Sugar- & Oil-free Creamy Pumpkin-Coconut Pie.

 

Pumpkin Coconut Pie An Unrefined VeganI’m one of those people who stocks up on canned pumpkin and enjoys eating it (and butternut squash and sweet potatoes…) all year-round, but I appreciate that for some folks, there’s only one season in which to consume this low calorie food: Fall.

If you are one of those people, you’re missing out on about 9 months of nutritional benefits. Pumpkin is rich in antioxidants (think: cancer-fighters) like vitamin C and E and is off-the-charts in vitamin A. It’s also an excellent source of minerals like copper, phosphorus, calcium, and potassium. Find maca powder here; and vanilla-flavored liquid stevia here.

This recipe first appeared on Yummie Nation.

Pumpkin Coconut Pie An Unrefined Vegan

Creamy Pumpkin-Coconut Pie. Sugar- and Oil-free.
Serves 8
The classic seasonal favorite with a twist: pumpkin coconut pie with a hint of ginger, but no oil, and no refined sugar.
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Prep Time
15 min
Total Time
3 hr
Prep Time
15 min
Total Time
3 hr
598 calories
91 g
1 g
20 g
14 g
11 g
200 g
15 g
3 g
0 g
7 g
Nutrition Facts
Serving Size
200g
Servings
8
Amount Per Serving
Calories 598
Calories from Fat 169
% Daily Value *
Total Fat 20g
31%
Saturated Fat 11g
56%
Trans Fat 0g
Polyunsaturated Fat 2g
Monounsaturated Fat 5g
Cholesterol 1mg
0%
Sodium 15mg
1%
Total Carbohydrates 91g
30%
Dietary Fiber 5g
22%
Sugars 3g
Protein 14g
Vitamin A
143%
Vitamin C
3%
Calcium
4%
Iron
18%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 1 9 1/2-inch whole wheat or gluten-free baked pie shell (or your favorite raw crust)
  2. 1/4 cup toasted unsweetened coconut flakes
  3. 1 Tbsp. chopped crystallized ginger
  4. 1 cup raw cashew pieces, soaked for a few hours, rinsed and drained
  5. 1 1/2 cups pumpkin puree
  6. 1/4 cup + 1 Tbsp. coconut butter
  7. 1/4 cup + 2 Tbsp. water
  8. 1/4 cup non-dairy milk
  9. 1 Tbsp. maca powder
  10. 1 Tbsp. grated fresh ginger
  11. 1 tsp. vanilla-flavored stevia liquid
  12. 1 tsp. cinnamon
  13. 1/2 tsp. powdered ginger
  14. pinch allspice
  15. Whipped coconut cream, for topping, optional
Instructions
  1. In a small bowl combine the toasted coconut and the crystallized ginger. Set aside.
  2. Put the cashews, pumpkin puree, coconut butter, water, non-dairy milk, maca powder, ginger, stevia, and spices in a high-speed blender and process until very smooth.
  3. Scrape about half of the cashew-pumpkin mixture into the pie crust and smooth. Sprinkle the toasted coconut/ginger over top and carefully add the remaining cashew-pumpkin mixture over top. Spread until even and smooth. Chill for several hours or until firm. Cut into slices and serve with whipped coconut cream.
beta
calories
598
fat
20g
protein
14g
carbs
91g
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an unrefined vegan http://anunrefinedvegan.com/

Pumpkin Coconut Pie An Unrefined Vegan

Pumpkin Coconut Pie An Unrefined Vegan

 

 

24 thoughts on “Sugar- & Oil-free Creamy Pumpkin-Coconut Pie.

  1. Ceara @ Ceara's Kitchen

    This pie sounds out of this world – I looovee that it is oil and sugar free! Reminds me of a pumpkin “cheese” cake 🙂

    Reply
      1. An Unrefined Vegan Post author

        Amanda, if you have coconut flakes and a food processor, you can make coconut butter. Just process the flakes until a smooth, shiny paste forms. I don’t think Earth Balance would work in this.

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    1. An Unrefined Vegan Post author

      Hi Kate – I’m sorry to hear that the pie didn’t turn out as expected. I know how disappointing that is. I have not had a similar issue so can only guess – perhaps your pumpkin puree was more watery? Did you use both the cashews and the coconut butter? Both ingredients help with firming up the filling.

      Reply
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