Vegan Pumpkin Pie (Classic Recipe!)

As I said before, pumpkin pie shows up in my house way more than just on the holidays. Sure, it’s a classic for Thanksgiving and Christmas, but I’ve made this pie on a random Tuesday many times. The second my kids notice a can of pumpkin on the counter, someone’s already asking if dessert is happening tonight. And my husband? He waits until everyone’s done and quietly goes back for another slice like I don’t notice. Ha!

The filling is super smooth and creamy thanks to a blend of pumpkin, cashews, coconut sugar, and cashew milk. I add pumpkin pie spice, a little molasses, and some cornstarch to help it set perfectly. It goes straight into my vegan gluten free crust, and after about 45 minutes in the oven, this pie is ready for us to enjoy.

I’ve tested a bunch of versions over the years, including this healthy pumpkin pie, but this is the one that stuck. I usually serve it with whipped cream or a scoop of ice cream if we have some in the freezer. It’s great for holiday parties, but honestly, I make it just because. You can always find the ingredients no matter the season, so I really hope you give it a try!