Raw Vegan Pumpkin Pie Recipe: Silky Spiced Filling Without Eggs or Dairy

This raw vegan pumpkin pie recipe delivers all the warmth and spice of traditional pie—without the oven or dairy. The secret lies in blending pumpkin with coconut milk and maple syrup for a silky filling, while a nut-based crust holds everything together.

After years of perfecting this recipe, I’ve created a version that’s rich, creamy, and perfectly spiced—just like the classic, but entirely plant-based.

The crust is made from almonds, dates, and coconut oil, forming a sturdy base that doesn’t crumble when chilled. The filling combines pumpkin purée, coconut cream, and warm spices like cinnamon and nutmeg, blended until smooth for that signature velvety texture.

No baking required—just assemble, chill, and slice into perfect, clean-cut pieces.

What makes this recipe stand out is how it mimics the texture and flavor of baked pumpkin pie without any eggs or dairy. The coconut milk adds richness, while the maple syrup balances the natural sweetness of the pumpkin.

The result? A pie that’s just as satisfying as the traditional version, but lighter and packed with nutrients.

Perfect for holiday gatherings, potlucks, or a cozy dessert any time of year. The best part? It’s ready in just 15 minutes of prep, plus chilling time. Here’s how to make it—no oven required.

Ingredients for raw vegan pumpkin pie

Eight simple ingredients create this creamy, spiced vegan pie without baking or dairy.

The pumpkin purée is the heart of this pie—look for 100% pumpkin with no additives at stores like Whole Foods or Trader Joe's. Their organic canned pumpkin works perfectly. For the crust, soaked almonds are key—they form a sturdy base without crumbling. I always buy raw almonds in bulk from Costco or Amazon for better value. Medjool dates add natural sweetness, but if you can't find them, regular pitted dates work too. The coconut milk should be full-fat for that rich, creamy texture—Thai Kitchen brand is my go-to.

No coconut milk? Cashew cream works beautifully—soak 1 cup cashews overnight, blend with 1 cup water, and strain. Short on maple syrup? Agave nectar is a 1:1 swap, though it lacks the caramel notes. The spices are non-negotiable—freshly ground cinnamon and nutmeg make all the difference. Penzeys Spices sells pre-ground blends if you're short on time. For the crust, if you can't soak almonds, toast them first—this helps break them down faster. The lemon juice brightens everything, so don't skip it—freshly squeezed is best, but bottled works in a pinch.

This pie keeps beautifully—up to 5 days in the fridge, covered tightly. For longer storage, slice and freeze portions for up to 3 months. The crust stays firm when chilled, so let it sit at room temperature for 10 minutes before slicing. I always make a double batch—one for now, one for later. The filling thickens as it chills, so if it seems too runny after blending, add another 1 tbsp chia seeds and let it sit for 10 minutes before assembling.

Step-by-step instructions for raw vegan pumpkin pie

This silky, spiced filling comes together effortlessly with no baking required.

First, drain and rinse the soaked raw almonds thoroughly, then transfer them to a high-speed food processor. Add the 1 cup pitted Medjool dates and pulse until you have a coarse crumbly texture—about 30 seconds. This ensures the crust stays together without turning greasy.

Next, add the 0.5 cup unrefined coconut oil (solid at room temperature) and process again until the mixture begins to clump together. Scrape down the sides as needed. The goal is a dough-like consistency that holds when pressed—this will form your pie crust. If it's too dry, add 1-2 teaspoons of lemon juice; if too sticky, chill for 10 minutes before proceeding.

In a separate bowl, whisk together the 1.5 cups canned pumpkin purée, 0.5 cup pure maple syrup, 1 tbsp vanilla extract, and 2 tbsp lemon juice. The lemon juice brightens the pumpkin flavor and balances the sweetness. Set this mixture aside while you prepare the thickener.

In a small bowl, combine 1 tbsp chia seeds with 3 tablespoons of water and let it sit for 5 minutes to form a gel-like consistency. This chia gel acts as your egg substitute, giving the filling that perfect silky texture. Stir in the chia gel to the pumpkin mixture until fully incorporated—you'll notice it thickens slightly but remains smooth.

Open the can of full-fat coconut milk and scoop out the thick cream from the top, leaving the watery part behind. This cream is what gives the filling its rich, velvety texture. Add the coconut cream to the pumpkin mixture and gently fold in the 2 tbsp ground cinnamon, 1 tsp ground nutmeg, 1 tsp ground ginger, and 0.5 tsp sea salt. Taste and adjust sweetness if needed—you want a balance of spice and sugar that sings.

Here's where the magic happens: blend the spiced filling in a high-speed blender for 1-2 minutes until completely smooth. You're aiming for a consistency like thick pudding—it should coat the back of a spoon but still be pourable. If it's too thick, add 1-2 tablespoons of coconut milk from the can to loosen it.

Press the almond-crust mixture firmly into the bottom and slightly up the sides of a 9-inch pie dish, creating a crust about ¼-inch thick. Use a glass to compact it evenly—this prevents cracks during chilling. For extra insurance, place the pie dish in the freezer for 10 minutes to firm up the crust before adding the filling.

Pour the silky pumpkin filling into the crust, smoothing the top with a spatula. Cover the pie with plastic wrap and refrigerate for at least 6 hours, or ideally overnight. This chilling time is crucial—it allows the flavors to meld and the texture to set properly. When ready to serve, garnish with a sprinkle of ground cinnamon and a few Medjool date slices for presentation.

Storing and reheating your raw vegan pumpkin pie

Fridge Storage Tips

This pie keeps beautifully in the fridge for 5 days when stored in an airtight container or wrapped tightly with plastic wrap. The crust maintains its integrity, and the filling stays creamy—no soggy texture here!

I always use a glass pie dish with a lid for the best results, as it preserves freshness longer than plastic. Let the pie sit at room temperature for 10 minutes before slicing to prevent crumbling. 🍂

Freezing for Later

For longer storage, slice the pie and freeze individual portions in quart-sized freezer bags for up to 3 months. The filling freezes well, though the crust may soften slightly—just thaw at room temperature for 1 hour before serving.

I recommend freezing the whole pie (unassembled) if possible—this preserves texture better. Label your bags with the date to track freshness, and leave 1 inch of headspace for expansion. ❄️

Reheating Slices

If you’ve stored slices in the fridge, reheat them in the microwave for 20-30 seconds on medium power to restore warmth. For a stovetop option, place slices in a skillet over low heat for 3-5 minutes, adding a splash of coconut milk if they seem dry.