vegan pumpkin pie (dairy free, sugar free)

I never used to like pumpkin pie. It was a texture thing. But for some reason, I could dig into this all day long.

The best part?

Instead of leaving you feel sluggish and weighed down, removing the dairy and added sugars helps your body feel lighter and energized.

It’s best when eaten straight out of the fridge since the filling will soften if left at room temperature for any length of time.

Here’s what you need Jump to Recipe

For the filling:
1 15-oz can pumpkin
1 15-oz can full fat coconut milk
3/4 cup date paste*
1/2 tsp cinnamon
1/4 tsp nutmeg
1/4 tsp ginger
4 scoops 100% pure stevia*
1 tsp vanilla
1/8 tsp salt

For the crust
3/4 cup almond flour
3/4 cup pecans
1/2 cup cashews
1/3 cup date paste*

Optional:
Coconut cream
Nutmeg

For the crust: Add all ingredients to a food processor* and blend until it turns to a fine crumb and starts to hold together. Turn into a pie plate and press to form the sides and bottom.

For the filling: Add all ingredients to a food processor* and blend until smooth and well combined, stopping to scrap down the sides at least once. Turn into the prepared crust and spread to evenly distribute. Refrigerate for at least two hours before serving.  If desired, remove the solid cream from a can of full fat coconut milk and whip with a fork or whisk. Add a dollop to each pie slice and sprinkle with nutmeg.

Recipe Notes*:

• If you can’t find date paste, you can make your own by soaking 1 cup of Medjool dates in warm water for 1-2 hours and then blending until smooth. In this case, it’s best to buy Medjool dates with the pits still in them and simply remove the pits just before using.
• Pure powdered stevia comes with it’s own scoop. Always read the ingredient label closely as most stevia products on the market are not pure (they have other added ingredients). I buy mine at Trader Joe’s but you can find it online as well.
• I find a food processor is best for blending, although a VitaMix may work.

4 from 1 vote

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Vegan Pumpkin Pie

Prep Time

30 mins

Soak and chill time

4 hrs

 

This easy-to-make vegan pumpkin pie is a more energizing version of the classic dessert since it eliminates the dairy and added sugar

Course: Dessert

Keyword: dairy free pumpkin pie, easy vegan dessert recipe, sugar free pumpkin pie, vegan pumpkin pie, vegan Thanksgiving dessert

Servings: 8

Ingredients

For the filling:

• 1 15- oz can pumpkin
• 1 15- oz can full fat coconut milk
• 3/4 cup date paste*
• 1/2 tsp cinnamon
• 1/4 tsp nutmeg
• 1/4 tsp ginger
• 4 scoops 100% pure stevia*
• 1 tsp vanilla
• 1/8 tsp salt

For the crust:

• 3/4 cup almond flour
• 3/4 cup pecans
• 1/2 cup cashews
• 1/2 cup Medjool dates (with pits), pitted

Optional

• coconut cream
• nutmeg

Instructions

For the crust:

1. Add all ingredients to a food processor* and blend until it turns to a fine crumb and starts to hold together. Turn into a pie plate and press to form the sides and bottom.

For the filling:

1. Add all ingredients to a food processor* and blend until smooth and well combined, stopping to scrap down the sides at least once. Turn into the prepared crust and spread to evenly distribute. Refrigerate for at least two hours before serving.  If desired, remove the solid cream from a can of full fat coconut milk and whip with a fork or whisk. Add a dollop to each pie slice and sprinkle with nutmeg.

Recipe Notes

• If you can't find date paste, you can make your own by soaking 1 cup of Medjool dates in warm water for 1-2 hours and then blending until smooth. In this case, it's best to buy Medjool dates with the pits still in them and simply remove the pits just before using.
• Pure powdered stevia comes with it’s own scoop. Always read the ingredient label closely as most stevia products on the market are not pure (they have other added ingredients). I buy mine at Trader Joe’s but you can find it online as well.
• I find a food processor is best for blending, although a VitaMix may work.