Chickpea Pumpkin Pie

The smell of pumpkin pie baking in the oven and making my whole house smell like a holiday bake shop gives me all the cozy fall feels. Pumpkin pie is a family favorite over here!

My other pumpkin pie recipe has been a go-to recipe every year. However, 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 in my kitchen.

I was inspired to add chickpeas to this recipe based on a pumpkin-chickpea dip my family tried from Costco- it was so tasty. My younger brother encouraged the exploration of a pumpkin pie filling made with chickpeas– so here we are!

I know, I know–chickpeas for dessert!? Trust me, it’s not what you think! The pumpkin, spices, and chickpeas actually go together so nicely! The chickpeas have almost like a graham cracker like taste, and it fits nicely with the sweet, earthy tones of the rest of the pie. The chickpeas give the pie a nice body, creamy and smooth with just a bit of grit. The chickpea-based pie is a bit softer and less firm than my cashew-based pie– but both variations are loved by my family! 

Vegan Chickpea Pumpkin PIe

A few notes before you get started:

CRUST: 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 so great! As long as you don’t have nut allergies, feel free to use which ever one you want. 


SERVING: You’ll want the pie to cool completely before serving, this will help make for a really clean cut and the best experience. I personally think the pie is best the second day after it’s had time to chill in the fridge, but if you need to make it the day of- just be sure to make it in the morning to allow it to set a bit more before your event or when you plan to serve it. 


SPICE: My family loves a good spice to our pie. We love cinnamon too! If this is too much cinnamon for you, feel free to cut back to 2 teaspoons (FYI: 3 teaspoons= 1 tablespoons).

For a slightly more mild pie, you can use the following spice combo too:

1 Tablespoon cinnamon

1/4 teaspoon nutmeg

1/4 teaspoon ginger

1/4 teaspoon clove

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, drained and rinsed

3/4 cup water

1 Tablespoon cinnamon

1/2 teaspoon nutmeg

1/2 teaspoon ginger

1/4 teaspoon clove

1-2 teaspoon vanilla (optional)

3/4 cup chopped dates, pits removed

1- 15 oz can of pure pumpkin puree


  1. Preheat the oven to 350F.
  2. In a high speed blender, combine the oats and pepitas (or walnuts). Blend until fine like flour. Add the dates, vanilla, and water. Blend until the mixture looks like cookie dough. It’s okay if there is a bit of texture.
  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 dates and vanilla and blend until smooth. Finally, add in the pumpkin. Continue blending until the filling is smooth. Add 1-2 tablespoons of water, if needed, if the mixture is not blending well. It will also be helpful to scrape down the sides several times to help it blend better. 
  5. Once smooth, 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). Enjoy!

Makes enough for 6-8 people