Welcome Green Monsters! We're your online guide to making conscious choices that help people, animals and the planet.
Download food monster: the biggest, baddest, yummiest vegan food app!
Buy the #EatForThePlanet book



Simple and Healthy Pecan Pumpkin Pie [Vegan, Gluten-Free]

If you enjoy recipes like this, we highly recommend downloading the Food Monster App, it's available for both Android and iPhone and has free and paid versions. The app is loaded with thousands of allergy-friendly & vegan recipes/cooking tips, has hundreds of search filters and features like bookmarking, meal plans and more! The app shows you how having diet/health/food preferences can be full of delicious abundance rather than restrictions!

This pumpkin pie features a wholesome pecan crust. Vegan, gluten-free, no sugar-added, healthy and is made in a snap. Clean eating at its best, without comprising that great texture of the perfect pumpkin pie.

Simple and Healthy Pecan Pumpkin Pie [Vegan, Gluten-Free]

This Recipe is :

Dairy Free Vegan


For the Crust:

  • 1 cup pecans
  • 3-5 medjool dates, pitted
  • 1 tablespoon coconut flour or 1 1/2 tablespoons of other flour
  • A splash of maple syrup (optional)
  • A pinch of kosher salt

For the Filling:

  • 1 15-ounce can pumpkin purée
  • 1 12-ounce package silken tofu, drained
  • 12-16 Medjool dates, pitted
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground cloves
  • A few gratings of nutmeg, to taste
  • 10 drops of liquid stevia (optional)


  1. In a food processor, combine the crust ingredients and process for about 3 minutes. The dough should stick together when pressed between your fingers.
  2. In a pie dish coated with a non-stick cooking spray, press the dough to make the crust. Set aside until ready for the filling.
  3. Preheat oven to 350°F.
  4. Wash out the food processor and add in the filling ingredients. Process for about 3-5 minutes or until the dates are just tiny little specks. The filling should be very smooth.
  5. Scoop the filling onto the crust and smooth over with a spatula. Bake at 350°F for about 30 minutes. If the top of the crust looks like it’s getting a little too brown you can add some strips of tinfoil or a pie crust protector over it.
  6. Remove from oven and chill completely before serving.





Kathleen Henry hosts the vegan food/healthy lifestyle blog, Produce On Parade and is native to Alaska. She is a food research enthusiast, foodie, Mammographer and bleeding heart. She stands against the exploitation of all creatures and reflects such in her cooking. She features commonplace ingredients, as Alaska doesn’t lend many exotic ingredients. Find out more at Produce On Parade.



Want to read more posts like this? Sign up for our newsletter below!​

Browse through similar recipes below:

King Oyster Scallops With Lemon Cashew Cream Sauce [Vegan, Gluten-Free]

Matcha Zebra Cheesecake [Vegan, Grain-Free]

Warm Broccolini and Shiitake Baby Kale Salad [Vegan]

Warm Broccolini and Shiitake Baby Kale Salad

Disclosure: One Green Planet accepts advertising, sponsorship, affiliate links and other forms of compensation, which may or may not influence the advertising content, topics or articles written on this site. Click here for more information.

6 comments on “Simple and Healthy Pecan Pumpkin Pie [Vegan, Gluten-Free]”

Click to add comment
Christopher Robinson
1 Years Ago

Allison Mills Robinson

Lisa Klamorick
1 Years Ago


Andrew Stoll
1 Years Ago


Instrumentos De Madera
4 Years Ago

Diego Mauricio Pradera

Rashell Munoz
4 Years Ago

Geraldine McKinney ;)

Jacklyn Rymer
4 Years Ago

Ashley Boyer??

Tina M. Bell
4 Years Ago

Sorry but it doesn't even look good..

Emily Navas
4 Years Ago

Everything is great except for the Tofu. Soy is not a healthy choice any more unless it is fermented soy. Perhaps substituting something other than soy would be better

Deb M
20 Nov 2016

Hi Emily,
I\'ve heard the same and was wondering if coconut milk could be substituted for the tofu and a few other adjustments to account for more liquid in the coconut milk than tofu.

If anyone has tried a substitution for the tofu, please post a comment on the adjustments you made and how you thought it turned out.

Subscribe to our Newsletter

Follow us on

Do Not Show This Again


Submit to OneGreenPlanet

Terms & Conditions ×