Vegan Pumpkin Pie Filling

I got some good kitchen time in on Saturday as I had a hankering for an early Thanksgiving  pumpkin pie. I had really hoped to give you a killer pie recipe here today, but I cannot tell a lie, this one is not quite ready. The filling was delicious, but the crust is still a work in progress.

It looked like it might work:

Vegan Pumpkin Pie filling recipe from Carrie on Living |

I liked the other ingredients I used for the crust including oats, date sugar, cinnamon, almond butter, raisins and flax meal, but I think the beans made it too heavy and not sweet enough, so I will leave them out next time.

The filling was a-ma-zing though! Here’s what the pie looked before I baked it:

Vegan Pumpkin Pie filling recipe from Carrie on Living |

Here’s the pie when it was done:

Vegan Pumpkin Pie filling recipe from Carrie on Living |

The filling ingredients were simply canned pumpkin, pumpkin pie spice, vanilla extract, unsweetened soy milk, dates and frozen pineapple. So simple and sweet!

This dairy-free filling was the bomb:

Vegan Pumpkin Pie filling recipe from Carrie on Living |


Vegan Pumpkin Pie Filling
Recipe type: Dessert
Serves: 6
  • 1 15-ounce can of pumpkin (unsweetened)
  • 1 tablespoon pumpkin pie spice
  • ½ teaspoon vanilla extract
  • 1 cup unsweetened almond milk
  • 10 large Medjool dates (about 1 packed cup)
  • 1 cup frozen pineapple
  1. Combine ingredients in a high-speed blender and process until smooth. Bake in your favorite pie crust for 45 minutes at 375 degrees. Alternatively, bake in oven-safe ramekins with no crust for a pumpkin pudding.

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  1. says

    Did you use canned chickpeas? I have had good luck with dried chickpeas blended into flour…I have had good luck with “buns” for burgers and banana pancakes.

  2. says

    YUM, that filling sounds fab…. I’ve had success with a chickpea pie crust before – but I’m a bit weird and put beans in EVERYTHING 😉

  3. Tracy says

    Hi Carrie! Just a quick note to say I discovered your blog as a fellow vegan, and happened to discover it the weekend before my thyroid surgery, which was yesterday. I made several of your recipes for my recovery and look forward to following your blog, and checking out your app, which is now downloading. I am home now and feeling well. Thank you for sharing your experience!

    • says

      Wow, Tracy!!! I’m so glad to hear your surgery is over and you’re home now. The anticipation of the surgery was the worst part for me, now you just have to rest and recover. Did you have thyroid cancer? How are you doing?

      • Tracy says

        Thanks for the response 🙂 The initial biopsy was negative but when they did the frozen section analysis it showed follicular thyroid cancer so I am really grateful I had the surgery. Two weeks out and I am feeling pretty good, except my voice which still tires easily. Thank you for an inspiring blog!

  4. says

    Pie looks fantastic! It’s good to try something new- like adding beans to pie crust -so you will always know what works and what doesn’t 😉 Congrats on the food app award- I hope you win! I’ll have to find it in my app store. Thanks for sharing at Meatless Monday last week 🙂 I hope you had a nice holiday 🙂

  5. Kelly says

    Thanks Carrie – I pinned it and will make this in the next couple of days. Love the idea of using dates and pineapple. Isn’t it amazing that you don’t need eggs, milk, cream or even cornstarch to make a delicious pumpkin pie? I’m so pumped to make this.


  1. […] Since I won’t be doing any cooking on the big day, I’ve been experimenting with traditional desserts and side dishes in recent weeks just to enjoy that experience again. This Date-Sweetened Pumpkin Custard recipe that I’m sharing today is the result of wanting a pumpkin pie flavor without the burden of preparing a crust (you can find a vegan pumpkin pie filling recipe here, btw). […]

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