Creamy No-Bake Vegan Pumpkin Pie (Easy Blender Recipe)
If you love traditional pumpkin pie but crave something creamier, you’ll love this Creamy No-Bake Vegan Pumpkin Pie. Made with pumpkin puree, cashews, and warm fall spices, this easy blender dessert has a silky, mousse-like filling and all the cozy flavors of a holiday classic. Perfect for Thanksgiving!
Every Thanksgiving, I’m in charge of bringing a homemade vegan pie, and it’s always a fun challenge! After more than a decade of cooking vegan recipes, I’ve learned that holiday desserts don’t need dairy or eggs to be absolutely delicious. This creamy no-bake vegan pumpkin pie has become my go-to, and the best part? Everyone loves it, even the non-vegans at the table!
I’ve retested this recipe several times to get the flavor and consistency just right. The secret is blending cashews with pumpkin puree to create a silky, mousse-like filling rather than the traditional dense pumpkin custard. It’s rich, creamy, full of cozy fall spices, and surprisingly simple to prepare.
If you’re planning your holiday dessert spread, pair this pie with my Healthy Pumpkin Brownies or The Best Vegan Apple Pie. And for more seasonal inspiration, browse my 25+ Healthy Vegan Fall Recipes collection!
Spotlight on This Creamy No-Bake Pumpkin Pie
- It’s incredibly easy to make. No oven, complicated techniques, or traditional pie filling required! Your blender does most of the work, making this a wonderfully simple homemade dessert.
- It’s made with wholesome ingredients. Made with pumpkin puree, creamy cashews, and warm fall spices, this pie puts a wholesome twist on a classic holiday favorite without sacrificing flavor.
- It’s absolutely delicious. All the cozy flavors of traditional pumpkin pie come together in a perfectly sweet, creamy dessert. Trust me, even your non-vegan friends and family will love this one!
- It’s the perfect Thanksgiving dessert. Beautiful enough for your holiday table and easy to prepare ahead of time, this dairy-free pumpkin pie makes Thanksgiving entertaining a little less stressful.
- The texture is irresistible. Unlike traditional pumpkin pie, this version has a silky, mousse-like filling thanks to the blended cashews. It’s rich, smooth, and wonderfully creamy with every bite!
Ingredients for Creamy No-Bake Vegan Pumpkin Pie
For the crust, youwill need the following ingredients.
Old-fashioned oats: These create a hearty base for the crust and help hold everything together. I recommend rolled oats rather than quick or steel-cut oats.
Pecans: Pecans add a delicious nutty flavor and a little richness that pairs beautifully with pumpkin and warm fall spices.
Medjool dates: Naturally sweet and sticky, these help bind the crust ingredients together without needing refined sugar. Make sure to remove the pits!
Maple syrup: Maple syrup adds a touch of natural sweetness and complements the pecans and cinnamon.
Coconut oil: This will help bring the crust together and allow it to firm up when chilled.
Cinnamon and salt: A little cinnamon adds warmth, while the salt balances the sweetness and enhances the overall flavor.
For the pumpkin pie filling, you will need the following ingredients.
Pumpkin puree: The star of this recipe! Use pure pumpkin puree, not pumpkin pie filling, which already contains added sugar and spices.
Cashews: This is the secret to this pie’s incredibly creamy, mousse-like texture. Use raw cashews that have been soaked and softened so they blend into a silky-smooth filling.
Maple syrup: Maple syrup will naturally sweeten the pumpkin filling while adding a subtle caramel-like flavor.
Non-dairy milk: Any variety will work! I recommend using unsweetened milk so you can control the sweetness of the pie.
Coconut oil: This oil will help the creamy filling set as the pie chills, giving it enough structure to slice and serve.
Almond butter: This nut butter adds richness and another layer of nutty flavor. Cashew butter is a wonderful substitute, too!
Vanilla extract: The final touch is vanilla! It brings out the natural sweetness of the pumpkin and rounds out the warm spices.
Pumpkin pie spice, cinnamon, and salt: This cozy combination gives the filling its classic pumpkin pie flavor. The salt helps balance all the delicious sweetness.
For the optional maple cinnamon whipped cream, you will need the following ingredients.
Canned coconut milk: Coconut milk creates a rich, dairy-free whipped cream. Use full-fat canned coconut milk that has been thoroughly chilled overnight, and scoop out the thick coconut cream.
Cinnamon: This spice adds a subtle warmth that complements the pumpkin pie beautifully.
Maple syrup: This will naturally sweeten the whipped cream while adding a delicious hint of maple flavor.
Vanilla extract: Add a lovely finishing touch and enhance the flavor of the homemade whipped cream with pure vanilla extract.
