Vegan Pumpkin Pie Recipe

This vegan pumpkin pie recipe gives the traditional version a run for its money! Rich and full of spiced pumpkin flavor, it's a holiday necessity!

Course Dessert, Vegan Dessert Recipes

Diet Vegan

Prep Time 10

Cook Time 45

Cooling time 4

Total Time 4 55

Servings

Calories 291kcal

Author Louisa

Preheat the oven to 350°F.
Combine the ground flaxseed and water in a small bowl to make the flax egg. Let the mixture sit for 5 minutes or until it thickens.
For the crust, add the walnuts, oats, and dates to the food processor and pulse until the mixture sticks together.
Press the walnut pie crust mixture into the bottom and sides of a 9-inch pie plate or springform pan. Set aside.
In a large bowl, whisk together the almond milk, flax egg, pumpkin puree, stevia, and pumpkin pie spice.
Pour the pumpkin pie filling into the prepared pie crust.
Bake the pie for 45 to 60 minutes or until the center is mostly set.
Let the vegan pumpkin pie cool to room temperature for at least 4 hours before slicing. Top with pumpkin seeds and serve.

The pumpkin puree can affect the consistency of your pumpkin pie filling. If it looks watery, place it in a strainer over the sink for at least 30 minutes before use.
Make sure to let your no egg pumpkin pie cool completely before slicing! It'll take about 4 hours at room temperature, or, much better, allow it to firm up in the fridge overnight.
Cover your homemade vegan pumpkin pie with foil and store it in the fridge for up to 5 days. You can serve it cold or at room temperature.