HealthyHappyLife.com

  • recipes
  • cookbooks
  • about
  • subscribe
  • mom life
  • travel
  • blogging
  • videos
  • free gift!
  • shop
menu icon
go to homepage
  • recipes
  • cookbooks
  • about
  • subscribe
  • mom life
  • travel
  • blogging
  • videos
  • free gift!
  • shop
search icon
Homepage link
  • recipes
  • cookbooks
  • about
  • subscribe
  • mom life
  • travel
  • blogging
  • videos
  • free gift!
  • shop
×
  • My Pandemic Baby Is Graduating Preschool
  • 5 Comfy-Cute, One Piece Swimsuits - Long Torso Edit
  • Spring Fling: Best Garden & Outdoor Finds for Your Home & Kids
  • Plant-Based Protein Sources: The Ultimate Guide // Back to Basics Series
  • Overthinking Won't Save You — But This Might
  • Creative Mom Working From Home: Glitter, Chaos, & On-Brand Post-its
  • The Ultimate Copenhagen with Kids Guide: Where to Stay, Eat & Play
  • Back to Basics: The Ultimate Guide to Vegan Egg Replacers
  • kathy patalsky hbd 44 joy
    I Bought Myself a Cameo for My Birthday - And No, I Haven't Watched it Yet
  • Easy English Muffin Pizzas for Kids (Vegan & Kid-Approved!)
  • 44. birthday post.
  • 7 Foods for Lung Health During Wildfire Pollution
Home » Recipes » dessert

Four Ingredient Vegan Pumpkin Pie

by Kathy Patalsky · updated: Oct 19, 2023 · published: Nov 1, 2011 · About 5 minutes to read this article. 4 Comments

It's almost that time of year again. Pumpkin Pie time. Four Ingredient Vegan Pumpkin Pie time...

Each year I like to refresh my go-to pumpkin pie recipe. So for 2011, I bring you this Four Ingredient Pumpkin Pie - this recipe is easier than ever!

Pumpkin Recipes...

  • Pumpkin Fritters
  • Pumpkin Cinnamon Rolls ..
  • Pumpkin Lattes ..
  • Pumpkin Dip ..
  • Pumpkin Breakfast Sandwiches ..
  • Pumpkin Cheese ..
  • Pumpkin Muffins ..
  • Pumpkin Oatmeal ..
  • Pumpkin Pudding and
  • Pumpkin Soup - it's no wonder that I couldn't stave off my "pie craving" for long.

Last year I posted a recipe for my 5-Ingredient Pumpkin Pie. You guys were simply giddy about the minimal ingredients. Well this year I've proudly revamped that recipe. Sliced the ingredients down even more. And it worked!

This four-ingredient pie filing tastes amazing. Thick and rich with a pumpkin spice maple flavor that tastes just as classic pumpkin pie should. The secret ingredient is again - those soaked cashews - I kept those from last year's recipe.

..but wait, there's more!..

Cream Swirled Version. Stay tuned, because to accompany today's recipe, in a few days I'll post my Swirled Cream Pumpkin Pie (same base recipe with only two additional ingredients!) But start off with this classic, holiday-approved, vegan pie. Vanilla bean coconut whip on top..

Want Coconut Whip? Two ways to get it..
1) Swirled Whip. Use a Frother can. Fluffy, airy, better-than-store-bought vegan whip.
2) Silky Whip. Use a hand beater for a silky "cool-whip" style whipped coconut cream.

..and also next week, I kick off my 2011 (third annual) Veggie Girl Power Series! Some amazing ladies this year!! Catch up on the previous years here: 2009 and 2010 and 2009 quotes.

four ingredient pumpkin pie

Four Ingredient Pumpkin Pie

I hope you serve up this easy Vegan Pumpkin Pie – get in and out of the kitchen in a flash so you can spend the holidays with your guests.
3.90 from 19 votes
click the stars to rate
Print Pin
Prep: 20 minutes mins
Cook: 45 minutes mins
Servings: 8

Ingredients

  • 1 ¼ cups raw soaked cashews
  • 1 cup maple syrup
  • 1 can organic pumpkin puree, 16 ounces
  • 2 teaspoon pumpkin pie spice
  • optional: ½ teaspoon salt to taste, depends how much salt you soaked your cashews in
  • 1 pie crust

