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Pumpkin Pie (vegan, gluten free, soy free)

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Thanksgiving has the best menu of any holiday by far, which can make dietary restrictions a bummer come November (the only time it occurs to me to miss turkey). Fortunately, the best fall food, meaning pumpkin, can still be served in a million delicious, vegany ways. And pumpkin pie totally has a place on everyone's table!*

This pie recipe, while falling under the category of several health-conscious headings, is by no means light (a person could probably live off one of these guys for a week!). Rich ingredients are used to attain the same consistency as any dairy-filled pie, which results in a higher calorie count - see notes below.

This is suggested as a holiday dessert that can be enjoyed by every Thanksgiving family stereotype, from the uncle who is anti-tofu on principle, to the cousin who just read that gluten will kill you, to the visiting vegan college kid and her weird boyfriend.

*Okay, unless you are allergic to nuts. Than you shouldn't be in the same room with this pie.

Filling
  • 2 cups pumpkin
  • 2 cups coconut milk
  • 1 cup cashews
  • 1/2 cup cane sugar
  • 1/2 cup brown sugar
  • 1 Tbs molasses
  • 1 Tbs pumpkin pie spice
  • 4 Tbs arrowroot dissolved in 4 Tbs water or 4 tsp egg replacer dissolved in water (See Step 6 for more on these options)
Crust
  • 1 1/4 cup pecans
  • 1 Tbs brown sugar
  • 2 Tbs Earth Balance (soy/gluten free butter substitute)
Topping (Optional)

Makes 8 Servings

Calories 510
Total Fat 37g

Saturated Fat

12g

Polyunsaturated Fat

3g

Monounsaturated Fat

8g

Trans Fat

0g

Cholesterol

0mg
Sodium 47mg
Potassium 370mg
Fiber 3g
Sugars 29g
Protein 8g
Vitamin A 61%
Vitamin C 5%
Calcium 3%
Iron 15%

Notes on Calories

This is a pretty high calorie recipe (half are from the nuts) so a few suggestions if you want to reduce that...
  • Using a ready-made pie crust instead of pecans can cut about 100 calories per serving (assuming wheat isn't an issue)
  • Lite coconut milk will reduce each serving by 60 calories
  • The cashews account for about 150 calories per serving so you could reduce them or try half cashew/half tofu (assuming soy isn't an issue). I haven't tried that yet, so if you do, please post on the results!
  • Just have a tiny slice : )
 
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Lindie3 years ago
Thanks for this instructable. I want to make a vegan pumpkin pie, but didn't want to use gelatin. I really appreciate this! :-)
jcorcoran43 years ago
There are so many reasons to choose a vegan lifestyle. Here are two short videos to help everyone understand why so many are making this life-altering choice: http://www.youtube.com/watch?v=fKr4HZ7ukSE and http://www.veganvideo.org
Sounds really delicious, and you didn't use anything weird, I'll have to try this.