Vegan Pumpkin Pie

3.7 (3)
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This Vegan Pumpkin Pie recipe features the pumpkin boosting flavors of cashew butter and barley malt syrup. Cinnamon, ginger, nutmeg and cloves further enhance flavors better than eggs ever could in this vegan pie. Flaky Pie Crust is recommended.

Vegan Pumpkin Pie Recipe

9 inch pie crust (pre-baked if you're using a homemade pie crust)

2 cups pumpkin purée
¾ cup raw cashew butter
2/3 cup sugar
¼ cup barley malt syrup
2 Tablespoons arrowroot powder or tapioca starch
½ teaspoon salt
½ teaspoon cinnamon
½ teaspoon ginger
¼ teaspoon nutmeg
¼ teaspoon cloves

Blend the ingredients, transfer them to the pie crust and bake to perfection

Preheat your oven to 350F (177C). Add all ingredients to a food processor or blender and process until smooth. Pour the filling into the pie crust and bake for 45 minutes. To store, cover the pie with plastic wrap and keep it in the refrigerator for up to 1 week. This recipe makes one 9 inch Vegan Pumpkin Pie.

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User reviews

3 reviews

3.7  (3)
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Love this pie!

Hi! I just wanted to give this recipe some love because I've been making this for the past 3 years and I think it's awesome. I would definitely recommend using raw cashew butter for a less nutty flavor (I make it myself in the food processor to save money.) This pie has a rich, complex flavor that I think is better than traditional non-vegan pumpkin pie. Give it a try, you won't be disappointed!

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Was okay, but....

The pie set fine, it was very easy to make, a bit pricey though (cashew butter $7, barley malt another $7). However, the cashew butter overpowers the entire taste of the pie. My non-veg eaters thought it "tastes like peanut butter... thought we were having pumpkin pie". Yep, they didn't even think it was pumpkin pie, and it didn't even taste like cashews to them. Won't be using this recipe again.

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awesome recipe

the recipe looks and probably tastes very good but I have a question: to make the pumpkin puree, do you have to cook the pumpkin first or do you use raw pumpkin?

Owner's reply

Hi Elena, I usually buy the organic pumpkin purée in the can at the local health food store for convenience. To make it yourself you'll need a pie pumpkin which can be found at some high end health food stores. It's a small pumpkin that's sweeter than the more common large pumpkins.

You'll need to cut the pumpkin in half, put the halves cut-side down in a baking dish with 1 cup water and bake them at 350F for 1 1/2 hours. After that, scoop the pumpkin out with a spoon and process or blend it until smooth. Good luck!

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