Best Healthy Vegan Pumpkin Pie (gluten-free friendly, refined sugar free)
This is the best healthy vegan pumpkin pie ever and maybe the only pumpkin pie recipe you’ll ever need. It’s super creamy, perfectly sweet, and filled with all the cozy spices. Thanksgiving won’t be complete without this pumpkin pie. Your non-vegan friends and family will approve too.
The filling of this healthy vegan pumpkin pie is so dreamy and made with wholesome ingredients. The key to a really good pumpkin pie is using fresh pumpkin! Making your own pumpkin puree is so easy! Just roast your sugar pumpkin and blend the cooked flesh until smooth and creamy. The flavor is truly amazing when you use homemade pumpkin puree. However, if you are in a pinch, canned pumpkin puree will still work great!
The pie crust is a basic vegan butter pie crust that is also super easy to make. You literally just throw all the ingredients into your food processor and bam, your pie crust is done in minutes from start to finish. If you don’t have a food processor, you can use forks to cut the butter into the flour, but it will just take a little more effort. 🙂 The crust is so flaky, you wouldn’t believe it is vegan.
This vegan pumpkin pie is a healthy twist on your traditional pumpkin pie. It is lower in sugar, the filling is oil-free, and the pumpkin spices just make this pie so comforting. Serve it plain or with some coconut whip, which I highly recommend you do! It’s the perfect Thanksgiving pie and unbelievably delicious. If you make this pie, tag me @nutsaboutgreens on Instagram and leave a comment below!
Best Healthy Vegan Pumpkin Pie (gluten-free friendly, refined sugar free)
Ingredients
Filling
- 15 oz fresh pumpkin puree (or 1 15oz can, about 1 3/4 cup)
- 3/4 cup canned coconut milk (use thick cream part)
- 1/3 cup + 1 Tbsp coconut sugar (or brown sugar)
- 1/4 cup pure maple syrup
- 1 tbsp pumpkin pie spice
- 1/2 tsp sea salt
- 3 tbsp cornstarch or arrowroot
- 1 tsp vanilla extract
Pie Crust
- 1 1/4 cup all-purpose flour (use GF 1:1 flour if needed)
- 1 tbsp pure organic cane sugar (or coconut sugar)
- 1/2 tsp sea salt
- 1/2 cup (1 stick) vegan butter, cubed
- 3-4 tbsp ice cold water (I only needed 3 Tbsp)
Instructions
- To make the pie crust, add the flour, sugar, and salt to the food processor. Pulse until combined. Add the cubed butter. Pulse until the butter and flour resemble a sand-like texture. Add 3 tablespoons of water into the food processor. Process until a dough ball forms. If dough seems too dry, you can add one more tablespoon of water. Take dough out and shape into a 6 inch disc. Cover completely with plastic wrap and refrigerate for at least an hour.
- If you are going to make your own fresh pumpkin puree, do it now while the crust is chilling. Preheat oven to 400 degrees F. Slice pumpkin in half and scoop out the seeds/clean it out. Place cut side down on a lined baking sheet. Bake for 45-60 minutes or until a knife can easily pierce through and flesh is pulling away from the skin. Let it cool until you are able to safely handle it. Scoop out the flesh and puree in a high speed blender or food processor until very smooth. Measure out 15 oz or 1 3/4 cups for the pie and save the rest for another use. To make things a little easier, I just measured out 15 oz of the cooked pumpkin flesh and placed it in my blender with the rest of the pumpkin pie filling ingredients and blended it all together.
- Preheat oven to 350 degrees F. After the dough has chilled, roll pie dough out and shape into a 9 inch pie pan (if you have a deep dish pan, feel free to use it!). Place in the fridge while you prepare the filling.
- Add all pumpkin pie filling ingredients into a high speed blender. Blend until very smooth and creamy. Pour into the prepared pie pan with pie crust. Smooth out the top and try to get all the air bubbles out. Bake for 55-60 minutes, if the crust starts to burn, lightly cover the edges with foil or use a pie shield after about 30 minutes of it baking.
- Let it cool at room temperature for 1-2 hours, then place in the fridge to cool for at least 4 hours or overnight to set. Serve plain or with coconut whip if desired. Enjoy!
