Easy Vegan Pumpkin Pie
Prep time
Cook time
Total time
Recipe and images shared with us by Chic Organic Mama.
Serves: 1 9-inch pie
  • 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
  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.
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.
Recipe by Go Dairy Free at https://www.godairyfree.org/recipes/easy-vegan-pumpkin-pie