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Vegan Pumpkin Pie

8 servings

This delicious vegan pumpkin pie contains no sugar; it is sweetened only with dates. It has a great oat-pecan crust that is easy to make if you have a food processor. When Shelley, our yoga instructor, took her first bite of this pie, she nearly swooned. She proclaimed that it was the best pumpkin pie she had ever tasted. We have to agree with her.

Vegan Pumpkin Pie

vegan pumpkin pie

Here is our sugar free pumpkin pie.  It is so nutritious, you could even eat it for breakfast.

5 oz dates, pitted and quartered
11 oz soy milk

2 1/2 oz old fashioned rolled oats
2 1/2 oz pecans
2 1/2 oz dates, pitted and quartered

1 1/2 oz cornstarch
1 tsp cinnamon
1/2 tsp ground ginger
1/4 tsp salt
1/8 tsp ground cloves

15 oz pumpkin puree, fresh or canned

Preheat oven to 350 degrees F. Lightly oil an 8 or 9 inch pie plate.

In a blender, put 5 oz pitted dates and the soy milk. Set aside for dates to soften.

In a food processor, put rolled oats, pecans, and 2 1/2 oz pitted dates. Process until mixture starts to stick together. It should still be somewhat flaky. Press firmly into bottom and part way up the sides of the pie plate.

In a large straight-sided bowl, weigh cornstarch. Remove from scale and add cinnamon, ginger, salt, and cloves. Stir together with a whisk. Add pumpkin to bowl.

Blend dates and soy milk until smooth. Add to pumpkin-spice mixture and beat well with a whisk to combine all ingredients. Pour the filling into the crust and spread it out smoothly. Bake for 45 minutes.

Comments: When we have time, we cook a fresh pumpkin for this recipe. Our favorite is the kabocha pumpkin. When we can't find a kabocha, we use a sweet mama winter squash. Don't use a jack-o-lantern type pumpkin. They are not sweet enough.

Bake the pumpkin/squash whole, in the oven or microwave. Cool in the fridge until you can handle it, then scrape the flesh off the skin and puree in the food processor. We freeze extra fresh pumpkin puree in 15 oz portions for the next time we want to make a pumpkin recipe.

Yield = 36 oz    1 serving = 4 1/2 oz    Calorie density = 50 calories/oz

Calories per serving: 225   Fat: 8 g (29%)   Protein: 4.7 g   CHO: 37.9 g

All of our recipes are written by weight. If you don't know how to measure food with a kitchen scale, please read these instructions before you start to measure any ingredients!

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