Instructions

  • Soak about one cup of raw cashews in about 2 ½ cups of water in a large bowl. Add about ½ – 1 teaspoon of salt to the bowl – mix to dissolve. The salt allows the water to absorb more efficiently into the cashews and also adds some salt for your recipe. Note: you may want to soak more cashews than needed and make two pies – or use in other recipes like my vegan pumpkin spice cashew cheese!
  • Soak this cashew bowl overnight in the fridge. You want well-soaked cashews so that your pie mix blends up perfectly creamy. I soaked my cashews for about 18 hours. At least 8 is optimal. Don’t soak for more than two days or the cashews can get grimy in my opinion.
  • The day of your actual pie making allow at least 3 hours from the time you start to the time you wish to serve the pie. I like a cool time of at least 2 hours.
  • Preheat your oven to 400 degrees.
  • Drain the water from your cashews. They should be very soft to bite and a slight purplish dark hue. This is normal. Add 1 ¼ cups of cashews to your food processor – or even better, a Vitamix or high speed blender. Get your own Vitamix here with free shipping!
  • Add pumpkin to blender. Next, add in the maple syrup and pumpkin pie spice. Blend on low -> high for about 3-5 minutes until the mixture is completely creamy. If your mixture is a bit thick for some reason – you can add in a few teaspoons of either water, maple syrup or even non-dairy milk. After blending, do a taste test and add a ½ teaspoon of salt if needed. I added in about ⅓ teaspoon extra salt. But taste before adding.
  • Pour your mix into a par-baked vegan pie shell (I toast my raw pie shell in the 400 degree oven for about 8 minutes). You can buy a frozen crust or make your own per instructions linked in recipe above.
  • Bake pie at 400 degrees for 15 minutes. Then reduce to 350 degrees and bake for an additional 30-40 minutes – or until the edges look fluffy and a darker caramel orange tone. Use a toothpick in center if unsure. The tooth-picked filling should come out slightly wet – but very thick and dark. It is important to remember that your pie will firm up significantly upon cooling and chilling in the fridge.
  • Remove pie from oven. Cool on counter for at least 30 minutes. Then place in fridge until ready to serve. At least 2 hours cooling and/or chilling time is my preference.
  • I serve chilled with a swirl of my vegan coconut whip on top!!
recipe author: Kathy Patalsky

Notes

vegan pie crust - make your own using my instructions in this post. Also reference my crust-making how-to video here.

nutrition estimate | per serving

Calories: 319kcal | Carbohydrates: 44g | Protein: 5g | Fat: 14g | Saturated Fat: 3g | Sodium: 93mg | Potassium: 244mg | Fiber: 1g | Sugar: 25g | Vitamin A: 19IU | Vitamin C: 1mg | Calcium: 59mg | Iron: 2mg
Dessert
American
baking, pie, pumpkin, thanksgiving
Did you make this?Snap a pic + tag me! @KathyPatalsky
Four Ingredient Vegan Pumpkin Pie

Pie Crust.

I was a bit annoyed at myself for not making my own crust for this pie. I used a vegan frozen crust from Whole Foods - easier since I was experimenting with recipes. I WILL for sure make a from scratch crust when I make this again for Thanksgiving. Flaky, vegan buttery, homemade vegan crust is oh-so-much-better than anything frozen. My how-to make pie crust instructions here will assist you. And watch my How-to Vegan Pie Crust Video too.

I hope you serve up this easy Vegan Pumpkin Pie - get in and out of the kitchen in a flash so you can spend the holidays with your guests.

Happy Fall Holidays!!!!

More Desserts

  • Vegan Cinnamon Toast for Kids
  • The Color Monster Cake
  • Vegan Pumpkin Cheesecake
  • Mini Chocolate Candy Cookies

About Kathy Patalsky

Hey there! I'm Kathy, lover of kitty cats, weekend baking, 90's movies, travel, beach fog and foamy lattes. Since 2007, I have been sharing my vegan recipes and photos. My goal is to make your cooking life a little easier, delicious - and plant-loaded - while sharing some LIFE and conversation along the way.

Hi, I'm Kathy! I'm so glad you are here! I've been sharing my vegan life and recipes here on the blog since 2007...

More about me →

my cookbooks
my books

Latest Posts

  • Letter from the Editor: Embracing the Holiday Time Glow
  • Vegan Holiday Recipe Quicklist
  • Holiday Gift Guide for 4-5-Year-Olds: Top Picks for Magic and Fun!
  • Vegan "Dad Sandwich" Revisited

Trending

  • All Posts
  • appetizer
  • Mom Life
  • recipes
  • personal
  • dessert
  • holiday
  • Smoothies
  • snacks
  • kid recipes
  • kid crafts
  • salad
  • Sandwiches
  • entree
  • 101 Things I Love. Happiness Reflection.
  • 5-Minute Skillet Chickpeas
  • Vegan Dining at Disneyland - 2023 - Complete List!
  • 7 Tips for Fluffy Cinnamon Rolls
  • avocado toast with mushrooms
    Mushroom Avocado Toast
  • peanut butter chickpeas
    Easy Peanut Butter Curry Chickpeas

Footer

↑ back to top

About

  • about kathy
  • press
  • © 2024 polished dc, llc
  • Privacy Policy | Terms & Conditions

Newsletter

  • sign up..
  • subscriber gift: vegan cheat sheets!

Contact

  • work with me

Goodies

  • shop
  • cookbooks
  • finding vegan
  • videos

Rate This Recipe

Your vote:




Let us know what you thought of this recipe:

This worked exactly as written, thanks!
My family loved this!
Thank you for sharing this recipe

Or write in your own words:

A rating is required
A name is required
An email is required