This vegan pumpkin pie is rich and creamy, perfectly spiced, and made with just 7 healthy ingredients!
Welcome back to PIE WEEK. On Monday we drooled over this delightful caramel apple crumb pie, full of ooey gooey filling and loaded with a crunchy, sweet crumb topping.
During pie week, I had to include the classic, the GOAT, the real OG of thanksgiving pie recipes, right? You knew this was coming.
VEGAN PUMPKIN PIE.
I’ve made a pumpkin pie for the blog before, and I loved it at the time. But looking back, I knew I could do it even better. So, today I’m sharing with you my favorite pumpkin pie recipe EVER. It’s so simple to make (just 7 healthy ingredients!), and it’ll totally give you all the nostalgic, fall, thanksgiving feels.
The crust is the same as the one for the apple crumb pie, so the same instructions apply here.
It’s a simple mix of almond flour, oat flour, and date sugar. Stir those together, and add the flax eggs. It will look like 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.
Next, you’re ready to press the crust into the pan. This takes a little time, so be patient! I use a glass pie pan, and because the almond flour has some natural oil, I didn’t need to spray it and it came out just fine. But if you think it might stick to your pan, you can spray it or use some parchment paper.
Anyway, plop the dough ball into the pan, and tear some off to use later for the edges of the pie. Press out the dough evenly along the bottom of the pan. I use my clean hands, but the bottom of a measuring cup helps to press it out evenly, too. Once you’ve got the bottom of the pan covered, press the remaining dough up the sides for the edges of the pie.
Once the crust is in the pan, poke some holes in the bottom with a fork, and bake it for 20 minutes. The holes are to help the bottom of the crust from puffing up in the oven.
While the crust is baking, make the filling. This vegan pumpkin pie filling seriously could not be easier, just throw everything into a food processor and blend until smooth and creamy. You’ll use a lot of pumpkin puree, 2 whole cups, because this is a pumpkin pie, after all. To that you’ll add some natural, unsweetened almond butter, which doesn’t give off much flavor and helps the filling get extra thick and hold together.
For the date sugar, I always use this one from the Date Lady. Date sugar is just dried dates ground down to sugar consistency, and it sweetens this pie perfectly (and naturally!). Finally, a hefty dose of pumpkin pie spice, because pumpkin on its own doesn’t taste like much at all. You need a lot of spice to get the classic pumpkin pie flavor.
Once the crust is done baking, carefully add the filling (remember, the pan is hot!), and bake for another 20 minutes.
Once the pie is done baking, you’ll need to chill it in the fridge for at least 2 hours, or overnight. Be careful when you’re cutting and removing your slices. The crust is delicate, so just be sure to cut all the way through it. Then, gently use a spatula or fork to pull the edges away from the side, and it should pop out just fine.
That’s it! You’ve got a vegan-ized, healthy version of a classic thanksgiving dessert. Pumpkin pie never used to be my first choice, but that has totally changed. I am seriously smitten with this one, it is SO rich, thick, and creamy. It’s the best way to satisfy your sweet tooth after thanksgiving dinner. I can’t wait to make it when we host family this year!
Hope you guys love this one as much as I did.
Have a happy, healthy week!
If you try this recipe, let me know how it goes/what you think! Take a picture and tag me @beamingbanana on Instagram. Happy baking!