Maddy's Pumpkin Pie


I am very proud to put my name on this pie! My favorite kind of pie, my favorite season & my favorite month of the year all wrapped up in this deep & delicious, warm, savory desert.. not to mention this is made with healthy, whole food ingredients! No oil, so salt, no added sugar. Just whole foods, warm spices, & a happy tummy.

This recipe was inspired by Plant Powered KitchenThey are an amazing resource for delicious (whole-food, plant-based) vegan eats! I highly recommend checking them out if you want to keep healthy on a vegan lifestyle.

Serves 6-8 (or 4 if you can't help but have a second slice)


For the Crust:

  • 2 cups rolled oats
  • 1/2 cup pitted medjool dates, chopped
  • 1/3 cup almond butter (or any other nut butter as long as its "smooth")
  • 2 tbsp unsweetened almond milk (or any other unsweetened plant milk of your choosing)

For the Pie Filling:

  • 1 15oz can pure pumpkin puree (no sugar added)
  • 3/4 cup raw cashews (pre-soaking not necessary)
  • 1/3 cup unsweetened almond milk (or any other unsweetened plant milk of your choosing)
  • 3/4 cup Date Paste*
  • 1 tbsp lemon juice
  • 1 tbsp arrowroot powder
  • 2 1/2 tsp pumpkin spice blend
  • 1/2 tsp ground cloves
  • 1/2 tsp vanilla extract (or 1/4 tsp vanilla bean)


  1. Pre-heat oven to 400 degrees Fahrenheit. Prepare a pie plate by rubbing the inner surface with a small amount of oil to prevent sticking (this is the only place where baking with oil is acceptable, in my opinion)
  2. In a food processor or high speed blender, add the oats & dates. Puree until fine & crumbly
  3. Add the almond butter & puree for about a minute, scraping the sides of the machine as you go. Add the milk & pulse through until the mixture becomes sticky (if it doesn't achieve your desired consistency you may add more plant milk, 1 tsp at a time). The mixture should stick when pinched together
  4. Remove mixture & transfer into your pie plate. Using clean hands, press the mixture evenly across the bottom & up the sides of the plate
  5. Rinse out your food processor or high speed blender & combine all of the ingredients for the Pie Filling. Puree until very smooth, scraping the sides of the machine as needed
  6. Pour mixture into pie crust, scraping the machine clean. With a rubber spatula, spread the filling evenly across the pie crust
  7. Bake for 10 minutes, reduce heat to 350 degrees Fahrenheit & bake for another 25 minutes, or until the pie begins to turn brown around the edges
  8. Remove from heat & onto a cooling rack. Let the pie cool completely as this will also allow the pie to finish setting. Serve as is or with vanilla nice-cream!
  9. Enjoy! 

*What is Date Paste you might ask? Date paste is made by soaking 1 pound of dates in 2 1/2 cups of boiling water for 6 hours and then blending it into a smooth, buttery consistency. You can keep Date Paste stored in your fridge & it can be used as an alternative sweetener for your favorite foods, including your morning tea! Date Paste is the healthiest sugar alternative as it comes prepackaged with fiber and is pure glucose - your body's primary fuel source! Yum!