To be honest, I never liked the traditional pumpkin pie that much. About a year ago, however, I started to experiment with different pumpkin recipes. It seems like during the fall season people (especially in North America) go bananas for everything pumpkin. Pumpkin Spice Lattes, Pumpkin Cheesecakes, Pumpkin Soups, Pumpkin Muffins. I’ve tried them all. And enjoyed most of them as well. Except for the pumpkin pie.
I couldn’t figure out how to make a tasty pumpkin pie crust that was both vegan and gluten-free. So then one day, I decided to simply grind some almonds and dates in a food processor and use them as a crust. And it was perfect! Well, almost. I recently played around with the recipe and I now think that this is the best vegan pumpkin pie that you will ever try. Yes, I’m so humble. Haha. But seriously. It’s that good.
Since this pumpkin pie is raw vegan, it’s free of dairy, gluten and refined sugars. So anyone in your family regardless of their diet can try it. I looooove desserts that don’t only taste good, but are also good for my body.
Like I mentioned in the video, I prefer to use a butternut squash for this recipe. I find that it has a milder flavour compared to pie pumpkins. Plus, it’s available to us year-round. So you can enjoy this pie anytime. I swear, in Canada, grocery stores sell pie pumpkins for only 2-3 weeks during the year. It’s pretty ridiculous. What if I want to make pumpkin pie in May?
I usually place my pumpkin pie (or should I say butternut squash pie?) in the fridge to set overnight. This creates a creamy filling and prevents the pie from falling apart. You could freeze the pie instead for a couple of hours, but your pie will have a different texture. It won’t be as gooey and creamy. But hey, you might like that better. Life is all about options.
I like to serve the pie with some homemade vegan whipped cream and a dash of cinnamon. I think this presentation is simple, yet sophisticated. So if you make this pie for a holiday dinner, your guests will definitely be impressed.
Let me know in the comments what your favourite fall dessert is! Mine would have to be this vegan pumpkin pie and Nutella banana bread. Psss. The recipe for it might be coming your way soon. ?
- 2½ cups almonds
- 7-8 dates
- ¼ tsp vanilla
- ¼ tsp salt
- 1-2 tbsp water
- 3 cups shredded pumpkin or butternut squash
- 1½ cups coconut milk
- 20-25 dates
- ½ cup maple syrup (or another liquid sweetener of your choice)
- 1 tbsp vanilla
- 2 tsp ground ginger
- 2 tsp cinnamon
- 1 tsp nutmeg
- ⅛ tsp turmeric
- ⅛ tsp salt
- To make the crust, soak dates in hot water for 2-3 minutes (if using Medjool dates). Depending on how hard your dates are, you might need to soak them for 10-15 minutes.
- Place almonds in a food processor and pulse until they become ground.
- Add the rest of the ingredients except for water and process. Add water gradually to reach the desired consistency.
- Press the crust into the bottom and up the sides of a pie pan (9-10 inch). Make sure that the sides of the crust are thick enough for you to take out the pie easily when it's set.
- For the filling, peel and cube the pumpkin or butternut squash. Shred using a food processor. You will need 3 cups of shredded pumpkin/squash for the filling.
- Combine all ingredients in a blender and blend until smooth.
- Pour the filling into the crust and let set in the fridge uncovered overnight or for at least 6 hours.
Please note that maple syrup is not considered raw vegan. If you want for the recipe to be entirely raw vegan, you can substitute it with agave or coconut nectar.