You Won't Believe it's Vegan Pumpkin Pie

By • October 31, 2012 • 41 Comments



Author Notes: Growing up, I always made pumpkin pie the same way: with pumpkin pie mix, eggs, and cream. When I became vegan, I thought my pumpkin pie days were over, until I realized that cashews make a killer, creamy filling. This dairy and egg free pie, made with simple ingredients, proves that vegan baking can be easy and authentic. Gena Hamshaw

Serves 8

  • 1/2 recipe of Vegan pie crust (see link below)
  • 2 1/2 cups pumpkin puree (not pumpkin pie mix)
  • 1 cup cashews, soaked 3+ hours and drained of soaking water
  • 3/4 cups demerara, brown, or cane sugar
  • 2 tablespoons tapioca starch
  • 2 tablespoons blackstrap molasses
  • 1 teaspoon vanilla
  • 1 teaspoon cinnamon
  • 1/2 teaspoon dried ginger
  • 1/4 teaspoon nutmeg
  • pinches cloves
  1. Prepare one perfect vegan pie crust. You can find the recipe here: http://food52.com/recipes/19559_perfect_vegan_pie_crust.
  2. Roll the crust out to 1/4 inch thickness and line a greased and floured pie pan. Pinch edges decoratively.
  3. Preheat oven to 350 degrees.
  4. Blend all pie filling ingredients in a food processor till super smooth. The mixture should be quite thick, but if it's too thick you can thin it with a tablespoon or two of water or non dairy milk. Spoon into the crust, smooth over, and bake until the edges of the crust are golden brown and the filling is dark (35 to 40 minutes). Let cool for a while before serving.
Jump to Comments (41)

Comments (41) Questions (2)

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3 months ago Judith

For Easter Dinner today I decided to try this cashew based recipe instead of the tofu based one I've used in the past. My daughter is also allergic to gluten, so I make a pie crust subbing the flour for Bob's Red Mill All Purpose Gluten Free Flour, and instead of rolling it out I just press and roll it out right inside the pie crust pan. (I have a mini roller that's perfect for rolling out dough right inside the pie plate pan.) I poke it with a fork in several spots and then bake at 350 for ~14 minutes. Then I put the pumpkin pie filling in and bake. It turned out beautifully! The taste was much more pumpkin like than the tofu based recipe, and my family gobbled it up. For the topping, I make the whipped cream using canned coconut milk that's been in the fridge for at least 24 hours. Just whip it up with 2-3 tbsps of sugar. Make sure the pie is cool before putting the coconut whipped cream on top. This pumpkin pie recipe is a winner! I'll be making it for all future holiday dinners, scrumptious!!!

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6 months ago Sara Branscum

YUK

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7 months ago Jackelyyyn

This is my first effort to making a vegan apple pie, however I had trouble acquiring some ingredients and was wondering if I could substitute the following? -(considering I'm eager to bake tonight, haha.) If worst come to worst, I can run to a specialty store tomorrow since everything is already closed, however I thought I would still ask!

-Tapioca starch with corn starch
-Molasses with Agave Nectar

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7 months ago Jackelyyyn

*I meant PUMPKIN pie! Haha, sorry! Multi-tasking over here!

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7 months ago Sarafina

Can this be made using a raw vegan crust using dates and nuts and without baking the filling ??

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8 months ago Vienna

Didn't read the comments on the density of the pie - was surprised at how it was almost like a nut butter texture in my mouth (but it sets like a standard pumpkin pie). But the sweetness and spices were perfect.

Stringio

9 months ago Cassia Charles

Would Arrowroot or Cornstarch work in place of the Tapioca Starch?

Gena_0275

8 months ago Gena Hamshaw

Hi Cassia -- yes!

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10 months ago Virginia

Yum! This punpkin pie is extraordinary and so tempting for someone with a sweet tooth like me. Usually I grab my dessert recipes from here:
http://celebritychef.tv...

Gena_0275

8 months ago Gena Hamshaw

So glad you like!

Stringio

about 1 year ago Irina Van Verseveld

I was wondering, if you use real pumpkin, does it need to be cooked prior to pureeing it or not? Thanks!

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9 months ago Valentina Solfrini

My answer is probably a little late, but here's my 2 cents:

Yes it does! raw pumpkin just doesn't happen. The best thing would be to oven roast it in a preheated oven at 340 F? until slightly caramelized for optimal flavor, about 1 hour or so (but check it with a knife or fork after about 45 mins to check for doneness, you want it to be very soft). This way it will also lose the excess water and will make for a very creamy filling.

Gena_0275

8 months ago Gena Hamshaw

Agree with Valentina -- must be cooked and then pureed.

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over 1 year ago MollyKing

This was my first attempt at a vegan pumpkin pie. I followed the instructions to a T and it is quite delicious. Flavr is spot on. It is Very pumpkiny and quite thick, my fork can almost stand up in this pie. I might experiment with adding a touch of almond milk mixed into the tapioca, perhaps to achieve a somewhat more custardy like set.

