A Very Vegan Pumpkin Pie Recipe

I don’t know about you, but I could eat pumpkin pie any time of year. I have been working on a vegan pumpkin pie recipe that is not only delicious, but *healthy* and I want to share it with you. Most store-bought vegan pies are loaded with soy products, which I avoid entirely. So, not only is this recipe vegan, but it is gluten-free, grain-free, soy-free and sugar-free.

This recipe is the perfect way to celebrate fall, because it incorporates all of the fantastic flavors of the season: ginger, nutmeg, cloves, cinnamon, vanilla, and pumpkin. And not only is this pie super easy to make, it is does not require any baking!

Almost Raw Vegan Pumpkin Pie Recipe

Ingredients

For the Crust

• 1 cup almonds
• 1 cup pecans
• 3 cups dates, divided
• 1⁄4 teaspoon vanilla bean powder
• 1/4 teaspoon cinnamon

For the Pie Filling

• 1 cup canned pumpkin
• 2 bananas
• 1⁄4 cup heavy coconut milk
• 1/4 teaspoon vanilla bean powder
• 1 1/2 tablespoons pumpkin pie spice
• 1 cup dates

Directions

For the Crust

1. Blend almonds, pecans, dates, vanilla bean powder, and cinnamon into the food processor and process until well-combined.
2. Firmly press the crust into a deep-dish pie pan.
3. Freeze for 30 minutes.

For the Pumpkin Pie Filling

1. In a blender, combine the remaining dates, pumpkin, bananas, coconut milk, vanilla bean powder, and pumpkin pie spice. Blend until smooth.
2. Pour the filling into the pie crust and allow the pie to rest in the freezer for another 30 minutes.
3. Serve topped with a dollop coconut whipped cream or as desired.