Vegan Pumpkin Pie

This pumpkin pie if fluffy and fragrant with pumpkin spice. Naturally sweetened and easy to whip up. Classic flavors and textures, gones vegan thanks to creamy cashews.

Prep Time25

Cook Time55

Servings: slices / 1 pie

Author: Kathy Patalsky

Equipment

pie pan

Ingredients

Pie Filling

30 oz pumpkin puree unsweetened (2 standard cans)
½ cup maple syrup
1 teaspoon sea salt
1 tablespoon pumpkin pie spice
1 ¼ cups cashews
1 small apple chopped - optional
1 teaspoon vanilla extract

Pie Crust

2 flour, Graham or Ginger Snap Crusts DIY recipe or store-bought

Instructions

At least an hour (and preferably overnight) before making the pie, soak your raw cashews in warm tap water. Hot water will speed up the softening process. Soak cashews until tender and slightly plumped. Drain and set aside. Overnight soaking is not necessary, but the pie will be a bit less moist, and blending a bit stiffer, without the overnight soak.
Prep your crust. If you are making a crust from scratch, follow directions according to recipe.
Pre-heat oven to 425 degrees for pie baking.
Add the pumpkin puree, maple syrup, soaked and drained cashews, pumpkin pie spice, vanilla and salt to a blender. (If adding optional ingredients, do that now as well: apple, vegan cream cheese.)
Blend until silky smooth.
Pour the pie filling into your two pie crusts. Bake at 425 degrees for 15 minutes. Then reduce oven temperature to 325 and bake for an additional 40-50 minutes. You want the top to be slightly browned and bubbly. Longer baking time will lead to a drier filling.
Cool pie on the counter for an hour or so, then cover with foil and chill overnight in the fridge for serving the next day. Pies can be made up to 2-3 days in advance and stored in the fridge.

Video

Notes

Version Notes: Before you get started, consider which version you want to make... Classic ingredients are stated above. Cheesecakes ingredient modification is below..

Cheesecake Version - Ingredient Add-In:

8oz vegan cream cheese
1 tablespoon maple syrup.

Classic Version: Make as shown above. The apple is optional, but advised for added sweetness and fluffiness.

Cheesecake Version: If making cheesecake version, make the classic version, then add in the cream cheese and maple add-ins to the blender mixture.

Q: But won't the cheesecake version be over-filled?

A: Interestingly, the thickness of the pies comes out pretty even – even though the cheesecake version technically has eight more ounces of ingredients mixed in. More questions? Feel free to leave a comment below and I can help!

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Pie Crust Options:
- Classic Vegan Pie Crust, flour
- Go crust-free!
- Gingersnap crust

Nutrition Estimate