RECIPE: Vegan Pumpkin Pie with Chia & Nut Crumble Crust

Last Updated on by Natural Nate


Who doesn’t love pumpkin pie? This all Vegan Pumpkin Pie recipe is full of nutrition and taste!

Here’s what you need first:


For the Crust:
2 Tbsp chia seeds (Pure Organic Foods)
2 Tbsp raw chia seed oil (Pure Organic Foods)
2 cups organic raw almonds
½ cup organic raw walnuts
1 Tbsp organic date syrup (Date Lady)
1/3 cup organic unsweetened coconut, shredded
1 Tbsp coconut oil
¼ t sea salt

For the Filling:
2 cups organic pumpkin puree
1 cup organic oat milk (Pacific Foods)
¾ cup organic date sugar (Date Lady)
¼ cup chia seeds (Pure Organic Foods) + ¼ cup warm water
½ Tbsp organic date syrup (Date Lady)
2 tsp pumpkin pie spice


1. Preheat oven to 350F
2. In a spice grinder or high powered blender, grind the whole chia seeds for the filling for 1-2 minutes, until finely ground
3. In a small bowl, combine ground chia seeds & warm water then set aside to thicken
4. In a food processor or high powered blender, pulse all crust ingredients until ground then press into your preferred pan & transfer to freezer for 10 min while preparing the filling
5. Wipe food processor or high powered blender clean then add filling ingredients & process 2-3 minutes, until smooth & well-combined, scraping down sides with a rubber spatula as needed
6. Pour filling mixture into prepared crust, transfer to oven & bake 30-35 min, until filling is set, covering the crust edges with strips of foil if exposed
7. Cool completely before serving

Recipe Testing Notes


Took it out of the oven at 35 minutes because the filling was getting too brown, but it was still slightly loose, even after cooling fully. A few easy fixes:
Change the milk from oat to coconut milk, using the cream at the top of the can. Oat milk is comparable to skim milk in that is is low fat. Higher fat content will result in thicker consistency and help stabilize the loose texture.

Increase Chia Seeds to 3 Tbsp and/or add 1 Tbsp ground flax seeds to the chia mixture
The finished pie was quite dark. I lightened it up in photo editing but I think the switch to coconut milk will also help with the coloring as oat milk can tend to brown a bit in baking.
The overall flavor of the filling was great. Just the right amount of pumpkin pie spice.
The flavor and texture of the pie crust was great. It was crispy and crumbly and just the right amount of sweet from the date syrup and savory from the nuts.

Active Time 30 minutes
Cook Time 35 minutes
Total Time 1 hour 5 minutes + cooling time

SERVES 6-8 people