Plant-Based Pumpkin Pie

This plant-based pumpkin pie offers the look, taste and creaminess that pie-lovers crave. Made with cashews, sweetened with dates and full of spices.

Course Dessert

Cuisine American

Keyword Plant-Based Pie, Pumpkin, Pumpkin Pie

Prep Time 10

Cook Time 50

Servings slices

Ingredients

Crust

1 1/2 cups raw nuts
1 T ground flaxseed
3 T water
1/4 cup pitted dates
1/2 tsp cinnamon

FIlling

1 can pumpkin puree
3/4 cup pitted dates
3/4 cup raw cashews
1 T arrowroot powder
1/3 cup almond mik
1 1/2 tsp ground cinnamon
1/4 tsp nutmeg
1/4 tsp allspice
1/8 tsp ground cloves
1/2 tsp vanilla extract

Instructions

Crust

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.

Filling

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.

Notes

Avoid using a deep-dish pie pan as you will not have enough filling.

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.

Arrowroot powder is used to thicken the filling. 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.