Desserts/ Vegan

Decadent Vegan Pumpkin Pie (sliced or bites!)


Fall is here, fall is here! And so is this Decadent Vegan Pumpkin Pie…

I know everyone says fall is their favorite season, but fall is REALLY, REALLY my favorite season. I could go into a detail of all of the typical fall things everyone loves, but you know them (drinking hot coffee in a flannel in the cool morning air? yes please.) Most importantly, I’ll be heading to the mountains next weekend to embrace the fall season in full effect (and go on some epic hikes). Maybe I’ll make another one of these vegan pumpkin pies to bring along….

These pies are perfect for those who want a lightened up version of their favorite dessert. These pies are sweetened with a touch of maple syrup and {naturally sweet} dates. Dried mulberries, another dried fruit, also brings sweetness from its natural sugar, with some extra fiber too, to keep your energy levels steady!

Cut into Slices

…or into Bites!

I added a dollup of full-fat coconut yogurt on top, or you could simply add whipped cream…it was INCREDIBLE! Definitely don’t forget to add this topping!

What is your favorite way to enjoy Pumpkin this fall? It can be baked and cooked into SO many different dishes and desserts, it can be so fun to get creative in the kitchen. Pumpkin is a wonderful way to add in fiber and vitamin A to your dishes! Sprinkle plenty of cinnamon on top to finish off the pie – another great anti-inflammatory ingredient and beneficial in balancing blood sugar (aka no awful sugar crashes!).

The crust is the best part – if you don’t want to make this whole pie, at least try the cookie crust, it is TO DIE FOR! Packed with healthy fats from cashews, plus some fiber and natural sweetness from the dried mulberries.

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Decadent Vegan Pumpkin Pie (sliced or bites!)

  • Author: RD-Licious
  • Prep Time: 10 mins
  • Cook Time: 12 mins
  • Total Time: 22 mins
  • Yield: 2 small pies or 16 bite-sized pieces 1x


This healthier-version of a traditional favorite is as tasty as can be. Made with a cashew cookie crust and thick whipped pumpkin filling, you’ll fool all your guests with this healthier version! Vegan and Gluten free too!


  • CRUST:
  • 1/2 cup cashews (soaked in water to soften)
  • 1/2 cup dried mulberries
  • 1/4 cup coconut oil, melted
  • 46 TBSP creamy nut butter of choice
  • dash of sea salt
  • 1 TBSP maple syrup
  • 12 TBSP of water as needed to blend
  • 1 can pumpkin puree
  • 1/41/2 cup coconut oil, melted
  • 1/4 cup coconut full-fat yogurt or coconut cream
  • 4 TBSP creamy nut butter
  • 1/4 cup maple syrup
  • 56 medjool dates (softened in water and drained)
  • 2 tsp vanilla extract
  • 1 tsp cinnamon
  • 1 tsp pumpkin pie spice
  • dash of sea salt


  1. Preheat oven to 350 degrees and grease 2 small ramekins.
  2. Add cashews, dried mulberries, coconut oil, maple syrup, and a dash of sea salt to a food processor. Blend on high until a dough-like mixture forms.
  3. Add dough mixture to bottom of ramekins and press gently to form the crust.
  4. Place ramekins with crust in oven to bake for 10-12 minutes until edges start to brown.
  5. Remove from oven and set aside to cool.
  6. While crusts are cooling, add remaining ingredients to a food processor or blender and blend until smooth.
  7. Fill pumpkin pie filling into cooled crusts, filling ramekins.
  8. Place finished pies in the freezer to set for 3-5 hours. Once set, finish with additional cinnamon and a dollup of coconut cream or coconut yogurt.
  9. slice and enjoy! Can also cut into bite size pieces for grab-and-go desserts.


Want to add a little superfoods into the mix? Feel free to add a TBSP of chia seeds or flax seeds to the crust or 1/2 TBSP of maca powder or ashwaganda to the pumpkin pie filling.

  • Category: Dessert

Enjoy and tag @rd__licious on intagram if you try out this incredible dessert!

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