Those who know me well, know that I love pumpkin pie. In the fall, I could eat it for breakfast, lunch, and dinner and never get tired of it. I've always loved eating it, but it was only a few years ago I started making pumpkin pies with my aunt. She has a delicious recipe and so we'd make it all the time from scratch. When I say "from scratch," I really do mean, we buy a pumpkin and we buy some flour and by the end of the day, it's a pie. I wish I could grow the pumpkins and the wheat, but this girl can't be all the kinds of awesome. 

A while back, I saw the first pie pumpkins of the season in the store, and I knew it was time. I snatched that pumpkin up so fast and ran home. The result was the pie I will be sharing with you all today!

This post contains affiliate links

To be clear, I’m not one of those people who eat pumpkin pie all year round - though my husband definitely would love that (he likes it even more than me!). However, I do look forward to pumpkin season every year. It makes Fall, well, Fall.

I recommend you use your own puree for this recipe - and pretty much every other pumpkin recipe you bake this season. It adds a richness and sense of accomplishment that opening a can doesn't quite have!

The puree is really simple to make: just cut open and clean your pumpkin, drizzle some olive oil on it and bake in the oven till tender. Then scoop it all out into the food processor and process until very smooth.

I usually freeze the extra puree so that I can have all sorts of pumpkin snacks (not to mention a bonus pumpkin pie sometime in the year!) later.

The best part about this pie is that it comes together quickly, once all the more tedious ingredients (the puree and the crust) are prepared. I didn’t include a pie crust recipe, but they are easy to find. For a non-traditional crust, you could use the nutty crust that I use for my chocolate dream pie!

For the non-nut lovers, there is a nut-free version of this recipe too! It takes a little longer to get firm, but is still delicious!

Vegan Pumpkin Pie | Maple Alps
Makes 1 pie

2 C homemade pumpkin puree
¼ C maple syrup (or more depending if you want it sweeter)
¼ C brown sugar
⅓ C almond milk
1-2 TBSP Arrowroot powder
¼ tsp each: cinnamon, ground ginger, cardamom, nutmeg (optional: cloves)
¼ tsp sea salt
¼ cup cashews (soak for 10 min in boiling water)
1 recipe for pie crust - unbaked

1) Make pumpkin puree by cutting open and cleaning your pumpkin. Drizzle some olive oil on it and bake in the oven till tender. Remove from oven, scoop out the flesh into the food processor, and process until very smooth.
2) Prep pie crust
3) Preheat oven to 350 degrees F
4) Mix soaked cashews, almond milk, pumpkin puree and arrowroot powder in blender and blend until there are no cashew pieces left.
5) Transfer to a bowl and mix rest of ingredients in well.
6) Put filling into prepped pie crust and bake for 55-60 minutes

How do you like your pumpkin pie? I like mine cold and with some coconut whipped cream!