Pumpkin Pie with Flax Crust -Vegan

For a 19 inch pie

Makes 8 slices


  • 1 1/4 cups walnuts
  • 1/4 cup whole roasted flaxseed
  • 3/4 cup rolled oats
  • 10 pitted dates
  • Pie filling:

  • 2 tbsp milled roasted flaxseed
  • 6 tbsp water
  • 1 1/2 cup plain almond milk
  • 1 16 oz can pumpkin
  • 1/2 cup stevia or brown sugar
  • 2 tbsp pumpkin spice


  • Preheat oven to 350 F.
  • Combine ground flax seed and water in a small bowl. Set aside.
  • To make crust, pulse walnuts, oats, and dates in the bowl of a food processor until everything comes together. You'll know it's mixed completely when it sticks together if you press on it.
  • Press crust mixture evenly into the bottom and sides a 9-inch pie plan. Set aside.
  • In a large bowl, whisk together the almond milk, flax+water mixture, pumpkin, stevia (or sugar), and pumpkin pie spice. Mix together well.
  • Pour the mixture into the prepared pie crust and bake for 45-60 minutes, until the center is mostly firm.
  • Let cool completely to room temperature, at least 4 hours, preferably overnight. This will allow the pie to completely firm up.