I made the easiest pumpkin pie this weekend.
It also happens to be the most flavorful pumpkin pie I’ve ever tasted!
I used Kathy’s recipe for 4-Ingredient Vegan Pumpkin Pie , subbing 1 cup soaked raw almonds for the cashews.
I had the rest of the ingredients on hand already!
Pumpkin puree (not in a can, to avoid BPA), Grade B maple syrup, and Pumpkin Pie spice.
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Like I said, making this pie was SO EASY.
Simply throw it all in a high-powered blender .**
Blend until completely smooth and creamy.
**This recipe definitely calls for a high-powered blender, like the Vita-Mix , to get the filling REALLY smooth and creamy. If you don’t own a powerful blender, I’d recommend starting off with a cup of creamy almond or cashew butter instead of the soaked nuts, and using a food processor or blender to combine the rest of the ingredients.
Pour the filling into a greased pie pan (My family always made crust-less pumpkin pie, so I simply pour the filling directly into a greased pan).
Bake at 400F for 15 minutes, then reduce the temperature to 350F and bake for an additional 30 minutes.
Your pie will be significantly darker when it is ready.
The maple syrup caramelizes, and lends a rich, complex flavor to this pie!
Let cool, then chill in the fridge for at least 2 hours before serving.
I served mine with a dollop of homemade coconut yogurt , but whipped cream would probably be a more appropriate topping!
And while this pie isn’t perfectly combined , it was surprisingly light! I have a few variations swirling around my head already, so I’m looking forward to more pumpkin pie in my future. 
If you need to bring a dessert to any holiday parties this week, I highly recommend this pie! No one will guess that it’s vegan, or refined-sugar-free.
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Reader Feedback: Are you doing any holiday baking? What are your favorite holiday desserts?
I made the easiest pumpkin pie this weekend.
I used Kathy’s recipe for 4-Ingredient Vegan Pumpkin Pie , subbing 1 cup soaked raw almonds for the cashews.
–
Like I said, making this pie was SO EASY.
Simply throw it all in a high-powered blender .**
**This recipe definitely calls for a high-powered blender, like the Vita-Mix , to get the filling REALLY smooth and creamy. If you don’t own a powerful blender, I’d recommend starting off with a cup of creamy almond or cashew butter instead of the soaked nuts, and using a food processor or blender to combine the rest of the ingredients.
Pour the filling into a greased pie pan (My family always made crust-less pumpkin pie, so I simply pour the filling directly into a greased pan).
Your pie will be significantly darker when it is ready.
Let cool, then chill in the fridge for at least 2 hours before serving.
And while this pie isn’t perfectly combined , it was surprisingly light! I have a few variations swirling around my head already, so I’m looking forward to more pumpkin pie in my future.
If you need to bring a dessert to any holiday parties this week, I highly recommend this pie! No one will guess that it’s vegan, or refined-sugar-free.
–
Reader Feedback: Are you doing any holiday baking? What are your favorite holiday desserts?