There’s something about the aroma of chai spices mingling with roasted pumpkin that instantly feels like a warm hug on a cold day. This Chai-Spiced Vegan Pumpkin Pie with Date Syrup is my twist on the classic vegan pumpkin pie, and it's perfect for cozy gatherings, holiday dinners, or just a sweet treat with your afternoon tea. This version has no crust, but it’s so luscious and spiced to perfection, you won’t miss it. It’s an easy vegan pumpkin pie that doubles as a healthy pumpkin pie recipe, with wholesome ingredients and naturally sweetened with date syrup. Think of it as the perfect bridge between easy pumpkin desserts and elegant Christmas food that everyone, vegan or not, will love.
Chai-Spiced Vegan Pumpkin Pie with Date Syrup
Prep Time 15 minutes mins
Cook Time 50 minutes mins
Total Time 1 hour hr 5 minutes mins
Course Dessert
Cuisine American
Blender or food processor To create a silky-smooth vegan pumpkin pie filling.
Mixing bowls For combining the dry and wet ingredients.
Measuring cups and spoons Accurate measuring is essential for this type of recipe.
8-inch round pie dish or square pan You can use a round dish for a more traditional pie look or a square dish to cut them like vegan pumpkin bars.
Rubber spatula Helps in scraping every last bit of the filling.
Oven A preheated oven is crucial for the perfect bake.
For the Pie Filling
- 1 ½ cups canned pumpkin purée not pumpkin pie mix
- ½ cup full-fat coconut milk or any creamy plant-based milk
- ⅓ cup date syrup or sub with maple syrup
- ¼ cup almond butter adds richness and structure
- 3 tbsp arrowroot starch or cornstarch
- 1 tsp vanilla extract
- 2 tsp chai spice mix see below
- ½ tsp ground cinnamon
- ¼ tsp ground nutmeg
- ¼ tsp ground ginger
- ¼ tsp fine sea salt
Chai Spice Mix (if making your own)
- 1 tsp ground cinnamon
- ½ tsp ground cardamom
- ½ tsp ground ginger
- ¼ tsp ground cloves
- ¼ tsp ground allspice
Step 1: Preheat and Prep
Start by preheating your oven to 350°F (175°C). Lightly grease your baking dish with a bit of coconut oil or line it with parchment paper if you're opting for a square pan to create no crust pumpkin pie bars.
Step 2: Blend the Filling
In a blender or food processor, combine the pumpkin purée, coconut milk, date syrup, almond butter, arrowroot starch, vanilla, chai spice mix, cinnamon, nutmeg, ginger, and salt. Blend on high for 30–45 seconds until the mixture is smooth and well combined. This creates that rich, creamy vegan pumpkin pie filling that's central to the pie.
Step 3: Pour and Smooth
Pour the filling into your prepared baking dish. Use a spatula to smooth out the top, ensuring even distribution. The mixture should be thick but pourable.
Step 4: Bake
Bake in the preheated oven for 50 minutes. The pie should look set around the edges but still slightly soft in the center—it will firm up as it cools.
Step 5: Cool Completely
Let the pie cool in the pan for about 30 minutes, then transfer it to the fridge and chill for at least 4 hours, preferably overnight. This helps the pie to firm up to the perfect sliceable consistency. If you’re going for vegan pumpkin bars, chilling is especially crucial for neat cuts.
Step 6: Serve
Serve cold or at room temperature. Drizzle with extra date syrup or a dollop of pumpkin pie paleo & vegan ice cream for a decadent touch. You can also top with coconut whipped cream and a sprinkle of extra chai spice.
Pairings
This Chai-Spiced Vegan Pumpkin Pie pairs beautifully with a range of both drinks and dishes:
- Beverages: Try it with a warm chai latte, cold brew with oat milk, or even a spiced apple cider. The chai spices in the pie bring out the complexity in both warm and cold drinks.
- Dessert table: It plays well with other easy vegan pumpkin desserts like vegan pumpkin bars, apple crumble, or mini pecan bites.
- Ice cream: Vanilla vegan ice cream or a pumpkin pie paleo & vegan ice cream adds that contrast of cold creaminess.
- Holiday meals: As part of your Christmas food spread, it follows roasted veggies, lentil loaf, or any hearty vegan entrée beautifully.
FAQs
1. Can I use fresh pumpkin instead of canned?
Yes! If you’re going for the freshest take, roast and purée sugar pumpkins (also called pie pumpkins). Just make sure to drain excess moisture so the filling doesn’t get too watery.
2. Is this recipe gluten-free?
Absolutely. This is a vegan gluten free pumpkin pie with no crust and no flour involved, making it suitable for gluten-free diets. If you want to add a crust, consider a vegan pie crust recipe using almond flour or oats.
3. Can I make this with a crust?
Yes! While this recipe celebrates a no crust pumpkin pie style, you can pour the filling into a vegan pie crust. Just blind bake your crust first to prevent sogginess. A gluten free pumpkin pie crust with dates and nuts also works well.
4. What type of pumpkin should I use?
Stick to sugar pumpkin or canned pumpkin purée (100% pumpkin). Avoid pumpkin pie filling in cans—it often includes added sugars and spices that can throw off the balance of this easy vegan pumpkin pie.
5. Can I freeze this pie?
Yes. Freeze individual slices or the whole pie once it’s fully chilled and set. Wrap tightly in plastic wrap and foil. Thaw in the fridge overnight before serving.
