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Vegan Pumpkin Pie Recipe (with Video)

Mushroom-free, Sugar-free, Fish-free

Discover our Vegan Pumpkin Pie Recipe, a International recipe perfect as a dessert recipe. Download the Flavrs app for 1000+ free food videos and recipes!

Serving size

Prep 15min | Cook 33min


- 2 c Pumpkin Puree, (1 15 oz can)
- 0.5 c cashew cream
- 1.25 c date paste
- 2 tbsp arrowroot
- 1.5 tsp Ground cinnamon
- 0.25 tsp Ground nutmeg
- 0.5 tsp Ground ginger
- 0.125 tsp Ground cloves
- 1 tsp vanilla
- pinch Salt
Pie Crust
- 1.25 c fine almond flour
- 0.333 c arrowroot starch
- 0.25 tsp Baking powder
- 2 tbsp ground flax
- 5 tbsp water
- 0.75 tsp Salt
- Coconut milk, can be used in place of cashew cream.
- For firmer consistency
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Prepare Pie Crust
1. Mix ground flax and water and set aside.
2. Combine almond flour, baking powder, starch, and salt together in a bowl.
3. Add the flax mixture and mix with a spoon until it begins to come together.
4. Use your hands to bring it all together to form a ball of dough.
5. Place the ball of dough between 2 sheets of parchment paper to roll.
6. Roll to fit a 9-inch pie pan.
7. Poke the crust with a fork, cover and place it in the freezer for 20 minutes.
8. Preheat the oven to 400 F.
9. Cover the pie crust with parchment and use pie weights or other heat-safe material to weigh the crust down.
10. Bake for 15 minutes.
Cashew Cream
1. Soak 1/4 cup of raw cashews for 2 hours and blend with 1/2 cup of water.
Prepare the Filling
1. Combine all the ingredients in a bowl and whisk until smooth.
2. Add filling to par-baked pie crust.
3. Smooth top.
Bake the Pie
1. Reduce oven temperature to 375 F.
2. Cover the pie and bake for 20 minutes.
Make the Decorations
1. Roll pie crust remnants and use a cookie cutter to cut shapes.
2. Remove pie from the oven and place shapes on the half-baked pie.
Bake and Serve
1. Return the pie to the oven and finish baking uncovered for 15-20 minutes or until crust shapes are lightly golden.
2. Allow the pie to cool and set before cutting.

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