Vegan Pumpkin Pie

5 from 8 votes

The best vegan Pumpkin Pie ever! It needs just nine ingredients and is so easy to make. It will become one of your favorite vegan pie recipes.

Prep Time15

Cook Time1

Cooling time4

Total Time5 15

Course: Dessert

Cuisine: American

Diet: Vegan, Vegetarian

Servings: servings

Calories: 350kcal

1 vegan pie crust
½ cup raw cashews
¾ cup water
15 oz pumpkin puree (I used Libby's, which is the most commonly available brand here in the U.S., but I am not brand loyal. Use any canned pumpkin puree of your choice).
2 tablespoons cornstarch
1 cup + 2 tablespoons brown sugar (coconut sugar is awesome too, but you can use any sugar of your choice)
1½ teaspoons ground cinnamon
½ teaspoon ground nutmeg
½ teaspoon ground ginger
¼ teaspoon ground cloves (optional)
1 teaspoon pure vanilla extract

Preheat the oven to 425 degrees Fahrenheit/220 degrees Celsius. Place cashews in blender.
Blend the cashews with ¾ cup water until very smooth. You might need to soak the cashews first for 30 minutes if your blender isn't very powerful.
Place the blended cashew cream in a bowl with the sugar, pumpkin puree, ground cinnamon, ginger, nutmeg and cloves, if using, corn starch, salt and pure vanilla extract.
Stir until well-mixed.
Roll out the pie crust dough on a floured surface to a diameter slightly larger than a 9-inch pie plate. Gently transfer the dough to the pie plate and fit it in. Crimp the edges. If using a premade crust you can skip this step.
Pour the prepared pumpkin pie filling into the crust. Place the pie plate on a baking sheet and place on the center rack in the oven. Bake 10 minutes, then lower heat to 350 degrees Fahrenheit/175 degrees Celsius and bake another 50-60 minutes or until the pie has set.
Cool the pie to room temperature on a wire rack. Place in the refrigerator and chill for another two hours or longer before slicing.

Variations

For a chai spice pumpkin pie, use chai masala spice mix instead of the pumpkin pie spices.
You can make this vegan pumpkin pie with butternut squash puree, which has a lovely, delicate flavor. To make the puree, roast 1-inch cubes of butternut squash tossed in oil for 40 minutes in a preheated 400 degree Fahrenheit oven, then give it a quick turn in the food processor to blend.
If you are gluten-free, use the gluten-free pie almond shortbread crust I shared in this vegan white chocolate pie recipe. It is yummy with the pumpkin pie filling!
If you are nut-free, use a 14-oz can of full fat coconut milk instead of the cashew cream.

Storage instructions

The pie can be refrigerated for up to a week. You can also freeze the pie for up to three months. Be sure to wrap individual slices or the entire pie in freezer safe cling wrap and place in an airtight container. Thaw and reheat in a 350-degree oven.