Serves: 8 – 10


Pie Crust:

  • 1/2 cup of pecans or walnuts
  • 1/2 cup of almonds
  • 1 cup of all-purpose gluten-free flour
  • 3 tablespoons of date paste or maple syrup
  • 4 tablespoons of cold vegan butter
  • 1/4 teaspoon of salt

Pie Filling:

  • 1 flax egg (1 tbsp of ground flax and 3 tbsp of water)
  • 1 (796ml) can of E.D. Smith pure pumpkin
  • 1/3 cup of cashew milk (or any nut milk)
  • 1/4 cup of maple syrup
  • 1/2 cup of date or brown sugar
  • 2 tsp of pumpkin spice
  • 1 tbsp of arrowroot powder
  • 1 tsp vanilla extract, optional
  • 1/4 tsp of salt


  1. Preheat oven to 350°F.
  2. For the pie filing, in a bowl, make a flax egg and let sit for 10 minutes.
  3. In the meantime, for the pie crust, to a food processor, add the pecans and almonds and process them into a meal.
  4. Then add the remainder of the ingredients and pulse to achieve a coarse meal.
  5. Turn onto a pie dish and press down all the way around to cover the bottom and sides of the dish evenly.
  6. Using a fork, poke holes to the bottom of the crust, bake for 10 minutes.
  7. To the pie filing flax egg, add remaining pie filling ingredients and stir until well combined.
  8. To the baked pie crust, pour into pie crust and bake for 35 minutes or until the top of the pie cracks.
  9. Serve with vegan ice-cream or vegan whip cream.