I’m one of those people who stock 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.

Creamy Pumpkin-Coconut Pie [Vegan, Sugar-Free, Oil-Free]

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  • 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 tablespoon chopped crystallized ginger
  • 1 cup raw cashew pieces, soaked for a few hours, rinsed and drained
  •  1 1/2 cups pumpkin purée
  •  1/4 cup, plus 1 tablespoon coconut butter
  •  1/4 cup, plus 2 tablespoons water
  •  1/4 cup non-dairy milk
  •  1 tablespoon maca powder
  •  1 tablespoon grated fresh ginger
  •  1 teaspoon vanilla-flavored stevia liquid
  •  1 teaspoon cinnamon
  •  1/2 teaspoon powdered ginger
  •  A pinch of allspice
  • Whipped coconut cream, for topping (optional)


  1. In a small bowl combine the toasted coconut and the crystallized ginger. Set aside.
  2. Put the cashews, pumpkin purée, 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.
  4.  Chill for several hours or until firm. Cut into slices and serve with whipped coconut cream.

Nutritional Information

Total Calories: 2258| Total Carbs: 178g | Total Fat: 149g | Total Protein: 35g | Total Sodium: 1265mg | Total Sugar: 55g 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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