Best Vegan Pumpkin Pie Recipe Cashew Lovers Will Adore

There’s something heartwarming about the arrival of pumpkin pie season. Whether it’s Thanksgiving, a cozy autumn weekend, or just a craving for something sweet and spiced, pumpkin pie is a true classic.

But what if you’re vegan, dairy-free, or simply seeking a lighter, plant-based twist? Enter this luscious Vegan Pumpkin Pie with Cashews.

It’s creamy, rich, and entirely egg- and dairy-free, but you’d never know it. The secret?

Soaked cashews, which blend into a silky, custard-like filling that’s every bit as decadent as the traditional version.

With a flaky crust, aromatic spices, and the subtle nutty undertone from cashews, this pie is bound to impress vegans and non-vegans alike. And best of all, it’s surprisingly easy to make.

Whether you’re a seasoned baker or a first-timer, this recipe will walk you through each step. Grab your apron, and let’s create a new holiday favorite together!

Why You’ll Love This Recipe

• Creamiest Texture: Cashews create an ultra-smooth, custardy filling that rivals any classic pumpkin pie.
• 100% Plant-Based: No eggs, dairy, or animal products—just wholesome, nourishing ingredients.
• Easy to Make: Simple steps and accessible ingredients make this a beginner-friendly recipe.
• Flavorful & Aromatic: Packed with warming spices, pure pumpkin, and a touch of vanilla.
• Perfect for All: Great for anyone with egg or dairy allergies, and sure to delight your holiday table.
• Make-Ahead Friendly: This pie tastes even better after chilling, making it a stress-free dessert for gatherings.

Ingredients

Equipment

• High-speed blender (for blending the cashew filling)
• Mixing bowl
• Measuring cups and spoons
• Rubber spatula
• 9-inch pie pan
• Oven
• Cooling rack

Instructions

1. Soak the cashews:

   Place 1 cup of raw cashews in a bowl and cover with water. Soak for at least 4 hours, or overnight for best results.

   Drain and rinse before using.

2. Preheat the oven:

   Set your oven to 350°F (175°C). Position a rack in the center.

3. Prepare the pie crust:

   Fit your vegan pie crust into a 9-inch pie dish. If making from scratch, roll out the dough and press it gently into the dish, trimming any excess.

   Use a fork to prick the bottom lightly to prevent bubbling.

4. Blend the filling:

   In a high-speed blender, combine the soaked cashews, pumpkin puree, coconut milk, maple syrup, coconut sugar, cornstarch, pumpkin pie spice, vanilla extract, and salt. Blend until completely smooth and creamy, scraping down the sides as needed.

   This may take 1-2 minutes depending on your blender.

   Tip: The filling should be silky with no graininess. If needed, blend longer or add a splash more coconut milk.

5. Fill the crust:

   Pour the blended filling into the prepared pie crust. Smooth the top with a spatula for an even surface.

6. Bake:

   Bake the pie for 50–60 minutes, or until the edges are set and the center jiggles only slightly when shaken. The filling will firm up as it cools.

   If the crust edges brown too quickly, cover them with a pie shield or strips of foil halfway through baking.

7. Cool:

   Remove the pie from the oven and let it cool on a wire rack for at least 2 hours. For best results, refrigerate for at least 4 hours or overnight before slicing.

8. Serve:

   Slice and serve chilled or at room temperature. Top with vegan whipped cream and a sprinkle of cinnamon if desired.

Tips & Variations

• Make it nut-free: Substitute the cashews with silken tofu (1 cup, drained and patted dry). The texture is slightly different but still creamy.
• Sweetness: Adjust the sweetness by increasing or decreasing the maple syrup and coconut sugar to taste.
• Spice Blend: Customize the spice by using more cinnamon, ginger, or even a pinch of cardamom for unique warmth.
• Gluten-free option: Use a gluten-free vegan pie crust for a completely gluten-free dessert.
• No coconut? Substitute coconut milk with almond milk or oat milk, but opt for a creamy variety for the best texture.
• Decorations: Add decorative pie crust leaves on top before baking, or sprinkle the finished pie with chopped pecans or crystallized ginger.
• Make ahead: This pie keeps beautifully in the fridge for 3-4 days. Make it a day in advance for stress-free entertaining!
• For more cozy dessert ideas, check out:
  • Chocolate Heaven Cake Recipe
  • Cinnamon Pecan Ice Cream Recipe
  • Christmas Cookie Shots Recipe

Nutrition Facts

Note: These values are approximate and depend on the specific brands used.

Serving Suggestions

• Classic: Serve with a generous dollop of vegan whipped cream and a light dusting of cinnamon or nutmeg.
• With a Crunch: Top with toasted pecans, walnuts, or pumpkin seeds for added texture.
• Ice Cream Pairing: Pair with a scoop of Cinnamon Pecan Ice Cream for an extra special treat.
• Brunch Spread: Try serving slices alongside coffee and a savory brunch dish for a festive meal.
• Holiday Dessert Table: This pie fits beautifully among other holiday favorites like Christmas Cookie Shots or a decadent Chocolate Heaven Cake.

Conclusion

This Vegan Pumpkin Pie with Cashews is more than just a plant-based alternative—it’s a celebration of flavor, texture, and tradition. The combination of creamy cashew filling, pure pumpkin, and warming spices creates a pie that’s both nostalgic and refreshingly modern.

It’s proof that you don’t need eggs or dairy to craft a show-stopping dessert that everyone will love.

Whether you’re vegan, accommodating guests with dietary needs, or simply in search of a lighter take on a classic, this recipe is sure to become a go-to. Make it for the holidays, family gatherings, or anytime you need a slice of comfort.

And don’t forget to explore more creative recipes like Chocolate Heaven Cake, Cinnamon Pecan Ice Cream, or even savory options like Chicken And Pumpkin Dog Food Recipe for your furry friends. Happy baking!

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