1-Bowl Pumpkin Pie (Vegan + GF)

GFVGVDFNS
Vegan gluten-free Pumpkin Pie on a plate surrounded by cinnamon sticks, coconut sugar, pumpkin purée, and coconut whipped cream

We celebrated Friendsgiving early this year, and I offered to bring the main (Roasted Chicken), vegetables (1-Pan Garlicky Green Beans with Slivered Almonds), and dessert.

In an effort to try something new (although I do love this classic vegan pumpkin pie), I remembered earmarking a gorgeous pumpkin tartlet recipe from Amy Chaplin’s book At Home in the Whole Food Kitchen. I gave it another glance and knew it was the one.

I made a few modifications, simplified it a bit, and turned it into one big pie versus several tarts. And I must say, I’m floored by the results. Our friends immediately requested that this recipe be on the blog. The rest is history.

Let us show you how easy this 1-bowl pie really is!

Assortment of ingredients for making our Vegan Pumpkin Pie recipe

This recipe is easy to make, requiring just 1 food processor and a baking pan!

How to Make Pumpkin Pie

Traditional pumpkin pies starts with classic butter-flour crust (similar to this classic Pumpkin Pie), and the filling often includes pumpkin purée, cream, eggs, sugar, and spices.

This version, however, is anything but traditional (it’s kind of our style). We’re keeping it vegan, gluten-free, and naturally sweetened.

It starts with a salted cashew-oat crust with raw cashews, rolled oats, a couple dates, salt, and ground ginger. Next, you’ll add gluten-free flour, coconut oil, and maple syrup and pulse into a workable dough.

Food processor with ingredients for making our Cashew Oat Crust for Pumpkin Pie

Press into a greased pan — we prefer this 9-inch springform pan for easy slicing and serving, but a pie pan will also work. We like using our hands at first to evenly distribute the dough, then using a drinking glass to form it into an even layer.

Using a glass to press the crust for our Cashew-Oat Pumpkin Pie Crust

Next, you’ll poke a few holes in the crust and bake for 10 minutes at 350 degrees F (176 C). In the meantime, whip up your filling!

Food processor with ingredients for making our Pumpkin Pie recipe

This filling is seriously dreamy and seriously simple. Blend pumpkin purée, arrowroot, maple syrup, coconut sugar, pumpkin pie spice, and full-fat coconut milk in a food processor until creamy and smooth. And voila! Pumpkin pie filling in seconds.

Freshly pureed pumpkin pie filling in a food processor

Next, transfer to the pre-baked (slightly-cooled) crust and bake for another 30-ish minutes, or until the crust appears golden brown and the filling is darkened in color and has a few cracks along the edges.

Using a spoon to spread filling into our Vegan Gluten-Free Pumpkin Pie Crust

My favorite things about this pie are 1) it’s EASY to make, 2) the crust tastes like a cashew cookie granola bar and DOESN’T fall apart, and the filling is perfectly sweet, creamy, and spiced! Serious swoon.

The most difficult thing about this recipe? Waiting for it to cool. We wanted to eat the whole thing right away.

Slices and pie from our Vegan Gluten-Free 1-Bowl Pumpkin Pie recipe

We hope you LOVE this pie! It’s:

  • Creamy
  • Crunchy
  • Quick & easy to make
  • Naturally sweetened
  • Subtly spiced
  • & Incredibly delicious

This would make the perfect pie for fall gatherings, Thanksgiving, the holidays, and beyond! It’s delicious on its own, but gets elevated with coconut whipped cream (click to see our top tips for PERFECT coconut whip every time!)

More Pumpkin Recipes

If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo #minimalistbaker on Instagram. Cheers, friends!

Fork with a bite of our delicious 1-Bowl Pumpkin Pie recipe

1-Bowl Pumpkin Pie (Vegan + GF)

Easy, 1-bowl pumpkin pie with a salted cashew-oat crust and naturally-sweetened, perfectly-spiced pumpkin filling. Perfect for the holidays and beyond!
Author Minimalist Baker
Print
Biting into a slice of our 1-Bowl Pumpkin Pie recipe
4.91 from 33 votes
Prep Time 2 hours 30 minutes
Cook Time 50 minutes
Total Time 3 hours 20 minutes
Servings 12 (Slices)
Course Dessert
Cuisine Dessert, Gluten-Free, Vegan
Freezer Friendly 1 month
Does it keep? 4-5 Days

