Pumpkin pie is the perfect plant-based dessert: full of nutrition, easy to make, and delicious to eat. This sweet and creamy custard-like date-sweetened pie will satisfy your traditional pie expectations while not compromising your health! If looking for a pie crust, you can check out our no-refined-fat crust recipe which doubles for a gluten-free pie crust, or the low-fat whole-wheat oil pie crust.
Steaming an orange-fleshed sweet potato until it is very tender gives additional sweetness to this pie for those who wish. Replace one-half cup of the pumpkin with one-half cup of steamed, mashed sweet potato.– baked ones are usually too dry and will affect the texture.
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If you are using the oil-free, gluten-free crust, be sure and spray a spot of food release spray into the pie plate (not much at all) and spread it all around with your fingers to assure that the crust will come out easily.
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Also with the oil-free crust recipe, be sure and cover the fluted edges of the pie for the first 20 minutes.
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orange flesh sweet potato* — cut into cubes and steam until tender and soft, opt., see Note below.
1 cup + 2 tbsp unsweetened almond milk or plant milk of your choice
3/4 cup Medjool dates (9 or 10) pitted and pressed down to measure
1/2 cup raw cashews
2 tbsp arrowroot powder
3 tbsp maple syrup
1 tsp cinnamon
1 tsp vanilla
1/2 tsp salt
1/2 tsp ginger powder
1/4 tsp nutmeg, opt.
any other spices that are special to your family
1/2 cup orange-flesh sweet potato*, opt. — this makes a sweeter pie
1 tsp agar powder
1 1/4 cups plain pumpkin puree
If omitting sweet potato, use one 15-oz. can of plain pumpkin
*If you prefer not to bother with the sweet potato, just use one whole 15 oz. can of pumpkin for a pie that will still be delicious.