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.
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.
Also with the oil-free crust recipe, be sure and cover the fluted edges of the pie for the first 20 minutes.
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.