Creamy and Healthy Vegan Pumpkin Pie: Easy Recipe for Guilt-Free Indulgence!

coconut milk

🥗Healthier: almond milk

💰Cheaper: soy milk

Almond milk is lower in calories, while soy milk is often more budget-friendly.

brown sugar

🥗Healthier: coconut sugar

💰Cheaper: white sugar

Coconut sugar has a lower glycemic index, while white sugar is typically cheaper.

pie crust

🥗Healthier: whole wheat pie crust

💰Cheaper: store-bought pie crust

Whole wheat crust is more nutritious, while store-bought options save time.

Preheat the oven to 350°F (175°C).

Blend together the pumpkin, coconut milk, pitted dates, honey, cornstarch, vanilla, maple syrup, cinnamon, nutmeg, and salt until smooth using a blender or food processor.

Pour the filling into an unbaked pie crust.

Bake for 50 to 60 minutes until the crust is golden brown and the filling is slightly jiggly.

Check the pie at 45 minutes to ensure it’s not cooking too fast.

Let the pie cool on the counter for a couple of hours until completely cool.

Refrigerate the pie for 6 hours until it's firm and cold.

Serve with or without whipped cream.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens