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But there’s this thing that foodies like to do.

They like to find one ingredient that everyone loves and go absolutely crazy and off-the-wall with it. Whether it’s pumpkin, gingerbread, s’mores, peppermint, or whatever. We just can’t stick to the classics. We gotta go crazy.

Over the years, I’ve made Pumpkin Danishes, Pumpkin Pie Ice Cream, Pumpkin smoothies, Pumpkin overnight oats, and even a Pumpkin Pasta. I’ve made a whole hell of a lot of pumpkin recipes.

Yet, I’ve never made my wife’s absolute favorite dessert.

I thought, you know what? I’m going to make her so damn happy this year by making her favorite treat. And I’m going to post it on her birthday. She’s going to be so excited!

So I made it last week and couldn’t wait for her to get home and see what I had done.

“Honey, I made you your favorite! I finally made you a pumpkin pie!”

“You did?!” she was thrilled. She walked into the kitchen and looked at it.

wife: “The crust… that’s not normal.“

me: “Well, yeah, I made my yummy healthier crust.”

wife: “Huh.”

me: “But it’s still super yummy! Try it!”

wife: “So everything but the crust is normal?”

me: “Yup! Well, I did use a flax egg instead of real eggs. Plus I used almond milk instead of cream. But everything else is normal.”

wife: “That’s what I thought.”

me: “So what, I veganized it.”

Poor wife. I can’t seem to just make a normal classic recipe. I gotta go and healthify or veganize it, don’t I?

There is definitely a high to this story. One that I am entirely proud of. 

SHE LIKED IT!

My pumpkin pie lovin’ birthday girl liked it and didn’t complain one bit about it being vegan. She ate it. She loved it. And there were zero peeps from her mouth about flax eggs and almond milk.

Phew!

Maybe one of these days I’ll actually be a nice wife and follow a recipe to the T. Ha! That’s highly unlikely.

Happy Birthday Tiff! I love you just as much as you love pumpkin pie – and I know that’s a lot!

If you want to make this pie with a more traditional (and still totally vegan) crust, head on over here where you can find my super easy and fool-proof Vegan Pie Crust.

I’m not gonna lie, I actually prefer the updated, more traditional pie crust above (and in the below video) more than the raw walnut/oat version. I do absolutely love that crust, but it’s a little more health-conscious. So if it was just me eating the pie, I’m all for it. But for serving to a mixed crowd – especially peeps who aren’t on the health train yet – this more traditional pie crust is the one for you to make.

Vegan Pumpkin Pie

Yield: 1 9-inch pie, about 12 slices of pie

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Ingredients

For Crust:

• 1 1/2 cups walnuts
• 3/4 cup rolled oats
• 10 pitted dates

For Pie Filling:

• 2 Tablespoons ground flax seed
• 6 Tablespoons water
• 1 1/2 cups plain almond milk
• 1 16- ounce can of pumpkin
• 1/2 cup powdered stevia blend, (or granulated sugar)
• 2 Tablespoons pumpkin pie spice

Instructions

1. Preheat oven to 350 degrees F.
2. Combine ground flax seed and water in a small bowl. Set aside.
3. To make crust, pulse walnuts, oats, and dates in the bowl of a food processor until everything comes together. You'll know it's mixed completely when it sticks together if you press on it.
4. Press crust mixture evenly into the bottom and sides a 9-inch pie plan. Set aside.
5. In a large bowl, whisk together the almond milk, flax+water mixture, pumpkin, stevia (or sugar), and pumpkin pie spice. Mix together well.
6. Pour the mixture into the prepared pie crust and bake for 45-60 minutes, until the center is mostly firm.
7. Let cool completely to room temperature, at least 4 hours, preferably overnight. This will allow the pie to completely firm up.

If you make this recipe, be sure to snap a picture, upload it to Instagram and tag me (@happyfoodholly) and use the hashtag #inspiredbyholly

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