A smooth, spiced pumpkin filling and sweet, nutty pecan crust make this pumpkin pie recipe the absolute best -Â two slices for me, please!
Growing up, my favorite part of Thanksgiving was the pumpkin pie. All year, I’d look forward to that creamy, cinnamon-y, custardy filling. I loved pumpkin pie filling so much that I’d scoop it right out of its pie crust, leaving a triangle-shaped shell of pastry on my plate. I’d then pass it to my Dad (who ate everything my sister and I left behind), and ask for another slice.
As an adult, I often opt for apple crisp because I don’t think Jack will eat all of my empty crusts (ok, actually, he might), but either way, that’s not an issue anymore! Today, I’m here to tell you about the BEST pumpkin pie recipe, which uses a delectable brown sugar pecan crust in place of traditional crust. Toasty, nutty, and crisp, this crust contrasts perfectly with the creamy filling… and, of course, the flavors of pumpkin pie spice and pecans just belong together. This is pumpkin pie perfection and you won’t want to leave a crumb behind!
The recipe comes from Jillian Harris and Tori Wesszer’s gorgeous new book Fraiche Food, Full Hearts, which came out at the perfect time. Not only is it filled with delicious looking (mostly plant-based) recipes, but it’s organized around celebrations. Right now I have my eye on their vegetarian Thanksgiving menu, which has a Mushroom Wellington recipe as the main course, and their Christmas menu, which includes Potato Garlic Cauliflower Mash, Sticky Apple Date Toffee Pudding, and Vegan Eggnog. Tori’s recipes have a healthful slant (she’s a registered dietician), and she also has a a beautiful blog, Fraiche Nutrition, that I recommend you check out!
Now let’s make pie!
Best Pumpkin Pie Recipe Ingredients
Here’s what you need to make this homemade pumpkin pie recipe:
- Pumpkin puree – Use canned, or make your own.
- Cashew cream – This homemade cream takes the place of evaporated milk, and it makes the pumpkin pie filling wonderfully rich.
- Eggs – They give the filling richness and structure.
- Spices – Cinnamon, nutmeg, ginger, allspice, and cloves combine to create an amazing homemade pumpkin pie spice for this recipe. They give the filling a warm, full, and well-balanced flavor.
- Brown sugar – I’ll never make pumpkin pie with granulated sugar again! Brown sugar adds a deeper, caramelized sweetness to both the crust and the filling.
- Pecans – Toasty pecans + pumpkin are a match made in heaven. This gluten free pie crust is so delicious, you won’t miss a traditional pie shell at all.
- Oat flour – You can use store bought oat flour, or make your own by blending whole rolled oats in a food processor until they form a fine powder.
- Butter or vegan butter – It acts as the binder for the nutty crust. Use whichever you keep on hand!
How to Make Pumpkin Pie
Ready to bake? Here’s what you need to do:
First, make the crust. In a food processor, pulse the crust ingredients until they are finely ground and stick together when pressed between your fingers. Transfer the mixture to a 10-inch pie pan and press it evenly and firmly over the bottom and sides of the pan to form the crust.
Next, bake the crust in a 350-degree oven for 12 minutes, until it looks slightly cooked, but not brown. The crust may puff up a bit as it bakes, but don’t worry! There’s no need for pie weights here – it will deflate as it cools.
While the crust cools, whisk together the filling. Combine the pumpkin puree, spices, cashew cream, brown sugar, and eggs in a large bowl, and whisk until smooth.
Then, assemble and bake the pie! Pour the filling into the crust and bake until the center is set, 30 to 40 minutes. Allow it to cool completely before slicing. I recommend serving it with whipped cream or coconut cream. I also like to sprinkle mine with extra toasted pecans for crunch. 🙂
Enjoy!
Pumpkin Pie Recipe Tips
- Let the crust cool before adding the filling. After the crust pre-bakes, allow it to cool slightly before pouring in the filling. It doesn’t need to be completely cool, but a piping hot crust will start cooking the filling before it goes in the oven. Giving the crust a few minutes to cool will help the pie bake evenly.
- Use a glass to make an even crust. To ensure that your crust has an even thickness, Jillian and Tori recommend smoothing it with the flat bottom of a glass. If the crust mixture sticks to your glass, cover it with a piece of parchment paper.
- Make it ahead! Like all the best Thanksgiving recipes, you can make this pumpkin pie ahead of time. Just make the recipe from start to finish, allow the pie to cool, and store it in the fridge, covered, for up to 3 days. I made a double recipe when we took these photographs, and I can attest that it still tastes great on days 2 and 3 (and even on days 4 and 5).
