Sugar- & Oil-free Creamy Pumpkin-Coconut Pie.
October 13, 2014
in Desserts · Gluten-Free · Pies and Tarts
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Pumpkin Coconut Pie An Unrefined VeganI’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.

Pumpkin Coconut Pie An Unrefined Vegan

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Creamy Pumpkin-Coconut Pie. Sugar- and Oil-free.

  • Author: Annie
  • Prep Time: 15
  • Total Time: 180
Print Recipe

Description

The classic seasonal favorite with a twist: pumpkin coconut pie with a hint of ginger, but no oil, and no refined sugar.

Ingredients

Scale
  • 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

Instructions

  1. In a small bowl combine the toasted coconut and the crystallized ginger. Set aside.
  2. 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.
  3. 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.

Nutrition

  • 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

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Pumpkin Coconut Pie An Unrefined Vegan

Pumpkin Coconut Pie An Unrefined Vegan

 

 

24 thoughts on “Sugar- & Oil-free Creamy Pumpkin-Coconut Pie.”

  6. Ceara @ Ceara's Kitchen

    This pie sounds out of this world – I looovee that it is oil and sugar free! Reminds me of a pumpkin “cheese” cake 🙂

    Reply ↓
      1. An Unrefined Vegan Post author

        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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    1. An Unrefined Vegan Post author

      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.

      Reply ↓

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