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For the pie crust
  • 1 1/2 cups flour
  • 1 tablespoon sugar
  • 1/2 teaspoon salt
  • 1/2 cup all-vegetable shortening, cooled
  • 3 to 4 tablespoons water
For the pie
  • 1 15-ounce can pumpkin, left to strain overnight
  • 3/4 cup vegan mayonnaise
  • 1/2 cup almond butter
  • 1/2 cup sugar
  • 2 teaspoons pumpkin pie spice
  • 1/2 teaspoon salt
  • A bit of freshly grated nutmeg or a pinch of ground


Serves: 8 servings


To make the crust, whisk together flour, sugar and salt in a small bowl. Using a fork or pastry cutter, cut the chilled shortening into the flour until you form pea-sized pieces of shortening. Slowly add in the water until the dough is moist enough to form together if sized into a ball. Wrap the dough in plastic wrap and chill for an hour.

To make the pie filling, mix together the pumpkin, vegan mayonnaise and almond butter with a handheld mixer until smooth. Add in the sugar, pumpkin pie spice and salt. Mix.

To bake the pie, heat the oven to 350°F. Roll the pie dough out on a floured surface. Place the pie dough into a pie dish and crimp the edges or flatten them with a fork. Pour the filling into the pie shell. Place into the oven and bake for 40 minutes.

Let cool at room temperature and then place into the refrigerator to set.