No, 3rd time's not a charm, that would be 4. That is what it took before I loved this vegan pumpkin pie. Would you believe that I am not really a fan of pumpkin pie? I've never liked pumpkin pie because I have always found it's too strong of pumpkin flavor, too bland almost. I also cannot stand overly soggy, wet or too loose of pies. So many of them are too blob-like and fall apart when you cut into them, almost too much like pudding. Nope, give me a rich, firm filling please. That is how pie should be to me. This one is smooth and creamy, yet holds it's shape.
It's not very easy making perfectly round swirls. I suck at it. But, whatever, it tastes delicious and that's all that matters. Plus, it looks really much prettier when cut....
So, I wasn't even planning on creating a pumpkin pie recipe until I started getting some requests from you guys for one. Thanks for the pressure, haha! I received emails, Facebook comments and messages and people on Instagram asking for one.....soooo I figured I better revisit pumpkin pie, but create it to be one that I would love. And let me tell you, this one I love. It has an amazing, rich cinnamon flavor, and the creamiest, dreamiest texture.
Look how dreamy, creamy the batter is after blending....
Obviously, I created a slightly different twist than most pumpkin pies out there. I wanted to give it a little twist. VeganCinnamon Roll Pumpkin Pie. I got this idea to do a more richly flavored cinnamon pumpkin pie and then add a cinnamon roll style drizzle on top. I remembered my Cinnamon Roll Spice Oatmealwhere I did the coconut butter cinnamon roll glaze on top and knew that would be just perfect inspiration for a pumpkin pie. This will definitely remind you of classic pumpkin pie with a cinnamon roll twist. It is sure to be a showstopper with your Thanksgiving guests.
My pumpkin pie contains a couple of ingredients that you probably have never seen in pumpkin pie before, at least I haven't.....walnuts and sweet potatoes. The use of walnuts gives the filling the MOST amazing, buttery richness to the pie and the sweet potatoes make it creamy and have a stronger depth of flavor.
I tried two different versions of this pie, a nut-free one originally, using sunbutter and then of course, with walnuts. But after having people taste-test it for me, we all agreed that the walnut pie was infinitely better. The sunbutter was just too strong. The walnuts however, you cannot taste at all, just a buttery richness. This pie is gluten-free and just 8 ingredients (+salt), all of it, including the icing!
This pie is simple to make. I created a quick photo tutorial collage for you. You basically just make your crust into the food processor and press into a sprayed pie dish. Then you blend all of the filling ingredients and smooth out the batter. Bake for about 65 minutes and let cool. You will need to refrigerate it over night, so it gets nice and set. You will also need to add foil strips after the first 10 minutes of baking along the crust (depending on the pan you use), otherwise it will burn. See photo above for example and instructions below. I forgot to take the pic until after the pie was done, so that's why it is browned.
Now, this pie is rich, yes, it is pie! But, we eat pumpkin pie once a year, so let's enjoy a delicious, plant-based rich pie, shall we? I like my desserts to knock my socks off and wow all of my guests...and they are always devoured by every single one of them.
I have a couple of blogger pals that have recently posted vegan pumpkin pie recipes too. Sophia at Veggies Don't Bite posted a Simple Vegan Pumpkin Pie with Pecan Crust last week that looks delicious and awesome!! I has yummy pecans and coconut butter in the crust, which of course I'm a fan of, as I use both those ingredients in a ton of recipes. So I'm sure it's incredible! Also, Natalie over at Feasting on Fruit recently posted a Fruit Sweetened Pumpkin Pie, no refined sugars at all and really low-fat, maybe even fat-free? Awesome! So, if you are wanting a really light, healthy pumpkin pie and avoiding the fat, definitely check hers out! I'm sure both of those pies are amazing!
For me though, we are eating this one below, obviously, lol! I can't wait to hear what you think of this Vegan Gluten-Free Cinnamon Roll Pumpkin Pie! Please leave me feedback below and leave a star rating after you make it! You can also tag me with a photo on Instagram@thevegan8 and don't forget my tag #thevegan8!
Would you believe you only need 8 ingredients total (+salt) for this entire pie? By repeating ingredients in both the crust and the filling and cinnamon roll drizzle, this pie is kept simple. It is rich, buttery, creamy and to die for! Pumpkin pie is taken up a notch in both flavor and texture with the use of walnuts and sweet potatoes and an extra dose of cinnamon!
1 3/4 cups raw walnuts (185 g, use scale for accuracy)
6 tablespoons cornstarch (48 g)
1/4 teaspoon fine sea salt
1/2 teaspoon cinnamon
3-4 tablespoons pure maple syrup
3/4 cup pure maple syrup
3/4 cup raw walnuts (90 g)
3 tablespoons cornstarch (24 g)
1 1/4 teaspoons ground cinnamon
2 teaspoons pumpkin pie spice
1/4 teaspoon + 1/8 teaspoon fine sea salt
1 15 oz can pumpkin puree (or 1 3/4 cups)
1/4 cup cooked, mashed sweet potato
Cinnamon Roll Drizzle (This was more for presentation purposes, so feel free to skip if you like)
2 tablespoons water or plant-based milk
2 tablespoons maple syrup
pinch sea salt
2 teaspoons cornstarch
4 tablespoons liquid melted coconut butter (melt in microwave to complete liquid first, then measure)
NOTE: You need to make this pie the day before you want to serve it, so it has plenty time to cool and firm up in the fridge. It needs a full night (8 hours or so) to firm up. I have only tested this recipe with the above crust, so please don't ask me about other crusts. I don't want to give you false cooking times/directions without having tested any others. Mine only suggestion would be to follow the same directions I have listed below, with any crust, just to make sure it doesn't burn. The pie takes 65 minutes to bake, so the crust should be protected.
