Pumpkin Maple Pie with a Pecan Oat Crust {Vegan}

Pumpkin pie is always an autumn classic dessert for Thanksgiving and other family dinners in North America. And while pumpkin pies are abundant on the store shelves at this time of year, this homemade version raises the game for pumpkin pie lovers anywhere. Not only easy to make, this almost no-bake dessert is a healthy dessert as well, featuring a crust made up of raw pecans, oats, and dates that is not only less fuss but also just as or more delicious than a traditional crust. And the simple but smooth and creamy filling features not only pumpkin purée and spices, sweetened with real maple syrup, but also cashews. Overall, with the pecans and cashews, this is a rich dessert, so one small slice goes a long way.

You'll want to make this a day ahead of time so the pie has a chance to set in the refrigerator. To speed up the process you can place the finished pie in the freezer instead if you choose, with just a 10 minute thaw needed before serving. Either way, you won't be disappointed with this creation that makes for a lovely ending to a special holiday meal such as Thanksgiving or Christmas, or anytime you have a hankering for a pumpkin treat.

Pumpkin Maple Pie with a Pecan Oat Crust

Recipe by Lisa Turner
Published on October 21, 2025

Easy almost no-bake homemade pumpkin pie with a nut, oat and date crust and a smooth pumpkin filling

Preparation: 30 minutes
Cooking time: 10 to 12 minutes

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Crust:

1 1/4 cup rolled oats
1/2 cup raw pecans
1/2 teaspoon ground cinnamon
1/2 teaspoon sea salt
2/3 cup pitted dates, soaked in hot water for 30 to 60 minutes and drained
3 tablespoons coconut oil, room temperature

Filling:

1 cup raw cashews, soaked for 4 hours or overnight and drained
1 cup unsweetened pumpkin purée
3/4 cup maple syrup
1/2 cup coconut oil, room temperature
2 teaspoons pure vanilla extract
3/4 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/4 teaspoon sea salt

Instructions:

Lightly grease a 9-inch pie plate with coconut oil. Preheat an oven to 350°F.
Combine the oats, pecans, cinnamon, and salt in a food processor and process until the mixture is reduced to coarse crumbs. Add the pitted dates and coconut oil, and process again until the mixture comes together, adding a teaspoon or 2 of water if it seems too dry.
Transfer the mixture to the prepared pie plate and press down firmly and evenly using a piece of parchment paper, taking care to push the crumbs along the sides of the dish. Poke the crust with a fork several times and bake for 10 to 12 minutes in the preheated oven until lightly golden. Cool on a wire rack for 30 minutes.
While the crust is cooling, prepare the filling. In a high speed blender, combine the cashews, pumpkin purée, maple syrup, coconut oil, vanilla, cinnamon, ginger, nutmeg, and salt. Blend on high until well combined and smooth. If the mixture seems a bit thick, add a tablespoon or two of almond milk.
Transfer the filling into the cooled crust and spread smoothly and evenly. Carefully cover with foil and chill in the refrigerator for 6 hours or overnight until firm.
Let the pie warm on the counter for 10 minutes and slice. Sprinkle with chopped pecans if desired.

Makes 8 to 12 slices