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Easy Vegan Pumpkin Pie

Posted on by Alisa Fleming in Dairy Free Desserts, Dairy-Free Recipes with 1 Comment
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This vegan pumpkin pie recipe was contributed to Go Dairy Free by Chic Organic Mama, a fantastic recipe blogger who cooks and bakes without dairy, eggs, coconut, soy, and peanuts. And who can’t use another pie recipe for the holidays and beyond?!

Vegan Pumpkin Pie Recipe (All-Natural)

Special Diet Notes & Options: Vegan Pumpkin Pie

All of Chic Organic Mama’s recipes are dairy-free, egg-free, peanut-free, coconut-free, and soy-free. This one also happens to be vegan and vegetarian, too.

For Gluten-Free: Simply opt for a gluten-free / dairy-free pie crust with this vegan pumpkin pie and you are good to go! There are premade crusts like Wholly Wholesome, great mixes like Gluten-Free Pantry and Bob’s Red Mill, and recipes galore – just see my Dairy-Free Pies post (ample pie crust recipes at the end).

5 from 1 reviews
Easy Vegan Pumpkin Pie
 
Prep time
Cook time
 
Recipe and images shared with us by Chic Organic Mama.
Serves: 1 9-inch pie
Ingredients
  • 1 prepared pie crust
  • 2 cups organic raw cashews
  • 1 cup water
  • 1 15-ounce can organic pumpkin
  • 1 cup brown sugar
  • 2 teaspoons ground cinnamon
  • ½ teaspoon salt
  • ⅛ teaspoon ground ginger
  • ⅛ teaspoon ground nutmeg
  • ⅛ teaspoon ground cloves
Instructions
  1. Pre-bake the pie crust at 450ºF for 10 minutes (or according to the instructions of your pie crust).
  2. While the crust is baking, combine the cashews, water, pumpkin, brown sugar, cinnamon, salt, ginger, nutmeg, and cloves in your blender (see note below) and blend on high until smooth.
  3. When the crust is pre-baked, remove from the oven and reduce the oven temperature to 325ºF.
  4. Pour the blended filling into hot pie crust and bake return to the oven to bake for 30-40 minutes.
  5. Allow to cool before serving. Optionally top with whipped cashew cream.
Notes
Blender Prep: If you don't have a high-speed blender, I recommend grinding the cashews in a spice grinder (in batches) or a food processor, prior to adding to your blender. This helps to ensure a smooth consistency with minimal nut bits left behind.
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About Alisa Fleming

Alisa is the founder of GoDairyFree.org, Senior Editor for Allergic Living magazine, and author of the best-selling dairy-free book, Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living. Alisa is also a professional recipe creator and product ambassador for the natural food industry.

View all posts by Alisa Fleming →

Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living

One Comment

  1. AstaireDecember 16, 2013 at 7:10 amReply

    Thanks for posting my recipe and for the accolades! :)

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