
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.

This easy-to-make vegan pumpkin pie is a more energizing version of the classic dessert since it eliminates the dairy and added sugar
- 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
- 3/4 cup almond flour
- 3/4 cup pecans
- 1/2 cup cashews
- 1/2 cup Medjool dates (with pits), pitted
- coconut cream
- nutmeg
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.
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.
- 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.


2 Comments
Roman
I just made the vegan sugar free dairy feee pumpkin pie. It’s in the Refrigerator for apparently two hours is what the instructions say. Are you sure I don’t bake it? Can I bake it? I don’t understand how it’s going to form into a solid pie just buy refrigerator it.
andrealeighcoadmin
Hello. The pie is not meant to be baked as it is a raw pie. As it sits in the fridge, the coconut milk combined with the other ingredients helps set it, but it will not be firm like a traditional baked pumpkin pie.