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.

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

Ingredients

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)
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Preparation

  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.

Nutritional Information

Total Calories: 2321 | Total Carbs: 366 g | Total Fat: 90 g | Total Protein: 43 g | Total Sodium: 1705 g | Total Sugar: 290 g Total: 2,321 366 90 43 1,705 290 Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.


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