What is Thanksgiving without pumpkin pie?
To me, this is a main component of the holiday, and growing up it was honestly all that I looked forward to. Well, if you know me, then you know that I love to vegan-ize and health-ify my childhood favorites, so that is exactly what I did. I am here today to share with you one of my best recipes to date, a Date-Sweetened Pumpkin Pie that is oil, gluten AND refined sugar free…can I get a what what!!
The original recipe that my mother used to make for me included lots of unhealthy ingredients, including condensed milk, evaporated milk, eggs and refined-sugar. What I want to share is a healthy alternative that is not only packed with the same amount of flavor and comfort, but will also leave you feeling light and fresh. My recipe does just that, and includes healthy plant-based ingredients including medjool dates, pumpkin puree, coconut cream and almonds.
My mom used to make pumpkin pie all through the fall season for my brother and I because we loved it so much, and having her tell me that she absolutely loved this healthy spin put a huge smile on my face. I hope that you can share this recipe with your family and do the same <3Make sure you tag me on Instagram @sweetsimplevegan or twitter @sweetsimpleveg and hashtag #sweetsimplevegan if you recreate any of my recipes, I love to see your photos!
- 2½ cup almond flour or oat flour
- ½ cup medjool dates (packed + pits removed)
- 4 tbsp almond milk
- 15 oz pumpkin puree (cooked and pureed pumpkin, NOT pumpkin pie mix)
- 3 tbsp chickpea (garbanzo bean) flour (see notes)
- 1 tsp vanilla extract
- 1½ tsp pumpkin pie spice
- ¾ cup medjool dates (packed + pits removed)
- A good pinch of salt
- ½ cup coconut cream -- see notes
- Preheat an oven to 350F and line a 9" pie pan with parchment paper.
- In a food processor, add in all of the crust ingredients. Process until uniform and dough like. (it will stick together when pressed between your fingers.
- Evenly distribute crust into the bottom and sides of an 9" pie pan. Set aside.
- Add the remaining ingredients into a high speed blender and run until completely smooth.
- Pour the filling into the crust, then place into the oven for 30 minutes.
- Remove and cool completely. This pie is best if set in the refrigerator overnight to thicken, but can be eaten after it has cooled if desired.
You can try other flours instead of chickpea, as this ingredient is used solely just to thicken. I haven't tried another flour besides chickpea, but I have been told by a reader that oat flour will work. Please let me know your results 🙂
The coconut cream I used was not solid but a very thick cream. Please see video for reference!
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