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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.
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 minutes minutes
Cook Time: 30 minutes minutes
Total Time: 1 hour hour
Servings: 8 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
8
%
Saturated Fat
g
%
Cholesterol
mg
%
Sodium
20
mg
1
%
Potassium
230
mg
7
%
Carbohydrates
23
g
8
%
Fiber
2
g
8
%
Sugar
14
g
16
%
Protein
2
g
4
%
Vitamin A
8275
IU
166
%
Vitamin C
3.8
mg
5
%
Calcium
57
mg
6
%
Iron
1.6
mg
9
%
* 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.
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.
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Jen deHaan
Owner at Plant Based Recipe
Jen is a plant-based nutrition enthusiast and vegan living in British Columbia, Canada. She has over 20 years experience in software, graphics, and art, including many years in Silicon Valley corporations. Jen completed the Developing Healthy Communities graduate program at Tufts University's Friedman School of Nutrition Science and Policy. Jen really likes dogs and dancing too.
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About Post Author
Jen deHaan
Jen is a plant-based nutrition enthusiast and vegan living in British Columbia, Canada. She has over 20 years experience in software, graphics, and art, including many years in Silicon Valley corporations. Jen completed the Developing Healthy Communities graduate program at Tufts University’s Friedman School of Nutrition Science and Policy. Jen really likes dogs and dancing too.
See author's posts
About Jen deHaan
Jen is a plant-based nutrition enthusiast and vegan living in British Columbia, Canada. She has over 20 years experience in software, graphics, and art, including many years in Silicon Valley corporations. Jen completed the Developing Healthy Communities graduate program at Tufts University's Friedman School of Nutrition Science and Policy. Jen really likes dogs and dancing too.
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What pie crust recipe is used in your pie photo?
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