Best Pumpkin Pie

A smooth, spiced pumpkin filling and sweet, nutty pecan crust make this pumpkin pie recipe the absolute best -  two slices for me, please!

Pumpkin pie recipe

Growing up, my favorite part of Thanksgiving was the pumpkin pie. All year, I’d look forward to that creamy, cinnamon-y, custardy filling. I loved pumpkin pie filling so much that I’d scoop it right out of its pie crust, leaving a triangle-shaped shell of pastry on my plate. I’d then pass it to my Dad (who ate everything my sister and I left behind), and ask for another slice.

As an adult, I often opt for apple crisp because I don’t think Jack will eat all of my empty crusts (ok, actually, he might), but either way, that’s not an issue anymore! Today, I’m here to tell you about the BEST pumpkin pie recipe, which uses a delectable brown sugar pecan crust in place of traditional crust. Toasty, nutty, and crisp, this crust contrasts perfectly with the creamy filling… and, of course, the flavors of pumpkin pie spice and pecans just belong together. This is pumpkin pie perfection and you won’t want to leave a crumb behind!

The recipe comes from Jillian Harris and Tori Wesszer’s gorgeous new book Fraiche Food, Full Hearts, which came out at the perfect time. Not only is it filled with delicious looking (mostly plant-based) recipes, but it’s organized around celebrations. Right now I have my eye on their vegetarian Thanksgiving menu, which has a Mushroom Wellington recipe as the main course, and their Christmas menu, which includes Potato Garlic Cauliflower Mash, Sticky Apple Date Toffee Pudding, and Vegan Eggnog. Tori’s recipes have a healthful slant (she’s a registered dietician), and she also has a a beautiful blog, Fraiche Nutrition, that I recommend you check out!

Now let’s make pie!

Pumpkin pie recipe ingredients

Best Pumpkin Pie Recipe Ingredients

Here’s what you need to make this homemade pumpkin pie recipe:

  • Pumpkin puree – Use canned, or make your own.
  • Cashew cream – This homemade cream takes the place of evaporated milk, and it makes the pumpkin pie filling wonderfully rich.
  • Eggs – They give the filling richness and structure.
  • Spices – Cinnamon, nutmeg, ginger, allspice, and cloves combine to create an amazing homemade pumpkin pie spice for this recipe. They give the filling a warm, full, and well-balanced flavor.
  • Brown sugar – I’ll never make pumpkin pie with granulated sugar again! Brown sugar adds a deeper, caramelized sweetness to both the crust and the filling.
  • Pecans – Toasty pecans + pumpkin are a match made in heaven. This gluten free pie crust is so delicious, you won’t miss a traditional pie shell at all.
  • Oat flour – You can use store bought oat flour, or make your own by blending whole rolled oats in a food processor until they form a fine powder.
  • Butter or vegan butter – It acts as the binder for the nutty crust. Use whichever you keep on hand!

Pie dough in a pie pan

How to Make Pumpkin Pie

Ready to bake? Here’s what you need to do:

First, make the crust. In a food processor, pulse the crust ingredients until they are finely ground and stick together when pressed between your fingers. Transfer the mixture to a 10-inch pie pan and press it evenly and firmly over the bottom and sides of the pan to form the crust.

Homemade pumpkin pie recipe

Next, bake the crust in a 350-degree oven for 12 minutes, until it looks slightly cooked, but not brown. The crust may puff up a bit as it bakes, but don’t worry! There’s no need for pie weights here – it will deflate as it cools.

Pie crust

While the crust cools, whisk together the filling. Combine the pumpkin puree, spices, cashew cream, brown sugar, and eggs in a large bowl, and whisk until smooth.

Whisking wet ingredients in a bowl Pumpkin pie filling

Then, assemble and bake the pie! Pour the filling into the crust and bake until the center is set, 30 to 40 minutes. Allow it to cool completely before slicing. I recommend serving it with whipped cream or coconut cream. I also like to sprinkle mine with extra toasted pecans for crunch. 🙂


How to make pumpkin pie

Pumpkin Pie Recipe Tips

  • Let the crust cool before adding the filling. After the crust pre-bakes, allow it to cool slightly before pouring in the filling. It doesn’t need to be completely cool, but a piping hot crust will start cooking the filling before it goes in the oven. Giving the crust a few minutes to cool will help the pie bake evenly.
  • Use a glass to make an even crust. To ensure that your crust has an even thickness, Jillian and Tori recommend smoothing it with the flat bottom of a glass. If the crust mixture sticks to your glass, cover it with a piece of parchment paper.
  • Make it ahead! Like all the best Thanksgiving recipes, you can make this pumpkin pie ahead of time. Just make the recipe from start to finish, allow the pie to cool, and store it in the fridge, covered, for up to 3 days. I made a double recipe when we took these photographs, and I can attest that it still tastes great on days 2 and 3 (and even on days 4 and 5).

