Thanksgiving has the best menu of any holiday by far, which can make dietary restrictions a bummer come November (the only time it occurs to me to miss turkey). Fortunately, the best fall food, meaning pumpkin, can still be served in a million delicious, vegany ways. And pumpkin pie totally has a place on everyone's table!*

This pie recipe, while falling under the category of several health-conscious headings, is by no means light (a person could probably live off one of these guys for a week!). Rich ingredients are used to attain the same consistency as any dairy-filled pie, which results in a higher calorie count - see notes below.

This is suggested as a holiday dessert that can be enjoyed by every Thanksgiving family stereotype, from the uncle who is anti-tofu on principle, to the cousin who just read that gluten will kill you, to the visiting vegan college kid and her weird boyfriend.

*Okay, unless you are allergic to nuts. Than you shouldn't be in the same room with this pie.

  • 2 cups pumpkin
  • 2 cups coconut milk
  • 1 cup cashews
  • 1/2 cup cane sugar
  • 1/2 cup brown sugar
  • 1 Tbs molasses
  • 1 Tbs pumpkin pie spice
  • 4 Tbs arrowroot dissolved in 4 Tbs water or 4 tsp egg replacer dissolved in water (See Step 6 for more on these options)
  • 1 1/4 cup pecans
  • 1 Tbs brown sugar
  • 2 Tbs Earth Balance (soy/gluten free butter substitute)
Topping (Optional)

Makes 8 Servings

Calories 510
Total Fat 37g

Saturated Fat


Polyunsaturated Fat


Monounsaturated Fat


Trans Fat



Sodium 47mg
Potassium 370mg
Fiber 3g
Sugars 29g
Protein 8g
Vitamin A 61%
Vitamin C 5%
Calcium 3%
Iron 15%

Notes on Calories

This is a pretty high calorie recipe (half are from the nuts) so a few suggestions if you want to reduce that...
  • Using a ready-made pie crust instead of pecans can cut about 100 calories per serving (assuming wheat isn't an issue)
  • Lite coconut milk will reduce each serving by 60 calories
  • The cashews account for about 150 calories per serving so you could reduce them or try half cashew/half tofu (assuming soy isn't an issue). I haven't tried that yet, so if you do, please post on the results!
  • Just have a tiny slice : )

Step 1: Roast Pumpkin

Preheat oven to 350oF

1. Cut pumpkin in half and remove seeds (I cannot recommend using a dovetail saw enough. They make cutting any squash way easier to manage. Seriously.)
2. Place halves in baking dish and add 1/4" water
3. Roast for 40 - 60 minutes, until tender - when a fork can pierce through
4. Let cool before removing pumpkin from skin
Thanks for this instructable. I want to make a vegan pumpkin pie, but didn't want to use gelatin. I really appreciate this! :-)
There are so many reasons to choose a vegan lifestyle. Here are two short videos to help everyone understand why so many are making this life-altering choice: http://www.youtube.com/watch?v=fKr4HZ7ukSE and http://www.veganvideo.org
I like to use Xanthan gum as a thickner. Gluten free, and vegan.
Sounds really delicious, and you didn't use anything weird, I'll have to try this.

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