Pumpkin pie

Finally, the perfect, plant-based pumpkin pie.

About this recipe

We’ve tried making many plant-based pumpkin pies and this version stands above the rest. Just Egg creates the rich custard and cashews bring the right amount of creaminess (without the dairy.) Other than that, this easy pumpkin pie recipe is about as classic as it gets. Reducing the oven temperature after 15 minutes is a trick we stand by from the classic pumpkin pie recipe on the back of a can of Libby’s pumpkin puree. This helps get the pie crust cooked through without having to take the extra step of blind baking it.

We’ve also included an easy recipe for homemade coconut whipped cream. Our recipe is only lightly sweetened, making it the perfect light and fluffy topper for an already sweet pie. Taste it for yourself while you make it and add more powdered sugar if you’d like a sweeter whip on your vegan pumpkin pie. A dollop of coconut whip would also be delicious on some pumpkin French toast or a warm slice of pumpkin bread. Sorry, was that too much pumpkin? Well, don’t worry, there’s plenty of non-pumpkin holiday desserts and vegan Thanksgiving recipes in our free recipe collection.

Substitution guide:

Cashews: If not using cashew cream or to make a nut-free pumpkin pie, you can substitute the equivalent amount of full-fat coconut milk or any non-dairy milk. If using non-dairy milk, increase the cornstarch to 2 tablespoons.
Cornstarch: Use the equivalent amount of arrowroot or tapioca starch.
Spices: Missing one of the spices? Don’t sweat it. Your pie will be just as tasty without the nutmeg or cloves. We’d say cinnamon is the only real non-negotiable here. You can also substitute all the spices with 2 teaspoons of pumpkin pie spice.
Sugar: You can use all brown sugar or a mix of brown and white sugar. Most people like white sugar for pumpkin pie because it better showcases the bright orange color of the pumpkin.

Serves 10-12

Pumpkin pie

1 (9-inch) plant-based pie crust, unbaked
¾ cup (100g) raw cashews, soaked (see instructions)
1 cup (8 oz.) water
1 (15 oz.) can pumpkin puree (about 1 ¾ cups)
½ cup (115g) Just Egg
1 tablespoon (8g) cornstarch
¾ cup (150g) organic sugar
1 teaspoon ground cinnamon
½ teaspoon ground ginger
Pinch to ⅛ teaspoon ground nutmeg
Pinch to ⅛ teaspoon cloves
½ teaspoon salt

Coconut whipped cream (optional)

1 (14 oz.) can unsweetened coconut milk, chilled for 24 hours (see instructions)
2 tablespoons (16g) organic powdered sugar
½ teaspoon vanilla extract

Equipment

Blender
Pie pan
Oven

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Chill the coconut milk (optional)

If making the coconut whipped cream, place the can of coconut milk in the refrigerator at least 24 hours ahead of time so the cream can separate.

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Soak the cashews

Soak the cashews in clean, cold water for at least two hours, ideally overnight in the refrigerator.

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Heat the oven and prepare the crust

Preheat oven to 425°F. Position an oven rack in the center or lower third of the oven (this will help the bottom of the crust cook.) If using a frozen pie crust, pull it from the freezer to let it thaw slightly.

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Blend the filling

Drain the cashews and transfer them to a high-speed blender along with 1 cup of fresh water. Blend until perfectly smooth, scraping down the sides as needed. Add the Just Egg, pumpkin puree, cornstarch, sugar, cinnamon, ginger, nutmeg, cloves and salt to the blender and blend again until smooth. Pour the mixture into the prepared pie crust.

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Bake the pie

Bake the pie in the preheated 425°F oven for 15 minutes. Promptly reduce the temperature to 350°F and bake for another 40 minutes. Take a peek halfway to two-thirds of the way through – if the crust is looking too dark, loosely cover it with some strips of foil or pie crust protectors. At the end of the cooking time, the center of the pie should still be slightly jiggly. Cool on a wire cooling rack for 2 hours.

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Make the coconut whipped cream (optional)

While the pie sets, prepare a large mixing bowl for a hand mixer, or the bowl of a standing mixer. In warm climates, you may want to chill your mixing bowl in the freezer before you add the coconut milk. Remove the chilled coconut milk from the fridge, being careful not to tip or shake it. Open the can and use a spoon to transfer only the thickened cream portion to your mixing bowl. If you don’t want to throw away the leftover liquid, you can freeze them into coconut water ice cubes for use in smoothies. Now, beat the cream until it’s fluffy and smooth. Add the powdered sugar and vanilla. Beat again until smooth. Taste for sweetness, adding more powdered sugar if desired. Use immediately or chill until ready to serve.

Note: If your batch of coconut whipped cream didn’t come out quite right, blame the coconut milk! Different brands and cans will yield very different results. Some people like to have a second can chilled as a back-up.

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