak about one cup of raw cashews in about 2 ½ cups of water in a large bowl. Add about ½ – 1 teaspoon 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!
- 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 or the cashews can get grimy in my opinion.
- 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.
- Preheat your oven to 400 degrees.
- Drain the water from your cashews. They should be very soft to bite and a slight purplish dark hue. This is normal. Add 1 ¼ cups of cashews to your food processor – or even better, a Vitamix or high speed blender. Get your own Vitamix here with free shipping!
- 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 ½ teaspoon of salt if needed. I added in about ⅓ teaspoon extra salt. But taste before adding.
- 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 linked in recipe above.
- 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.
- 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.
- I serve chilled with a swirl of my vegan coconut whip on top!!
Notes
nutrition estimate | per serving
Pie Crust.
I was a bit annoyed at myself for not making my own crust for this pie. I used a vegan frozen crust from Whole Foods - easier since I was experimenting with recipes. I WILL for sure make a from scratch crust when I make this again for Thanksgiving. Flaky, vegan buttery, homemade vegan crust is oh-so-much-better than anything frozen. My how-to make pie crust instructions here will assist you. And watch my How-to Vegan Pie Crust Video too.
I hope you serve up this easy Vegan Pumpkin Pie - get in and out of the kitchen in a flash so you can spend the holidays with your guests.
Happy Fall Holidays!!!!
PJD says
This worked exactly as written, thanks!
Mandy says
This pie is requested every holiday! I love making it and my family loves eating it! Please keep this recipe easy to find, it’s my go-to.
Kirsten says
My family loved this! This is the best vegan pumpkin pie I’ve ever had
Carlyn Montes De Oca says
can this be made a day in advance?
Kathy says
My favorite easy pumpkin pie recipe! I make 1 or 2 pies every Thanksgiving.
Colleen says
This is one of my favorite recipes. I did try it also with sunflower seeds instead of cashews and it worked ok - it didn't set up as nice but the flavor was still good. Thanks!
Colleen says
This is one of my favorite recipes. I did try it also with sunflower seeds instead of cashews and it worked ok - it didn't set up as nice but the flavor was still good. Thanks!
Michelle Luna says
This is vegan 🙂
Michelle Luna says
That's exactly what I was planning to do, I want a vegan no-bake crustless option, essentially a custard version 🙂
Meredith says
This recipe is a life saver. It's highly consistent (same texture and taste every time, no tricks), and it's so easy after a full day of Thanksgiving baking that I can auto-pilot this one. Thanks Kathy for yet another perfect (easy and healthier) staple recipe!
Kathryn Spitz Cohan says
I just made this pie to be eaten Thursday. Do I need to freeze it? Or, should I keep it in the fridge or just covered on the counter?
Plantivores says
Simple divine! We loved this and will make it again and again.
Kathy Patalsky says
Hooray! Glad to hear that!!
Lori Judson says
I made this yesterday for my first vegan Thanksgiving, and it was delicious. Vegans (me) and omnivores alike agreed:) Thanks for the great recipe!
Kathy Patalsky says
🙂
Janet Winikoff says
I made this today for Thanksgiving and it was absolutely delicious!
Kathy Patalsky says
So glad to hear that Janet!!
Sue Levin says
I will be making this for the third or fourth year in a row. My family doesn't even want a non-vegan option anymore--it's our favorite holiday dessert!
Kathy Patalsky says
That's awesome Sue!
Michelle Dianne Kupjian says
If I want to make this for a holiday party, how far in advance can I make this?
Cari Wynne Gnam says
Is there any reason why I can't skip the baking process and just refrigerate or freeze this pie to leave the ingredients and crust raw? I've been comparing this recipe to other 'raw' vegan pumpkin pie recipes and they are all pretty similar, so I think I'm going to try it....
Laila Heidema says
I think I just made the sweetest pumpkin pie that ever was. I didn't realize until after the maple syrup and cashews were already in the blender that I had accidentally bought pumpkin pie mix instead of pumpkin puree! Wanting to keep moving forward I just added it anyway. Note to readers: double check that you have the right can! And now I'm off towards a pumpkin pie sugar coma...
Jules Clark says
This was the best pumpkin pie I ever ate! Thank You!! Im making your mocha cake recipe this weekend for my birthday! Ill let you know how it turns out! Thank You!
picnicbear says
this is tried and true for me now. made it a few times last year, and just made it for the first time this year. didn't have quite enough maple syrup so added some molasses and sugar to make up the difference. came out great that way, too. before this recipe, i was not even a big pumpkin pie fan!
Karen says
Looks delish! I love the firmness of it; those loose pudding style pies are not my favorites.
Kathleen says
It is just supposed to be browned on top. I baked my pie crust for 7 minutes and the pie for about an hour but all at 350.
Kathleen says
I just remade it again with soaked blanched almonds. I added some xantham gum since I don't use all of the maple syrup. I also add a crumble 15 minutes before it is done: 2 tbsp flour, 1 tbsp vegan butter, 2 tbsp brown sugar, 1/2 cup pecans or walnuts. Make sure to add a little salt to the batter, I forgot and I definitely noticed.
Kathleen says
I agree about the sweetener, cut it in half. Delicious pie.
Mimi says
This is the 3rd year that I've come back to this recipe during the holiday season and it's amazingly delicious every time. Each year, I stock up on the ingredients around Halloween so that I have everything I need to whip up this pie whenever the anyone in the family requests it - which is pretty often. Thank you!!
Ceetee says
I made this today, and the recipe is just awful. The writer is crazy for calling for an ENTIRE cup of maple syrup!!! I halfed the amount, and it was still super sweet. Also, the baking instructions are way off. My pie was still soft after baking it twice!
Clarissa Janes says
Made this pie for thanksgiving and while it was delicious we discovered that my daughter is deathly allergic to cashews... well back to tofu next year
Michelle Luna says
Ohhhh I'm SO relieved to hear that not only do the cashews not need soaking for so long but also that a hand blender will work for this recipe, because my only kitchen tool to work with is a hand blender 🙂 Thanks for sharing this info!
Felecia says
I've been testing vegan pumpkin pie recipes and I have to say this one is not only simple, but tastes AMAZING! The texture and flavor are right on. I do want to note that I didn't soak the cashews over night, but "quick- soaked" in hot water for an hour. And I had to use an immersion blender because my blender recently broke and still the filling creamed/pureed nicely. Thanks for a perfectly delicious and simple recipe.
beachmama says
WOW, WOW, WOW! I cannot WAIT to make this! I do not like tofu and so have done without pumpkin pie for nearly a decade. Thank you so very much for this culinary gift!
vegetarian recipes says
So simple yet so delectable. It doesn't take so much to make something so good. My family absolutely loved this as our dessert last night.
Hayley says
Is there a vegan recipe you have specifically for pumpkin pie? The simpler the better... (whole ingredients are my favorite!)
Gluten Free A-Z Blog says
Tried it. Loved it. Posted about it.. It's really delicious and healthy