Engine 2′s October newsletter had a short list of healthy alternatives to the tradition Thanksgiving dishes. The one that caught my eye was the Pumpkin Pie recipe.
I tried this easy, vegan Pumpkin Pie recipe and absolutely loved it. It was so light and creamy that it made me think of a mousse.
The only cooked item was the pumpkin itself. The rest of the ingredients were nuts, dates and seasonings. I think baked sweet potatoes would be a wonderful substitution for the pumpkin. Using sweet potatoes would make this pie a bit sweeter.
This pie has absolutely no sugar, no molasses, no honey…nothing like that. It calls for dates as the sweetener. So, it was not really that sweet, if you are comparing it to a traditional pumpkin pie. I am learning, as I continue to stray away from the traditional recipes, that there is no comparison at all. It’s just different. And different can be good, especially since ‘traditional’ tends to be heavy on the sugar, dairy and meat (and other ingredients that aren’t really food at all).
But, back to the pie…this is completely real and delicious!
I used a medium sized ‘pie’ pumpkin. Sliced it in half and scooped out the seeds and pulp. Then I laid it cut side down in a shallow pan with 1 inch of water and baked it for 45 minutes (or until done) at 350 degrees.
While that was baking I began working on the crust. I used pecans, walnuts and dates. I processed all three together in my blendtec blender until everything was like a course sand consistency. A food processor would work just fine too.
I then molded the nutty crust into my pie plate. This is a great job for little hands who love to help out.
Okay, crust is done. It made an awesome crust too!
After the pumpkin was baked, I scraped the flesh into my blender jar along with 1 cup pitted medjool dates, walnuts and seasonings. Then blended until smooth and creamy. I added a bit of coconut milk to get the mixture moving around. I think cashews would make a great substitute for the walnuts or pecans.
This creamy pumpkin mixture was poured onto the nutty crust and spread smooth.
The original recipe says to heat the pie until warm, but I opted to chill the pie hoping this will help in cutting and making each piece come out easier. I think it should chill at least 2 hours.
Maybe an ideal way to serve warm would be in tiny, single serving pie tins or ramekins.
There was extra pie filling which we added to our pancakes the next morning. Delicious!
Overall, this recipe was very easy to make. The bake time was pretty much nothing and can be nothing if you use canned pumpkin and if you choose not to heat the pie before serving. The smooth and creamy filling is a nice change from traditional Thanksgiving Pumpkin Pie.
I will definitely be making this quick recipe again and again. Maybe even try adding orange zest and replacing the pumpkin with sweet potatoes. That makes a great combination!
Here is a post on another vegan pumpkin pie recipe that does not require a crust. It is an excellent recipe as well. It does require a rather long cooking time though, 1 hour. But, very much worth every minute of cooking!
Easy Vegan Pumpkin Pie
- 1 small pie pumpkin (1 1/2 to 2 cups cooked/canned pumpkin-or sweet potatoes)
- 1 cup pitted medjool dates
- 1/2 cup walnuts
- 1/8 teaspoon real salt
- 1/2 teaspoon ground cinnamon (or more to taste)
- 1/4 teaspoon nutmeg
- 1/4 teaspoon fresh grated ginger
- Blend all ingredients until smooth and creamy. Pour into crust and spread smooth. Heat 10 minutes at 350 before serving (if desired). Or chill for at least 2 hours before serving (if desired).
- 3/4 cup pecan halves
- 3/4 cup walnuts
- 1/3 cup putted dates
- Blend all ingredients to a course sand mixture. Scrape into a pie plate. Mold with hands.
If you love this easy vegan pumpkin desserts, check out this cake-y Vegan pumpkin Dessert here, with chocolate!