cakes and desserts, healthy cooking, healthy eating, healthy foods
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healthy recipe: vegan pumpkin pie


On this Halloween day, I decided to share a healthy recipe I found here, mostly to make myself feel better for not running to the office candy jar at the receptionist’s desk for a fix or showing up to a conference room full of sugary treats in celebration of. I decided to remain focused and persevere 🙂 no matter how challenging the task.

vegan mini pumpkin pies
Yield: approx. 6-8 3-inch mini pies


for the filling:
1 cup original Almond Breeze Almond Milk
3 tablespoons corn starch
1/4 cup maple syrup
1 cup canned pumpkin puree
1 tablespoon coconut oil
1 teaspoon vanilla
1 teaspoon cinnamon
1/4 teaspoon allspice
1/4 teaspoon nutmeg
1/4 teaspoon salt
optional – 2 more teaspoons maple syrup for the pies:

this recipe for vegan pie dough
crushed pecans for garnish
optional-coconut whip, or whipped topping of choice

Make your pie dough and set it in the fridge to chill while you make the filling. (note-leave in the fridge if you’re not going to assemble pies right away. Dough will harden the longer it chills. If it gets too hard, let sit at room temp and it’ll become more pliable.).

In a small (unheated) saucepan, combine almond milk, corn starch. Whisk until it’s combined and all lumps are incorporated. Add maple syrup, then bring to a simmer over low to medium-low heat. Whisk continuously until the mixture thickens and looks like the above photo. (about 2 minutes).
Turn the heat off, whisk in the pumpkin puree, coconut oil, vanilla, spices, salt, and a little bit more maple syrup. (Taste and adjust spices & sweetness if you want to).
Set aside, and let cool to room temp. (chill in the fridge if you’re not going to assemble pies right away).
Roll/form pie dough into mini tart pans, regular muffin pans, or mini muffin pans. (note – mini muffin pans are the easiest – just use your fingers to press a small ball of dough into each muffin cup – you will have delicious 2-bite pies).
In a 350 degree oven, pre-bake dough for 8-12 minutes or until it’s just barely not raw. Remove from oven, let cool slightly, then spoon in the filling and sprinkle with a few crushed pecans. Bake for an additional 5-10 minutes until the top sets & turns darker orange. Remove, let cool, and refrigerate for 8-24 hours until fully chilled and set.
Garnish with coconut whip cream and a dusting of cinnamon.

You can sub fresh pumpkin or sweet potato for the canned puree – cook it and mash it first – then puree the final filling in a food processor to smooth the mixture before filling the pies. Use slightly less than 1 cup of fresh mash, because it’s thicker and less watery than canned puree.

This filling recipe is intended for mini pies (which are more fun anyway). It is not quite thick enough to set firmly within a full-sized pie.

For a gluten-free version: Skip the crust. Crush up lots of pecans with brown sugar, cinnamon, and a bit of coconut oil and make a parfait.

{For photo and recipe credit click here}


  1. Pingback: Recipe Of The Week! | Sunset Daily

  2. Pingback: Pumpkin Pecan Pie | Giraffes Can Bake

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