21 Nov Date-Sweetened Pumpkin Pie {oil, gluten & refined sugar free}
What is Thanksgiving without pumpkin pie?
To me, this is a main component of the holiday, and growing up it was honestly all that I looked forward to. Well, if you know me, then you know that I love to vegan-ize and health-ify my childhood favorites, so that is exactly what I did. I am here today to share with you one of my best recipes to date, a Date-Sweetened Pumpkin Pie that is oil, gluten ANDÂ refined sugar free…can I get a what what!!
The original recipe that my mother used to make for me included lots of unhealthy ingredients, including condensed milk, evaporated milk, eggs and refined-sugar. What I want to share is a healthy alternative that is not only packed with the same amount of flavor and comfort, but will also leave you feeling light and fresh. My recipe does just that, and includes healthy plant-based ingredients including medjool dates, pumpkin puree, coconut cream and almonds.
My mom used to make pumpkin pie all through the fall season for my brother and I because we loved it so much, and having her tell me that she absolutely loved this healthy spin put a huge smile on my face. I hope that you can share this recipe with your family and do the same <3
Make sure you tag me on Instagram @sweetsimplevegan or twitter @sweetsimpleveg and hashtag #sweetsimplevegan if you recreate any of my recipes, I love to see your photos!
Below are a few round ups I have released over the years with TONS of vegan recipes for your holiday. Click on the photos to be redirected! 🙂 
Date-Sweetened Pumpkin Pie
- Prep Time: 15 mins
- Cook Time: 30 mins
- Total Time: 45 minutes
- Yield: 6-8
- Category: Dessert
- Cuisine: Vegan
Ingredients
- Crust:
- 2 1/2 cup almond flour or oat flour
- 1/2 cup medjool dates (packed + pits removed)
- 4 tbsp almond milk
- Filling:
- 15 oz pumpkin puree (cooked and pureed pumpkin, NOT pumpkin pie mix)
- 3 tbsp chickpea (garbanzo bean) flour (see notes)
- 1 tsp vanilla extract
- 1 1/2 tsp pumpkin pie spice
- 3/4 cup medjool dates (packed + pits removed)
- A good pinch of salt
- ½ cup coconut cream — see notes
Top with:
- Banana ice cream
- Coconut whipped cream (sweetened with powdered sugar)
- Vanilla Sweet Potato Frosting(sweetened with maple syrup)
Instructions
- Preheat an oven to 350F and line a 9″ pie pan with parchment paper.
- In a food processor, add in all of the crust ingredients. Process until uniform and dough like. (it will stick together when pressed between your fingers.
- Evenly distribute crust into the bottom and sides of an 9″ pie pan. Set aside.
- Add the remaining ingredients into a high speed blender and run until completely smooth.
- Pour the filling into the crust, then place into the oven for 30 minutes.
- Remove and cool completely. This pie is best if set in the refrigerator overnight to thicken, but can be eaten after it has cooled if desired.
Notes
Crust adapted from bae Feasting On Fruit 🙂
You can try other flours instead of chickpea, as this ingredient is used solely just to thicken. I haven’t tried another flour besides chickpea, but I have been told by a reader that oat flour will work. Please let me know your results 🙂
The coconut cream I used was not solid but a very thick cream. Please see video for reference!
Disclaimer: This page may contain affiliate links, which simply means that I earn a commission if you purchase through those links, but your price remains the same. Thank you for supporting Sweet Simple Vegan!
Kiki
Posted at 09:59h, 21 NovemberCould I substitute another flour for the chickpea flour?
Jasmine Briones
Posted at 11:31h, 21 NovemberYes you can try regular flour as well, it’s just to thicken. I haven’t tried another flour, but I think that it will work! 🙂
Natalie | Feasting on Fruit
Posted at 10:18h, 21 NovemberI think I am going to need a personal one of these all for me, because date sweetened + pumpkin pie = I’m not sharing!!
Jasmine Briones
Posted at 11:32h, 21 NovemberI wish you lived close by, you could have helped me eat the leftovers! 😛
Paul
Posted at 03:23h, 22 NovemberCan I use refrigerated coconut milk or does it have to be cream?
Jasmine Briones
Posted at 11:51h, 23 NovemberThe cream that I used was not solid but a very thick liquid. I would suggest getting full fat coconut milk if you would like to use that.
Miriam
Posted at 06:23h, 22 NovemberCan I replace dates to raisins??….Thank you and Amazings recipes and Alucinantes fotos….
Jasmine Briones
Posted at 11:50h, 23 NovemberI’m not sure that will come out the same! :/
Heather
Posted at 12:24h, 22 NovemberThis looks like one of the best pumpkin pie recipes I’ve seen that doesn’t have lots of unnecessary fillers! How is the texture? The few that I’ve made in the past with arrowroot powder end up being a bit slimy and too jiggly :(.
Jasmine Briones
Posted at 11:49h, 23 NovemberWith the addition of the chickpea flour, it solidified perfectly!
Ruchi
Posted at 18:28h, 22 Novemberis the coconut cream the same as full fat coconut milk?
Jasmine Briones
Posted at 11:49h, 23 Novemberthat would be perfect! 🙂
Marissa
Posted at 08:12h, 24 NovemberThank you for this recipe! I didn’t have almond or chickpea flour so I made my own oat flour and it turned out perfect! Also did not have coconut cream so I used almond milk and it was not as thick but still delicious! Thank you so much have a blessed Thanksgiving!
Jasmine Briones
Posted at 15:31h, 25 NovemberThank you so much for sharing, I will add that note into the recipe. I hope you had a wonderful day!