This picturesque pumpkin tart is worthy of a holiday-dinner finale. A touch of maple syrup in the tart and in the whipped topping yields a sweet autumn flavor, which the crunchy, mildly nutty homemade oat crust complements.

By Nancy Macklin, RDN,


  • 1½ cups rolled oats
  • ¼ cup flaxseed meal, divided
  • 3 tablespoons unsalted almond butter
  • 1 cup unsweetened plant milk, such as almond, soy, cashew, or rice; divided
  • 1 15-oz. can pumpkin
  • ⅓ cup chopped pitted whole dates
  • ¼ cup pure maple syrup
  • 2 tablespoons arrowroot powder
  • 2 teaspoons pumpkin pie spice
  • 1 teaspoon pure vanilla extract
  • ¼ teaspoon sea salt
  • Aquafaba Whipped Cream (optional)


  • Preheat oven to 375°F. For crust, in a food processor combine oats, 3 Tbsp. of the flaxseed meal, and the almond butter. Cover and pulse until mixed. With processor running, slowly add 2 to 4 Tbsp. milk until mixture starts to cling together and is slightly moistened. Press onto the bottom and up the sides of a 9-inch tart pan with a removable bottom.
  • For filling, combine the remaining 1 Tbsp. flaxseed meal with ¼ cup water; let stand 5 minutes. Add to food processor with pumpkin, ¾ cup milk, the dates, maple syrup, arrowroot, pumpkin pie spice, vanilla, and salt. Cover and process until smooth. Spread filling into crust.
  • Bake 50 to 55 minutes or until filling is set. Cool on a wire rack 30 minutes. Chill 2 to 8 hours. Remove sides of tart pan. If desired, serve tart with Aquafaba Cream.

Comments (34)

(5 from 16 votes)

Recipe Rating

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I made this recipe in a 12 cup muffin tin with wrappers for easier portions. Came out perfectly! I tried it hot right out of the oven and thought it tasted awful. Then I cooled it for several hours and just loved it. Not sure why it only tasted good after cooling? Not complaining. It’s a perfect dessert or a lovely treat to have with my afternoon coffee.

Tracy Compton

I made this for Thanksgiving and it was so yummy! My husband who adores the Libby’s pumpkin pie recipe raved about it. My BIL, who eats the SAD even enjoyed it too. I added more spices per suggestions but next time I won’t, as it was a little too much for my palate. I used soy milk, and an egg replacer instead of the flax seed because I had some on hand. The texture and mouthfeel was spot on. This will become my pumpkin pie recipe of choice! Thank you!

Ann Wallace

I made this for Thanksgiving and it was a total hit! It tastes like traditional pumpkin pie only better. Not overly sweet and without the strange store bought pie aftertaste. It’s also very easy to make. This will be our go to favorite and a repeat for Christmas this year. A tasty dessert without the guilt.


This was really good! The crust was kind of thick and chewy like an oatmeal cookie which wasn't what I would call tradtional "flaky crust" but tasty nonetheless. The filling was ideal - sweet, creamy and it thickened up perfectly. It baked in about 40 min in my convection oven on 350.


I've been making this tart, or a variation of it since it was posted in 2019. I've subbed each of the following (on their own) for the almond butter: hazelnut butter, walnut butter, and tahini. My personal favorite is the hazelnut butter version, but the others are also delicious. Always a huge Thanksgiving hit, but I've taken it to other Fall gatherings as well. No one even suspects for a second that it's vegan.


Made this today in a regular glass pie plate. Taste of pie filling was very nice. Filling didn’t set up real hard but it says to refrigerate up to 8 hours so that will help. Crust has good taste to go with filling. Was hard for me to press into pie plate. Maybe I processed the crust mixture too long. It turned into a ball before I stopped the food processor. Consistency after baking was good. Any tips on the crust making? All in all this pie is very tasty and a good way to eat pumpkin pie on a healthy whole food lifestyle.


I will definately try this recipe for Thanksgiving. Do you have a vegan recipe for carrot cake and frosting?

