Pumpkin Pie (vegan, oil-free, crustless, gluten-free)
I used to avoid making pie from scratch because, well, the crust was a recipe in itself. So, making homemade pie was like making 2 recipes—one for the crust and one for the filling. Pie crust recipes also add a lot of unnecessary fat in the form of shortening or even nuts. I also noticed that a lot of people don’t eat the edge of the pie crust. They often leave it on their plate but gobble up the yummy filling. Even though our pumpkin pie is crustless, you won’t miss it. After it chills you can cut it up into neat slices that hold together beautifully.
Easy to make!
Another thing I love about this recipe–this pumpkin pie is easy to make–you won’t even have to wash a mixing bowl! And it tastes creamy and sweet. It is oil-free, gluten-free, soy-free, refined sugar free, and works well for holiday parties when your guests might have restrictions due to allergies or health issues. (Please be sure to check labels carefully).
Some of our recipes do best with a high speed blender like a Vitamix, but for this recipe a regular blender works great because the almond butter is already smooth and everything blends up easily. So no worries about what type of blender you use, and no soaking or boiling nuts ahead of time. Also, there is no peeling and no chopping. Easy peasy!
We tested this recipe over and over (someone had to do it).
Marc and I had a lot of fun tweaking this recipe to find just the right blend of flavors. We love spices like cinnamon, nutmeg, clove, and ginger. They give this pumpkin pie delightful flavors. We found that 2 and 1/2 teaspoons was too bland, but 1 tablespoon was too much. That is why we settled on 2 and 3/4 teaspoons of pumpkin pie spice blend. Sometimes listing a measurement as 2 3/4 teaspoons throws people off. They wonder if it means to put in 3/4 teaspoons twice. Please note that for this pie we use 2 and three fourths teaspoons of pumpkin pie spice, which is 1/4 teaspoon less than a tablespoon. I hope this helps.
We also tried super-simplifying this recipe by leaving out the vanilla and salt, but the pie lost a lot of flavor. Even though you’ll use small amounts of those ingredients, they make a big difference.
Perfect for holiday meals and Thanksgiving.
We’re having Thanksgiving dinner at our house this year with this pie for dessert. Are you looking for more ideas about vegan dishes for holiday meals? Try our Maple Glazed Delicate Squash with Cashew Cream Dip. For a main entree, try our Lentil Loaf that features a delicious balsamic glaze. And remember that holiday meals are perfect for plant-eaters! The side dishes often feature complex carbs and veggies like potatoes, sweet potatoes, squash, Brussels sprouts, corn, green beans, cranberry sauce, dressing, and pies!
This vegan pumpkin pie gets great reviews!
I demonstrated how to prepare this pie at our last library meeting. I also made three pies ahead of time and gave out samples for people to try. It got rave reviews! I received many emails from people who made it at home and loved it. A couple even told me that non-vegans in their home liked it too! What’s not to like, right? And you can feel good about enjoying this vegan pumpkin pie because it is packed full of nutrients like beta-carotene and fiber. It’s okay to have more than one slice! I even have it for breakfast sometimes.
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Rate this recipe!
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| Servings | Prep Time |
| 8slices | 10 minutes |
| Cook Time | Passive Time |
| 45 minutes | 2hours |
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Pumpkin Pie (vegan, oil-free, crustless, gluten-free)
Rich and creamy vegan pumpkin pie! Easy to make. Pure and delicious with no crust, no added oil, no added refined sugar, no soy, and it's also gluten free!
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- 115 oz. can pumpkin
- 1/2 cup smooth, no added oil almond butterWe use Simply Balanced all natural creamy almond butter from Target.
- 3/4cup real maple syrup
- 2 and 3/4teaspoons pumpkin pie spice
- 1teaspoon vanilla extract
- dash salt
- Preheat oven to 400 degrees F.
- Blend all ingredients in a blender until smooth.
- Pour mixture into a glass or silicone pie dish, using a rubber spatula to scrape out the creamy goodness. There is no need to grease the glass or silicone dish.
- Put pan in preheated oven and set timer for 15 minutes. When timer goes off after 15 minutes, leave the pie in the oven and lower the oven temperature to 350 degrees F and bake for an additional 25-30 minutes. The pie is done when it looks slightly darker.
- Remove pie from oven and let it cool down to room temperature, then transfer pie to refrigerator and chill for at least 2 hours before serving.
- Your pumpkin pie will taste delicious plain, but feel free to jazz it up by decorating the top with nuts or granola. You can also serve it with vegan whipped cream or ice cream! Enjoy!
Recipe from ChickpeaandBean.com
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