You guys know I've posted more than a few vegan pumpkin pie recipes over the years. (Some of my favorites in here.. 25 Favorite Pumpkin Recipes.)
So really, did I need another pumpkin pie recipe?
Yes. Oh yes.
Walnut Pumpkin Pie, walnut crust, soy whip swirl on top - tastes as cozy-delicious as it sounds..
Why Walnuts? My secret ingredient from my 5-Ingredient Pumpkin Pie from a few years ago was cashews. Nuts. So since I am really into walnuts and increasing the amount of omega-3 fatty acids in my diet lately, I decided to put a walnut-infused spin on my latest recipe.
This Vegan Walnut Pumpkin Pie with a rustic, raw walnut crust, is a silky-sweet, totally cozy-delicious, no-bake recipe that is perfect for any holiday dessert table. Yet it is so healthy, you could easily enjoy a slice for breakfast or as an afternoon bite with some tea or coffee.
I really loved this recipe, and I hope you do to!..
nutritional content follows recipe
Walnut Pumpkin Pie
vegan, makes one pie
crust:
⅓ cup raw walnuts
½ cup rolled oats
2 tablespoon organic brown sugar or maple syrup (or another hint of sweetener)
½ teaspoon salt
2 tablespoon flax seeds (optional)
2 tablespoon vegan butter or organic virgin coconut oil (to grease the pie dish)
filling:
15 ounces pumpkin puree, unsweetened (I used canned)
¼ cup organic brown sugar
⅓ cup agave syrup
½ cup raw walnuts
¾ teaspoon salt
1 ½ teaspoon pumpkin pie spice
⅓ - ½ cup organic virgin coconut oil (melted)
¼ cup almond milk
optional:
1 very ripe banana (added sweetness)
notes:
* TO TASTE. I highly advise that you taste as you blend and sweeten and salt to taste. You can even add in more walnuts if you'd like for a nuttier, denser texture. Since this pie is "raw" (no-bake) it will have a very similar taste to the puree you blend up and pour into your crust - so be sure to taste and make adjustments as you'd like! And make sure there is enough salt to enhance the pumpkin flavor and accent the sweetness.
* sweetener. you can substitute with any sweetener you'd like. If you use a liquid sweetener like maple or agave syrup you can reduce the almond milk by that same amount. I liked the brown sugar because it has a caramelized flavor, but maple would also be amazing.
* texture. If you would like a firmer pie - do not skimp on the coconut oil. This is what will help firm it up in the fridge as it chills. I actually only used about ¼ cup coconut oil in the photos you see, and my pie was slightly softer than might be desired - but still delicious!
* banana. You can omit the banana if desired, it adds some texture and body and some sweetness too. You could also sub in apple sauce or avocado in its place. Or even soy yogurt or silken tofu. (same amount of each)
* add-ins? Chia seeds or a "flax egg" could be added into the pie filling to help it bind a bit better. Instead of adding more water - simply stir the seeds with the almond milk and allow to soak a bit before blending with mixture.
* more add-ins. Vanilla extract (½ tsp) would be a nice accent to the filling. You could also add some cayenne for a hint of spiciness.
Directions:
1. Make your crust by processing all the dry ingredients together in a Vitamix or food processor.
2. Generously grease your pie dish with either Earth Balance or coconut oil. Then take the dry crust mixture and press it into the dish. It should firm up quite nicely as you pack and press it into a flat layer. Set aside.
3. Combine all the filling ingredients (except the oil) in a Vitamix or food processor. Blend until very smooth and silky. Last, with the blender on low, slowly pour in the coconut oil until the blend runs smooth and silky.
4. Do a quick taste test of the filling. Salt and sweeten to taste or adjust the spices as desired.
5. Pour the filling into the pie dish and place in the fridge. The pie will need a few hours to fully firm up. And if you used less coconut oil, it may never fully "firm" up just like my photos were a bit soft. The texture becomes more pudding like in its softer state .. but again - still delicious no matter what texture you'd like from your pie.
6. Slice and serve with soy whip and walnut accents!
Nutritional Info (per slice, 8 generous slices per pie)
Calories: 313, Fat: 23g, Carbs: 24g, Protein: 5g, Fiber: 5g, Vitamin A: 166%, Iron: 10%, vitamin C: 7%, calcium: 4%
rich in fiber, vitamin A and low in carbohydrates (for a dessert!) + remember that fat is due to the omega-3 fatty acid rich walnuts and the virgin coconut oil
*for less total calories you could easily get 10 slices out of this pie and each slice will be 250 calories each.
Happy cozy fall..
Maria Fagyossi says
The pumpkin part is great! The crust did not work out and stayed dry and detached.
JayX says
Another modification which is rather nice - sub the walnuts with pecans and sub the pumpkin with 1 block of drained silken tofu, add some cocoa or carob powder - and you have a yummy no-bake pecan pie! 🙂
Serena Ball says
I think I'll make this for my kids for breakfast! Healthy and super special breakfast!
