Personal Pumpkin Pie (Vegan, GF, Almost Raw)

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Honestly, what would Thanksgiving be without pumpkin pie?!

Pumpkin pie has become the quintessential fall dessert and a necessary–yes, necessary–component of Thanksgiving dinner. Simple, slightly sweet, and bursting with fall flavor–it’s the perfect ending to a decadent feast and it seems to wrap everything up in a nice, neat bow.

For some time now I’ve been wanting to make a Personal Pumpkin Pie. You see, I’m the type of person who eats an entire pie when there’s one sitting right in front of me. Basically, I have no self-control, especially when it comes to dessert. So, if I make smaller, personal-sized desserts, I’m (sometimes) able to avoid grossly overeating. My favorite mini dessert comes in the form of pie. I’ve shared quite a few mini pies on Almonds & Avocados in the past: Mini Raw Cacao-liscious Pies, Mini Raw Key Lime Pies, Banana Coconut Cream Pies, and Raw Coconut Cream Pies. Though these pies are “mini” versions, they’re actually quite large and filling. And what do all of these pies have in common? They’re all raw, and each one is dairy-free, gluten-free, and refined-sugar-free. They’re also full of flavor! YAY for healthy, delicious desserts!

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While this Personal Pumpkin Pie isn’t entirely raw, the pumpkin puree is the only cooked ingredient. The first time I took a bite, I was completely shocked–these mini pies are bursting with fall flavors and taste almost identical to traditional pumpkin pie, without all of the unhealthy ingredients!! Could it be?!? A healthy pumpkin pie that’s also amazingly tasty?! I polished off the first pie and then tasted inhaled the second one just to make sure that my taste buds weren’t being deceived (so much for not overeating). I’m thrilled to say that it’s true: in my opinion, this pumpkin pie is as good–if not better–than traditional pumpkin pie! (Cue the band to play “Hallelujah”)

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And of course, what would pumpkin pie be without a dollop tub of whipped cream to go along with it? For a healthier, dairy-free, and sugar-free version, I like to use canned coconut milk. It’s extremely simple to make: place the can of coconut milk in the fridge overnight; when you’re ready to make the whipped cream, gently remove the can from the fridge (being careful not to shake it or turn it upside-down) and remove the lid; scoop out the thick cream that has settled at the top of the can and place it in a bowl; add approx. 10 drops of liquid stevia and whip with a whisk or a hand mixer until light and frothy.

There you have it–a healthy pumpkin pie that takes no more than 15 minutes to throw together. Better yet, you can make these pies (and the whipped cream) ahead of time and simply keep them in the fridge until you’re ready to feast! What a wonderful way to end my favorite meal of the year :)

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5.0 from 1 reviews

Personal Pumpkin Pie (Vegan, GF)
Author: 
Prep time: 
Total time: 
Serves: 2 mini pies
 
Ingredients
  • ~For the Crust:
  • 1 cup pecans
  • 2 pitted dates
  • ¼ cup shredded unsweetened coconut
  • 1 tsp. almond butter
  • ½ tsp. vanilla extract
  • pinch of sea salt
  • ~For the Filling:
  • 1 cup pumpkin puree (homemade or canned)
  • 2 Tbs. almond milk
  • 2 Tbs. coconut oil
  • ½ Tbs. coconut sugar
  • ½ tsp. vanilla extract
  • ½ tsp. cinnamon
  • ⅛ tsp. nutmeg
  • pinch of ginger
  • ¼-1/2 tsp. stevia (depending on how sweet you want it to be)
  • pinch of sea salt
Instructions
  1. Place all of the crust ingredients in a food processor and blend until everything is broken down and the mixture begins to really clump and stick together.
  2. Press the crust into two mini pie or tart dishes using your fingers to even out the crust.
  3. Next, rinse out the bowl of your food processor and add all of the filling ingredients, blending until everything is thoroughly combined. Taste and adjust the sweetness as desired.
  4. Pour the filling into the pie crusts, evening it out with a spoon or spatula.
  5. Place the pies in the fridge for at least 2-3 hours (longer is better), which will allow the flavors to meld and the filling to thicken and set.
  6. When you’re ready, top with whipped cream, serve, and enjoy!
Notes
*These will keep in the fridge for a couple of days, making it easy to prepare them ahead of time

*I’ve submitted this recipe to Gluten Free Fridays, Healthy Vegan Fridays, and Allergy Free Wednesday

12 thoughts on “Personal Pumpkin Pie (Vegan, GF, Almost Raw)

  1. Oh, this is so cute! I was just pondering how I was going to make our pie for next week (my husband is crazy about it), so this sincerely will be the recipe I try! I’ll let you know how it goes! Thanks girl! :-)

  2. just found your website … These mini pies look so good; except for the dates in the crust :). I really do not like dates and therefore avoid trying alot of recipes which I see because of that. I’m sure I cant be alone there. Any suggestions for a substitute for dates in recipes? I’m so glad to have found your blog …. through your cinnamon roll post for the Thanksgiving roundup!

    • You can definitely try subbing with raisins–I’d use 2-3 Tbs. to replace the 2 dates. If you’re not a dried fruit kinda gal (I wasn’t for a long time), then I would add just a teeny bit of honey–maybe 1/2 tsp.–and a bit more almond butter to add some sweetness and help the rest of the ingredients stick together. I haven’t tried this so I can’t vouch for it, but the purpose of the dates is to add sweetness and stickiness, which you can easily get from honey. Please let me know how it goes if you try it! I’m so glad you found A&A, too–thanks for stopping by!!

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  4. oh man, this looks delicious. I love how tiny it is! Not everyone in our family is a fan of pumpkin pie, so this is perfect for us:). Thank you for linking up at gluten free fridays on eat.live.make.. I am using this as one of my favorites for tomorrow’s link up!

    • They’re the perfect size and super filling! My husband doesn’t like pumpkin pie–or most desserts for that matter–so I’m always making smaller versions just for myself :) Thank you so much, by the way!!

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