November 22


The Vegan Pumpkin Pie Recipe

By Gladys Wangari

November 22, 2021

This pumpkin pie is seriously delicious. Perfectly sweet, loaded with fall spices and flavors, and no one would be able to guess that it’s vegan.

It’s also the easiest pie you’ll ever make, especially if you just use a store-bought crust. It’s as simple as adding your ingredients to a blender, blending it, pouring it into a crust and baking it.

If you want to make your pie crust from scratch, we’ve got you covered there as well.

This pie is heaps of fun to make, and it turns out perfectly every time. It’s the perfect Thanksgiving pie.


  • 1 1/4 cups cashews
  • 2 1/2 cups water
  • 1 teaspoon salt
  • 1 can (15 oz/425 gr) 100% pure pumpkin
  • 1 cup maple syrup
  • 1 teaspoon cinamon
  • 1/4 teaspoon ground gloves
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon nutmeg
  • 1 tablespoon unsweetened almond milk
  • 1 unbaked 9inch shortcrust pastry


1.Add cashews, water, and salt to a large bowl/Tupperware container. Cover with a lid or Tupperware lid attachment. Store overnight in the fridge for 12-18 hours.

2.Set the oven to 200 C.

3.Drain cashews and pour into a blender. Add pumpkin, maple syrup, vanilla extract and almond milk and blend until creamy.

4.Place the pastry dough into a 9-inch glass pie dish.

5.Put the pumpkin mixture in the pie shell and smooth it out with a rubber spatula.

6.Bake pie in oven for 15 minutes at 200 C. Reduce temperature to 150 C for another 40 minutes until a toothpick inserted into the center of the pie comes out clean. Remove foil from the edges and bake for a further 5 minutes.

7.Let cool for 30 minutes. Chill in the fridge for at least 2 hours before serving.

Gladys Wangari

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