Frequently Asked Questions
Yes! It has all the cozy flavors of classic pumpkin pie, including pumpkin puree, cinnamon, and warm fall spices. The biggest difference is the texture. This version has a softer, silkier, mousse-like filling rather than a traditional baked custard.
Yes, I highly recommend it! Soaking softens the cashews so they blend into a smooth, creamy filling without leaving behind a grainy texture. 30 minutes in boiling water or overnight in lukewarm water will do.
Absolutely! This is one of my favorite things about this recipe, especially during the busy holiday season. Prepare the pie the day before Thanksgiving and keep it covered in the refrigerator. Add the optional maple cinnamon whipped cream and pecan garnishes closer to serving time.
This recipe is intentionally different from traditional baked pumpkin pie. The cashews create a soft, creamy filling rather than a dense custard. And, it is a no-bake pie. However, the pie should still hold its shape when sliced. Make sure to follow the recommended chilling time so the filling has enough time to set.
I don’t recommend it. Canned pumpkin pie filling already contains sweeteners and spices, which can throw off the flavor of this recipe. Look for 100% pure pumpkin puree instead.
Yes! Cashew butter is a wonderful alternative to almond butter and complements the creamy pumpkin filling beautifully. I recommend choosing a smooth, natural variety without added sugar.
Yes! This homemade pumpkin pie is made without dairy or eggs. The blended cashews create its wonderfully creamy filling, while the optional coconut whipped cream makes a delicious dairy-free alternative to traditional whipped cream.
I recommend freezing this pie for 30 minutes to an hour before serving. Use a sharp, hot knife and wipe the knife clean in between each cut.
Yes! Just allow it to thaw on the counter for 30 minutes to an hour before serving.
How to Make Creamy No-Bake Vegan Pumpkin Pie
Step one: Make the crust. Add the oats and pecans to the base of a food processor and pulse until you have a coarse, crumbly mixture. Add the dates, maple syrup, coconut oil, cinnamon, and salt. Process until the mixture holds together like dough. *You may need to scrape the sides a few times during processing.
Step two: Transfer the crust mixture to a pie dish and firmly press it into an even layer across the bottom and about halfway up the sides. Tip: Use a small sheet of wax paper to help press and smooth the crust without it sticking to your fingers. Place the crust in the freezer to firm up while you prepare the pumpkin filling.
Step three: Blend the filling. Add the pumpkin puree, soaked cashews, maple syrup, non-dairy milk, coconut oil, almond butter, vanilla, pumpkin pie spice, cinnamon, and salt to a high-speed blender. Blend until silky and smooth. Scrape down the sides a few times as needed.
Step four: Pour the creamy pumpkin filling over the prepared crust. Using a spatula, gently spread the mixture into a smooth, even layer, leveling the top for a beautiful finish.
Refrigerate the pie for at least 8 hours, preferably overnight, to allow the filling to set. Tip: I highly recommend transferring the pie to the freezer for 30–60 minutes before serving. This helps firm up the creamy filling, making it easier to slice and serve.
Step five: Optional Vanilla Maple Whipped Cream: Scoop the thick, solid cream from a chilled can of coconut milk into a small, deep mixing bowl. Using a hand mixer, whip until light and fluffy. Reduce the mixer speed to low and gently incorporate the maple syrup, vanilla extract, and cinnamon.
If desired, immediately transfer the whipped cream to a piping bag fitted with a star tip and pipe a small decorative swirl along the outer edge of each pie slice.
Finish by pressing a candied pecan into each whipped cream swirl for an extra-special touch! Check out my easy stovetop candied pecans recipe here.
Storage
Refrigerator: Store leftover pumpkin pie covered or in an airtight container in the refrigerator for up to 5 days. Keep refrigerated until ready to enjoy for the best flavor and texture.
Freezer: This no-bake vegan pumpkin pie is freezer-friendly! Wrap the pie tightly in plastic wrap and place it in a freezer-safe container, or freeze individual slices for an easy treat later. Store for up to 2 months for the best quality. When ready to enjoy, thaw overnight in the refrigerator. I recommend adding the optional whipped cream and candied pecans just before serving.
Tips and Modifications
To serve, slice the pie into 10 even pieces for standard dessert portions. For smaller servings, cut into 12 slices, or divide into 8 generous slices for larger portions.
Soak your cashews thoroughly. This is one of the most important steps for achieving that silky-smooth pumpkin filling! Soak them in water overnight or in boiling water for 30 minutes and then drain.
Use a high-speed blender. For the creamiest results, blend the pumpkin filling until completely smooth, stopping occasionally to scrape down the sides. You shouldn’t see or feel any small pieces of cashews in the finished mixture.
