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  • Writer's pictureDebbie Marsh

Creamy Pumpkin Pie

Vegan Deep-Dish Creamy Pumpkin Pie: A Healthier Take on a Timeless Classic

Creamy Pumpkin Pie

Hey there, fellow foodies! This week, I'm sharing my post-Thanksgiving recipes with you. So far, we've covered my scrumptious moist vegan rolls, creamy mashed potatoes, and vegan gravy, along with a flavorful Brussels sprouts and kale salad. And now, the grand finale – my Vegan Deep-Dish Creamy Pumpkin Pie. It's a wholesome twist on the timeless classic, blending the rich, comforting flavors of pumpkin with the indulgent creaminess of coconut, all nestled in a convenient frozen pie crust. This healthier take on a Thanksgiving favorite doesn't compromise on taste. Treat yourself to a slice of seasonal goodness, topped with vegan whipped cream or enjoyed on its own. Here's to making the holidays a little sweeter and a lot more delicious! Let's get started!


Creamy Pumpkin Pie

Creamy Pumpkin Pie Recipe:

Ingredients:

For the filling:

  • 1 can (29 oz) pumpkin puree

  • 1 can (13.5 oz) coconut cream

  • 1 cup SweetLeaf Sweetener Reduced Sugar, Date Sugar sweetener, packed

  • 1/3 cup cornstarch

  • 1/2 teaspoon vanilla extract + 1 teaspoon maple syrup

  • 2 teaspoons pumpkin spice

  • 3/4 teaspoon salt


For the pie crust:

  • Frozen prepared deep dish pie crust


Instructions:

  1. Preheat your oven to 350°F (175°C).

  2. Filling:

  • In a large mixing bowl, combine pumpkin puree, coconut cream, SweetLeaf Sweetener Reduced Sugar, Date Sugar sweetener, cornstarch, vanilla extract, maple syrup, pumpkin spice, and salt. Mix until well combined.

  1. Assembly:

  • Place the frozen deep-dish pie crust on a baking sheet.

  • Pour the prepared creamy pumpkin filling into the frozen pie crust.

  1. Baking:

  • Bake in the preheated oven for 60-70 minutes or until the center is set. Check for doneness by inserting a toothpick; it should come out clean when the pie is done.

  1. Cooling:

  • Allow the deep-dish pumpkin pie to cool completely before refrigerating for a few hours or overnight for better texture.

  1. Serve:

  • Slice and serve chilled. Optionally, top with vegan whipped cream or a sprinkle of cinnamon.


Nutrition Facts (Approximate):

(per serving, based on 8 servings)


  • Calories: 320

  • Total Fat: 18g

  • Saturated Fat: 15g

  • Sodium: 320mg

  • Total Carbohydrates: 38g

  • Dietary Fiber: 5g

  • Sugars: 15g

  • Protein: 3g


Serving Suggestions:

  • Pair with a dollop of vegan whipped cream or a scoop of dairy-free vanilla ice cream for a delightful dessert experience.

  • Enjoy with a warm cup of herbal tea or coffee.


Storage:

  • Store leftovers in the refrigerator for up to 3-4 days.


Creamy Pumpkin Pie

Healthy Benefits:

  • Pumpkin is rich in fiber, vitamins, and antioxidants, promoting eye health and supporting the immune system.

  • SweetLeaf Sweetener Reduced Sugar, Date Sugar sweetener offers a lower-calorie alternative to traditional sweeteners while maintaining the classic pumpkin flavor.


And that's a wrap for our post-Thanksgiving recipe series! I've had a great time sharing these dishes, and I hope you've found some inspiration in the kitchen. While this marks the end of our post-Thanksgiving journey, don't go too far. I'll continue to bring you more straightforward, plant-based flexitarian recipes to keep your meals both wholesome and flavorful. Thanks for joining me on this culinary exploration, and stay tuned for the next round of delightful recipes!


Note: Allergen information and dietary preferences may vary. Please check ingredient labels and adapt the recipes to suit your individual needs. Enjoy these plant-based flexitarian delights!



Creamy Pumpkin Pie




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