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Mini pumpkin pie

Vegan Pumpkin Pie on Chocolate Crust

Vegan Pumpkin Pie on Chocolate Crust is an easy to make recipe with not much fuss. Cashews add creaminess to this delicious vegan dessert.
Author: Pavani
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Prep Time: 20 mins
Cook Time: 40 mins
Soaking Time: 3 hrs
Total Time: 4 hrs
Course: Dessert
Cuisine: American
Servings: 4 Servings

Ingredients

For Chocolate Crust:

  • 16~18 Chocolate Wafer Cookies (about 1½cups when ground)
  • 4 tablespoons Vegan Butter, melted

For Pumpkin Pie Filling:

  • cups Pumpkin Puree (make sure it is not pumpkin pie filling)
  • ½ cup Cashews, soaked in water for at least 3+ hours and drained
  • 6 tablespoons Sugar
  • 1 tablespoon Cornstarch
  • 1 teaspoon Pumpkin pie spice
  • 1 tablespoon Maple syrup
  • 1 tablespoon Vanilla extract

To Serve:

  • As needed Coconut Whipped Cream
  • For Sprinkling Ground Cinnamon

Instructions

  • Start by soaking cashews. They need to soak for at least 3+ hours and up to overnight.
  • Preheat the oven to 350°F.

Make the Crust:

  • Crush the cookies and take them in a mixing bowl. I use a ziplock bag and a rolling pin. But you can pulse them in a food processor to make finer crumbs.
  • Add the melted butter and mix well. Divide the mixture evenly between the four 4” pie pans. Press with the fingers to compress the chocolate crumbs and form an even crust.
  • Place the pie pans on a baking sheet and refrigerate until ready to use.

Make the Pumpkin Filling:

  • Drain the soaked cashews and place them in a food processor. Add pumpkin puree, sugar, cornstarch, pumpkin pie spice, maple syrup and vanilla extract. Process until a very smooth mixture forms. Scrape the sides couple of times during blending.
  • Divide the pumpkin filling between the prepared pie pans and smooth the tops.
  • Bake for 28~35 minutes or until the top turns dark and a toothpick inserted in the center comes out clean. This indicates that the filling is set and not gooey anymore.
  • Remove from the oven and let cool for a few minutes before slicing and serving. Serve with a dollop of coconut whipped cream and a sprinkle of ground cinnamon.

Notes

  • If you want to make this vegan, make sure that the chocolate wafer cookies you use are vegan. I use Newton brand wafer cookies.
  • If you want the crust to have a finer texture, then process the wafers in a food processor until finely ground. Otherwise, you can roll them in a ziplock bag.
  • Make sure to use pumpkin puree and not pumpkin pie filling.
  • Use raw cashews, that it unroasted, unsalted ones.
  • No pumpkin pie spice, no problem. Use ½ teaspoon ground cinnamon, ¼ teaspoon ground ginger + pinch of nutmeg and ground cloves.
  • To make a regular sized pumpkin pie using this recipe, double all the ingredients for crust and filling. Proceed as written and bake for 35~40 minutes.
  • It is best to serve these pies the day they are made. Leftovers can be refrigerated and slightly warmed in the microwave before serving, but the taste and texture are not the same.

Nutrition

Calories: 353kcal
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