Go Back
+ servings
Vegan Pumpkin Pie | healthy dessert | thanksgiving | pie | pumpkin

Vegan Pumpkin Pie

Servings 1 9-inch pie, about 12 slices of pie
Author Holly


For Crust:

  • 1 ½ cups walnuts
  • ¾ cup rolled oats
  • 10 pitted dates

For Pie Filling:

  • 2 Tablespoons ground flax seed
  • 6 Tablespoons water
  • 1 ½ cups plain almond milk
  • 1 16- ounce can of pumpkin
  • ½ cup powdered stevia blend (or granulated sugar)
  • 2 Tablespoons pumpkin pie spice


  • Preheat oven to 350 degrees F.
  • Combine ground flax seed and water in a small bowl. Set aside.
  • 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.
  • Press crust mixture evenly into the bottom and sides a 9-inch pie plan. Set aside.
  • In a large bowl, whisk together the almond milk, flax+water mixture, pumpkin, stevia (or sugar), and pumpkin pie spice. Mix together well.
  • Pour the mixture into the prepared pie crust and bake for 45-60 minutes, until the center is mostly firm.
  • Let cool completely to room temperature, at least 4 hours, preferably overnight. This will allow the pie to completely firm up.