Thanksgiving is just 3 days away! And if you still haven’t locked down your menu, today you’re in luck because this vegan, low-sugar Pumpkin Pie is a cinch to make! Not only is it quick, but it’s so good, I can even eat it without whipped cream (although, I wouldn’t recommend it, because come on, whipped cream on EVERYTHING during the holidays 😉) Really though, this is a bold statement coming from me, because pie has never really been my favorite dessert, but this year I’ve blown my own damn mind between this pumpkin version and the corn syrup-free pecan pie I posted last week.  Yes, add these both to your menu right now!
If you need more convincing, this pumpkin pie only contains 1/4 cup of sugar from pure maple syrup, as the rest of the sweetness comes from Vitafiber, a sugar-free, low calorie natural sweetener that also provides a good source of prebiotics (gut health!) and non-GMO dietary fiber for improved digestive health…something we could all use a little boost of around the holiday season. (save 20% through the clickable link by using the code VFELLENW20 at checkout). Additionally, instead of butter + eggs, I used coconut milk to keep it dairy-free, which adds an incredible creaminess with some extra depth of flavor. Speaking of depth of flavor, don’t be afraid to be a little heavy handed with the vanilla, because more is MORE 😉
This pie is basically a “fix-it-and-forget-it” kind of dessert- just mix it all up, pop it in the oven, and that’s it! But the one thing you DON’T want to forget is the whipped cream… even though it’s good without, it’s next level with whipped cream on top. If you’re vegan, lately I’ve been loving this coco-whip by SoDelicious.
Finish it off with extra sprinkle of cinnamon!
I hope you enjoy this better for you version of pumpkin pie, and if you do, why stop at just Thanksgiving? Pumpkin season never has to end if you try hard enough 😉 Happy Holidays!
- Yield: 6-8 slices
- Prep Time: 10 minutes minutes
- Cook Time: 60 minutes
Pumpkin Pie {vegan, low-sugar}
What this pumpkin pie lacks in dairy and sugar, it certainly makes up for in flavor and delectable creaminess! This recipe is a cinch to make, perfect to whip up when you have a million other menu items to focus on.
Ingredients
- Graham Cracker Crust:
- 1 1/2 sleeves graham crackers (1 3/4 cup crumbs)
- 1/4 cup vitafiber powder
- 1/2 tsp cinnamon
- 1/4 tsp sea salt
- 6-7T coconut oil
- 2T water
- For the filling:
- 1 can pure pumpkin puree
- 3/4 cup vitafiber powder*
- 1/4 cup pure maple syrup - room temperature
- 3/4 cup full-fat coconut milk - I have not tried
- 2 tsps pure vanilla extract
- 2 tsps pumpkin pie spice
- 1/2 tsp sea salt
- whipped cream - for serving
Instructions
- Preheat oven to 325F.
- In a food processor, pulse graham crackers until they become fine crumbs. Pour into a mixing bowl with the cinnamon and sea salt to evenly combine. Add the coconut oil and water until all the crumbs are fully moistened.
- Spray a 9-inch pie pan with non stick spray. Pour crumbs into the pan and use hands to press firmly across the bottom of the pan and up the sides. (The back of a measuring cup can help with this too). Bake for 10 minutes, until golden. Remove from the oven and let cool on a cooling rack, at least 5 minutes. Turn oven heat to 350F.
- Meanwhile, combine all of the ingredients for the filling until smooth. Once crust has cooled slightly, pour filling until the shell. Carefully transfer to the oven and bake 40-50 minutes until set. Allow to cool at least 4 hours at room temperature before slicing.
- Can be stored at room temperature the first day, then transfer to the refrigerator. Serve with whipped cream- I love So Delicious Dairy Free Coco Whip!
20% off Vitafiber powder + syrup with the code VFELLENW20 at checkout through the Vitafiber store! https://shop.vitafiberimo.com/
Allergens
