This pumpkin pie is simple to make, and delicious. It’s one of those recipes where your guests will not realize is entirely plant-based. And they definitely will not know that it’s low fat and relatively (apart from the sugar) healthy, particularly compared to the traditional non-vegan version of the dish.

Vegan pumpkin pie and whipping cream — You can be generous with your whip cream: both the pie filling and the whip are low fat and oil free.

I was impressed how creamy and smooth this pie is as well. I love it chilled out of the refrigerator especially, topped with some aquafaba whip cream of course. But again, the best part is how easy it is to make – blend the ingredients, pour into a simple crust.

Low fat pumpkin pie filling

This pumpkin pie filling is low fat, oil free, and is not runny. The texture is perfect for a pumpkin pie that no one will know is vegan.

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Course: Dessert

Cuisine: American, Comfort Food

Keyword: cashew milk, cashews, pumpkin

Prep Time: 30

Cook Time: 30

Total Time: 1

Servings: Servings

Calories: 141kcal

Author: Jen deHaan

Ingredients

15 oz pure pumpkin canned pure pumpkin, not filling
2/3 cup raw cashews
1/3 cup plant-based milk cashew works well, unsweetened
1/2 cup maple syrup
1 Tbsp orange juice
1 tsp orange zest optional
1 Tbsp pumpkin pie spice find recipe here, or use store bought mix
1/2 tsp ground cloves
1 tsp ground ginger
1 tsp maple extract
1 Tbsp arrowroot powder

Instructions

Make or purchase your favorite oil-free plant-based crust. Here is a simple crust I like to make (it can be pressed into a class dish, and does not require any oil or grease prior to baking).
Preheat the oven to 400F while preparing the pumpkin filling.
Add the filling ingredients listed here into a food processor or blender, and mix until smooth and creamy.
Pour over the crust, and pop it in the oven for 10 minutes.
After 10 minutes, reduce heat to 350F and bake for another 20-25 minutes or until the top of the pie is slightly browned.
Chill in the fridge for an hour or more.
Top with aquafaba whip cream (https://plants.to/WhipCream), and serve.

Notes

This recipe is inspired by Dreena Burton’s lovely pumpkin pie filling on Plant Powered Kitchen, with a couple adjustments to the flavorings I tend to make, and the process I use to make the pie.

Nutrition Facts

Low fat pumpkin pie filling

Amount per Serving

Calories

141

% Daily Value*

Fat

Saturated Fat

Cholesterol

Sodium

Potassium

230

Carbohydrates

Fiber

Sugar

Protein

Vitamin A

8275

166

Vitamin C

3.8

Calcium

Iron

1.6

* Percent Daily Values are based on a 2000 calorie diet.

Tried this recipe? Customized it?Let us know how it was in the comments!

Making an oil free crust

Sometimes it can be hard to find a pie crust that is oil free and vegan. But it’s quite easy to make a tasty crust yourself. Here is a simple and inexpensive crust to make that is simply three ingredients.

Vegan pie crust or bar crust. — This simple pie crust or bar crust can be used for many different recipes. Use it to replace a crust with oil or animal products! It is incredibly easy and easy to substitute.

Dairy free low fat whipping cream

Is it possible to have a dairy free and low fat whip cream? Of course, with the help of aquafaba (liquid from a can of chickpeas). It’s incredibly easy to make.
Here is the recipe for the aquafaba whip on top of the bar or pie.

Adjusting the firmness

Chilling the pie will cause it to firm up a bit. But you can also adjust this with the amount of cashews you blend in. Add a few more for a firmer texture, or reduce the amount for a creamier texture.