Vegan Pumpkin PIe

The Whole Food Plant Based Cooking Show

Jill Dalton

Prep Time: 15

Cook Time: 45

Servings: people

Calories: 385kcal

This is THE pumpkin pie you have been looking for! You won’t believe this rich and creamy pie is whole food plant based and gluten-free, refined sugar-free and oil-free. Even your non-plant-based family members will enjoy it. Make a healthy choice this holiday season for the whole family!

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Equipment

Ingredients

Crust

2 cups almond flour
3 tablespoons flax meal
⅓ cup water
1 tablespoon apple cider vinegar

Filling

1 ¾ cups mashed cooked pumpkin
1 ⅓ cups deglet dates
¾ cup soy milk unsweetened, or plant milk of your choice
¼ cup arrowroot powder or corn starch
2 ½ teaspoons pumpkin pie spice
1 teaspoon vanilla

Cashew Cream

1 cup cashews
3 deglet dates
1/2-3/4 cups water
½ teaspoon vanilla

Instructions

Before you start, soak the cashews and dates for the cashew cream in a bowl of water for at least 30 minutes.
Preheat oven to 350°F.
For the crust, mix the almond flour and flax together and add the vinegar and water slowly until it forms a ball.
Press this mixture into the bottom and sides of an 8 1/2 inch pie plate to form the crust.
Poke a few holes in the bottom with a fork.
Bake for 15 minutes.
Add the filling ingredients to a blender and blend until smooth.
Pour into the baked crust.
Bake for 45 minutes.
Pour the water off of the cashews and dates for the cashew cream.
Add all of the cashew cream ingredients to a blender and blend until smooth.
Let the pie cool.
Serve each slice of pie with a spoonful of the cashew cream on top.

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Nutrition