Without question, I’ll be making this pumpkin pie recipe for my family’s Thanksgiving dinner, and I hope you do too! If you want more ideas for putting together a beautiful, plant-forward holiday meal, I heartily recommend you check out Fraiche Food, Full Hearts!
More Favorite Thanksgiving Recipes
If you’re looking for more ideas for your Thanksgiving feast, try any of these favorite recipes:
- Butternut Squash Soup
- Maple Roasted Acorn Squash
- Roasted Garlic Mashed Potatoes
- Simple Roasted Beets with Citrus
- Roasted Delicata Squash with Apples & Sage
- Shredded Brussels Sprouts Salad
- Roasted Beet Salad
- Sweet Potato Casserole
- Cauliflower Mashed Potatoes
- Homemade Mac and Cheese
- Thanksgiving Stuffing
Best Pumpkin Pie
Ingredients
Cashew Cream (makes extra, you will use 1 1/2 cups below)
- 1 1/2 cups raw cashews, soaked 4 hours or overnight*
- 1 1/2 cups water
Pecan Crust
- 1 cup pecan halves, toasted
- 1 cup oat flour
- 1/4 cup packed brown sugar
- 1/3 cup butter or vegan butter, melted
- 1/2 teaspoon cinnamon
- pinch of sea salt
Filling
- 1 1/2 cups canned pumpkin puree
- 1 1/2 cups Cashew Cream, recipe above
- 2 eggs, well beaten
- 1/2 cup packed brown sugar
- 1 teaspoon cinnamon
- 1 teaspoon ground ginger
- 1 teaspoon nutmeg
- 1/8 teaspoon ground cloves
- 1/4 teaspoon ground allspice
- 1/4 teaspoon sea salt
Toppings (optional)
- whipped cream or Coconut Cream
- chopped pecans
Instructions
- Make the cashew cream. Drain and rinse the soaked cashews. In a high-speed blender, blend the drained cashews and the water on high speed until very smooth, 2 to 3 minutes. Set aside.
- Preheat the oven to 350°F.
- Make the crust. In a food processor, combine the pecans, oat flour, brown sugar, melted butter, cinnamon, and salt. Pulse until the mixture is finely ground and sticks together well when pressed between your fingers.
- Tip the pecan mixture into a 10-inch pie pan and, using the flat bottom of a glass, press it evenly and firmly onto the bottom and up the sides to form the crust.
- Bake for 12 minutes, or until the crust looks slightly cooked but not brown. Set aside.
- Make the filing. In a large bowl, combine the pumpkin puree, Cashew Cream, eggs, brown sugar, cinnamon, ginger, nutmeg, cloves, allspice, and salt. Whisk until smooth.
- Pour the filling into the crust and bake until the center of the pie is set (a butter knife should come out clean), 30 to 40 minutes. Transfer to a rack and let cool completely. Store, covered, in the fridge for up to 3 days.
Notes
Can this be made vegan? How would you substitute eggs?
Can almond flour be substituted for oat flour? Going to try this this week!
Hi Taylor, I’m not sure, I haven’t tried. Almond and oat flour are pretty different so I’m not sure the result would be the same.
Hey Jeanine, happy thanksgiving. I’m making this recipe again this year and just put 2 versions in the oven. One with coconut flour (doubled butter) because SIL is off grains right now and one the regular way. It was amazing last year. Can’t wait to try them again. Gotta try both!
QUICK QUESTION: do you put pies in the top rack or the middle rack generally?
Hi Taylor, apologies that I didn’t see your question earlier – I put them in the middle rack. Let me know how the coconut one turned out!
I am using the crust recipe as a base for a vegan pie filling recipe. My crust mix looked pretty similar to your, maybe a touch more moist. When I baked it, the crust all slid into the bottom like a big cookie. I was able to press it up back the sides after baking thankfully. I used Miyokos brand vegan butter and baked it in a ceramic pie dish. Any thoughts on what may have caused this? I was thinking of maybe chilling it for a little before baking.
Hi Steph, oh that’s so weird, I wonder if it’s just the difference between vegan butter brands? (I used earth balance, I could note that here). Thanks for pointing this out.
Is it possible to use flax egg? One guy in my group has a serious reaction to eggs!!!
Hi Annette, no, this one really requires the eggs. We’ve been working on a vegan pumpkin pie recipe but haven’t gotten it just right.
Is it possible to use flax egg? One guy in my group has a serious reaction to eggs
What can replace the eggs ?
