Vegan Pumpkin Pie

Updated: Apr 4, 2020


Filling :

1 3/4 cups of cooked mashed pumpkin

3/4 cup full-fat coconut milk (the kind in a can, shaken well before measuring)

1/4 cup cornstarch

1/4 cup maple syrup + 1/4 cup soft brown sugar

1 teaspoon vanilla extract

2 teaspoon cinnamon

1 teaspoon ground ginger

​1 teaspoon ground cardamom

1/2 teaspoon salt


1/2 cup rolled oats

1/2 cup dates, pitted, chopped

1/2 cup almonds, roasted, salt-free, chopped

1/4 cup almond butter, oil-free, sugar-free, salt-free

1/4 cup maple syrup

2 tablespoons chocolate chips, dairy-free (optional)

2 tablespoons hemp seeds (optional)

2 tablespoons pumpkin seeds

2 tablespoons raisins (optional)


  1. Preheat oven to 170 Celsius  Place oats on a baking sheet and toast for 10-15 minutes or until golden brown.

  2. Meanwhile, place dates in the food processor and pulse until broken down into a dough-like consistency.

  3. Remove oats from oven and place them in a large bowl with almonds, dates, and any optional ingredients.

  4. Melt almond butter and maple syrup in a saucepan over low heat, then stir into oat mixture bowl.

  5. Oil a pie dish and press crust ingredients at the base and sides, pour the filling mixture on top and bake for 30 min or longer until pie mixture is set.

  6. Enjoy  !