Best Healthy Vegan Pumpkin Pie and Blueberry Tarts: Refined-Sugar-Free, Gluten-Free, Oil-Free

coconut milk

🥗Healthier: almond milk

💰Cheaper: soy milk

Almond milk is lower in calories.

sugar

🥗Healthier: agave syrup

💰Cheaper: brown sugar

Agave syrup is a lower glycemic index sweetener.

whipped cream

🥗Healthier: coconut whipped cream

💰Cheaper: whipped topping

Coconut whipped cream is dairy-free.

pie crust

🥗Healthier: whole wheat crust

💰Cheaper: store-bought crust

Whole wheat crust adds fiber.

Make the almond pie crust and roll it out between two pieces of parchment paper to prevent sticking.

Cut the whole organic pumpkin in half and remove the seeds.

Bake the pumpkin cut side down until soft.

Puree the baked pumpkin in a food processor until smooth.

In a mixing bowl, combine the pureed pumpkin with cashew cream, arrowroot powder, vanilla, cinnamon, cloves, nutmeg, ginger, and date paste.

Whisk the mixture until smooth, ensuring no clumps remain.

Pour the pumpkin filling into the pre-baked almond pie crust and smooth it out evenly.

Cover the pie with a lid or an upside-down pie pan to prevent the crust from burning.

Bake the pie in the oven for 20 minutes covered, then remove the cover and bake for another 20 minutes uncovered.

Remove the pie from the oven and let it cool before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens