This plant-based treat offers the look, taste and creaminess that pumpkin pie lovers crave! The nut-based crust gives it a nice crunch and the creamy filling is sweetened with dates, so it’s free of refined sugar!
Pumpkin – a nutritious and sweet squash – is often purchased in a can. Make sure you pick up “pure pumpkin” and not “pumpkin pie mix” as this is filled with tons of added sugar. Canned pumpkin seems to be everywhere around Thanksgiving, but can be found year-round in the canned food aisle.
When making the crust, get the texture to your liking by blending longer for a more smooth crust and shorter for a crunchy crust. I often find myself doubling or tripling the crust recipe and then freezing some of the dough for later. This is especially convenient around the holidays.
Arrowroot powder is used to thicken the filling. This powder comes from tropical tubers (such as the arrowroot plant or cassava). It’s flavorless and has more thickening power than cornstarch or flour. You’ll find it in the baking aisle, often next to the spices. If needed, in this recipe you can substitute 1.5 tablespoons of cornstarch for the arrowroot.
We used this food processor for both the crust and the filling (*Note this is an affiliate link).
Plant-Based Pumpkin Pie
- 1 1/2 cups raw nuts
- 1 T ground flaxseed
- 3 T water
- 1/4 cup pitted dates
- 1/2 tsp cinnamon
- Preheat oven to 350 degrees F.
- Mix the flax and water together and let sit.
- Place nuts, dates and cinnamon in a food processor fitted with an S-blade and blend until no large chunks remain, stopping to scrape down sides as needed.
- Add flax/water mixture and blend until thick dough forms.
- Press evenly into a 9 inch pie pan. Flute the edges using your fingers or a fork.
- Bake for 5 minutes. Prepare filling while crust is baking.
- Add all ingredients to a food processor fitted with an S-blade.
- Puree for 2-3 minutes, or until completely smooth, stopping to scrape down sides as needed.
- Pour into pie crust.
- Bake for 25 minutes, remove from oven and cover with foil to prevent edges from getting too dark, and then bake for an additional 20 minutes.
- Let cool for 1 hour before transferring to refrigerator. Best when served the next day.
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