Just in time for Halloween, I wanted to share one of my favourite recent creations: a vegan pumpkin pie! I’ve made So many pumpkin themed desserts lately, you’d think that I’d be sick of them by now! I don’t think that I’ll ever be tired of pumpkin, but I must say, I am looking forward to a change of theme and some Christmas recipes. Is it too early to be talking about Christmas? I’m literally so exited already.. it’s now less than two months away! Okay, enough of that now and back to the matter in hand.. this delicious pumpkin pie! So now, even though Halloween has fallen on a week day this year, you can still have a wild night in tucking into some of this delicious raw, vegan pie! What better way to enjoy your evening right?
This is definitely my favourite out of all of the pumpkin filled treats that I’ve made recently, as the filling is just SO sweet, creamy and filled with incredible festive spices. It’s actually hard to believe that it contains pumpkin to be honest! The addition of the nut butter also helps to make this really smooth and velvety and this is honestly one of my favourite ingredients to add into healthy caramel mixture. The combination of this and the dates creates the perfect balance of sweetness with a hint of rich, nutty flavour- I literally couldn’t help myself from licking the spoon clean whilst testing out this recipe!
Admittedly, this pie does have a slightly different twist compared to the classic pumpkin pie; it’s no bake, vegan and paleo too! So pretty much anyone can join in and enjoy a slice of this delicious treat this Halloween! I mean, the slightly unusual ingredients list might result in people feeling a little sceptical, but I reckon once they try it, they will definitely be convinced! Whenever I’ve offered my boyfriend pumpkin inspired treats recently, he honestly didn’t expect to enjoy them in the slightest.. but I’m pretty sure that he’s gobbled up each and every one of them in a matter of minutes!
Oh, one more thing I just thought I would mention here is the coconut cream topping! Now, this might just be me who experienced this problem, but recently I have been finding it an absolute mission to find a good brand of coconut cream that I was able to whip! I’ve literally tried about 10 different brands and non of them seemed to result in the desired effect that I was looking for; they would just end up being too runny and not resembling whipped cream at all! I picked up this one from Sainsbury’s and popped it into the freezer for about an hour before hand and I found this helped me get the best result- so that’s now going to be my go to! Just thought I’d share that little tip in case anyone else was having the same problem haha!
Vegan Pumpkin Pie
- 2/3 cup pecans
- 1/3 cup ground almonds 1/3 cup pitted dates Tbsp coconut oil
- Tsp Maca powder 1/2 tsp cinnamon Pinch sea salt
- 2/3 cup pitted dates
- 1/3 cup pumpkin puree
- 1 tbsp coconut oil
- 1/3 cup cashew nuts
- 1 tsp pumpkin pie spice Coconut milk for blending
- 3 tbsp Pic’s Almond Butter
- One can of coconut milk (left in the freezer for 1-2 hours)
- 1 tbsp agave
- Dash of vanilla
- To make the pie, begin by creating the crust. To do this, add the pecans into a food processor and pulse these for a few seconds until slightly crushed.
- Add in the remaining crust ingredients and blend so that everything is well combined and slightly sticky when pressed together.
- Pour this into a loose bottom cake tin ( I used a pretty small one- 15cm deep pan) and press the mix- ture into the base and around the sides, to create a wall to hold the pie pilling.
- Pop this into the freezer to firm up, whilst you prepare the pumpkin layer.
- For the filling, combine the pumpkin puree, pitted dates, coconut oil, almond butter, spice and a splash of coconut milk in a food processor and blend until almost smooth.
- Add in the cashews and a little more coconut milk (can drizzle this as you blend to help everything mix) and blend this until you’re left with a completely smooth, velvety mixture.
- Pour this into your pie crust and allow the cake to set in the freezer for 4 hours or overnight.
- For the creamy topping, scoop the thick cream from the top of your frozen coconut milk and whisk this with an electric whisk until thick and voluminous. Add in the vanilla and sweetener and whisk again.
- Remove the cake from the tin and garnish with your whipped cream.