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Pumpkin Pie (Vegan, Grain-Free & Really Good!)

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Who says you can only eat pumpkin pie during the holidays? Actually, I don’ t think I’ve ever heard anyone say that…and I hope they never do. While there are many delicious flavors of pie, pumpkin is at the top of my list and I highly recommend eating it year round.

I actually did make the pie in these photos for Thanksgiving. The recipe was so good I knew I had to share it. Everyone liked it (even the non-health-conscious eaters) and truly this pie is like the classic pumpkin pie I remember from Thanksgivings gone by. You’ve probably noticed that sometimes when you make a healthier version of a classic recipe, it just doesn’t turn out quite the same. It might still taste good, but it really can’t compare. Well, this recipe, in my opinion, is spot on.
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This pie recipe isn’t one of my own creations. I discovered it at thespunkycoconut.com. I didn’t modify this recipe at all, so I’m not going to reprint it here. Instead, just follow this link when you’re ready for some wonderful, homemade, full-of-comfort pumpkin pie!

The crust is made with nuts and dates and is super easy…you don’t even have to bake it! It’s not the same as a traditional pie crust but does remind me of a graham cracker crust. The evaporated milk normally used in pumpkin pie is replaced by coconut milk. The great texture of the filling is in part due to the use of agar agar, an ingredient I will definitely be experimenting with. I can see a lot of possibilities with this stuff!

FYI, the recipe calls for 1.5 cups of coconut milk and 1.5 cups of pumpkin. That worked out to one regular size can each.

I had to share one more picture. This is a pie my mom made. Blueberry with a gluten-free crust. It was wonderful, too…and so pretty!

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