HEALTHY VEGAN PUMPKIN PIE
A delicious pumpkin pie is a classic dessert for the holiday season and I actually can’t get enough of it! Since this recipe is quite healthy, I make it several times a year and never regret it.
You can make it with a store-bought pie crust or try my vegan gluten-free pie crust. I tried to make it as healthy as possible with minimal oil.
3 reasons why you should give this vegan pumpkin pie a try:
- It’s 100% natural egg-free, gluten-free, and contains wholesome ingredients plus it is plant-based.
- The pie is quick and very easy to make; anyone can make it!
- Your kitchen will smell heavenly, sweet, and spicy, yum!
How to make pumpkin puree at home?
I always make pumpkin puree at home. What you need is one small/medium-sized pumpkin, an oven, and a blender or food processor.
HOW TO MAKE YOUR OWN PUMPKIN PUREE?
- Cut the pumpkin into slices (you can leave the skin on) and put it on a baking sheet lined with parchment paper.
- Cook the slices in the oven at 400 °F (204 °C) until the pumpkin is soft when you pierce it with a fork (it takes about 30-45 minutes).
- Once it’s soft, remove the skin, add the pumpkin flesh to a blender or food processor and blend at high speed.
- Depending on the starch content of the pumpkin, you might need to add a little water until the puree is creamy.
Pumpkin pie ingredients
This easy pumpkin pie contains only simple vegan ingredients. All measurements can be found below in the recipe card!
Pie Filling:
- Pureed pumpkin (canned or homemade)
- Canned coconut milk (full-fat)
- Coconut sugar or brown sugar
- Maple syrup or any other liquid sweetener
- Cornstarch or arrowroot flour or tapioca flour
- Pumpkin pie spice* (see below how you can make it at home)
- Vanilla extract
- Sea salt
- Whipped coconut cream (optional)
Vegan Flaky Pie Crust:
- Gluten-free flour
- Almond flour
- Vegan Butter or coconut oil
- Coconut sugar or brown sugar
- Sea salt
- Full fat coconut milk or vegan whipped cream ( not whipped)
What Sweetner options can be used instead of coconut sugar'
You can use any granulated sweetener that you like. Some examples are Erythritol, date sugar, etc.
How to make gluten-free pumpkin pie crust?
You could sub the all-purpose flout with a mixture of 120 g rice flour and 40 g tapioca flour, however, a store-bought gluten-free flour blend should work as well!
What Can I use instead of vegan butter?
You can use melted coconut oil instead of room temperature softened vegan butter.
How to make Pumpkin Pie spice mix at home?
Mix: ½ tablespoon cinnamon, ¼ teaspoon ground ginger, ⅛ teaspoon allspice, ⅛ teaspoon nutmeg, and ⅛ teaspoon cloves in a small bowl.
What to use instead of Corn Starch?
You can use arrowroot flour or tapioca flour.
How to make nut-free pumpkin pie?
To make the recipe nut-free, you can use ground shredded unsweetened coconut. Simply process it in a blender or electric coffee/spice grinder.
THIS VEGAN PUMPKIN PIE IS:
- Dairy-free & egg-free
- Gluten-free
- Can be made refined sugar-free
- Sweet
- Spicy
- Moist
- A great breakfast or dessert
- Easy to make with simple ingredients
If you like healthy pie recipes, definitely also check out the following delicious gluten-free & vegan recipes:
Best Pumpkin Pie for Thanksgiving (Vegan & Gluten free)
This vegan pumpkin pie is super easy to make! The dessert is great for the holidays/fall/winter & Thanksgiving but can be enjoyed throughout the year. A homemade gluten-free pie crust and a perfectly spiced pumpkin filling make this vegan pie very delicious!
