No Bake Vegan Pumpkin Pie (A non-traditional pie you’ll love!)

For years I’ve said I just don’t really care for pumpkin pie, pumpkin ravioli or pumpkin spice lattes or pumpkin anything really, vegan or not.

Which leaves me feeling like an utter outcast….but an outcast who really loves dessert!

Then I was tasked with bringing dessert to Thanksgiving and I went into fight or flight mode!!

I don’t bake!
Are these people crazy?!
Who gave me so much responsibility?!Once it was my job, I took it seriously! I knew a traditional Thanksgiving meant pie, so it was time to figure this out.

The result as it turns out is a Vegan pumpkin pie filling that I couldn’t stop eating! And so maybe, must maybe it’s possible that now I’ll become one of those pumpkin loving fools this fall. GASP.

No Bake Vegan Pumpkin Pie

I tried to pin point what it was that didn’t thrill me about pumpkin.

I mean it’s full of fiber, it’s great for vision, helps you sleep better and is full of anti-oxidants. These are all the things I LOVE packing in to my day for better run recovery.

That could only mean, my issue was what traditional pie was mixed with!

Evaporated milk made my dairy free stomach hurt, shortening no thanks and boat loads of white sugar still weren’t quite creating a flavor profile I loved.

This recipe changes things with sunflower butter! Yup you read that right, get your nut butter fix in a whole new way thanks to sunflower! Just be sure you read the labels because some are packed with extra sugar and we don’t need that.

Print Recipe

Vegan Pumpkin Pie

An easy no-bake pie that will please everyone

Course: Dessert

Cuisine: Dairy Free, Vegan

Keyword: Vegan

Ingredients

• 1 Pie shell or make your own Gluten Free Version from Cotter Crunch
• 1 can pumpkin puree
• 1/2 cup sunflower butter
• 1/4 cup maple syrup or honey
• 1 tbsp melted coconut oil I used Binnie's with cinnamon flavor!
• 1/2 cup Vanilla Almond Creamer can use full fat coconut, but I wanted lower calories and fat
• 2 tbsp almond flour I used oat fiber flour
• sprinkle of salt

Instructions

• Blend all ingredients
• Pour in to pie shell
• Refrigerate for up to 3-5 hours prior to serving so it will set up a little more

It’s ridiculously easy and just the right amount of sweetness to finish off a great meal!

I know many folks don’t need a Vegan dessert, but you’d be surprised how many people appreciate the dairy free foods knowing they’ll feel better.

As noted above, it’s another winner for runners because PUMPKIN (while not my favorite food is pretty darn healthy):

• high fiber
• high in Vitamin A
• Low in calories and fat
• high in antioxidants

Now of course vegan pumpkin pie is also going to bring in some sugar, but it’s about a million times better for you than pecan pie and not as icky as that traditional sweet potato marshmallows conncotion.

Are you a pumpkin pie lover?

What’s your favorite food over the holidays?

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