Gluten Free Vegan Pumpkin Pie with Coconut Cream Whipped Topping

My kids and I had a blast playing with pumpkins this harvest season!

The fun started on Halloween Eve, when we chopped the beauties open, slathered a bit of the pumpkin flesh on our faces for a delightful pumpkin facial, saved the seeds for roasted pumpkin seeds, (rinsed them in hot water in a collander and left them out to dry), and carved some fun Jack-o-lanterns for Halloween.

Carving pumpkins

A day or two after Halloween, the kids gave Mom permission to cook their Jack-o-lanterns, with a promise of some tasty pumpkin pie for the trade.  We cooked the Jacks and turned them into loads of pumpkin puree.

Cooking pumpkins

To top off the fun, we made some delicious pumpkin pies for dessert, which we enjoyed with some yummy Coconut Cream Whipped Topping.

Pumpkin is not only tasty, but also loaded with vitamin A and fiber and that is so good for you.

So, have some fun and enjoy this tasty recipe of the season!

How to Make a Delicious Vegan Pumpkin Pie:

Crust Ingredients:

  • 1 c almonds
  • 1 c walnuts
  • 1 c pecans
  • 10 medjool dates
  • ¼ c molasses
  • 1 T vanilla
  • 2 t cinnamon

Vegan Pumpkin Pie Filling Ingredients:

  • ¾ cup silken soft tofu
  • 16 oz pumpkin puree
  • 2 t cinnamon
  • ¾ ginger
  • ½ nutmeg
  • ¼ t cloves
  • 1 t allspice
  • 1/3 light flavored olive oil or grapeseed oil
  • Egg replacer to replace 2 eggs (I used flax seed and water mixture, which I allowed to set)
  • 1 t vanilla
  • ½ c brown sugar
  • ½ c blackstrap molasses

1) Vegan Pie Crust:

Vegan pie crust

Preheat oven to 350 degrees.

To make crust: place almonds, walnuts, and pecans in a food processor and grate until they become flour-like consistency.  Add all remaining ingredients for the crust and mix again.  Press dough into a pie dish.

2) Vegan Pumpkin Pie Filling:

Vegan pumpkin pie

To make pie filling: Combine all pumpkin pie filling ingredients (above) in food processor or blender and process until smooth.  Pour mixture into pie crust.

3) Bake: Bake in 350 degree oven for approximately one hour, checking for doneness.  For best results, chill before serving. Top with Coconut Cream Whipped Topping. Enjoy!

Vegan pumpkin pie

To make

Coconut Cream Whipped Topping

Whipped Cream

Coconut Cream topping:

  • 1 can full fat coconut milk, chilled in can overnight
  • 2 T powdered confectioners sugar
  • 1 t cinnamon1 t organic vanilla powder

Open chilled can of coconut milk without shaking it or turning it upside down.  Use a spoon to carefully remove the top layer of opaque white substance that gathered at the top of the can.  Add cinnamon and vanilla powder to the thick, coconut substance and whip with hand mixer until creamy (starting on low and progressing to a higher speed).  Serve immediately. Enjoy!