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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 <3
Make 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!
Date-Sweetened Vegan Pumpkin Pie (Oil, Gluten & Refined Sugar-Free}
- Total Time: 45 minutes
- Yield: 6-8
Description
The perfect vegan pumpkin pie for your Thanksgiving table– and it just so happens to be oil, gluten & refined sugar-free!
Ingredients
Crust:
- 2 1/2 cup almond flour or oat flour
- 1/2 cup medjool dates (packed + pits removed)
- 4 tbsp almond milk
Filling:
- 15 oz pumpkin puree (cooked and pureed pumpkin, NOT pumpkin pie mix)
- 3 tbsp chickpea (garbanzo bean) flour (see notes)
- 1 tsp vanilla extract
- 1 1/2 tsp pumpkin pie spice
- 3/4 cup medjool dates (packed + pits removed)
- A good pinch of salt
- ½ cup thick coconut cream
Top with:
- Banana ice cream
- Coconut whipped cream (sweetened with powdered sugar)
- Vanilla Sweet Potato Frosting(sweetened with maple syrup)
Instructions
- Preheat an oven to 350°F 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.
Notes
- Crust adapted from bae Feasting On Fruit 🙂
- 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 🙂
- Prep Time: 15 mins
- Cook Time: 30 mins
- Category: Dessert
- Cuisine: Vegan
Below are a few roundups I have released over the years with TONS of vegan recipes for your holiday.
Click on the photos to be redirected! 🙂 
Disclaimer: This page may contain affiliate links, which simply means that I earn a commission if you purchase through those links, but your price remains the same. Thank you for supporting Sweet Simple Vegan!
can i substitute anything for coconut butter? maybe just some non dairy mild 1/4 cup instead of 1.2 im thinking?
Hey Gary,
If you are referring to the coconut cream, it’s essential for the texture of the pie!
I used another recipe that called for 2/3 c. sugar in it and instead I used 6 dates, then did second pie with dates. Still plenty sweet may even cut back to 4 dates next time. Also, cornstarch was the thickener and it turned out great! I also had coconut milk for the first one but then used homemade oat milk for the second and that allowed me to cut back on cornstarch to 2 Tbs. plus I used 1 Tbs of flax seed in the second pie. The recipe called for 2.5 tsp. of Pumpkin pie spice. Delicious!!
Thanks for the recipe! I used arrowroot flour in place of chickpea and it worked out great!
This tasted like date pie. Nobody would even finish their piece. So sad….waste of so much food.
We are sorry to hear that you didn’t like the pie! 🙁
Thank you for this recipe! I didn’t have almond or chickpea flour so I made my own oat flour and it turned out perfect! Also did not have coconut cream so I used almond milk and it was not as thick but still delicious! Thank you so much have a blessed Thanksgiving!
Thank you so much for sharing, I will add that note into the recipe. I hope you had a wonderful day!
is the coconut cream the same as full fat coconut milk?
that would be perfect! 🙂
This looks like one of the best pumpkin pie recipes I’ve seen that doesn’t have lots of unnecessary fillers! How is the texture? The few that I’ve made in the past with arrowroot powder end up being a bit slimy and too jiggly :(.
With the addition of the chickpea flour, it solidified perfectly!
Can I replace dates to raisins??….Thank you and Amazings recipes and Alucinantes fotos….
I’m not sure that will come out the same! :/
Can I use refrigerated coconut milk or does it have to be cream?
The cream that I used was not solid but a very thick liquid. I would suggest getting full fat coconut milk if you would like to use that.
I think I am going to need a personal one of these all for me, because date sweetened + pumpkin pie = I’m not sharing!!
I wish you lived close by, you could have helped me eat the leftovers! 😛
Could I substitute another flour for the chickpea flour?
Yes you can try regular flour as well, it’s just to thicken. I haven’t tried another flour, but I think that it will work! 🙂