There’s nothing quite like the comforting aroma of freshly baked pumpkin pie filling your kitchen. This Best Pumpkin Pie recipe delivers a velvety smooth filling with warm spices like cinnamon and nutmeg, perfectly balanced with a flaky, buttery crust.
In just 20 minutes of prep, you’ll have a dessert that feels like a cozy autumn hug, ready to bake to golden perfection in under an hour.
Every bite is a symphony of textures and flavors—creamy, spiced pumpkin filling meets a crisp, tender crust that melts in your mouth.
Whether it’s for a holiday gathering or a quiet evening treat, this pie is a crowd-pleaser that’s as easy to make as it is delicious. In just over an hour, you’ll have a dessert that’s sure to become a cherished tradition.
Ingredients for the Best Pumpkin Pie
- Cashew Cream (makes extra, you will use 1 1/2 cups below):
- 1 1/2 cups raw cashews (soaked 4 hours or overnight)
- 1 1/2 cups water
- Pecan Crust:
- 1 cup pecan halves (toasted)
- 1 cup oat flour
- 1/4 cup packed brown sugar
- 1/3 cup butter or vegan butter (melted)
- 1/2 teaspoon cinnamon
- Pinch of sea salt
- Filling:
- 1 1/2 cups canned pumpkin puree
- 1 1/2 cups Cashew Cream (recipe above)
- 2 eggs (well beaten)
- 1/2 cup packed brown sugar
- 1 teaspoon cinnamon
- 1 teaspoon ground ginger
- 1 teaspoon nutmeg
- 1/8 teaspoon ground cloves
- 1/4 teaspoon ground allspice
- 1/4 teaspoon sea salt
- Toppings (optional):
- Whipped cream or Coconut Cream
- Chopped pecans
Step-by-Step Instructions
- Make the Cashew Cream: Drain and rinse the soaked cashews. In a high-speed blender, blend the cashews and water on high until very smooth, 2–3 minutes. Set aside.
- Preheat the Oven: Set the oven to 350°F (175°C).
- Make the Crust: In a food processor, combine pecans, oat flour, brown sugar, melted butter, cinnamon, and salt. Pulse until finely ground and the mixture sticks together when pressed.
- Form the Crust: Transfer the mixture to a 10-inch pie pan. Use the flat bottom of a glass to press it evenly and firmly onto the bottom and up the sides.
- Bake the Crust: Bake for 12 minutes, or until slightly cooked but not browned. Set aside.
- Make the Filling: In a large bowl, whisk together pumpkin puree, Cashew Cream, eggs, brown sugar, cinnamon, ginger, nutmeg, cloves, allspice, and salt until smooth.
- Assemble the Pie: Pour the filling into the crust and bake for 30–40 minutes, or until the center is set (a butter knife should come out clean).
- Cool and Serve: Transfer the pie to a rack and let it cool completely. Store covered in the fridge for up to 3 days. Add optional toppings before serving.
Perfect Pairings: Toppings and Serving Ideas
Elevate your pumpkin pie with a dollop of whipped cream or coconut cream for a creamy contrast. Sprinkle chopped pecans on top for a crunchy texture. Serve with a side of vanilla ice cream or a drizzle of caramel sauce for an extra indulgent treat.
Storing and Reheating Tips
Store your pumpkin pie, covered, in the fridge for up to 3 days. For longer storage, wrap it tightly in plastic wrap and freeze for up to 1 month. To reheat, let it thaw in the fridge overnight and warm individual slices in the microwave for 10-15 seconds or enjoy it cold.
Time-Saving Tricks for Busy Bakers
Soak your cashews the night before to save time. Use store-bought oat flour instead of making your own. If you’re short on time, swap the homemade pecan crust for a pre-made graham cracker crust—just adjust the baking time accordingly.
Recipe Variations to Try
For a nut-free version, replace the cashew cream with coconut cream or silken tofu. Swap pecans in the crust for walnuts or almonds for a different flavor. Add a chocolate drizzle to the filling for a decadent twist.
Essential Equipment for Success
A high-speed blender is key for smooth cashew cream, while a food processor makes the crust prep a breeze. Use a 10-inch pie pan for even baking, and a butter knife to test the pie’s doneness. A flat-bottomed glass helps press the crust evenly.
Best Pumpkin Pie
Ingredients
Cashew Cream (makes extra, you will use 1 1/2 cups below)
- 1 1/2 cups raw cashews, soaked 4 hours or overnight*
- 1 1/2 cups water
Pecan Crust
- 1 cup pecan halves, toasted
- 1 cup oat flour
- 1/4 cup packed brown sugar
- 1/3 cup butter or vegan butter, melted
- 1/2 teaspoon cinnamon
- pinch of sea salt
Filling
- 1 1/2 cups canned pumpkin puree
- 1 1/2 cups Cashew Cream, recipe above
- 2 eggs, well beaten
- 1/2 cup packed brown sugar
- 1 teaspoon cinnamon
- 1 teaspoon ground ginger
- 1 teaspoon nutmeg
- 1/8 teaspoon ground cloves
- 1/4 teaspoon ground allspice
- 1/4 teaspoon sea salt
Toppings (optional)
- whipped cream or Coconut Cream
- chopped pecans
Instructions
- Make the cashew cream. Drain and rinse the soaked cashews. In a high-speed blender, blend the drained cashews and the water on high speed until very smooth, 2 to 3 minutes. Set aside.
- Preheat the oven to 350°F.
- Make the crust. In a food processor, combine the pecans, oat flour, brown sugar, melted butter, cinnamon, and salt. Pulse until the mixture is finely ground and sticks together well when pressed between your fingers.
- Tip the pecan mixture into a 10-inch pie pan and, using the flat bottom of a glass, press it evenly and firmly onto the bottom and up the sides to form the crust.
- Bake for 12 minutes, or until the crust looks slightly cooked but not brown. Set aside.
- Make the filing. In a large bowl, combine the pumpkin puree, Cashew Cream, eggs, brown sugar, cinnamon, ginger, nutmeg, cloves, allspice, and salt. Whisk until smooth.
- Pour the filling into the crust and bake until the center of the pie is set (a butter knife should come out clean), 30 to 40 minutes. Transfer to a rack and let cool completely. Store, covered, in the fridge for up to 3 days.