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!
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.
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.
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!
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.
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.
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.
We hope you LOVE this pie! It’s:
- 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
- No-Bake Pumpkin Pie Parfaits
- Mini Vegan Pumpkin Pies (with coconut oil crust!)
- Pumpkin Mac ‘n’ Cheese
- 1-Pot Pumpkin Yellow Curry
- Vegan Pumpkin Sugar Cookies
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!
1-Bowl Pumpkin Pie (Vegan + GF)
- 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
FOR SERVING optional
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.
*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 Per Serving (1 of 12 slices)
- Calories: 304
- Fat: 14.5g
- Saturated fat: 7.5g
- Polyunsaturated fat: 1.31g
- Monounsaturated fat: 3.49g
- Sodium: 62mg
- Potassium: 195mg
- Carbohydrates: 40.4g
- Fiber: 3.6g
- Sugar: 17.5g
- Protein: 4.7g
- Vitamin A: 3341IU
- Vitamin C: 0.89mg
- Calcium: 36.38mg
- Iron: 1.88mg