I’m one of those people who stocks up on canned pumpkin and enjoys eating it (and butternut squash and sweet potatoes…) all year-round, but I appreciate that for some folks, there’s only one season in which to consume this low calorie food: Fall.
If you are one of those people, you’re missing out on about 9 months of nutritional benefits. Pumpkin is rich in antioxidants (think: cancer-fighters) like vitamin C and E and is off-the-charts in vitamin A. It’s also an excellent source of minerals like copper, phosphorus, calcium, and potassium. Find maca powder here; and vanilla-flavored liquid stevia here.
This recipe first appeared on Yummie Nation.
Creamy Pumpkin-Coconut Pie. Sugar- and Oil-free.
- Prep Time: 15
- Total Time: 180
The classic seasonal favorite with a twist: pumpkin coconut pie with a hint of ginger, but no oil, and no refined sugar.
- 1 9 1/2-inch whole wheat or gluten-free baked pie shell (or your favorite raw crust)
- 1/4 cup toasted unsweetened coconut flakes
- 1 Tbsp. chopped crystallized ginger
- 1 cup raw cashew pieces, soaked for a few hours, rinsed and drained
- 1 1/2 cups pumpkin puree
- 1/4 cup + 1 Tbsp. coconut butter
- 1/4 cup + 2 Tbsp. water
- 1/4 cup non-dairy milk
- 1 Tbsp. maca powder
- 1 Tbsp. grated fresh ginger
- 1 tsp. vanilla-flavored stevia liquid
- 1 tsp. cinnamon
- 1/2 tsp. powdered ginger
- pinch allspice
- Whipped coconut cream, for topping, optional
- In a small bowl combine the toasted coconut and the crystallized ginger. Set aside.
- Put the cashews, pumpkin puree, coconut butter, water, non-dairy milk, maca powder, ginger, stevia, and spices in a high-speed blender and process until very smooth.
- Scrape about half of the cashew-pumpkin mixture into the pie crust and smooth. Sprinkle the toasted coconut/ginger over top and carefully add the remaining cashew-pumpkin mixture over top. Spread until even and smooth. Chill for several hours or until firm. Cut into slices and serve with whipped coconut cream.
- Serving Size: 8
- Calories: 598
- Sugar: 3
- Sodium: 15
- Fat: 20
- Saturated Fat: 11
- Unsaturated Fat: 7
- Trans Fat: 0
- Carbohydrates: 91
- Protein: 14
- Cholesterol: 1
Looks amazing Annie and I love the addition of fresh ginger! Yummmmm. I love pumpkin when it has lots of strong spices like that.
Me, too, Brandi! Mmmm, ginger :-)!
This definitely does look creamy, it is so great that it is oil-free 😀
Choc Chip Uru
Looks and sounds fabulous – and without a doubt the best container for whipped pie topping ever 😉
Haha!! Yes, so true!
Creamy cashews combined with that lovely pumpkin,…ooh yes, please, a big slice! x
Whooeee that sounds yummy!
This pie sounds out of this world – I looovee that it is oil and sugar free! Reminds me of a pumpkin “cheese” cake 🙂
Oh…my…gosh. This looks unreal. I think I know what I’m making for Thanksgiving dessert!! YUM!
Oh my gosh, this looks absolutely wonderful!
Oh wow girl THAT FILLING. That looks amazing!!!
Annie this looks incredible! I’ve been meaning to make a vegan pumpkin pie one of these holidays and this appears o be the perfect kind of heaven! <3
Thanks, Janyce! I love, love, love pumpkin pie!
Wow, that looks so scrumptious!
🙂 Thank you, HilLesha!
This looks so delicious! Love the addition of ginger! Can’t wait to make this one, putting it on my to-make list for Thanksgiving 🙂
This looks great! I am not sure I can find coconut butter? Can I use earth balance coconut spread?
Amanda, if you have coconut flakes and a food processor, you can make coconut butter. Just process the flakes until a smooth, shiny paste forms. I don’t think Earth Balance would work in this.
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Mine was a little runny. Any thoughts? Tasted great but the consistency was off. Thanks.
Hi Kate – I’m sorry to hear that the pie didn’t turn out as expected. I know how disappointing that is. I have not had a similar issue so can only guess – perhaps your pumpkin puree was more watery? Did you use both the cashews and the coconut butter? Both ingredients help with firming up the filling.
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