Pumpkin pie

Without question, I’ll be making this pumpkin pie recipe for my family’s Thanksgiving dinner, and I hope you do too! If you want more ideas for putting together a beautiful, plant-forward holiday meal, I heartily recommend you check out Fraiche Food, Full Hearts!

Fraiche Food, Full Hearts Cookbook

More Favorite Thanksgiving Recipes

If you’re looking for more ideas for your Thanksgiving feast, try any of these favorite recipes:

Best pumpkin pie recipe

Best Pumpkin Pie

rate this recipe:
4.96 from 25 votes
Prep Time: 20 mins
Cook Time: 50 mins
Total Time: 1 hr 10 mins
Serves 8
The BEST pumpkin pie recipe! You'll love the smooth, spiced filling inside the homemade pecan crust. From Fraiche Food, Full Hearts. Reprinted with permission.


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


  • 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)


  • 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.


*You can skip soaking the cashews if using a Vitamix Blender.



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Rate this recipe (after making it)

  1. Cailin O'Riordan

    Can this be made vegan? How would you substitute eggs?

  2. Taylor B

    Can almond flour be substituted for oat flour? Going to try this this week!

    • Jeanine Donofrio

      Hi Taylor, I’m not sure, I haven’t tried. Almond and oat flour are pretty different so I’m not sure the result would be the same.

      • Taylor B

        5 stars
        Hey Jeanine, happy thanksgiving. I’m making this recipe again this year and just put 2 versions in the oven. One with coconut flour (doubled butter) because SIL is off grains right now and one the regular way. It was amazing last year. Can’t wait to try them again. Gotta try both!

        QUICK QUESTION: do you put pies in the top rack or the middle rack generally?

        • Jeanine Donofrio

          Hi Taylor, apologies that I didn’t see your question earlier – I put them in the middle rack. Let me know how the coconut one turned out!

  3. Steph

    I am using the crust recipe as a base for a vegan pie filling recipe. My crust mix looked pretty similar to your, maybe a touch more moist. When I baked it, the crust all slid into the bottom like a big cookie. I was able to press it up back the sides after baking thankfully. I used Miyokos brand vegan butter and baked it in a ceramic pie dish. Any thoughts on what may have caused this? I was thinking of maybe chilling it for a little before baking.

    • Jeanine Donofrio

      Hi Steph, oh that’s so weird, I wonder if it’s just the difference between vegan butter brands? (I used earth balance, I could note that here). Thanks for pointing this out.

  4. Annette Foglio

    Is it possible to use flax egg? One guy in my group has a serious reaction to eggs!!!

    • Jeanine Donofrio

      Hi Annette, no, this one really requires the eggs. We’ve been working on a vegan pumpkin pie recipe but haven’t gotten it just right.

  5. Annette Foglio

    Is it possible to use flax egg? One guy in my group has a serious reaction to eggs

  6. Monique

    What can replace the eggs ?

    • Annette Foglio

      I was going to try flax

  7. Sara

    5 stars
    This is quite literally the best pumpkin pie I have ever had. I’ve never really been much of a fan of pumpkin pie (I’m more of a pecan pie gal) but this recipe was the perfect blend of both. The pecan crust compliments it SO well. Love love loved this pie.

    • Jeanine Donofrio

      I’m so glad you loved it!

  8. Maggie

    Do you think coconut sugar could replace brown sugar? Not quite as moist as brown sugar though and I don’t want it to be dry! I absolutely love the sound of the pecan crust, can’t wait to make this! Thanks!

    • Jeanine Donofrio

      hmm, I’m not sure! I think it might be fine, but I can’t say without trying.

  9. Lindsey

    5 stars
    Can I use roasted cashews vs. raw?

    • Jeanine Donofrio

      Hi Lindsey, no the pie will taste like cashews – raw cashews have a neutral flavor.

  10. Ash

    Do you think the pecan and oat flour could be substituted with cashews and crackers?

    Only curious, as I’m not the biggest fan of pecans but quite like cracker crusts, haha!

    This recipe looks (and sounds) delicious!!

    • Jeanine Donofrio

      Hi Ash, I think the pecans could be substituted with walnuts. I’m not sure about the crackers.