Please note the directions specifically in the way the ingredients are added for proper results and read over so you have everything prepared BEFORE you start baking. The pie is super easy to make, I'm just very detailed with instructions, as always to help you. You will need foil strips for the crust, so have those ready.
First, you will need to cook your sweet potato, as it will be used for the filling. To make things faster, I cooked a small, whole sweet potato in the microwave for about 5 minutes until really soft. Let it cool some before proceeding.
Prepare your crust next. Add only your walnuts to a food processor and process into a flour, which should take about 10 seconds, not long. You don't want anymore large pieces of walnuts, but don't want it to turn too wet either. Refer to photo. Add the cornstarch, salt and cinnamon and pulse just a few more seconds to blend. Add the syrup (starting with 3 T) and pulse just until it forms large clumps. Add syrup, 1 teaspoon at a time if needed, until it has formed the large clumps as in the photo. You should be able to press the dough, and it hold, with your fingers.
Preheat your oven to 350 degrees and spray a 9 inch pie dish with nonstick spray. I tested a pie without spray and the crust stuck to the dish horribly, so make sure to use the spray! Press your dough into the greased dish, flat and evenly across and going up the sides. Make sure it's even around the sides and not too thin, or the edges can burn.
Prepare your filling next. Add the ingredients in this specific order. First, add the syrup and walnuts only to a high powered blender. I used my Vitamix. If you don't have one, I don't think a regular blender will be powerful enough, so I would suggest using your food processor. Blend until completely smooth. Then add the cornstarch, cinnamon, pumpkin pie spice and salt. Blend until the cornstarch is totally blended in. Then add the pumpkin and sweet potato and blend until completely smooth. Make sure you peel the potato and mash with a fork first, then pack a 1/4 cup and level off. You will need to scrape the sides and stir around the bottom of the blender because it will be thick and you need to make sure it's smooth. Blend again for several minutes until it becomes completely smooth and creamy, like a pudding consistency. Pour the batter onto the crust and smooth out with the back of a spoon flat and evenly along the sides.
Bake the pie for 10 minutes only (set your timer!) on the center rack and then remove to cover the crust edges of the pie (see photo). You MUST do this or the crust will burn. Remove after the 10 minutes and cover straight double-folded pieces of foil about 8 inches long, placed on top of the crust, going around the pie. Be careful, it's hot. Do your best to just cover the crust and not too much of the pie batter. The kind of dish I used, I simply laid them flat on top. If you have a different type of pie dish with a steeper edge, you may half to fold it over the sides. Refer to photos for example. After covering the crust, bake for an additional 45 minutes (set your timer!), that's 55 minutes total so far, then add one large loosely placed piece of foil over the whole pie. Just slip it right in there, no need to even remove the pie. This is done after the additional 45 minutes to prevent excessive browning on top. Mine was starting to brown too much, but just keep an eye on it. Now, cook 5-10 more minutes with the foil on top, which will be 65 minutes total or until a toothpick inserted in the center comes out basically clean. It shouldn't be covered in wet batter, but a tiny amount of batter on the very bottom of the toothpick is fine, you don't want to overbake it, but want it set. I removed mine at exactly 65 minutes. Your oven may vary though, so check it after 5 minutes with the foil on top. It will finish slightly cooking as it cools and will completely firm up in the fridge. Let cool to room temperature (1-2 hours) and then chill in the fridge overnight or 8 hours. This will bring it to the complete firm, set texture.
Keep stored in the fridge until right before ready to serve, so it stays firm. When slicing, make sure to use a really sharp knife and press through all the way down through the crust and loosen around the edges before removing. Keep pie stored in the fridge, not the freezer.
If making the cinnamon roll drizzle, wait until before serving the pie to drizzle on (after completely chilled). To make, you need to do this over the stove in a small pan, as it didn't work very well in the microwave. Add the water, syrup, salt and cornstarch to the pan and whisk until smooth. Turn over medium-low heat, once just warm, add the melted coconut butter and whisk just for a few seconds until it just starts to thicken. Remove immediately and pour in a cup. Keep at room temperature until ready to use/serve the pie. I added mine to a ziplock bag and cut a tiny corner off to drizzle it on, as it's very thick. I like the So Delicious brand of "Lite" Cocowhip for the whipped cream.
Hi! I'm Brandi, a wife and mom behind this blog who healed her husband's gout and my digestion issues through a plant-based diet. I'm not complicated, I keep things simple. All my recipes are 8 ingredients or less, not including salt, pepper and water. They are allergy-friendly, as they are all vegan, oil-free and nearly all are gluten-free. You'll find lots of baked goods here, as I've been a baker all my life, it's my passion!