Ingredients

CRUST

  • 1 ¼ cups raw cashews
  • 1/2 cup rolled oats (gluten-free)
  • 2 pitted medjool dates
  • 1/4 tsp sea salt
  • 2 ½ tsp ground ginger
  • 3/4 cup gluten-free flour blend (if not gluten-free, sub spelt or all-purpose flour)
  • 1/4 cup scoopable (firm) coconut oil (virgin or refined for less-prominent coconut flavor // or sub avocado oil for similar result)
  • 1/4 cup maple syrup, plus more as needed

FILLING

  • 2 cups pumpkin purée (unsweetened // we like Libby’s brand)
  • 2 ½ Tbsp arrowroot starch (for thickening)
  • 3/4 cup full fat coconut milk (canned)
  • 1/4 cup coconut sugar (or sub organic brown sugar)
  • 1/4 cup maple syrup
  • 1 Tbsp pumpkin pie spice (or store-bought)

FOR SERVING optional

Instructions

  • Preheat oven to 350 degrees F (176 C) and very lightly grease a 9-inch springform pan with coconut oil (or use a standard pie pan, but we prefer springform for easy serving). Set aside.
  • Prepare crust by adding raw cashews, oats, dates, sea salt, and ginger to a food processor and pulsing for about 30 seconds to combine. You’re looking for a fine meal — not too chunky, not a powder (see photo).
  • Next, add gluten-free flour and pulse again to combine. Then add coconut oil and maple syrup and pulse again until a dough forms. It shouldn’t be too tacky or too crumbly and should hold its shape when squeezed between your fingers (see photo).
  • Transfer crust to the greased pan and use clean hands to evenly distribute. Then use a flat-bottomed object (such as a drinking glass) to form into an even, flat crust, pushing the dough up the sides to form the side crust. Then use a fork and poke the crust 6 times to create little holes in the bottom so it doesn’t puff up when baking.
  • Bake for 10 minutes (this is as a pre-bake to firm up the crust) or until very slightly golden brown (no longer than 12 minutes). Then remove from oven and set aside to cool.
  • In the meantime, prepare filling. To the same food processor (wipe clean first if you want but not necessary) add pumpkin purée, arrowroot starch, coconut milk, coconut sugar, maple syrup, and pumpkin pie spice. Blend on high, scraping down sides as needed, until creamy and smooth.
  • Taste and adjust flavor as needed, adding more pumpkin pie spice for warmth or coconut sugar for sweetness.
  • Add the filling to the slightly cooled crust and smooth into an even layer (see photo). Then return to oven and bake for 32-40 minutes, or until the edges of the crust appear golden brown and the top appears slightly dried out (it will still feel a little wet to the touch but will firm up more once chilled).
  • Remove from oven and let cool at room temperature for 20 minutes. Then transfer to the refrigerator to cool uncovered to continue letting steam escape. Once cooled (~2 hours or overnight), loosely cover to keep fresh.
  • Enjoy at room temperature or — our preference — chilled and topped with whipped coconut cream (optional). Leftovers will keep covered in the refrigerator up to 4-5 days or in the freezer up to 1 month.

Video

Notes

*Prep time includes cooling.
*Recipe adapted from Amy Chaplin’s beautiful Pumpkin Tartlets in her book At Home in the Whole Food Kitchen (one of our favorite cookbooks).
*Nutrition information is a rough estimate calculated without optional ingredients.

Nutrition (1 of 12 servings)

Serving: 1 slices Calories: 304 Carbohydrates: 40.4 g Protein: 4.7 g Fat: 14.5 g Saturated Fat: 7.5 g Polyunsaturated Fat: 1.31 g Monounsaturated Fat: 3.49 g Trans Fat: 0 g Cholesterol: 0 mg Sodium: 62 mg Potassium: 195 mg Fiber: 3.6 g Sugar: 17.5 g Vitamin A: 3341 IU Vitamin C: 0.89 mg Calcium: 36.38 mg Iron: 1.88 mg

Did You Make This Recipe?

Tag @minimalistbaker on Instagram and hashtag it #minimalistbaker so we can see all the deliciousness!

If you love this recipe...

Get Our Fan Favorites eBook Here!

Reader Interactions

Leave a Comment & Rating!

Have a question? Use ctrl+f or ⌘+f on your computer or the "find on page" function on your phone browser to search existing comments! Need help? Check out this tutorial!

  1. Margaretha says

    This is the third time I’ve made this pumpkin pie and each time hubby gave it the thumbs up. I found the texture varied each time ………I make my own butternut purée……I think because butternuts vary so much depending on age. I have never had a problem with firmness and I use cornflour for this. Pure deliciousness each time!!! Thank you so much for your lovely wholesome recipes Dana!!

    • Support @ Minimalist Baker says

      We’re so glad you both enjoy it, Margaretha! Thanks so much for the lovely review!

