Sweet, thick, and creamy, this Pumpkin Spice Latte Pie combines the classic pumpkin pie flavor with bold, rich espresso for a decadent, yet healthy pie. This vegan pumpkin pie is completely whole food plant-based and gluten-free!
I used to hate pumpkin pie. I never really loved squash and pumpkin pie just seemed like a vegetable trying to pass as dessert. But then I met pumpkin pie spice.
Jump to:
Here's the secret: the pumpkin isn't the star of the show. It's the spices.
What is Pumpkin Pie Spice?
Pumpkin pie spice is a mix of cinnamon, allspice, nutmeg, ginger, and cloves.
Pumpkin is naturally sweet, but the spices create that classic pumpkin flavor that we know and love. When you add the perfect mixture of these warming spices, you get sweet, fall-themed, pumpkin spice perfection.
This is the KEY to pumpkin pie.
What is Pumpkin Spice Latte Pie?
Okay, so what makes this pie pumpkin spice latte pie?
To transform this pie from basic pumpkin pie into latte pie, we need the coffee part. For that we're going to use espresso powder.
Espresso powder is similar to instant coffee - it's a powder, and when you add hot water, you get espresso.
For this pie, we don't need to add any more liquid, so we'll just add the espresso powder to the pie filling, and create that coffee flavor. Just like a pumpkin spice latte!
Why I love this Pumpkin Spice Latte Pie
- Dietary needs - this recipe is dairy-free, plant-based, oil-free, gluten-free, and refined sugar-free
- More than pumpkin pie - pumpkin pie is great, but pumpkin spice latte pie is better. The coffee flavor makes this pie so rich
- Quick and easy - this pie is not a lot of work. The crust is easy and doesn't require any rolling or pre-baking. And the filling comes together in just a few minutes in one bowl
Ingredient Notes & Substitutions
Crust Ingredients
While the crust isn't the star of the show, we still want to bake a tasty crust that is strong and will hold in a dense sweet potato filling.
- Oat Flour: Oat flour makes a great pie crust, it has a neutral flavor, but is strong and not crumbly. While I usually use homemade oat flour in my recipes, for pie crust I recommend using store-bought oat flour because the consistency is more fine
- Pecans: Pecans add nuttiness and a bit of fat that makes the crust rich and flavorful. You can also use another nut like almonds.
- Maple or Date Syrup: I find that adding sweetness to a vegan pie crust really creates flavor. You can use either maple syrup or date syrup, depending on your preferences. Date syrup will create a darker crust and make this pie completely fruit-sweetened. Maple syrup is sweeter than date syrup and will create a lighter colored crust.
- Salt
- Water: A bit of extra moisture brings the crust together and makes it workable.
Filling Ingredients
In theory, pumpkin pie is healthy because it's made with pumpkin puree which is packed with vitamins! But so many recipes call for sweetened condensed milk, eggs, and tons of sugar. UGH.
Pumpkin pie can still be so incredibly delicious with real, whole food ingredients. Here's the list:
- Pumpkin Puree: this is canned pumpkin, NOT pumpkin pie filling.
- Nut Butter: like cashew butter or almond butter
- Cornstarch or Arrowroot Powder: cornstarch or arrowroot powder help the pie set.
- Maple Syrup: while pumpkin has natural sweetness, maple syrup helps create a sweeter pie that feels like a true dessert. If you'd like to make this recipe completely fruit-sweetened, use date syrup instead.
- Espresso Powder: this gives the most rich coffee flavor. I highly recommend using espresso powder, but you can also use instant coffee
- Vanilla
- Cinnamon & Pumpkin Pie Spice: these spices give the pie its real flavor
- Salt
How to Make Pumpkin Spice Latte Pie
Step 1. Preheat the oven to 350°F.
Step 2. Add the oat flour, pecans, maple or date syrup, salt, and water to a food processor. Blend until the mixture comes together to form a crust dough.
Step 3. Press into the bottom and sides of a 9-inch pie pan. Set aside.
Step 4. In a large bowl, whisk the pumpkin, nut butter, cornstarch, maple syrup, espresso powder, vanilla, cinnamon, pumpkin pie spice, and salt.
Step 5. Scoop the filling into the pie pan. Bake for 40-45 minutes, until the center is firm.
Step 6. Remove the pie from the oven and let it cool to room temperature. Optionally, refrigerate and serve cold. Top with vegan whipped cream, slice, and enjoy!
Expert Tips & FAQ
Pie pan sizes are so confusing. There are a lot of different shapes and sizes. This pie works in an 9" regular depth pie dish. To see if your pie plate will work, measure across the top from edge to edge. Then measure the height by placing your ruler on the outside of the dish. A standard pie dish will be 1" to 1.5" deep. The pie dish I used for this recipe is considered a deep dish (2") but I didn't bring the crust all the way to the top like I did in this recipe. I like this particular pie dish because you can do either deep dish or regular depth.
If you're a huge pumpkin pie fan, you can turn this into a deep dish. For the crust, use 2 cups oat flour, ⅓ cup pecans, ⅓ cup syrup, 1 teaspoon vanilla, ½ teaspoon salt, and 2-3 tablespoons water. And double the filling.
Keep this pumpkin spice latte pie in the fridge. It will last for a week or so.
You can make some coconut whipped cream by whipping a can of coconut milk or make my homemade vegan vanilla ice cream.
If you're looking for a standard pumpkin pie, use this recipe and omit the espresso powder.
Recipe Prayer
Jesus, thank you for giving us healthy ways to enjoy our favorite fall flavors. Let us savor these flavors and this season of the year. Amen.
Related Recipes
More vegan Thanksgiving desserts:
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📖 Recipe
Pumpkin Spice Latte Pie
Ingredients
Crust
- 1 ½ Cups Oat Flour
- ¼ Cup Pecans
- ¼ Cup Maple or Date Syrup
- 1 Teaspoon Vanilla
- ½ Teaspoon Salt
- 2-3 Tablespoons Water
Filling
- 1 15- Ounce Can Pumpkin Puree
- ¾ Cup Nut Butter
- ¼ Cup Cornstarch or Arrowroot Powder
- ⅓ Cup Maple Syrup
- ¼ Cup Espresso Powder
- 1 Teaspoon Vanilla
- 1 Teaspoon Cinnamon
- 1 Teaspoon Pumpkin Pie Spice
- ½ Teaspoon Salt
Instructions
- Preheat the oven to 350°F.
- Add the oat flour, pecans, maple or date syrup, salt, and water to a food processor. Blend until the mixture comes together to form a crust dough.
- Press into the bottom and sides of a 9-inch pie pan (I used this pie dish). Set aside.
- In a large bowl, whisk the pumpkin, nut butter, cornstarch, maple syrup, espresso powder, vanilla, cinnamon, pumpkin pie spice, and salt.
- Scoop the filling into the pie pan. Bake for 40-45 minutes, until the center is firm.
- Remove the pie from the oven and let it cool to room temperature. Optionally, refrigerate and serve cold. Top with vegan whipped cream, slice, and enjoy!
Nutrition
Nutrition information is an estimate.
Maria
I love the simplicity of this recipe. I actually prefer this recipe without the espresso powder. The texture is perfect, just to my liking and the taste is amazing! Thank you!!!
Elizabeth
So glad to hear it!