Pumpkin pie spiced so nice with the warm flavors of cinnamon, nutmeg, cloves, ginger, and vanilla...
What is not to absolutely love about pumpkin pie?
If following a vegan diet, though, you may not be able to relish on this Fall favorite. This is because pumpkin pie often contains sweetened condensed milk, eggs, and other not-so-vegan-friendly ingredients.
So if looking for a vegan Thanksgiving dessert option, and a low-carb recipe for that matter, this healthy pumpkin pie is for you.
(Even if not vegan, you will want a slice of this!)
Yield: 8 servings
Nutrition per serving: 240 calories, 18 g fat, 6 g protein, 16 g total carb, 4 g fiber
Prep time: 15 minutes
Cook time: 60 minutes
Total time: 1 hour 15 minutes
Ingredients:
• 1 1/2 cups almond flour
• 1 vegan egg (store-bought egg replacer or flax egg)
• 2 Tbsp cold coconut oil or vegan butter, unsalted
• 1, 15-oz can pumpkin puree
• ¾ cup full-fat coconut milk, unsweetened
• 1/4 cup maple syrup
• 1 Tbsp pumpkin pie spice (homemade version detailed below)
• 1 tsp vanilla extract
• 1/4 tsp sea salt
Instructions:
1. Preheat oven to 350°F and grease a 9" pie pan and set aside.
2. To prepare the pie dough, add flour, vegan egg, and vegan butter to a food processor or blender. Mix until a smooth dough forms.
3. Gently transfer the dough to the pie dish and press evenly at the bottom and up the sides. Place dough in the fridge to chill while prepping the pumpkin pie filling.
4. For the filling, add remaining ingredients to a medium-sized bowl and mix using a hand mixer until smooth. Or add all ingredients to a blender or food processor and blend until smooth. Scrape down the sides as needed.
5. Pour filling into the chilled pie crust and bake for about 60 minutes. The surface should be browned and the filling slightly soft.
6. Remove the pie, let cool for at least 1 hour, then loosely cover with plastic wrap. Allow to cool more in the fridge for at least 4 hours or overnight for the best results.
Wondering how to make a vegan egg? What about vegan topping options? We have your answers!
Q: How do you make a vegan egg?
A: Really, making a flax egg is simple and requires either ground flaxseed or chia seeds.
To make, whisk together 1 tablespoon ground flax and 3 tablespoons water until combined. Place in the fridge and allow to set for 15 minutes then use in any vegan recipe.
Q: What's in pumpkin pie spice?
Pumpkin pie spice is a deliciously warm blend of common spices you likely already have in your spice cabinet.
To make your own pumpkin pie spice, simply combine:
• 1 tsp ground cinnamon
• 1 tsp ground nutmeg
• 1/2 tsp ground ginger
• 1/2 teaspoon ground cloves
The combination will yield 1 Tbsp, but double, triple, etc. to yield the desired amount.
Store in an airtight container and sprinkle in smoothies, oatmeal, cookies, energy bites, and other favorite fall pumpkin recipes!
Q: What about a vegan whipped cream recipe?
A: What's a pie plate without whipped cream? Fortunately, we have a vegan whipped cream recipe to fully complete the pumpkin pie!
Here's how to do it:
1. Place a 14-ounce can of full-fat coconut cream, mixing bowl, and whisks in the fridge and let chill overnight. Having chilled cream and equipment helps yield a firmer, stiffer product.
2. When ready to make the whipped cream, drain and discard any separated liquid. Add the chilled cream to the chilled mixing bowl.
3. Starting slowly and increasing quickly, whip the cream until just smooth. Add 3 Tbsp of powdered sugar and 1 tsp of vanilla extract then whisk again until just incorporated. While the whipped cream will not be as sweet, feel free to omit the powdered sugar for a sugar-free option.
4. Use the whipped cream right away or store in the fridge, though the sooner the use the better.
In addition to topping the pie with whipped cream, garnish with chopped pecans and more pumpkin pie spice as desired.
