A whole pumpkin pie

A Holiday Favorite

Pumpkin pie is the perfect plant-based dessert: full of nutrition, easy to make, and delicious to eat when paired with a great pie crust. The dates and maple syrup add a delicious sweetness, with a touch of richness from the coconut milk. If you love all things pumpkin, this recipe will bring enjoyment to your holiday dinner.

Prep Instructions

  • Yield: 8 (⅛ pie) servings
  • Prep Time: 10-15 minutes
  • Cook Time: 1 hour
  • Total Time: 1 hour, 15 minutes

Recipe Ingredients

  • 4 Medjool dates
  • 1/2 cup unsweetened almond milk
  • 3/4 cup coconut milk
  • 1/4 cup cornstarch
  • 1 teaspoon vanilla extract
  • 1 teaspoon cinnamon
  • 1/2 teaspoon salt
  • 1/4-1/2 teaspoons ginger powder
  • Any other spices that are special to your family
  • 1 (15 oz.) can plain pumpkin puree
  • 1/2 cup maple syrup
  • 1 recipe Flaky Oil-Free Pie Crust

Cooking Instructions

  1. Preheat oven to 350°F.
  2. In a microwave, briefly heat dates in the almond milk to soften.
  3. Combine in blender with coconut milk, tapioca flour, and seasonings, and blend until dates are totally smooth.
  4. Add the pumpkin and maple syrup blending on low only to mix but not until the pumpkin is aerated as this will encourage cracks in your baked pie!
  5. Pour into prepared 9-inch pie crust and bake for 50-60 minutes. Turn off the oven, and let pie cool in the oven with an open door. Once cooled, it should chill in the refrigerator for several hours or overnight. Delicious with vegan vanilla ice cream or aquafaba whipped topping.

Nutritional Data

Calories: 293.66
Fat: 14.19 g
Saturated Fat: 4.89 g
Cholesterol: 0 mg
Sodium: 225.14 mg
Carbohydrates: 38.09 g
Fiber: 5.66 g
Sugars: 21.54 g
Protein: 5.97 g
© AdventHealth