  2. Brooke says

    I made this the other day because it was an excuse to use my new food processor aaaand I love pumpkin pie.

    This recipe is very forgiving. forgot to precook the crust, but it setup in the fridge and was delicious. I ran out of maple syrup when I was making the filling. I added brown sugar, coconut sugar, vanilla and molasses. It worked, but the molasses were overpowering. I stocked up on maple syrup for the next round.

    Thanks for another bulletproof recipe!

    • Support @ Minimalist Baker says

      We’re so glad you enjoyed it, Brooke! Thanks so much for the lovely review!

  3. Natalee Langton says

    What did I do wrong with the crust that it came out stale tasting and impossible to cut through? Wasn’t flaky either. It had the texture of stale saltine crackers but impossible to cut. Couldn’t chew it.

  4. Madison says

    Enjoyed this! Thank you! Husband did too! :) I did some individual slices to freeze, too, so I didn’t eat so much at once so hopefully they’ll thaw well! Favorite part was the crunchy part of the crust ?

  5. Ali says

    This sounds amazing! Do you think it would work to use almonds instead of cashews in the crust? My son has a tree nut allergy (with the exception of almonds) and I would love to try making this. Thanks.

    • Support @ Minimalist Baker says

      Hi Ali, we think that would work! You may need to add oil though to compensate. Let us know if you do some experimenting!

  6. Ellen Cronin says

    Thank you for yet another pumpkin pie recipe around Thanksgiving. I have relied on your recipes at least the last 3 years. I am particularly appreciative of this one which I could modify to low FODMAP DIET by changing cashews to walnuts in the crust. The ginger in the crust adds wonderful flavor. Even those not GF and vegan loved this pie. I have made it again for Christmas Eve.

  7. Nadia says

    Dana, have you made this without starch? I don’t use corn products and didn’t have arrowroot on hand, so I used potato starch and I think it gave the filling a funny taste I couldn’t quite put my finger on. Once baked—and because the crust is so damn delicious—it was sort of masked/complemented. Trying to redo for xmas. I know starch is a thickener but wondering your thoughts on how it would turn out leaving out? Or any other subs like chickpea or other Gf flour maybe? Thanks!

    • Dana @ Minimalist Baker says

      Hi there! The starch is needed to help it set. Either cornstarch or arrowroot will do. I don’t know of another substitution. Perhaps GF flour or coconut flour would work? But definitely not chickpea as it will impact the flavor negatively.

  8. Sami says

    Wow! Just wow! I don’t know what was more impressive … how absolutely delicious this is, or how easy it was to make. Even my fiancé, who doesn’t usually love pumpkin pie, had to go back in for seconds!

    I did use Trader Joe’s canned pumpkin, and based on other reviewers saying that it turned out too runny with TJ’s, I decided to quickly sieve out some of the extra liquid before measuring it and adding to the processor. This worked like a charm, and the pie had the perfect, custardy texture.

    I also accidentally slightly over baked it by about 5 minutes, and while it does have quite a dark color around the edge, the taste is still fantastic. Not even a whisper of a burnt taste. All that to say that I think this is a very forgiving and beginner-friendly recipe, so thank you Dana!

    Quick question – do you think I could adapt this same crust for a chocolate tart? I am thinking I could replace the ginger and maybe 1/3 of the all-purpose flour for cocoa powder and leave everything else the same?

    • Support @ Minimalist Baker says

      Whoop! We’re so glad to hear it, Sami! And your chocolate tart idea sounds incredible! Let us know if you try it.

  9. Rachel says

    This was easy and delicious. Modifications I made: (1) using a blender and hand-kneading for the crust (I don’t have a food processor), (2) using (less) brown sugar for the filling instead of coconut sugar + maple syrup, (3) using regular flour instead of gluten-free. If you don’t have a food processor and you’re hand-kneading the dough, I would use avocado oil instead of coconut oil for the crust. The crust tasted great but was a little tough because I kneaded it for so long trying to incorporate hard bits of coconut oil. (Or maybe you could use melted coconut oil?) The sugar substitute worked with no problems.

    The only other change I would make next time is using coconut cream instead of coconut milk, because the filling could be creamier. But I served it to three non-vegans who were very happy with it.

      • Evalata says

        Second time I am making this and it is delicious, the crust is everything ( what other pies can we make with this crust? would love more suggestions). The only issue is that it’s undercooked, luckily though it’s vegan so not a big issue but I just need to remember to bake it longer next time.
        Also, I would definitely recommend rinsing the food processor thoroughly after you make the crust because I did not do it the first time and then the pie filling had a very strange grainy texture which made it taste kind of off. So I’m perfecting it little by little.
        Dana would be nice if you can make a recipe with the same crust that maybe involves cherries 😁🌞🥰

        • Support @ Minimalist Baker says

          Hi Evalata, thanks for sharing your experience! We think it would make a delicious chocolate tart or maybe a cherry cheesecake? Let us know if you do some experimenting!

  10. Christie M says

    This was so delicious that I had to make it twice! I made it for myself to take to Thanksgiving dinner. It was so good and I was so excited to be eating pumpkin pie that tastes like pumpkin pie I made it again the following week. I made a few adjustments, and it turned out great. I subbed cornstarch for the arrowroot, worked great. I also used pecans for the crust in place of cashews as well as threw in some df/gf store bought graham crackers in place of some of the flour. It worked great! I love all the recipe’s I’ve tried of yours. Thank you so much!

  11. Barbara says

    I can’t wait to try this recipe! Can I use a mix of almond and coconut flours for the crust instead of the gluten-free flour blend? Also, can I use a bit of honey instead of coconut sugar for the filling?

    Thanks!

    • Support @ Minimalist Baker says

      Hi Barbara, we haven’t tried those modifications, but they might work. But keep in mind that coconut flour tends to soak up more moisture than other gluten-free flours. Let us know if you give it a try!

  12. tracy says

    I had one last sugar pumpkin so I roasted it and used that instead of the pumpkin puree. It was absolutely delicious and I didn’t have any problems with the consistency of the filling. The full fat coconut cream created a lovely texture but not overpowering coconut flavor. The crust was delicious, a real complement to the fulling vs the usual pie crust option. Thanks for another great recipe

    • Support @ Minimalist Baker says

      Thanks so much for the lovely review, Tracy. We are so glad you enjoyed it! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo

  13. Deanna Van Grinsven says

    Can one make this as a custard without the crust? I often had done that with pumpkin pie filling back when I was eating dairy and eggs. Not always a fan of crusts. Thanks.

  14. Kristin Baker says

    That coconut milk certainly rounds out the flavor so much. I love it!! Thanks for another sensational pumpkin recipe Dana!

  15. Shannon says

    OMG… this was amazing! As my very first pie, this one I nailed and it was the hit at both thanksgivings I brought it to ( I was competing with some serious pie makers- and this was the crowd favorite!). Everyone was so surprised it was vegan and gluten free! I followed the recipe to a T and it did not disappoint…. I had left overs and reveled in each bite I took! Another winner from the Minimalist Baker!

  16. Shannon says

    OMG… this was amazing! As my first pie, this one I nailed and it was the hit at both thanksgivings I brought it to. I followed the recipe to a T and it did not disappoint…. I had left overs and reveled in each bite I took!

    • Support @ Minimalist Baker says

      Thanks so much for the lovely review, Shannon. We are so glad you enjoyed it! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo

  17. Melanie says

    This recipe is a big hit in our family, especially with me since I normally don’t care for pumpkin pie. The flavors in the crust and the filling are amazing–wow! This is so easy to make and everyone loved it at Thanksgiving. Thank you!

    *Side note: I served it with the coconut whipped cream but we all agreed we liked it better without. There are so many great flavors in the pie that we didn’t want to mute it with the coconut whipped cream. It’s a nice option, though. :)

    • Support @ Minimalist Baker says

      We’re so glad you and your family enjoyed it, Melanie! Thanks so much for the lovely review! xo

  18. Amy says

    I swore I’d never make another labor-intensive pumpkin pie again, but this – was NOT that. You had me at the crust (which sounded delicious as I read about it and lived in my brain for days after). This pie was super easy to make, serves beautifully, and tastes amazing.

    ADJUSTMENTS: I did leave out the ginger in the crust b/c I don’t like it and cobbled together my own pumpkin pie spice.

    Also needed to to keep tweaking the filling to get it where I wanted it (as you suggested), but it got there. Coconut whipped cream makes it. (I was d-o-n-e cooking so I cheated and picked up the So Delicious Coconut Whipped Cream.) Made it on Thursday and when I got back from out of town on Sunday, the 2 leftover pieces that awaited me still hit the spot.

    Did. Not. Disappoint. Thanks for another winner.

  19. Amanda says

    This was one of the pies I made for Thanksgiving, and everyone loved it! I enjoyed the texture of the crust, especially against the smoothness of the pumpkin. I used pumpkin from a whole pumpkin I roasted the same day I made this pie. Will make again next year!

  20. Ann says

    This pie was AMAZING & LOVED by vegans & non-vegans, alike (including my very vegan-skeptic husband). The only minor change that I made was replacing the coconut sugar with part maple sugar and part date sugar (this was done simply because that’s what I had on hand). It came out PERFECT. This is definitely my new go-to. Thanks, Dana!! Highly recommend!

  21. Kaitlyn says

    Okay, I made a few substitutions and was a little experimental with my take on this recipe, so please bear with for thorough feedback.

    For whatever reason I wanted to transfer this recipe to an 8x8in square baking tin, just to shake it up. I wasn’t sure my regular pie dish would be sufficient (it isn’t very deep), and my springform pan makes me a little nervous (not sure if everything would stay inside). This’ll be important later, because shape affects baking outcome.

    For the crust I used flaked almonds instead of cashews, 3/4 c of sweet rice flour (the kind sold in asian markets, also known as ‘glutinous’ rice flour), and 2 tablespoons of coconut oil rather than 1/4 c. It held together nicely and made a great texture. I struggled a bit to make the crust spread evenly without a proper flat-bottomed tool to use, and also because of the corners in the tin, but although the walls of my crust were a bit shallow, it still turned out fine.

    The pumpkin filling was pretty much as called for, though I used cornstarch instead of arrowroot and whisked it together by hand instead of using some kind of machine. I would say this worked fine, but I suspect you might get an airier texture to it in a food processor or blender. If you decide to do it by hand, make sure to dissolve the starch in some of the coconut milk first (I used 1/4c of mine). My tin of coconut milk was separated into fat and water, so I whisked that together beforehand in a bowl and it was fine. My filling overall was very thick, and I think that’s mainly because my pumpkin puree was very thick, which I was quite happy with. I let it sit in the fridge overnight after baking, which definitely helped the filling texture-wise–my only critique is that it wasn’t quite as stable as I’d hoped for. However, I think this could be easily solved using more starch!

    Since the walls of my crust were shallow I worried the filling would completely cover them, but it pretty much stayed exactly where I put it and didn’t leaven or move around. To keep the corners of the crust from getting too toasty, I used the foil trick where you place a piece of tin foil, shiny side up, over the pie in the oven to keep the heat from browning the surface much more and distribute it more evenly. Nothing burned and the crust was, in my opinion, perfectly cooked!

    Weirdly, after the first 2 hours in the fridge, I had the opinion when tasting that the ginger in the crust was too strong for my preferences. But today after sitting overnight, I can hardly taste it at all. The flavor just seems better and more developed after being left alone for a while. As such, I highly recommend making this the night before!

    Overall, tasted great and actually had some nourishing ingredients in it (why I tend to prefer gluten free baked goods at times rather than recipes using simple white flour). I made coconut whipped cream to go with it today, which I highly recommend you do as well. Hopefully these were helpful comments. Happy baking :)

  22. Ashley says

    This was so dreamy/creamy and came out perfect!! The crust was ‘buttery’ and I honestly couldn’t stop stealing more slices. Thank you MB! Always such a great guide to healthy holiday baking.

  23. Shivali says

    I’m baking my pie right now, I used all ingredients as recommended – but filling is liquidy compared to consistency shown in video – it’s baking now and i’m afraid it won’t turn thicken/harden. The only thing I can think of as being problem causers is 1) Arrowroot powder that is too old or purée that was too liquid (I used Trader Joe’s organic pumpkin purée) – I also had quite almost half a cup of filling that did t fit in crust….fingers crossed ?

    • Support @ Minimalist Baker says

      Hi Shivali, we hope it turned out! Other commenters have mentioned having trouble with the Trader Joe’s pumpkin purée being too watery.

  24. Reanna says

    All I can say is wow. I followed the recipe exactly and it turned out fantastic. And it was soooo easy to make! Thank you!

  25. Lorna says

    Made this for Thanksgiving! I didn’t make the crust so this review is only for the the pumpkin filling. (I made a standard graham cracker crust.)

    I liked it but I didn’t love it. The flavor was good, it wasn’t too sweet (which I like), but the texture wasn’t *quite* as silky/custard-y as I would have preferred. I used a food processor and ran it for a long time in hopes it would get super smooth. Would a different thickener have helped? Like corn starch?

    Also, the top/edges appeared set and lightly browned however after cooling/cutting the center wasn’t that firm, resulting in slices that didn’t hold their shape well towards the center.

    If I made this again I would cover it for part of the cooking so that way the top doesn’t get too brown before the center is set. It was pretty good but not great.