Gena_0275

8 months ago Gena Hamshaw

So delighted, Molly :-)

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over 1 year ago ninadora

I made this pie for thanksgiving and it truly was delicious, It was actually one of the BEST pumpkin pies I've ever eaten. Its not like a custard-y pumpkin pie but really heavy on the pumpkin due to the lack of egg and milk...FABULOUS! I used standard pumpkin pie puree and cooked it as per instructions for the genius pumpkin pie recipe on this website. I really cooked it a while to get out as much moisture as possible, then measured out the 2 1/2 cups in the recipe. I had to puree the mix for a long time-- longer than I've ever run my food processor before! At the end it was beautifully smooth and thick. I baked it the morning of Thanksgiving and though it was cool by meal time but it really was best cold after a night in the fridge.

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over 1 year ago ninadora

ahh, I also blind baked, cause I hate crust that hasn't been generally...so I can not speak to the issue of undercooked bottom crust.

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over 1 year ago AntoniaJames

AntoniaJames is a trusted source on Bread/Baking.

This tasted lovely but the bottom crust was sadly undercooked, even after 50+ minutes. (The crust top edge was a pretty light brown at that point.) I suspect the problem lay in my using a glazed earthenware pie pan -- a rookie error on my part, to be sure. Next time I'll use Pyrex or metal, and not worry about its appearance! ;o)

Stringio

over 1 year ago Jennifer Dorsett

I have never used that type of baking dish before but I get flawless results by baking my pies on the lowest (not the middle) rack in the oven.

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over 1 year ago Anna Winslow

Mmmm cashews... I'll have to try that. I just made a dairy-free pumpkin pie today by evaporating unsweetened coconut milk. the pie turned out beautifully! but i'm sure the cashews add some yummy flavor..

Stringio

over 1 year ago msallied

I doubled the recipe and just pulled the pies out of the oven. They look gorgeous and I know they will set up perfectly. After tasting the filling, I knew it was going to be a huge hit. I don't think I've ever tasted a more delicious pumpkin pie filling, and I loved that it didn't have raw eggs in it and that I didn't have to cook a custard (one of my least favorite kitchen tasks). Even for non-vegans, I would recommend this recipe simply for the ease of it!

I used my Vitamix to blend, and I did have to thin it a tad with some almond milk, but i used maybe 3 tablespoons at most. Also, I used Trader Joe's organic filling, which was very low moisture. I think if people are having trouble getting this to set, it's because their pumpkin had a lot of water in it. If your pumpkin seems wet, drain it for a little while through some paper towels set in a fine mesh strainer (similar to how you'd drain yogurt) for a little while to get rid of some of the water.

Also, I wasn't originally going to use the blackstrap molasses in it, because I thought it might overpower. Turns out I had a whole jar of the stuff in my pantry, so I decided to just use it and see what happened. There was no problem at all with the flavor. In fact, it added the perfect depth. Also, I used light brown sugar as the sweetener since that what I had on hand.

Used the Perfect Vegan Pie Crust recipe for this as well, and I've never had an easier time of rolling dough. All in all, a perfect recipe combo, and what will probably be my go-to recipe for years to come!

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over 1 year ago SusanIlene

I couldn't find black strap molasses. Can I substitue with "Robust"?

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over 1 year ago Lulutalulu

Hi! This is the first time I've made a pie. The crust, just as you said, is perfect! Unfortunately, for the filling, even after baking an additional 30 minutes and letting it cool, it has turned out a bit runny. The inside of my pie also looks lighter in color than the top of the pie that has browned; which is also different from your pictures :(. I used organic pumpkin puree. The raw cashews had soaked for 24 hours and I'm wondering if that added too much moisture? I also had to add some almond milk, not more than 1/8 cup, to get the cashews and pumpkin to blend well in the vitamix (I know you used a food processor). Were my deviations from your original recipe my mistakes or is there something else that could have gone wrong? Even runny though, it tastes REALLY good. Thank you!

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over 1 year ago Lulutalulu

Update! I put it in the fridge last night, and sliced into it today, and it's perfect! You are the best!

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over 1 year ago leah_shelton_pucciarelli

I would love details on avocado or coconut cream success. Also has anyone tried flax "eggs" in the filling?

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over 1 year ago Gena Hamshaw

I don't care for flax egg in the filling, Leah: the tapioca starch is far more palatable, if you ask me!

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over 1 year ago Allison Dickson

I'm really looking forward to trying this. However, I'm really not a fan of blackstrap molasses. Would maple syrup be a suitable substitute?

Gena_0275

over 1 year ago Gena Hamshaw

Absolutely!

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over 1 year ago devendra

Looks like no need to pre-bake the crust. Does it bake through thoroughly?

Gena_0275

over 1 year ago Gena Hamshaw

It does!

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over 1 year ago Claire from Hivequeen

Any idea if coconut milk or cream could be substituted for the cashews?

Gena_0275

over 1 year ago Gena Hamshaw

I think coconut cream would work, but only the cream -- it'll get watery if you use the whole can!

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over 1 year ago lilbigs2001

THANK YOU SO MUCH!!!!! It's so hard to find good vegan recipes for some of the stuff I ate growing up :)

Gena_0275

over 1 year ago Gena Hamshaw

You are WELCOME!