The Holidays are coming up soon and that means…..DESSERT! But this year, I’ve got a healthy, whole food plant based, oil free, gluten free, Easy Vegan Pumpkin Pie Recipe that will knock your socks off.
Shhhhh…..don’t tell your omnivore family that it’s plant-based. They won’t know it’s good for them! 🙂
A lot of vegan pumpkin pie recipes out there use a lot of oil or full fat coconut cream, which just adds lots of extra calories & even saturated fat. But this recipe doesn’t! Guilt free holiday dessert!
4 Ingredient No-Oil Vegan Pie Crust
The pie crust can be used for any pie and it’s oil free & gluten free! Only 4 ingredients and bakes up perfectly. No rolling out necessary, just press into your pie plate. I don’t even spray any cooking spray on my glass plate – doesn’t stick because it’s make with almond flour.
Pumpkin Pie Sweetener – Dates!
Instead of brown sugar, sugar, or coconut sugar, the main sweetener is date paste – which is so easy to make with just some pitted dates & water – use your food processor the blend until smooth and you have date paste! Get my 5 minute date paste recipe here. Dates & date paste are a much better sweetener because it’s the whole date which includes all the fiber & nutrients.
Does Pumpkin Pie need to be refrigerated?
Yes, this pie doesn’t have any preservatives so it’s best to keep it in the refrigerator. After it cools, it will firm up a little more in the fridge as well.
Top your Healthy Vegan Pumpkin Pie with a delicious WFPB Cashew Whipped Cream!
Learn How to Make Delicious Plant Based Recipes that are Quick, Easy, & Cheap!
Are new to a whole food plant based diet and a little overwhelmed? Not sure what you should and shouldn’t eat? Need help transitioning slowly with delicious & simple recipes your whole family will love that take 30 minutes or less? Let me help you with my Quick & Easy Plant Based Power Pack! I’ll give you the WFPB basics in simple to understand terms and tips on transitioning in a way that works for you. Learn more about my Quick & Easy Plant Based Power Pack HERE
More WFPB Pumpkin Recipes
- No-Bake Vegan Mini Pumpkin Cheesecakes
- One Pot Pumpkin Pasta
- Pumpkin Spice Muffins
- Homemade Pumpkin Pie Spice
- Savory Roasted Pumpkin Seeds
- Pumpkin Pie Hummus
- Healthy Vegan Pumpkin Pancakes
Easy Vegan Pumpkin Pie (WFPB)
Ingredients
Pie Crust
- 2 cups almond flour
- 3 tablespoons ground flax seed
- 1/3 cup water
- 1 tablespoon pure maple syrup
Pie Filling
- 14 ounces pumpkin puree not pumpkin pie filling
- 1 1/4 cups date paste
- 3/4 cup unsweetened plant milk
- 1/4 cup arrowroot powder or cornstarch
- 2 1/2 teaspoons pumpkin pie spice
- 1 teaspoon vanilla extract
Optional Cashew Whipped Cream Topping
- 1 recipe vegan cashew whipped cream
Instructions
- Preheat oven to 350° F.
- In a large bowl, mix the almond flour & ground flaxseed together. Then slowly mix in the water & maple syrup, and combine into a ball with your hands.
- Press the dough into the bottom & sides of a pie plate to make about a 1/4 inch thick crust. Use a fork to poke some holes in the bottom.
- Bake the crust for 15 minutes.
- Add all the pie filling ingredients to a food processor or blender, and blend until smooth, scraping down the sides as needed.
- Remove pie crust from the oven and pour the pie filling mixture into the crust.
- Bake for 45 minutes. Watch the crust the last 10-15 minutes and add a pie crust shield or foil strips around the edges, if it looks like it's getting too brown.
- Remove from oven & let cool on the counter for 15 minutes. Place in the refrigerator to chill for a few hours – it will firm up more!
Nutrition
New to a Plant-Based Diet? Grab my Plant-Based Diet Beginner’s Guide for FREE! Just fill out the form below to have it zoomed to your email, plus my weekly newsletter chocked full of new recipes & plant based eating tips.
Where have you been all my life?! THANK YOU:)!
BonnieOlsem@gmail.com
Aww, thank you for the kind words!
Made the pumpkin pie recipe along with the date paste and cashew whipped cream. It was a hit! Even I was surprised at how good it turned out. My husband was skeptical because he loves pumpkin pie but due to his health condition he is having to stay away from processed sugars and oils. Your recipe put a smile on his face! It was a Happy Thanksgiving! Thank you for sharing!
This just made my day! I’m so glad this was a big hit!
I made this pumpkin pie with the cashew whipped cream for Thanksgiving and it was fabulous. I definitely recommend it as a great alternative to the common Thanksgiving pumpkin pie!
Not cool you erased my comment. I want to try your recipe. Microwaves are not good for you. Thank you.
Your comment was not erased. You commented on another recipe: Healthy Vegan Pumpkin Pancakes. Here is the response to your comment: there has been little evidence that microwaving foods in general makes them bad to eat. The word “nuking” is tossed around with microwaving but X rays have nothing to do with microwaving. All cooking methods provide certain nutrient loss (to an extent). Boiling specific plant foods, especially bell peppers and green leefies causes a significant drop in antioxidant content unless you drink the liquid, more so than microwaving.
We should eat vegetables whichever way entices us to eat the most. If for example we lose some nutrients from boiling broccoli, just eat an extra floret to make up for the loss. Not only that, but you can eat more florets because the heat is basically pre digestion.
https://foodrevolution.org/blog/are-microwave-ovens-safe/
Comments are erased if they are not totally positive to your recipe.
Comment was not erased. You commented on another post. In addition, this recipe doesn’t instruct to use the microwave.
Can I use another flour? My daughter is allergic to nuts. I’m just curious if you have tried another option.
Yes — you can make this pumpkin pie nut-free by swapping the almond flour for another flour. Here are a few good options:
Oat flour – This is the best nut-free substitute. Use 2 cups of oat flour in place of the almond flour. The texture will be slightly denser, but still delicious. You may need to add 1–2 extra tablespoons of water if the dough feels too dry.
Sunflower seed flour – If available, it’s a closer match to almond flour’s texture. Use the same amount (2 cups). Note that it may turn slightly greenish after baking because of a natural reaction between sunflower seeds and baking soda — it’s safe to eat.
Gluten-free all-purpose flour – Use 1½ cups instead of 2 cups almond flour, since it’s denser. You may need to add a tablespoon of water if the dough feels stiff.
Tip: Since almond flour has natural fat, if you use oat or GF flour, you can add 1–2 teaspoons of nut-free fat (like tahini or sunflower seed butter) or an extra tablespoon of maple syrup to help with richness.
This way, your pie stays nut-free, gluten-free, and whole food plant-based while keeping a great flavor and texture.