    Love the Minimalist Baker blog though <3

    • Support @ Minimalist Baker says

      Hi Lorna, sorry to hear this didn’t turn out as expected! Would you mind sharing what brand of pumpkin purée you used? We are wondering if that impacted the texture of the filling.

    • Dana @ Minimalist Baker says

      Wonderful! Thanks, Crissy! Next time would you mind adding a rating to your review? It’s super helpful to us and other readers! xo

  26. Sabrina Harper says

    This was super easy to make and my family, who don’t have food allergies, loved it. Flavors were spot on. I prefer a higher filling to crust ratio though, so next time, I’ll double the filing.

  27. Aran says

    So good! My husband was blown away! Followed the recipe with the exception of adding a dash of cinnamon (because is there such a thing as too much cinnamon?).
    Forgot to chill it in the fridge, but left it on the counter all day. Perfect by cutting time!

    Thank you! This recipe is a winner!!

    • Dana @ Minimalist Baker says

      Wondering if it was your pumpkin puree. I always recommend tasting it before adding it to the filling b/c sometimes it can be quite bitter vs. sweet! Wondering if next time you might add more maple or coconut sugar to taste as needed before baking!

  28. Jan says

    This pie was outstanding! I’ve tried many vegan pumpkin pies over the years, but there is no longer a need to experiment. Our Thanksgiving crowd gave it a resounding Yum! Thank you for your continued creativity!

  29. Laura C says

    Easy, delicious, and fit for any holiday table!
    I substituted non-GMO cornstarch because I didn’t have any arrowroot, and about 1/4 cup raw walnuts because we ran out of raw cashews. Also…I didn’t sweeten the coconut whipped cream…yummy as is.
    My Mom said “This could win a prize”. Happy holidays to you and yours, and thank you for all you share! Love Love Love your website.

  30. Jen Ronan says

    So delicious and healthy! You would not know no dairy, gluten or refined sugar…way to go! My family really loved this, even the kids. We started a new thanksgiving tradition…pie for breakfast :) Thank you!

  31. Sue says

    Try it with sweet potatoes instead of pumpkin!! Wow!!
    We have one who doesn’t like dates so we substituted 2 Tbsp brown sugar per date as usual.
    We will probably add a bit more arrowroot to firm it up a little more next time.
    And there will definitely be a next time! Soon!
    We’re also saving your pumpkin pie spice blend recipe, the best we have tried –

  32. Sabrina says

    Hey Dana!
    Was super stoked to make this pie. It’s currently in my fridge setting and planning on eating it today for thanksgiving.
    The one thing I noticed was that my filling turned out runnier than the one you made and I think it was because the pumpkin purée I got wasn’t as thick as yours so when I baked it in the oven, it came out a little runny in the middle. I didn’t want to bake it for longer because I thought it could burn the crust so letting it set in the fridge. I checked it and it’s still a bit wet in the middle but could probably hold a bit of its shape when cut into. Still stoked for it and tastes great but wondering what you would recommend. Would it be okay to eat if it’s still raw in the middle or should I throw it back in the oven this morning to see if it’ll cook more??
    Thanks for making delicious food and sharing ❤️

    • Dana @ Minimalist Baker says

      Oh yes! There’s no eggs so it’s totally fine to enjoy. And as long as it’s been refrigerated for a while it should hold its shape!

  33. EvilVegan says

    Well, I just put this pie into the oven and feel pretty deflated about it. The filling is like water, nothing like the thick, spreadable filling in your photos and video. I used Farmers Market Organic Pumpkin cans from my co-op and followed the recipe exactly (including Aroy-D coconut milk)The consistency seemed watery so I tried to separate liquid but didn’t have time to break out the cheesecloth, unfortunately. I’ve got quite a bit of filling still in the food processor after pouring to nearly the top of the crust. Fingers crossed the night before Thanksgiving, that this turns out to be presentable. I’ll update with the appropriate stars.

    • Dana @ Minimalist Baker says

      Hi there! Not sure why it would have been like water. But assuming you baked it and chilled it overnight it still should be OK! Let us know how it goes!

    • Dana @ Minimalist Baker says

      Hmm, we haven’t tried it that way but assume it would work! It may be a little more liquid so perhaps add a bit more arrowroot to help thicken.

  34. Kelly Curry (Opp) says

    Dana!!!
    I just wanted you to know I have been literally making your recipes for years and only realized who you are a few months ago..no joke!!! I found out I have celiac about 10 years ago and we are plant based as well, so your recipes have been a God send! Anyway, I hope you’ve been well (by the looks of it your doing pretty great!)…you are truly an inspiration, so thank you for your endless creativity and passion for GOOD food! Also, I just finished making this pie for Thanksgiving tomorrow and I am really looking forward to devouring it! Oh, and GO ROCKETS! :D

    • Dana @ Minimalist Baker says

      Ah! Hi Kelly! How wonderful to hear from you. So glad you’re doing well and enjoying the recipes. Happy Thanksgiving!

