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