one green planet
one green planet

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]

$2.99
Save Trees. Print Less. But if you must, we charge $2.99 to encourage less waste

Ingredients You Need for Simple and Healthy Pecan Pumpkin Pie [Vegan, Gluten-Free]

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)

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

  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.
$2.99
Save Trees. Print Less. But if you must, we charge $2.99 to encourage less waste

Report Recipe Issue

Please report any concerns about this recipe below!

Is there an issue with this recipe?

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.


Help keep One Green Planet free and independent! Together we can ensure our platform remains a hub for empowering ideas committed to fighting for a sustainable, healthy, and compassionate world. Please support us in keeping our mission strong.

About The Author

photourl

Kathleen Henry

See My Recipes

Kathleen Henry hosts the vegan food and healthy lifestyle blog, Produce On Parade. She is a recipe developer, foodie, Mammographer, cookbook author, and artist from Alaska.

Comments

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Load More...