I was going to try flax
This is quite literally the best pumpkin pie I have ever had. I’ve never really been much of a fan of pumpkin pie (I’m more of a pecan pie gal) but this recipe was the perfect blend of both. The pecan crust compliments it SO well. Love love loved this pie.
I’m so glad you loved it!
Do you think coconut sugar could replace brown sugar? Not quite as moist as brown sugar though and I don’t want it to be dry! I absolutely love the sound of the pecan crust, can’t wait to make this! Thanks!
hmm, I’m not sure! I think it might be fine, but I can’t say without trying.
Can I use roasted cashews vs. raw?
Hi Lindsey, no the pie will taste like cashews – raw cashews have a neutral flavor.
Do you think the pecan and oat flour could be substituted with cashews and crackers?
Only curious, as I’m not the biggest fan of pecans but quite like cracker crusts, haha!
This recipe looks (and sounds) delicious!!
Hi Ash, I think the pecans could be substituted with walnuts. I’m not sure about the crackers.
Hi! This was so delicious, but I did have some issues getting the pie to set. It didn’t form slices when I cut it. Any tips? Regardless, the flavor was excellent and no one minded my presentation. Thank you!
Hi Claire, it sounds like it could bake a little longer. I baked mine until the center felt set to the touch while still in the oven (the longer side of the time range). I hope that helps and I’m glad everyone enjoyed it!
I accidentally put in all the cashew cream (I think 2 cups) and my pie won’t set. Been in the over for 70 minutes now and stopped wiggling but the knife comes out liquidy in the middle and sides of the filling. Any ideas to save it or is it safe to eat? I’ll have to buy a pie for Thanksgiving tomorrow but I hate to waste it!
Hi Carrie, oh no! That’s definitely the problem if there’s too much liquid vs. egg ratio. Unfortunately, I don’t know how to fix it if it’s already been baking.
Thanks for getting back to me! I plan on spooning some in my oatmeal this week. The flavor is good just hate I goofed up. Happy thanksgiving!
I think that’s a good reusable idea :). I’ll try to write that direction more clearly. Happy Thanksgiving!
Not sure I can get my husband on board with the cashew cream. If I use regular evaporated milk, do you think the recipe will still work? Love all of your recipes by the way!
Hi Caitlin, I promise he won’t taste the difference! This pie tastes so decadent and not at all healthy :). I haven’t tested it with evaporated milk, so I couldn’t say what the result would be.
I’m so glad you’ve been loving the recipes!
Wow! It’s really the best pumpkin pie ever! It was really easy to make and it turned out awesome! Thank you!!!
Hi Joshua, I’m so glad you loved it as much as we did!
I used to love making pies for my husband. Ever since he passed away I stopped baking. I never know what to do anymore, I just cry when I think of baking now.
Looks delicious! Mmmm mmm!!!
What a sweet comment. Sending you a big hug!!
oh, I’m so sorry to hear.
I love pumpkin pie! Looks so creamy and delicious – perfect for upcoming Thanksgiving ♥
I definitely want to make this. However, I do not see a link as to how to make cashew cream. Did I miss something?
Hi Sandy, it’s in the very beginning of the recipe, above “Pecan Crust” and then in the instructions in Step 1.
OF COURSE! There it is! Sorry!
It says it in the ingredients to use a food processor
this looks amazing! My son is allergic to cashews (he can eat pecans and some other nuts–like almonds). Is there any good substitute the make the cashew cream? thanks, love your recipes!
Usually, coconut cream can take the place of cashew cream. It’s available on Amazon in 13.5oz cans, and at some grocery stores in the international food section next to the canned coconut milk. Most grocery stores only carry small cans of coconut cream, about 5oz if they have it.
I actually think full fat canned coconut milk would work here – the cashew cream in this recipe is about that same consistency. Without trying it myself, I can’t be 100% certain, but I’m pretty sure that would work.
I made this with one can of whole foods 365 brand full fat coconut instead of the cashew cream. It was delicious! My whole family and extended family loved it! Thank you so much for this recipe. This is going to be a new fall staple in our home.
We always appreciate the vegan variations for non-vegan recipes.
This looks amazing. Is there a way to make the filling vegan? Can I use Flax Eggs? Thank you!! Kindly Elizabeth
Hi Elizabeth – I don’t think the filling will set the same way without eggs (I think it’ll stay too liquidy), but here’s a recipe for vegan pumpkin parfaits that I love: https://www.loveandlemons.com/vegan-pumpkin-pie-parfaits/
Hi Jeanine! Ok, I’m glad I asked! I’ll try the Parfaits. They look amazing too. My families has enjoyed SO many of your amazing recipes. Thank you so much! Kindly Elizabeth