Homemade vegan pumpkin pie with gluten free pie crust is made with a pumpkin spice date and oatmeal crust, a creamy coconut milk pumpkin pie filling and topped with a divine whipped maple cashew cream for the ultimate healthy & vegan Thanksgiving dessert.
Stop right there because I know what you’re thinking. How on earth could this pumpkin pie recipe taste good if it’s healthy, vegan, gluten free, andddd paleo approved???
Don’t judge a book by its covered my dear friends because even though this pie recipe sounds like it’ll taste like cardboard its truly scrumptious even without all the “bad stuff”.
Thanksgiving is right around the corner and this is the perfect dessert that fits just about everyone’s diet needs without sacrificing flavor or deliciousness.
Gluten free, paleo & vegan this pumpkin pie recipe from scratch tastes just as good as the classic version for a simple and easy Thanksgiving dessert recipe.
It starts with this awesome gluten free crust recipe adapted from the Minimalist Baker. It’s super simple using just pitted dates, nuts, rolled oats and pumpkin pie spice blended in the food processor until finely ground and “dough like”.
The best part is, you don’t need to roll out the dough or worry about flour all over the floor (if you’re messy like me).
Remember those delicious little date and nut snack bites? It’s very similar to those but in a crunchy crust form.
Next, the pumpkin pie filling (recipe adapted from Ancestral Nutrition) is made with simple, clean ingredients like creamy coconut milk, coconut sugar, pumpkin pie spice and pumpkin of course.
(P.S. It does not taste at all like coconut, don’t you worry!). Vegan, Paleo and wonderfully tasty.
Last is the maple cashew whipped cream (recipe adapted from the Kitchn) and my goodness guys, whenever I first heard about using cashews for a “cream” I was blown away. A little skeptical too because seriously there’s no way cashews in the blender could produce a good enough whipped cream-like substitute.
But dammit I was wrong because cashew cream is amazing and surprisingly easy!
For an easy and healthy vegan thanksgiving dessert recipe that will really wow your guests be sure to try this gluten free homemade pumpkin pie.
I betcha no one will even be able to tell it’s healthy ;).
P.S. If you’d like to make it into one 9″ pie recipe you can certainly do so instead!
Maple Cashew Whipped Cream (Cashews need to be soaked overnight)
- 1 cup raw, unsalted cashews
- 2 1/2 cups Water, divided
- 1 tsp vanilla
- 1 tbsp pure maple syrup
- ½ tsp Cinnamon
- 1/2 tsp Bourbon, optional
- Pinch of Salt
Gluten Free Pie Crust:
- 2 cups Pitted Dates, roughly chopped
- 1/2 cup raw nuts, I used half pecans, half walnuts
- 1 tsp Pumpkin Pie Spice
- 1 tsp Fresh Ginger, optional but adds great flavor!
- Pinch of salt
- ½ cup Rolled Oats
Vegan Pumpkin Pie Filling:
- 1, 15 oz can Pumpkin Puree
- 1 tbsp Flax seed mixed with 3 tbsp water, or 1 egg if not vegan
- 1/2 can Coconut Milk
- 1 Tbsp Pumpkin Pie Spice
- 1/2 cup Coconut Sugar
Maple Cashew Whipped Cream
- Place cashews and 2 cups of water in a medium bowl. Set aside uncovered at room temp for 10-12 hours (cashews are ready when they easily break apart when pressed between fingers)
- Drain cashews and place in blender. Add remaining 1/2 cup of water and rest of the ingredients and blend on high speed until smooth and "whipped", about 3 minutes.
- Scrape down sides of blender and blend again for additional minute.
- Use immediately or store in airtight container for up to 1 week (see recipe notes)
Gluten Free Pie Crust:
- Preheat oven to 375. Spray 9" pie dish or 2 cupcake pans with cooking spray. Set aside.
- Place dates, nuts, pumpkin pie spice, ginger (if using) and salt in food processor and pulse until finely chopped. Add in oats and pulse again until the mixture sticks together and holds it shape.
- Press mixture into prepared pans, making sure to press up against the sides. Crust should be about 1/4" thickness.
- Bake for 10 minutes until crust is set. Set aside to cool.
Vegan Pumpkin Pie Filling:
- Lower oven to 350.
- Place all ingredients in a bowl and either with hand mixer or by hand, whisk ingredients until fully combined.
- Pour into cooled pie crust and bake 45-60 minutes until mixture is set and slightly firm.
- Remove and cool to room temperature. Then place in refrigerator for 2 hours or overnight.
*Cashew cream can be made in advanced and stored in refrigerator. Prior to using, place in blender again to get "whipped" consistency.
*Pie crust can be made and baked up to 3 days ahead of time. Simply wrap and store at room temperature.
*Pie filling makes more than what you'll need for either 24 mini pies or a 9" pie. If desired, you can freeze any leftover filling in the freezer for up to 1 month.
*Pie filling calls for coconut sugar but if not following a Paleo or vegan diet, you can certainly substitute for regular sugar, brown sugar or cane sugar.
Nutrition Information:Yield: 24 Serving Size: 1 grams
Amount Per Serving: Unsaturated Fat: 0g
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