  35. Ashton says

    This looks great! Making this tonight to bring to Thanksgiving! If using a standard pie pan, would you recommend 9in or 9.5?

      • Emily says

        Yes. Not sure the middle set, will have to see how it tastes tomorrow, it looks dark. So bummed. The crust was so delicious raw ?

        • Support @ Minimalist Baker says

          Hmm- did you use both maple syrup and coconut sugar? If you subbed the coconut sugar for maple, that could be why. Not sure what else might have caused that!

          • Emily says

            I think I’ve figured out the issue. I got Trader Joe’s pumpkin and it was really runny. I won’t buy that again! Happy thanksgiving

  36. Jen Ronan says

    Just wanted to tell you how thankful I am for your site! You can tell you only post quality recipes and my family really appreciates that! I also really love all the reviews on things like tahini and protein bars.
    Also I love your tips on what pans to use for pies, I would never know! Thanks for helping me feed my family healthier…but still yummy! Thankful for you all! Happy Thanksgiving!!!
    -Ronan family of 5

  37. christina says

    I haven’t eaten this yet but made it last night. A couple of things that would be helpful to know – how far, approx, to push the crust up on the sides? I think I did mine a bit too high and it got burnt because the filling didn’t fill it enough!

    I also baked mine for the instructed time and after chilling it overnight, the middle is still quite soft. I baked it at a low temp (285 F) today for about 40 more minutes to try to get the center more cooked without burning the crust and the outside. Will see if that helps… it looks more cooked! I did taste both the crust and the filling before baking and it was very good. I ended up adding a bit more sugar. The ginger in the crust is really a lovely touch!

    Will update with a rating when we eat it tomorrow :)

    • Support @ Minimalist Baker says

      Thanks for the feedback, Christina! We would estimate 1 – 1 1/2 inches up the side. What brand of coconut milk did you use? Or did you make any substitutions in the filling? Let us know how it turned out!

    • Support @ Minimalist Baker says

      Hi Jennifer, we haven’t tried it, but it might work. Though corn starch would probably be a better sub. Let us know how it goes!

  38. Mary Beck says

    Hi! I’m really excited about trying this recipe. Cashews are a little hard to come by in my part of the world (although not impossible). I’m wondering if I can substitute another nut, say walnuts or almonds?

  39. Shannyn Howe says

    Can you use a hand mixer instead of a food processor for the filling? My food processor is broken. Darn Cuisinart. (I thought that they were good)

    Also, I will be using a different pie crust because my husband has a severe nut allergy. So I wont be needing the food processor for the crust.

    • Support @ Minimalist Baker says

      Hi Shannyn, that might work! You may want to mix the arrowroot starch in a small amount of coconut milk separately (so it doesn’t clump) before adding to the rest of the mixture. Let us know if you give it a try!

  40. Vanessa Van Edwards says

    This was so easy to make and so delicious!!! It’s amazing that it’s vegan. I like it better than any pumpkin pie I’ve ever had (and so did my non-vegan family!) plus I would use this gluten free crust with any other pie in a heart beat ❤️

  41. Dawn says

    Hi, thanks for this recipe. I have a questions on freezing the pie. What is the best way to do this? Would I leave it in the spring form pan? And what is the best way to defrost it? Thanks so much! Love your recipes!

    • Support @ Minimalist Baker says

      We would recommend baking and cooling as instructed and then removing from the springform pan and storing covered on a plate or in an air-tight container. Defrost by transferring to the fridge 24-48 hours in advance. Hope that helps!

    • Support @ Minimalist Baker says

      We haven’t tried that, but it might work! It may be a little more dense. Let us know if you give it a try!

      • Sarah Donohoe says

        I subbed all the flour with oat flour and turned out great! The crust was denser but we like a thicker crust anyway! I also added a spoonful of cacao powder to the crust for a hint of chocolate! It was so yummy! Probably the best pumpkin pie I’ve had! Also I also had problems with a liquid filling, even after baking. However , once it set in the fridge it turned out perfect!

  42. Luci says

    Wow! This is the best tasting pumpkin pie I have ever made. I was initially hesitant due to the 1/4 cup
    Oil in the crust. I used 1/8 of a cup instead and it still came out perfectly held together.
    I followed the rest of your recipe exactly as written.
    The filling is super easy to put together. Thank You!

