You guys know I’ve posted more than a few vegan pumpkin pie recipes over the years. (Some of my favorites in here.. 25 Favorite Pumpkin Recipes.)
So really, did I need another pumpkin pie recipe?
Yes. Oh yes.
Walnut Pumpkin Pie, walnut crust, soy whip swirl on top – tastes as cozy-delicious as it sounds..
Why Walnuts? My secret ingredient from my 5-Ingredient Pumpkin Pie from a few years ago was cashews. Nuts. So since I am really into walnuts and increasing the amount of omega-3 fatty acids in my diet lately, I decided to put a walnut-infused spin on my latest recipe.
This Vegan Walnut Pumpkin Pie with a rustic, raw walnut crust, is a silky-sweet, totally cozy-delicious, no-bake recipe that is perfect for any holiday dessert table. Yet it is so healthy, you could easily enjoy a slice for breakfast or as an afternoon bite with some tea or coffee.
I really loved this recipe, and I hope you do to!..
nutritional content follows recipe
Walnut Pumpkin Pie
vegan, makes one pie
⅓ cup raw walnuts
½ cup rolled oats
2 tablespoon organic brown sugar or maple syrup (or another hint of sweetener)
½ teaspoon salt
2 tablespoon flax seeds (optional)
2 tablespoon vegan butter or organic virgin coconut oil (to grease the pie dish)
15 ounces pumpkin puree, unsweetened (I used canned)
¼ cup organic brown sugar
⅓ cup agave syrup
½ cup raw walnuts
¾ teaspoon salt
1 ½ teaspoon pumpkin pie spice
⅓ – ½ cup organic virgin coconut oil (melted)
¼ cup almond milk
1 very ripe banana (added sweetness)
* TO TASTE. I highly advise that you taste as you blend and sweeten and salt to taste. You can even add in more walnuts if you’d like for a nuttier, denser texture. Since this pie is “raw” (no-bake) it will have a very similar taste to the puree you blend up and pour into your crust – so be sure to taste and make adjustments as you’d like! And make sure there is enough salt to enhance the pumpkin flavor and accent the sweetness.
* sweetener. you can substitute with any sweetener you’d like. If you use a liquid sweetener like maple or agave syrup you can reduce the almond milk by that same amount. I liked the brown sugar because it has a caramelized flavor, but maple would also be amazing.
* texture. If you would like a firmer pie – do not skimp on the coconut oil. This is what will help firm it up in the fridge as it chills. I actually only used about ¼ cup coconut oil in the photos you see, and my pie was slightly softer than might be desired – but still delicious!
* banana. You can omit the banana if desired, it adds some texture and body and some sweetness too. You could also sub in apple sauce or avocado in its place. Or even soy yogurt or silken tofu. (same amount of each)
* add-ins? Chia seeds or a “flax egg” could be added into the pie filling to help it bind a bit better. Instead of adding more water – simply stir the seeds with the almond milk and allow to soak a bit before blending with mixture.
* more add-ins. Vanilla extract (½ tsp) would be a nice accent to the filling. You could also add some cayenne for a hint of spiciness.
1. Make your crust by processing all the dry ingredients together in a Vitamix or food processor.
2. Generously grease your pie dish with either Earth Balance or coconut oil. Then take the dry crust mixture and press it into the dish. It should firm up quite nicely as you pack and press it into a flat layer. Set aside.
3. Combine all the filling ingredients (except the oil) in a Vitamix or food processor. Blend until very smooth and silky. Last, with the blender on low, slowly pour in the coconut oil until the blend runs smooth and silky.
4. Do a quick taste test of the filling. Salt and sweeten to taste or adjust the spices as desired.
5. Pour the filling into the pie dish and place in the fridge. The pie will need a few hours to fully firm up. And if you used less coconut oil, it may never fully “firm” up just like my photos were a bit soft. The texture becomes more pudding like in its softer state .. but again – still delicious no matter what texture you’d like from your pie.
6. Slice and serve with soy whip and walnut accents!
Nutritional Info (per slice, 8 generous slices per pie)
Calories: 313, Fat: 23g, Carbs: 24g, Protein: 5g, Fiber: 5g, Vitamin A: 166%, Iron: 10%, vitamin C: 7%, calcium: 4%
rich in fiber, vitamin A and low in carbohydrates (for a dessert!) + remember that fat is due to the omega-3 fatty acid rich walnuts and the virgin coconut oil
*for less total calories you could easily get 10 slices out of this pie and each slice will be 250 calories each.