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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.
Prep Time20 mins
Cook Time45 mins
Servings: 8

Ingredients

  • 1 1/4 cups raw soaked cashews
  • 1 cup maple syrup
  • 1 can organic pumpkin puree 16 ounces
  • 2 tsp pumpkin pie spice
  • optional: 1/2 tsp 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 1/2 cups of water in a large bowl. Add about 1/2 – 1 tsp 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 1/4 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 1/2 teaspoon of salt if needed. I added in about 1/3 tsp 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!!

Notes

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

Nutrition Estimate

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