Do you wanna learn how to make vegan pumpkin pie from scratch? Check out this super easy recipe. So rich and creamy, who needs eggs or evaporated milk?
Pumpkin pie is by far, the number one staple of the fall/Thanksgiving season. I personally fell in love with it the first time I had it, on my very first Thanksgiving. Over the past few years, I’ve tried to come up with a vegan pumpkin pie recipe that is just as rich and creamy but never quite got it. The taste was good, but the consistency was always a bit off.
We’ve been using soaked cashews for so many recipes lately, that we figured we would try them on our next attempt. Let me tell you, these things are like a freaking miracle. You can use them for EVERYTHING!
In this case, they serve as our base, taking the place of the eggs and evaporated milk.
When cashews are soaked and blended, they become thick and creamy, giving the vegan pumpkin pie the ideal consistency. Adding a little bit of corn starch to the mixture helps the pie set once it’s baked. Make sure to blend the ingredients in the food processor really well, so the pie filling is smooth and free of lumps.
The first time we tested this recipe, it almost turned out the way we wanted it to, except for one thing: the bottom of the pie was way too soggy for our liking (and everyone in our family despises soggy food, so that was a big problem). We found a very simple solution for that: we covered to bottom with a generous layer of ginger snap cookie crumbs.
The layer of cookie crumbs not only helped solve the sogginess issue but added a nice, gingery touch. To enhance the flavor, and to add a bit of crunch, we covered the top with the crumbs as well. You can absolutely skip this step if you want to. Or use your favorite cookies!
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Do you wanna learn how to make vegan pumpkin pie from scratch? Check out this super easy recipe. So rich and creamy, who needs eggs or evaporated milk?!
1 cup boiling water
2/3 cup raw cashews
1– 9inch frozen vegan pie shell
1 tbsp coconut oil, melted
1–15oz can pumpkin puree
1/4 cup canned coconut milk
2 tbsp brown sugar
2 tbsp maple syrup
3 tsp corn starch
2 tsp pumpkin pie spice (or to taste)
1/2 tsp cinnamon (or to taste)
Soak the cashews in the boiling water for 30 minutes
In the meantime, place 15 ginger snap cookies in the food processor and pulse until they’re finely ground. Transfer the crumbs to the bottom of the pie shell, spreading them evenly, and set aside. Repeat the process with the remaining 15 cookies, adding the melted coconut towards the end, so the crumbs are evenly coated. Transfer to a bowl and set aside
Preheat the oven to 350F
Drain the cashews well and transfer them to the food processor. Add the pumpkin puree, coconut milk, brown sugar, maple syrup, corn starch, pumpkin pie spice and cinnamon and process until smooth and creamy. Pour the mixture over the pie crust and bake for 40 minutes. After 40 minutes, remove the pie from the oven, sprinkle the remaining cookie crumbs evenly on top and return to the oven to bake for another 15 minutes. Let it cool completely and refrigerate until ready to use
- Serving Size: 1 slice
- Calories: 331
- Sugar: 13.4
- Sodium: 152.5
- Fat: 19.6
- Saturated Fat: 9.2
- Unsaturated Fat: 8.3
- Trans Fat: 0
- Carbohydrates: 36.4
- Fiber: 2.6
- Protein: 4.8
- Cholesterol: 0