So, if you read this site you know how serious I am about fall and all things pumpkin. For years, I searched high and low for the perfect vegan pumpkin pie recipe — and this is it.
We’ve all had shitty pumpkin pie and quite frankly it’s unacceptable. You know what I’m talking about. It’s usually soupy and falls apart when you cut into it. It’s either too sweet or not sweet enough. Disgrace.
This delicious and easy vegan recipe calls for only four ingredients (minus the pie crust that you can buy at the store) and takes no time at all to prepare. I’m not a baker by any stretch and every time I make this it turns out perfectly! So without further ado… here it is!
1 can pumpkin purée (you can also roast and purée a sugar pumpkin but GURL I do not have time for that shit and neither do you)
3/4 cup maple syrup
1 1/2 cup soaked cashews (soak for at least two hours)
3 tsp pumpkin pie spice
1 vegan pie crust (you can find this at most stores)
OK, so now that you have all your ingredients this is what you do. First, preheat your oven to 375. Then, drain the soaked cashews and put them in a Vitamix or other high-powered blender with the maple syrup, pumpkin purée, and pumpkin pie spice. Blend on high until it’s completely smooth. If you’re using a Vitamix, you’re gonna have to use the tamper to get all that shit blended.
Tip: You can also use a food processor but in my experience that will not get your pie filling as smooth as the high-powered blender. Your pie will still taste amazing but it will not win any trophies — and we’re going for the gold, ladies.
Now that your pie filling is blended to smooth and creamy perfection, pour it into the store-bought pie crust and level the top. Bake in the oven for an hour. Remove your pie and let it cool for an hour or two. Then store in the fridge. Serve with vegan whipped cream for extra credit!