  11. Claire

    Hi! This was so delicious, but I did have some issues getting the pie to set. It didn’t form slices when I cut it. Any tips? Regardless, the flavor was excellent and no one minded my presentation. Thank you!

    • Jeanine Donofrio

      Hi Claire, it sounds like it could bake a little longer. I baked mine until the center felt set to the touch while still in the oven (the longer side of the time range). I hope that helps and I’m glad everyone enjoyed it!

  12. Carrie

    I accidentally put in all the cashew cream (I think 2 cups) and my pie won’t set. Been in the over for 70 minutes now and stopped wiggling but the knife comes out liquidy in the middle and sides of the filling. Any ideas to save it or is it safe to eat? I’ll have to buy a pie for Thanksgiving tomorrow but I hate to waste it!

    • Jeanine Donofrio

      Hi Carrie, oh no! That’s definitely the problem if there’s too much liquid vs. egg ratio. Unfortunately, I don’t know how to fix it if it’s already been baking.

      • Carrie

        Thanks for getting back to me! I plan on spooning some in my oatmeal this week. The flavor is good just hate I goofed up. Happy thanksgiving!

        • Jeanine Donofrio

          I think that’s a good reusable idea :). I’ll try to write that direction more clearly. Happy Thanksgiving!

  13. Caitlin

    Not sure I can get my husband on board with the cashew cream. If I use regular evaporated milk, do you think the recipe will still work? Love all of your recipes by the way!

    • Jeanine Donofrio

      Hi Caitlin, I promise he won’t taste the difference! This pie tastes so decadent and not at all healthy :). I haven’t tested it with evaporated milk, so I couldn’t say what the result would be.

      I’m so glad you’ve been loving the recipes!

  14. 5 stars
    Wow! It’s really the best pumpkin pie ever! It was really easy to make and it turned out awesome! Thank you!!!

    • Jeanine Donofrio

      Hi Joshua, I’m so glad you loved it as much as we did!

  15. Ruth S.

    I used to love making pies for my husband. Ever since he passed away I stopped baking. I never know what to do anymore, I just cry when I think of baking now.

    Looks delicious! Mmmm mmm!!!

    • Rachel

      What a sweet comment. Sending you a big hug!!

    • Jeanine Donofrio

      oh, I’m so sorry to hear.

  16. Natalie from

    5 stars
    I love pumpkin pie! Looks so creamy and delicious – perfect for upcoming Thanksgiving ♥

  17. Sandy Hopper

    I definitely want to make this. However, I do not see a link as to how to make cashew cream. Did I miss something?

    • Jeanine Donofrio

      Hi Sandy, it’s in the very beginning of the recipe, above “Pecan Crust” and then in the instructions in Step 1.

      • Sandy Hopper

        OF COURSE! There it is! Sorry!

    • Kanisha

      It says it in the ingredients to use a food processor

  18. Nancy Wurtz

    this looks amazing! My son is allergic to cashews (he can eat pecans and some other nuts–like almonds). Is there any good substitute the make the cashew cream? thanks, love your recipes!

    • Katemonster

      Usually, coconut cream can take the place of cashew cream. It’s available on Amazon in 13.5oz cans, and at some grocery stores in the international food section next to the canned coconut milk. Most grocery stores only carry small cans of coconut cream, about 5oz if they have it.

    • Jeanine Donofrio

      I actually think full fat canned coconut milk would work here – the cashew cream in this recipe is about that same consistency. Without trying it myself, I can’t be 100% certain, but I’m pretty sure that would work.

      • Melissa G

        I made this with one can of whole foods 365 brand full fat coconut instead of the cashew cream. It was delicious! My whole family and extended family loved it! Thank you so much for this recipe. This is going to be a new fall staple in our home.

  19. Elizabeth

    We always appreciate the vegan variations for non-vegan recipes.

  20. Elizabeth

    This looks amazing. Is there a way to make the filling vegan? Can I use Flax Eggs? Thank you!! Kindly Elizabeth

      • Elizabeth

        Hi Jeanine! Ok, I’m glad I asked! I’ll try the Parfaits. They look amazing too. My families has enjoyed SO many of your amazing recipes. Thank you so much! Kindly Elizabeth

A food blog with fresh, zesty recipes.
Photograph of Jeanine Donofrio and Jack Mathews in their kitchen

Hello, we're Jeanine and Jack.

We love to eat, travel, cook, and eat some more! We create & photograph vegetarian recipes from our home in Chicago, while our shiba pups eat the kale stems that fall on the kitchen floor.