Katherine says
So wonderful and so much easier than I expected! I'm wondering how long this will last in the fridge--I didn't make any subs and I left out the banana, so I'm thinking it will keep better than a "conventional" pumpkin pie?
christine says
Made this for a congregation potluck party where all the food was top notch and made with love. Everyone raved about your recipe. Thank You !!! 🙂
JayX says
I've made this with gluten free oats several times now. I've made it with pumpkin I baked myself and even with fresh raw pureed pumpkin! I love it and so do all my non-veggie friends and relatives, thanks for such a wonderful recipe!
Ariel Collins says
Irish moss paste will make it set nicely 🙂
Aline says
I wish I had seen this recipe before! But I'll definitely will try this with the leftovers of my pumpkin puree. Thank you.
Louise Nygaard Olesen says
Since oats only contain gluten because they've been in the vicinity of something gluten-y (as least that's what my research showed a while back 😉 ), you should be able to find some gluten-free "pure" oats somewhere. I know my local health food store has them! 🙂 They're most likely more expensive though... 😛
MO says
Made last night. AMAZING! Thank you!! Thinking about making at the holidays but my mother is gluten-free (sadness), any suggestions for replacing the oats? Thank you!
Roxanne says
This looks fabulous! And no graham crackers - it's so hard to find ones without honey!
Karen G says
OMG!
PUMPKIN. WALNUTS. NO BAKE.
MUST.MAKE.NOW.
THANK YOU 🙂
Kathy Patalsky says
You could leave it out, but the texture will be more pudding-like rather than pie. It helps firm up the pie as it chills.
Dennis Lowrimore says
Chia seeds let soaked a while will thicken the pie
Shauna Mae Floyd Floyd says
Looks Good!!!! I can not have coconut oil so, what can I use in place of it?
Kathy Patalsky says
Thanks Gena! This one was pretty fabulous indeed.
irish moss ... Still haven't tried that one, but I'm curious, so someday!
Gena Hamshaw says
Awesome, Kathy! Fantastic recipe. And coconut oil + nuts is by far my fave way to do no bake pumpkin pie; I've tried it with tofu and with irish moss, and coconut oil definitely wins as a thickener. PS Miss you too 🙂
Kathy Patalsky says
Thanks Bree!! 🙂
Bree says
Another beautiful, impresive recipe! I just recommended a vegan reader of mine to follow your site. Brilliant!
Warm Vanilla Sugar says
This is totally on my "to-bake-right-now" list! YUM!
Kathy Patalsky says
Yes it would. Especially if you reduce the coconut oil to make it creamier in texture. Would be delicious layered with vegan granola or candied walnuts - or even some coconut ice cream. Yum.
Stefanie Ty says
That looks delicious... I bet it would make a nice parfait too...
Kiersten @ Oh My Veggies says
What a beautiful pie! Pumpkin and walnuts are definitely a good combination. And I love the photo of your cat too! It's funny how they can always find that little bit of sunlight in the house. 🙂
Thomas Bruno says
My wife and I go ga-ga each Autumn. Your recipes add to the mystique. - Tom
P.S.: When a stray had kittens under our porch, my wife rescued them and had them fixed. She loved the picture of your cat.
Dennis Lowrimore says
Avocados and limes over a nut crust make a great raw pie too.
Dennis Lowrimore says
Persimmons also make a great raw pie. Im eating raw diet for a while and can really feel the this difference in energy and feeling healthy.
Kathy Patalsky says
Thanks Christina! 🙂
Christina says
YUM! As with every recipe and fabulous photo you post, I am drooling. I love the idea of no bake!
JennsAdventures says
Literally drooling. This is a family fave and I can't wait to make it. In fact, I'm not even going to wait until Thanksgiving;)
Nicole Carrillo says
Oh my goodness. I just made one of your pumpkin pies like two weeks ago, and now I want to try this one! Looks phenomenal, thank you!!
Kathy Patalsky says
I have started to do it more often, but it can be tricky since everyone uses different brands of certain ingredients like non-dairy milk, etc. The more positive feedback I get from taking the extra step to calculate the more likely I will continue to do it, so thanks for the feedback 🙂
Sophia says
How come you dont do calories on all your recipes? that would really be great if you could.
Kathy Patalsky says
Perfect 🙂
Sharon Beckwith says
Ooh...or my Amande almond milk yogurt! Thanks for the great idea!
Kathy Patalsky says
Yes! It is actually quite optional. You could just omit it, OR sub with apple sauce, avocado or silken soy tofu or soy yogurt + extra touch of sweetener.
Sharon Beckwith says
This sounds awesome, but can the banana be substituted with something else? I'm allergic. How about avocado, maybe? Thanks!
Kathy Patalsky says
You will have happy holiday guests 🙂
Kathy Patalsky says
Thanks!
Laura Healthy Jalapeño says
Looks and sounds amazing. What better combo than adding walnuts to pumpkin pie.
Jen Hunter says
OMG this is going to be essential to my holiday dessert table!!