Soy-Free Vegan Pumpkin Pie

Overall rating: 4.0 stars 6 Ratings     Recipe added by The Veggie Cook
Category (vegan): Pies , Desserts
Serving Size:
Recipe Servings1 pie
Prep Time:
Recipe Prep time50 mins
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Soy-Free Vegan Pumpkin Pie


1 pie crust
1 15-ounce can pumpkin, already cooked
1 ripe avocado
1/2 cup raw cashew nuts, soaked for at least 6 hours
1/4 cup cane sugar or sucanat, more or less to taste
1 handful vegan chocolate chips
1-2 teaspoon vanilla extract


Pre-soak raw cashew nuts for at least 6 hours, and drain.

Preheat oven to 350 degrees Farenheit. In a food process with an S-shape slicer, pulse until very creamy the cashew nut, avocado, sugar, and vanilla extract.

Scoop out the creamy mixture into a large bowl, add pumpkin, and mix with a large spoon. Taste the mixture to see if it is sweet enough - add more sugar if desired. Add chocolate chips, and mix.

Pour mixture into a readymade pie crust. Place pie in oven and cook for 35 minutes. Enjoy warm or cold.

The pie is soft like a pumpkin pudding pie, and it's very delicious.

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  • vegan
Posted on 07 / 31 / 2008 report abuse
Oh my this sounds totally delicious - gonna try this one out for sure. :)
The Veggie Cook
The Veggie Cook
  • vegetarian
Posted on 02 / 19 / 2015 report abuse
I made this pie for my friend who is a vegan but very intolerant to soy - whichis a problem because almost all vegan pumpkin pie recipes available use TOFU. I tried using avocado with cashew, and it came out totally delicious. It's soft like puddling. If you want to make it firm, add 2 teaspoons of arrowroot or some kind of thickener. ENJOY.

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