Equipment
- Blender or Food procesor
- kitchen scale
Ingredients
Pie Filling:
- 15 oz(425 g) Pureed Pumpkin (not pumpkin pie filling) *
- ¾ cup(180 ml) Coconut milk canned (full-fat)
- ½ cup(100g) Coconut sugar or brown sugar *
- 2½ Tablespoon (50g) Maple syrup or any other liquid sweetener
- 3 Tablespoon (24g) Cornstarch or tapioca flour *
- 2½ teaspoon Pumpkin pie spice*
- 1 teaspoon Vanilla extract
- ⅓ teaspoon salt
- Whipped coconut cream (optional)
Pie Crust
- 1 cup(260g) all purpose flour* (See notes for GF option)
- 1 teaspoon salt (skip if using salted butter)
- 2 teaspoon sugar
- 225 gram unsalted vegan butter * cubed room temperature or coconut oil*
- 115 ml coconut milk full fat or vegan whipped cream
Instructions
Pie Crust:
- Put flour, sugar, salt, milk & unsweetened vegan butter (room temperature) into the bowl of a food processor and whisk or pulse 6 to 8 times until combined.
- Using your hands, quickly pack the dough into a smooth ball.
- Wrap the dough disk tightly in plastic wrap, then refrigerate for at least 1 hour.
- Once your pie dough is chilled, remove from fridge and let it warm up on floured surface for a few minutes.
- Roll out with a rolling pin , always start at the center of the crust, on a lightly floured surface to a 12-inch circle; about ⅛ of an inch thick. As you roll out the dough, check if the dough is sticking to the surface below. If necessary, add a few sprinkles of flour under the dough to keep the dough from sticking.
- Carefully place onto a 9-inch pie plate. Gently press the pie dough down so that it lines the bottom and sides of the pie plate.
- Use a pair of kitchen scissors to trim the dough to within ½ inch of the edge of the pie dish.
- Using a fork make some holes in the bottom of the pie.
- Put the pan into the fridge (while you make the filling) and preheat the oven to 350°F (180°C)
Pumpkin Pie Filling:
- Process all filling ingredients in a food processor or blenderuntil completely smooth.
- Pour the pumpkin filling into the uncooked pie crust and spread it with a spatula.
- Bake in the oven for 50 minutes. Turn off the oven and let the pie in the oven but open the door of the oven. Wait for a further 5 minutes, then take it out of the oven and let cool at room temperature. The middle of the pie will still be a bit wobbly and that's normal.
- After the pie has cooled on the counter for a while, place it into the fridge to firm up. This takes at least 2 hours but preferably leave it there overnight.
- Decorate the pumpkin pie with whipped coconut cream. Enjoy! Store pie leftovers covered in the fridge for up to 6 days.
Video
Notes
- Check the video above in the blog post.
- Pumpkin puree: You can use canned pumpkin puree or make your own. Check the beginning of the blog post to read how I made it.
- Sweetener: Any granulated sweetener can be used. Some other examples are Xylitol*, Erythritol, or date sugar. *Desserts with Xylitol should never be given to dogs.
- Cornstarch: You can use arrowroot flour or tapioca flour.
- Pumpkin Pie Spice: You can make your own! Mix: ½ tablespoon cinnamon, ¼ teaspoon ground ginger, ⅛ teaspoon allspice, ⅛ teaspoon nutmeg, and ⅛ teaspoon cloves in a small bowl.
- Gluten-free flour blend: I used 120 g rice flour and 40 g tapioca flour. A store-bought gluten-free flour blend (with similar ingredients) should work as well.
- Almond flour: To make the recipe nut-free, you can use ground shredded unsweetened coconut. Process it in a blender or electric coffee/spice grinder.
- Recipe serves 9. Nutrition facts are for one serving.
Nutrition
Sodium: 347mg | Calcium: 2mg | Vitamin C: 1mg | Sugar: 1g | Fiber: 1g | Potassium: 28mg | Calories: 49kcal | Saturated Fat: 2g | Fat: 3g | Protein: 1g | Carbohydrates: 6g | Iron: 1mg
Did you make this recipe?Tag @Vgnbites_ on Instagram & hashtag it #vgnbites
Nutrition Facts
Best Pumpkin Pie for Thanksgiving (Vegan & Gluten free)
Amount Per Serving
Calories 49
Calories from Fat 27
% Daily Value*
Fat 3g5%
Saturated Fat 2g13%
Sodium 347mg15%
Potassium 28mg1%
Carbohydrates 6g2%
Fiber 1g4%
Sugar 1g1%
Protein 1g2%
Calcium 2mg0%
Vitamin C 1mg1%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
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