Choose pure pumpkin puree. Make sure you’re using 100% pumpkin puree rather than canned pumpkin pie filling. The latter contains added sweeteners and spices that can alter the flavor of this recipe.
Don’t skip chilling the crust. Placing the prepared crust in the freezer while you make the filling helps it firm up and hold its shape when you add the creamy pumpkin mixture.
Give your pie plenty of time to set. I highly recommend preparing this recipe the day before you plan to serve it. Refrigerate for at least 8 hours, preferably overnight, to allow the filling to set properly.
For the prettiest slices, use the freezer trick! Since this no-bake pumpkin pie has a softer, mousse-like texture, I recommend transferring it to the freezer for 30–60 minutes before serving. This helps firm up the filling and makes slicing much easier.
Use a sharp, clean knife. For beautiful, bakery-style slices, run a sharp knife under warm water, carefully wipe it dry, and slice. Clean the blade between cuts for the neatest presentation.
Don’t forget the whipped cream! Although completely optional, the homemade Vanilla Maple Whipped Cream adds a delicious finishing touch. For the best results, use thoroughly chilled, full-fat canned coconut milk and scoop out only the thick, solid cream.
Add your garnishes just before serving. Pipe a small swirl of whipped cream along the outer edge of each slice and finish with a candied pecan. It’s such a simple way to make this homemade pumpkin pie look extra special for Thanksgiving!
*Nutrition facts do not include optional toppings.
More Vegan Fall Dessert Recipes
Creamy No-Bake Vegan Pumpkin Pie (Easy Blender Recipe)
Equipment
- 1 9-inch pie dish
- 1 high speed blender
- 1 food processor
Ingredients
For the crust
- 1½ cups old-fashioned oats *If gluten-free, use certified gluten-free oats.
- 1 cup raw pecans
- 8 soft Medjool dates, pitted *Leave them out on the counter for 24 hours to soften
- 2 tablespoons pure maple syrup
- 2 tablespoons coconut oil, melted and slightly cooled
- ½ teaspoon cinnamon
- ¼ teaspoon sea salt
For the pumpkin filling
- 1 (15oz) can of pumpkin puree
- 1¼ cups raw cashews, soaked and drained *See soaking notes in the tips section below
- ½ cup pure maple syrup
- 2 tablespoons non-dairy milk
- 3 tablespoons coconut oil, melted and slightly cooled
- 2 tablespoons creamy almond butter *cashew butter can work, too
- 2 teaspoons pure vanilla extract
- 2 teaspoons pumpkin pie spice
- ½ teaspoon cinnamon
- ¼ teaspoon salt
Optional Vanilla Maple Whipped Cream
- 1 can chilled coconut milk, solid part only *chill can for 24 hours in the fridge
- ½ teaspoon pure vanilla extract
- ½ teaspoon pure maple syrup
- ⅛ teaspoon cinnamon
Instructions
- Make the crust. Add the oats and pecans to the base of a food processor and pulse until you have a coarse, crumbly mixture. Add the dates, maple syrup, coconut oil, cinnamon, and salt. Process until the mixture holds together like dough. *You may need to scrape the sides a few times during processing.
- Transfer the crust mixture to a pie dish and firmly press it into an even layer across the bottom and about halfway up the sides. Tip: Use a small sheet of wax paper to help press and smooth the crust without it sticking to your fingers. Place the crust in the freezer to firm up while you prepare the pumpkin filling.
- Blend the filling. Add the pumpkin puree, soaked cashews, maple syrup, non-dairy milk, coconut oil, almond butter, vanilla, pumpkin pie spice, cinnamon, and salt to a high-speed blender. Blend until silky and smooth. Scrape down the sides a few times as needed.
- Pour the creamy pumpkin filling over the prepared crust. Using a spatula, gently spread the mixture into a smooth, even layer, leveling the top for a beautiful finish.Refrigerate the pie for at least 8 hours, preferably overnight, to allow the filling to set. Tip: I highly recommend transferring the pie to the freezer for 30–60 minutes before serving. This helps firm up the creamy filling, making it easier to slice and serve.
- Optional Vanilla Maple Whipped Cream: Scoop the thick, solid cream from a chilled can of coconut milk into a small, deep mixing bowl. Using a hand mixer, whip until light and fluffy. Reduce the mixer speed to low and gently incorporate the maple syrup, vanilla extract, and cinnamon. If desired, immediately transfer the whipped cream to a piping bag fitted with a star tip and pipe a small decorative swirl along the outer edge of each pie slice. Finish by pressing a candied pecan into each whipped cream swirl for an extra-special touch! Check out my easy stovetop candied pecans recipe here.