  43. Caitlin says

    Super excited to try this! Would replacing the coconut or brown sugar with maple syrup work in addition to the called for syrup? We usually don’t use other sugars, so I’m curious! Thanks!

  44. Sariza says

    Hello!

    I was going to make your original GF vegan pumpkin pie for Thanksgiving this year, but now I’m thinking I’ll go for this new one, it sounds great!

    Just a couple questions:
    1) I don’t have a food processor. I do have a big blender though. Would that be okay for making the pie crust?
    2) I don’t have a specific GF flour. I think I have quinoa, coconut, and almond flour. I could also blend up more oats. What ratio of these would you recommend for the crust?
    3) Will it make a huge difference if I exclude ginger from the crust?

    Thanks!

  45. Donna says

    Could we use corn starch for thickening if we don’t have arrowroot powder? I have all the ingredients handy except for that!

      • Pattie says

        I used corn starch for the thickening since I can’t get arrowroot in my part of the world, but it never hardened completely even though I baked it quite a bit longer. I also didn’t read the comment first about how high to push the crust up, and the top edges of mine really burned.

        • Dana @ Minimalist Baker says

          Shucks! Sorry the crust got too toasty. I’m wondering if it was just baked too long. Wondering if your pumpkin purée was too wet / thin? Other people had mentioned that! Did you chill it after baking? It definitely firms up in the fridge.

  46. ileana says

    Hi Dana! I´m loving this recipe :-) is there any substitution for arrowroot starch? I live in a tiny town in the spanish countryside and will be very hard to find it before thanksgiving… thank you so much for sharing!

  47. Victoria says

    I was just about to follow your other pumpkin pie recipe when you posted this one! Do you think I can sub cornstarch for arrowroot? Thanks so much!

    • Melissa Marquez says

      I just made this and like to exactly follow recipes but I had to use what I had on hand. It still looks great and smells amazing!
      I only had 3/4 cp cashews so I added 1/2 cup pumpkin seeds and 1 Tbs ground flax seeds. No dates so I cut up and added 3 dried apricots & 3 dried prunes. The crust tasted so delicious before I baked it.
      I used my own roasted then cooked to thicken, fresh organic sugar pumpkin. I used tapioca starch, Califia Farms Barista Blend Oatmilk, and my favorite pumpkin pie spice mix: 1 t ginger, 1.5 t cinnamon, 1/2 t cloves & allspice & 1/4 t cardamom. I can’t wait to try it!!! Thank you!

  48. Amanda Cook says

    Thank you for always inspiring me to cook delicious food! I do have a question, if I had to leave out the gluten free oat (due to allergies) from the crust what would you recommend for a gluten free replacement if any? I realize there might not be a replacement but I wanted to ask. I am super excited to make this and your vegan chai cheesecake. Thank you for all that you do!

    • Support @ Minimalist Baker says

      Hi Amanda, you could try additional GF blend and/or almond flour. Let us know if you give it a try! Enjoy!

    • Support @ Minimalist Baker says

      We haven’t tried any subs for it, but maybe tapioca or corn starch? Let us know if you give it a try!

  49. Mariah says

    Looks pretty bomb. Would there be any way to substitute the dates in order to make this without including any fruit?

  50. Joey says

    If I don’t have maple syrup could I sub extra coconut sugar? Curious on how that would effect the results ? Thanks :)

  51. Jasmine Dvorak says

    This looks amazing! The coconut cream is a brilliant idea. I wonder if tapioca starch would thicken the same way as arrowroot?

  52. Jenny says

    I’m really excited to try this recipe! I recently watched your video on canned coconut milk/cream you prefer and I was wondering what stores you shop at to find them? I’ve seen them sell them on amazon with mixed reviews.
    Thanks!

    • Support @ Minimalist Baker says

      Hi Jenny, we typically purchase from Amazon as they can be difficult to locate in stores. But if you have access to an international or Asian grocery store, we have seen Savoy and Aroy-D there. Hope that helps!

  53. Tracy says

    This is too ironic. I was planning on making Amy Chaplin’s recipe that another one of my favorite bloggers posted. And then you post this…Her’s used roasted kabocha. Did you use pumpkin puree from a can? Do you think I can use either? I also like the use of dates and maple syrup instead of all syrup. I will report back after Thanksgiving!

    • Support @ Minimalist Baker says

      We used pumpkin purée from a can, but roasted kabocha might work! We find canned pumpkin purée to have a more pronounced flavor than fresh.

  54. Jennifer Lee says

    Hello!
    I wondered if I can make the filling and even the crust ahead of time and keep in fridge and put together once we get to our destination for Thursday?