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| Cook Time | 60 min |
| Servings |
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Ingredients
Vegan Pie Crust
- 1 cup raw almonds soaked
- 1 cup raw walnuts soaked
- 1 cup raw pecans soaked
- 10 Medjool dates pits removed
- 1/4 cup molasses
- 1 Tbsp. vanilla
- 2 tsp. cinnamon
Vegan Pumpkin Pie Filling
- 3/4 cup tofu
- 16 oz pumpkin puree
- 2 tsp. cinnamon
- 3/4 tsp. ginger
- 1/2 tsp. Nutmeg
- 1 tsp. vanilla extract
- 1 Tbsp. ground flax seed
- 1/2 cup brown sugar
- 1/2 cup molasses
Coconut Cream Topping
- 1 can full fat coconut milk chilled overnight
- 2 Tbsp. powdered confectioners sugar
- 1/2 tsp. vanilla extract
Ingredients
Vegan Pie Crust
Vegan Pumpkin Pie Filling
Coconut Cream Topping
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Instructions
Vegan Pie Crust
- Preheat oven to 350 degrees.
- Place all pie crust ingredients in a food processor or high speed blender. Blend until nuts and dates are finely chopped and thoroughly mixed.
- Press dough into a large pie pan.
Vegan Pumpkin Pie Filling
- Combine all pumpkin pie filling ingredients into a food processor or blender. Process until smooth. Pour mixture into pie crust.
- Bake at 350 degrees for about 1 hour. Use a toothpick or knife to check for doneness.
Coconut Cream Topping
- Open chilled can of coconut milk without shaking it or turning upside down. Use a spoon to carefully remove the solid coconut. Discard the liquid (or save it for a smoothie!).
- In a small bowl, use a hand mixer to blend coconut, cinnamon and vanilla, starting on low and progressing to a higher speed until whipped in texture.
Colleen Kachmann is a health coach, writer, teacher, yogi, mother of 4 (+3 bonus stepkids), and personal chef. She has a B.S. in education from Indiana University, and a master of science in health coaching from International Health Coach University. She also successfully completed the Women’s Functional & Integrative Medicine Professional Training Program through the Women’s Integrative Medicine Institute. Find her on Twitter Pinterest Instagram YouTube Facebook
