I’ve been working on this Vegan Pumpkin Pie recipe for a couple of years. It takes a while for me to perfect a recipe. I stay awake at night thinking about the ingredient ratios, then test different combinations the next day. In the last week I’ve made this rich and creamy Vegan Pumpkin Pie 9 times. We’re not vegans and we love this pie. We can’t get enough of it!
Low-Carb Pumpkin Pie
If you’re on a low-carb high-fat (LCHF) diet Vegan Pumpkin Pie is for you. While most vegan dessert recipes are super high in sugar, this low-carb pie is sweetened with only 1 tablespoon of maple syrup and thickened with a full cup of coconut milk fat. That’s the stuff you scrape off the top of a can of coconut milk. With still more fat from coconut oil, this Vegan Pumpkin Pie is the perfect high-fat, low-carb dessert recipe.
Keto Pumpkin Pie
For a perfectly keto pumpkin pie simply omit the maple syrup from the recipe below. I often make it for myself this way and transfer the filling into 1 cup mason jars turning it into crustless mini-pies or individual servings of custard. Sugar-free pumpkin pie will let you stick to a strict diet while indulging in something decadent during the holidays. For more very low-carb recipes see my Ketogenic Recipes page.
- 2cups cooked pumpkin
- 1cup coconut milk fat,from 2 cans
- ⅓cup coconut oil
- 1tablespoon maple syrup
- ¼teaspoon vanilla stevia
- 1tablespoon pumpkin pie spice
- ⅛teaspoon celtic sea salt
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Place pumpkin on a plate and set aside
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In a medium pot, melt coconut milk fat and coconut oil until liquefied
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Stir in pumpkin and maple syrup until mixture is very warm
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Transfer mixture to a vitamix and puree on high speed until very smooth
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Blend in vanilla stevia, pumpkin pie spice, and salt
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Transfer mixture into Paleo Pie Crust
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Refrigerate for 2 hours to set
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Serve
No Bake Pumpkin Pie Filling
This egg-free, dairy-free, Vegan Pumpkin Pie will save you both time and oven space on Thanksgiving. First, with only 7 ingredients total it’s super easy to make. Second, given that this pie filling sets in the fridge you’ll have one less item occupying your oven on turkey day. I make the crust Tuesday, let it cool overnight, prepare the filling Wednesday, pour it in the crust and refrigerate it until Thanksgiving dinner on Thursday. Then voilá it appears like magic at the table!
Egg-Free Pumpkin Pie
I have so many readers who are allergic to eggs. This pie for you! Traditional pumpkin pie is simply a pumpkin custard thickened with eggs, then baked in a crust. My rich and creamy Vegan Pumpkin Pie is thickened with fat, so no need for eggs. Yes, the egg-free pumpkin pie of your dreams has arrived at last! And if you suffer from egg allergies take a look at my Egg-Free Recipes page.
Dairy-Free Pumpkin Pie
Most pumpkin pie recipes contain dairy in the form of heavy cream, evaporated milk, or the like. Because so many people that have celiac disease also have dairy allergies I’ve created a dairy-free pumpkin pie.
Vegan Pumpkin Pie
Next week I’ll be posting my Nut-Free Egg-Free Pie Crust which is also 100% vegan. Check out more recipes that are free of animal products on my Vegan Recipes page! Stay tuned for this special pie crust and your Vegan Pumpkin Pie will be complete just in time for Thanksgiving.
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