Vegan Pumpkin Pie Recipe
A delicious dairy-free, vegan pumpkin pie with a no-bake filling. Plus, this recipe is gluten-free, and can be made keto and paleo friendly!
Servings10
Calories691kcal
For The Filling:
- 1½ cups pumpkin puree
- 4 Tbsp maple syrup or erythritol for a paleo, keto sweetener.
- 2 Tbsp coconut oil
- 1 can full fat coconut milk solid part
- 1 can coconut cream
- 3 tsp pumpkin spice
- 2 tsp agar agar
- 2 tsp vanilla bean paste
- ¼ tsp salt
For The Base:
- 2 cups Hazelnuts
- 1 cup almonds
- 1 cup shredded coconut
- ½ cup coconut oil
- 2 Tbsp raw cacao powder can omit, if preferred
- 1/2 Tbsp pumpkin spice
- a pinch of salt
- 8 medjool dates add more if needed - to make sweeter or stickier
For The Pumpkin spice mix (this will make a big batch, you only need a small portion for this recipe):
- 4 tsp ground cinnamon
- 2 tsp ground ginger
- 1 tsp ground cloves
- 1/2 tsp ground nutmeg
Instructions
Step 1. Prepare The Crust*
- First, add the nuts to a blender or food processor and process until coarsely ground. Then, add in the remaining ingredients (apart from the medjool dates) to the blender/processor and blend until the desired consistency. I like a medium crumb.
- Next, add in the Medjool dates and pulse till sticky. You may need to add more to get the desired stickiness, as you'll be hand shaping the crust. If the dates feel quite dry then leave them to soak in boiling water for 15-20 minutes and that will help make them more sticky.
- Grease the tin lightly with some coconut oil then shape the base into the tin. I used a heart shaped tin, but you could also use a round one.
- Allow the crust to chill in the fridge while preparing the filling mixture.
Step 2. Prepare The Filling
- Place all the filling ingredients in a saucepan and heat until well combined- making sure that the agar powder is fully dissolved.
- Let the mixture cool down a little before pouring it over the tart base. But don't wait too long as it will thicken as it cools.
Step 3. Allow The Pie To Set
- Place back in the fridge for a couple of hours to set and voila- your vegan pumpkin pie is ready!
How To Store
- You can store the vegan pumpkin pie in the fridge for 4-5 days, covered tightly.I haven't yet tried to freeze this - I'm not sure that it's freezer-friendly due to the agar-agar and how the texture would alter upon thawing.However, if you were to try and succeed to use a starch thickener nstead then it should be freezer-friendly for between 2-3 months.
Notes
*Note: I made quite a thick crust so if you want a thin crust I'd suggest using between 1/2-2/3 the mixture for an even, thin layer.
- You could use a graham cracker crust or pre-made vegan pie crust too. However, read the instructions to find out if it needs baking before you pour in the filling and allow it to set.
- If you prefer a crispier base, you can actually bake it for around 10 minutes at 180C, then leave to cool down before pouring in the filling.
- An 8, 9, or 10" round tart tin will work for this recipe, in place of the heart tin.
- I like mine to have a subtle sweetness. However, if you prefer yours sweeter then feel free to adjust the amount of sugar/sweetener that you use.
- Feel free to omit the cacao powder from the pie crust if you want a 'plain' crust.
- The color of the pumpkin pie filling will vary depending on whether you use homemade vs canned pumpkin puree. Canned is usually much darker and more brown.
- For a paleo pumpkin pie - The majority of the ingredients are paleo-friendly anyway. Just make sure to use a paleo sweetener and use REAL vanilla.
- For a keto pumpkin pie - Use erythritol in place of maple syrup. As far as I'm are, all of the remaining ingredients are keto-friendly.
Nutrition
Serving: 1Slice | Calories: 691kcal | Carbohydrates: 40g | Protein: 10g | Fat: 60g | Saturated Fat: 35g | Sodium: 92mg | Potassium: 744mg | Fiber: 8g | Sugar: 25g | Vitamin A: 5748IU | Vitamin C: 5mg | Calcium: 115mg | Iron: 5mg
