Vegan Pumpkin Pie

Thanksgiving is coming so I am playing with some pumpkin pie variations.  I love desserts that are actually good for you.

This version of Pumpkin Pie is made with beneficial ingredients your body will love. The only sweetener is the dates.  This dessert is easy to make, delicious, creamy and super healthy. There is no baking involved.

It’s not overly sweet.  The pumpkin flavor really shines through.

The crust is made with almonds, walnuts and dates. Here are some of their benefits:

Almonds are good for your heart, lower bad cholesterol and help build strong bones and teeth. They contain healthy fats and protein. Eating too many nuts can be hard on your digestive system but in limited quantities they provide good nutrition.

Walnuts contain impressive amounts of antioxidants and vitamin E, and are also rich in monounsaturated fats. It’s actually one of the few nuts that has alpha-linolenic acid and omega-3s. They are good for your brain.  Notice how they look like your brain, I love that! Walnuts contain the amino acid l-arginine, which offers multiple benefits to your heart.

Dates  are a dried fruit that is sweet in taste and rich in minerals and vitamins.  It is a popular healing food in Ayurveda, particularly for the digestive system because they contain soluble fibers and insoluble fibers.  They are low in calories, high in iron and rich in potassium.

 The best thing about this pumpkin pie is it’s mostly pumpkin. The filling has lots and lots of pumpkin.

It’s sweetened with dates.  Cashews and coconut oil are added for a creamy texture. 

There are many health benefits from pumpkin, cashews and coconut oil.

Pumpkins are a great source of fiber.  They are rich in beta carotene which plays a role in cancer prevention. The carotenoids in pumpkin help keep your skin wrinkle free.

Coconut oil  offers a variety of health benefits; fat burning, nourishing your skin, scalp and hair, and even feeding your brain for better focus and memory.

Cashews are a rich and delicious nut which gives this recipe a creamy texture.  Although cashews are one of the lowest-fiber nuts, they are packed with vitamins, minerals and antioxidants.  Unfortunately, they are one of the biggest offenders when it comes to phytic acid as  compared to other nuts.  Soaking them is an easy way to get rid of most of the phytic acid and other anti-nutrients.  So be sure you soak the cashews.

I hope you enjoy this really healthy pumpkin pie.  It’s great for dessert and since it’s not very sweet it’s a great dish for breakfast too!

Vegan “Almost Raw” Pumpkin Pie

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This delicious, creamy vegan pumpkin pie is easy to make. It’s a very healthy dish sweetened only with dates. There is no baking required.

• Author: Ingrid DeHart - EatWellEnjoyLife.com
• Prep Time: 30 minutes
• Cook Time: 3 hours chilling time
• Total Time: 0 hours
• Yield: 8 - 10 servings 1x
• Category: Dessert
• Cuisine: Vegan, Paleo, Gluten Free

Ingredients

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Crust

• 2 1/2 cups raw nuts almonds, walnuts or pecans sprouted are best (you can buy them sprouted in many health food stores), I used half almonds half walnuts
• 1/2 cup dates, soaked 1 hour to soften, coarsely chopped
• ¼ tsp vanilla extract
• 1 1/2 tablespoons coconut oil, softened or melted
• ¼ tsp cinnamon
• 1–2 Tb water

 Filling

• ½ cup cashews, soaked 4 hours or overnight
• 2 ½  cups canned pumpkin puree
• 1 cup dates, soaked in water for 1 hour until soft, coarsely chopped
• 2 tsp pumpkin pie spice
• 2 tsp vanilla extract
• 1/2 cup coconut oil, gently melted
• ¼ cup full fat canned coconut milk (Native Forest is BPA free)

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Instructions

Crust

1. Place almonds in food processor and process until fine.
2. Add in dates, vanilla, coconut oil and cinnamon.  Process until the dates are broken down and the dough begins to hold together.
3. Add enough water to form a dough consistency.
4. Pat into a glass 9.5 inch pie plate so the crust is ¼ inch thick.
5. Refrigerate the crust while you prepare the filling.

Filling

1. Drain the soaked cashews, discard the water, rinse.
2. Place the nuts into a food processor and process them until a butter forms.
3. Add the pumpkin, dates, pumpkin spice and vanilla.  Process until smooth.
4. Pour in coconut oil and coconut milk while processing.
5. Taste for spice and sweetness. (if you want it sweeter add 1-2 tablespoons of honey or maple syrup)
6. Pour mixture into the crust.  Spread to the edges and smooth over the top.
7. Chill at least 3 hours before serving.
8. Store in the refrigerator for up to 4 days or freeze.

Notes

For best flavor and texture, take pie out of the refrigerator and let warm up to room temperature for 30 minutes.

If frozen, let it sit out for about 1 ¼ hours to come to room temperature, or 8 hours in the refrigerator.  Once defrosted it will be perfectly creamy.

Shared with Slightly Indulgent Tuesday , Fat Tuesday, Real Food Wednesday, Healthy 2 Day, Healing with Food Friday