Chickpea Pumpkin Pie

Pumpkin pie is a family favorite over here! My other pumpkin pie recipe has been a go-to recipe every year. This year, I am trying to branch into some more nut-free cooking and baking, as I know nut allergies are very common in the United States and nuts are very commonly used in plant-based cooking (especially desserts). 

I was inspired to add chickpeas based on a pumpkin-chickpea dip my family tried this year- it was so tasty. My younger brother encouraged the exploration of a pumpkin pie filling made with chickpeas! So here we are! I have tested this recipe with both a walnut-oat crust (the nut version) and pepitas/ pumpkin seeds- oat crust (the nut-free version) and both were great! So as long as you don’t have nut allergies, feel free to use which ever one you please! 

This recipe is very tasty and a full on pumpkin pie experience.  The chickpeas give the pumpkin pie a filling a whole lot of body and they blend in so nicely with the rest of the ingredients. My family loves this recipe, and I hope you do too!

Vegan Chickpea Pumpkin PIe


1 cup rolled oats

3/4 cup pepitas (pumpkin seeds) or walnuts*

1/2 cup dates, chopped

1 teaspoon vanilla

2 tablespoons water


1- 15 oz can of chickpeas, rinsed

3/4 cup chopped dates, pits removed

3/4 cup water

1- 15 oz can of pure pumpkin puree

1 Tablespoon cinnamon

1/2 teaspoon nutmeg

1/2 teaspoon ginger

1/4 teaspoon clove

1 teaspoon vanilla (optional)


  1. Preheat the oven to 350F.
  2. In a high speed blender, combine the oats and pepitas (or walnuts). Blend until it fine like flour. Add the dates, vanilla, and water. Blend until the mixture looks like cookie dough.
  3. Add the pie crust to a glass pie dish. Spread the crust out and pat it together, making sure to add crust to the sides.
  4. In a high speed blender, combine the chickpeas, water, spices, and vanilla and blend until smooth. Then add in the pumpkin and dates and blend. It might be helpful to scrape down the sides several times to help it blend better. 
  5. Pour the filling over the pie crust and spread evenly.
  6. Bake the pie for 30 minutes and then allow to cool completely before serving (may help to make a day before to help it set completely).


*For a nut-free crust, use the pepitas/ pumpkin seeds. 

*For a slightly more mild pie, use the following spice combo:

1 Tablespoon cinnamon

1/4 teaspoon nutmeg

1/4 teaspoon ginger

1/4 teaspoon clove