In colonial America, pumpkin pies looked a lot different than they do now. Rather than a sweet pie in the traditional sense, this classic dessert was originally a savory, fall harvest soup served inside a hollowed pumpkin shell. In 2017, people bake sweet pumpkin pies in varying crusts however, this time of year, there is always a craze for all things pumpkin pie flavored. We drink our pumpkin pie-spiced coffee and smoothies and we even bake it into brownies, cakes, and breads. You name it, it’s been made with pumpkin spice.
Today, October 12th, we are celebrating National Pumpkin Pie Day with these 15 ways to make vegan pumpkin pie! From gluten-free, to raw, to even a few savory options – we’ve got you covered for every pie worthy occasion!
We also highly recommend downloading our Food Monster App, which is available for both Android and iPhone, and can also be found on Instagram and Facebook. The app has more than 8,000 plant-based, allergy-friendly recipes, and subscribers gain access to ten new recipes per day. Check it out!
This delicious Gingersnap Pumpkin Pie starts with a gingersnap cookie crust. It’s topped with a smooth, creamy pumpkin pie filling that’s spiced with pumpkin pie spice and cardamom for an extra layer of warmth. Top with coconut whipped cream for the ultimate dessert experience.
Have you ever wished that a pumpkin pie existed that would allow you to indulge without completely ruining your healthy eating regimen? Well, your dreams may just be coming true! This no-bake pumpkin pie has a gluten-free crust made with almond flour, coconut flour, and coconut oil, and has a deliciously creamy filling made with cashews, pumpkin purée, vegan cream cheese, and thick coconut cream. Even the sweeteners used – maple syrup, vanilla bean, cinnamon, pumpkin spice – are wholesome. This Maple Pumpkin Pie is just overall amazing.
A rich, hearty, new take on the classic pumpkin pie. Kabocha is a Japanese winter squash that brings out rich notes in the pumpkin filling. The added chocolate makes for a beautifully crafted trio sure to knock your socks off! This Chocolate Kabocha Pumpkin Pie will surely spice up your Thanksgiving table this year.
This Savory Pumpkin Pie tastes almost too good to be true. The crust is made from oat flour and almond flour combined with plenty of herbs and spices, like Italian parsley, sage, and thyme. It is topped with a delicious filling made from roasted pumpkin, leeks, and chickpea flour, which gives it a unique texture. This pie is the perfect addition to your holiday feast.
This season, instead of covering up the beautiful glazed apples inside of your pies, you give them their time in the spotlight by making an open-face pie! This recipe is like a two for one – the rich and spicy filling of a pumpkin pie with the sugar, cinnamon-y goodness of an apple one on top! Simply purée, layer, bake, and devour this Open-Faced Apple Pumpkin Pie.
For pumpkin lovers, this is our season to enjoy all of our favorite treats. Luckily there are plenty of ways to indulge in a healthy, vegan way! This Raw Pumpkin Pie Cheesecake recipe is unique as it’s made with entirely wholesome, whole food, plant-based ingredients. And the twist is – there’s no pumpkin in it.
This is a bakery-inspired pie made for Thanksgiving celebrations that is easy to make and deliciously unique! This creamy version of the holiday classic comes with coconut rum whipped cream that is sure to steal the show. Try this Pumpkin Pie With Coconut Rum Whipped Cream to “wow” your loved ones with this Blossom Bakery best seller.
Take a look at this beautiful Raw Pumpkin Pie! The slightly chewy crust is made from nuts and dried fruits and for the filling, all you need to do is blend cubed sugar pumpkin with dates, coconut oil, and pumpkin pie spice (of course). The result is a delicious pie that captures the spirit of the cooked version. This would be delicious served with a big scoop of raw vanilla ice cream.
Spicy-sweet pumpkin pie cheesecake with deep almond undertones: this seasonal treat will rock your taste buds. The base is made from almonds, oats, and coconuts and it’s topped with a creamy and well-spiced cashew pumpkin cheesecake filling. Serve this awesome Spicy Pumpkin Pie Almond Cheesecake with coconut whipped cream or maybe even a scoop of vegan vanilla ice cream.
We highly recommend downloading the Food Monster App. For those that don’t have it, it’s a brilliant Food app available for both Android and iPhone. It’s a great resource for anyone looking to cut out or reduce allergens like meat, dairy, soy, gluten, eggs, grains, and more find awesome recipes, cooking tips, articles, product recommendations and how-tos. The appshows you how having diet/health/food preferences can be full of delicious abundance rather than restrictions.
The Food Monster app has over 8k recipes and 500 are free. To access the rest, you have to pay a subscription fee but it’s totally worth it because not only do you get instant access to 8k+ recipes, you get 10 NEW recipes every day! You can also make meal plans, add bookmarks, read feature stories, and browse recipes across hundreds of categories like diet, cuisine, meal type, occasion, ingredient, popular, seasonal, and so much more!
If you’ve had your fill of sweet pumpkin pie already, you might want to try this one. Nothing sweet (save for a hint of maple syrup) here. Bring this Savory Pumpkin Pie With Shiitake Streusel to the table before dessert for a show-stopping side-dish.
What does chocolate plus pumpkin equal? One incredibly-delicious dessert, that’s what. This No Bake Vegan Chocolate-Pumpkin Pie is unique, rich, and so easy to make.
This vegan-friendly, gluten-free Chai Pumpkin Pie Cheesecake is infused with spicy chai tea! It’s an easy, healthy, and paleo friendly show-stopping fall dessert. Creamy, dreamy swirls of cashew cream dance around your taste buds with MORE nutty flavor profiles in the form of pecans, and glorious notes of cardamom, nutmeg, cinnamon, and pumpkin spice.
Pumpkins contain an array of vitamins and nutrients that are wonderfully nourishing for our bodies. And what better way to enjoy all of the benefits that pumpkins have to offer than with a delicious No-Bake Date Pumpkin Pie! This raw dessert has a date-almond-oat crust which is then filled with a mixture of pumpkin, banana, almond milk, coconut butter, and plenty of warming spices. The result is a gorgeous dessert that you don’t even have to turn on the oven for – win!
This is an easy, no-bake pie infused with so much flavor. The decadence of the coconut and the creaminess of the pumpkin combine to make an unbelievably light and refreshing pie perfect for any time of year. This Creamy Coconut-Pumpkin Pie is a dainty and easy way to end a heavy meal.
This isn’t your typical pumpkin pie. The crumbly crust of our Cinnamon Nut Pumpkin Pie is made from toasted nuts, sweetened with maple syrup, and spiced with cinnamon and the pumpkin filling is decadently rich and creamy, thanks to dairy-free sweetened condensed milk. The crust is so delicious just on its own, but then pile on that creamy pumpkin pie filling and you are in pumpkin pie paradise.
Celebrate national pumpkin pie day or any holiday gathering with one of our pumpkin pie recipes. We also highly recommend downloading our Food Monster App, which is available for both Android and iPhone, and can also be found on Instagram and Facebook. The app has more than 8,000 plant-based, allergy-friendly recipes, and subscribers gain access to ten new recipes per day. Check it out!
Lead image source: Raw Pumpkin Pie Cheesecake
Help keep One Green Planet free and independent! Together we can ensure our platform remains a hub for empowering ideas committed to fighting for a sustainable, healthy, and compassionate world. Please support us in keeping our mission strong.