Vegan Pumpkin Pie

Thanksgiving is just around the corner! We love this magical time full of family, friends, and the warm feeling of gratitude for all the goodness the universe has bestowed upon us within the past year. But really, we all know what it is that truly entwines all this holiday liveliness and brings everyone together… the food. Grandma’s pecan pie recipe which has been passed down amongst the generations, Mom’s to-die-for stuffing and cranberry sauce, your best friend’s mini pumpkin pies, all never complete without Dad’s one and only responsibility in the kitchen: juicy roasted turkey. These traditional eats will always bring us comfort and memories of Thanksgivings spent around the table, but sometimes it’s fun to shake things up a bit… This year we’ll be trying out a new twist on an old staple… Vegan Pumpkin Pie . Whether you love your hefty helping of turkey next to your mashed potatoes or not, this recipe will satisfy vegans, vegetarians, and meat-eaters alike! So good you’ll be coming back for seconds, maybe even thirds… INGREDIENTS CRUST 2 cups pitted dates 2 cups raw nuts 1/4 cup gluten free oats 1/2 tsp pumpkin pie spice PUMPKIN FILLING 1 cup pumpkin puree 3.5 Tbsp cornstarch 1/3 cup sugar 1/2 tsp pumpkin pie spice pinch sea salt 1 2/3 cup unsweetened milk 1/2 tsp vanilla extract COCONUT WHIPPED CREAM 1 13.5 ounce can full fat coconut milk chilled overnight 2-5 Tbsp powdered sugar, depending on preferred sweetness 1/2 tsp pure vanilla extract   Cooking Instructions: To make the filling, place all dry ingredients in a saucepan and whisk to combine. Then add pumpkin puree and whisk again. Slowly pour in milk and stir again until well combined. Place over medium heat and bring to a low bubble - not boil - whisking often. Once it starts bubbling and getting thick, reduce heat to medium-low and continue cooking until a visible ribbon forms when spooning it across the top. It should be thick and kind of jiggly. During this process switch to a rubber spatula for stirring to ensure the pudding isn't sticking to the bottom or sides of the pan. Remove from heat and add vanilla and whisk. Let set for 5-10 minutes, then transfer to a glass bowl and cover with plastic wrap, making sure the wrap TOUCHES the pudding - otherwise a film will form. Refrigerate for several hours or until completely chilled and set. In the meantime, prepare crust by adding dates to the food processor and pulse until it forms a ball - or at least until small bits remain. Remove from food processor and then add nuts, pumpkin pie spice and oats. Pulse until almost a meal, then add back in the dates a little at a time until a "dough" forms. Transfer to a lightly greased pie pan or small glass baking dish and press until flat and it comes up the edges 1.5-2 inches, making a crust. It doesn't have to be perfect, just make sure there are no gaps or cracks. Cover with plastic wrap and refrigerate or set on counter until filling is chilled. When the pudding is ready, place a glass mixing bowl in the freezer to chill for a few minutes so you can prepare your coconut whipped cream (make sure the can has been chilled overnight to harden - otherwise it won't whip). Without shaking or tipping the can, remove the top and gently scoop out the top thick, solid portion of the coconut milk. Leave the clear liquid at the bottom of the can and reserve this for smoothies or other uses. Beat the cream.  At this point it should start firming up, but if not add a couple tbsp of tapioca flour and it should thicken right up! Then add in desired amount of powdered sugar 1 tbsp at a time, as well as the vanilla extract. Cover and refrigerate until serving the pie. Once the crust and filling are both ready, pour the pudding over the crust and spread to smooth. Let it chill for several more hours or ideally, overnight. Top with coconut cream when serving. Will keep for several days covered in the fridge. Enjoy!


Lots of love and good vibes




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