Who doesn’t love a classic pumpkin pie? Pumpkin pie has always been my favorite part about thanksgiving and fall.

You can use canned or fresh pumpkin purée. See my recipe here to make your own fresh pumpkin purée: https://autumnsvegankitchen.com/2019/11/05/pumpkin-puree/

You can also use this recipe to make sweet potato pie! Look at my notes to see how.

This is just the recipe for the actual pie filling, no recipe for the crust. I use store bought crust because, well, I hate making pie crust 🤷🏻‍♀️. Thankfully most brands of store bought crust are accidentally vegan, since vegetable oil has a longer shelf life than dairy butter.

There are tons of recipes online to make vegan pie crust if that’s what you wish!

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Ingredients:

Pie crust, unbaked.

1/2 cup raw cashews

1/2 cup non dairy milk

3/4 cup brown sugar

3 Tbs Cornstarch (can also use potato starch or arrowroot starch)

1 Teaspoon Cinnamon

1 Teaspoon Ginger powder

1/4 Teaspoon Nutmeg

1/4 Teaspoon Cloves

1 15 ounce can of pumpkin purée, or two cups fresh purée.

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Steps:

1. Soak your cashews in water for 6+ hours until they are soft. You can also pour boiling water over the cashews and they’ll be soft and soaked in about an hour.

2. Once the cashews are soft, Preheat oven to 425° F.

3. Drain the cashews, add to a blender along with the non dairy milk. Blend for a few minutes until smooth, no chunks.

4. Add the rest of the ingredients to the blender and blend until smooth.

5. Pour pie filling into the pie crust and bake for 15 minutes. Then, drop the oven temp to 350° and bake for 50 minutes, or until a toothpick or knife comes out clean when you poke in the center.

6. Pull the pie out of the oven and set onto a cooling rack. Let cool for 1 hour or until the pie is just warm to the touch. If you like warm pie, you can eat now! If you prefer it cold, stick the pie in the fridge uncovered for another hour or until cold. You can cover with tinfoil once cold. Store leftovers in the fridge. It will be good for the next 4-5 days!

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Notes/ Observations:

-This recipe was adapted from The Gentle Chef’s classic pumpkin pie: https://thegentlechef.com/classic-pumpkin-pie/

I changed it to have half the liquid, added another tbs of starch, and used a full teaspoon of ginger powder. I found that using less liquid and more starch made the pie more firm. It was a very soft pie using a full cup of non dairy milk.

-If you prefer, you can swap the spices for your favorite pre-mixed pumpkin pie spice.

-Coconut milk or another high-fat milk works best in this recipe, since we are using it to replace heavy cream. Almond milk or another watery plant milk will work, but the pie won’t be quite as rich. Oat milk would probably work well too.

-To make this a sweet potato pie, just swap out the pumpkin purée for two cups of sweet potato purée. I don’t have a recipe for the purée, but it’s the same concept as making my pumpkin purée. Bake the sweet potato until you can easily pierce it with a fork, then peel the potato and blend it!

-I’m kind of lazy and didn’t feel like making my own crust, so this one is store bought. Most store bought crusts will be vegan because it’s more shelf-stable to use vegetable oil rather than dairy butter. Use whatever crust you like!

-If using fresh pumpkin purée rather than canned, use 2 cups.

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Photos:

Ahh, warm pie.

The pie gets a little darker as it cools:

This coco whip is AMAZING! I honestly couldn’t miss animal products any less.

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These next two photos are a 50-50 mix of sweet potato and pumpkin pie 😍

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Autumn 💗 follow me on Instagram or Facebook @Autumn.The.Vegan

Happy baking!