Juju Calhoun

Ooops meant to say Forks Over Knives. And thank you T. Colin Campbell for your wiseness!

Juju Calhoun

This is truly delicious and I’ve tried a few sans eggs and bad sugars.. I used expired graham cracker crust because too tired to make oat crust ( but will do so the next time) and it turned out and tasted just like the standard pumpkin pie.. thank you girls iver knives!

Liz Lena

Great pumpkin pie flavor in a good for you pie! Easy to make and delicious. I did pre-bake the crust for about 10 minutes and used a little more almond milk than called for in the recipe. Came out firm and crisp- perfect.

Martha Bergner

What if I don't have a "tart pan"?

Sondra Kahler

You can use a springform pan or even a pie pan—the tart pan allows the entire edge to be visible; it’s mostly cosmetic.


Fantastic pie! I didn’t have the issues with the crust or filling that others have had. The crust was perfect and held up—my husband and I ate the pie over four days. The filling was great! I’ve never used arrowroot as a thickening agent before, it’s wonderful—doesn’t add any taste and works well. I highly recommend the recipe, it comes together quickly and is delicious.


I am wondering about the crust too... I thought the pie tasted very good except the bottom of the crust. It was a little thicker on the bottom than the sides and it was baked through but not crisp like the side was. Should a person bake the crust first for a little before adding the filling?

Sally B

Can sunflower butter be substituted for the almond butter?


The pie filling was great, the best vegan I have had and I’ve been searching for 32 years! I opted for oat flour instead of the arrowroot, The crust I would leave out. Made it that way the first time, will go back to doing that.

Bethanne Simpson

I was very disappointed. I cooked an extra 20 minutes but the filling did not firm up. It looked like the picture and filling tasted good but texture all wrong and very thin. Crust was just ok.


Did you use canned pumpkin or homemade puree pumpkin? sometimes homemade puree pumpkin can have extra moisture. It firms after being in the fridge overnight.


Hello! How many grams of oat flour 1 and 1/2 cups oats makes? And, do i need to par bake the crust before adding the filling?


Would tahini work in place of the nut/seed butter? We have allergies to nuts and sunflower seeds at our house.

Sondra Kahler

I like to add fresh cranberries to my pumpkin pie filling— it makes little bursts of tartness which complement the sweet and earthy pumpkin custard.


Can you make this without a crust?

Darya Sky

I made small size tartelettes and it was crowd favorite on last Thanksgiving dinner. Highly recommend!


any substitutes for flax seed? I have a flax seed allergy.

Jeanne C.

Chia seed!


Can’t wait to try. Any substitutes for almond butter? I have a nut allergy.


How about SunButter (from sunflower seeds)? It's what we use in the school cafeteria, as there are several kids with nut allergies.

Ann Rosenthal

You could try sun butter (made from sunflower seeds)


Would tahini work in place of the nut butter in the crust? We have counter allergies, some to nuts and one to sunflower seeds, so can’t use any nut butters or sunflower seed butter.


Looking forward to trying this for Thanksgiving !!

Maria Labeaune

You can try oats butter


I made this and it was amazing! It stayed together and cut like a "normal" pumpkin pie. I made it in a pie plate with parchment on the bottom. I did add a tiny bit of xantham gum to the crust, but idk if it needed it in the first place. Delish! I did add lots more spices than the recipe calls for because I like it spicy! Highly recommend!


The perfect thanksgiving dessert!


Sooo good! The closest and yummiest substitution I’ve found to the real thing. I wonder how this freezes to make ahead of time??

About the Author

Headshot of Nancy Macklin

About the Author

Nancy Macklin, RDN

Nancy Macklin has a bachelor of science in dietetics from Iowa State University and a Master of Science in health services administration from the University of Saint Francis. Macklin worked as a hospital-based clinical dietitian, providing counseling for diabetes, heart disease, and weight loss and as a food service director in health care dining sites. She now serves as a test kitchen dietitian, developing 500+ recipes per year. She is a member of the Academy for Nutrition and Dietetics and International Association of Culinary Professionals. Find her on LinkedIn.
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