I love experimenting around the holidays and trying new dishes! But every once in a while you do get the craving for a traditional holiday dish. If that’s you this year, than this pumpkin pie is for you. It’s a healthy vegan twist on the old-fashioned favorite. It eliminates the dairy and eggs and switches them out with coconut cream! Enjoy it guilt free! Bonus: it is insanely easy to make.
Egg-Free, Gluten-Free, Dairy-Free, Soy-Free, Vegan, Vegetarian
Makes 8 Servings
- Pie Pan
- Blender or Immersion Blender
- Can opener
(Note: Use all organic, fresh ingredients if possible)
2 cups pureed pumpkin or 1 can organic pumpkin puree (look for brands with a BPA-free can like Farmers Market Pumpkin Puree)
1 can coconut cream (I like Natural Value Organic Coconut Cream, which has no added guar gum!)
1/3 cup maple syrup (add more or less to taste)
3 tsp pumpkin pie spice
1/2 tsp cinnamon
1/2 tsp Himalayan Sea Salt
STEPS TO SOMETHING DELICIOUS
Heat oven to 425 degrees.
Pour all ingredients into a bowl and blend completely with the immersion blender. Mixture should be a very smooth, even texture. Pour into a pie pan for a crustless pumpkin pie or use with your favorite homemade or pre-made pie crust.
Bake at 425 degrees for 10 minutes. Turn temperature down to 350 degrees and bake 45 min or until sides are golden brown and center is no longer liquid.
Cool on baking rack and then completely cool in the refrigerator.
The key to this pie is to serve it fully chilled to allow the filling to firm completely.
I serve it by pouring refrigerated coconut cream over a slice or making coconut cream whipped cream.
JOIN THE CONVERSATION
If you try the recipe, let me know what you think! If you have any tips for how you make your own healthy pies, share them as well.