Vegan Pumpkin Pie

It was a huge success, guys. A huge freaking success.

I found the recipe for this vegan pumpkin pie over at the Perfect Supplements blog. I was a little hesitant to go there because a normal pumpkin pie recipe doesn't really lend itself to clean eating. Pumpkin pie is full of eggs, sugar and milk.

This recipe was super simple. The filling calls for:

• 1 1/2 cups pumpkin puree
• 1 cup nut butter (I chose cashew)
• 1/4 cup coconut sugar
• 1/4 cup coconut oil
• 2 tablespoons pumpkin pie spice

I put everything in the food processor and pulsed until smooth. 

For the crust I used my go-to nut crust. I put 2 1/2 cups of walnuts with a 1/4 cup of cocoa powder, a dash of salt and enough honey to bring the crust together (about 1/4-1/3 cup). I put all of the ingredients in the food processor and pulse until the walnuts are in small pieces. 

I pressed the nut mixture into a 9-inch pie pan and filled it with the pumpkin filling. The original recipe says to let the filling set for half an hour. I let it sit overnight, and it cut perfectly.

For the maple coconut whipped cream I used a can of coconut cream (kept in the refrigerator overnight), a 1/4 cup of maple syrup and a teaspoon of pumpkin pie spice. I put this in my stand mixer with whisk attachment and let the machine do its thing until I got stiff peaks. This holds up incredibly well in the fridge, so just stick your leftovers in some tupperware and indulge whenever.

Overall I was thrilled with the texture and the taste. You can definitely taste the nut butter, but the overwhelming flavor is definitely that classic pumpkin pie flavor. I also loved that it wasn't as sweet as a standard pumpkin pie. 

Don't get me wrong, you should not eat this every day. It has a ton of fat from the nut crust and the nut butter. But for a holiday indulgence, I think it's a fantastic healthy alternative. So delicious. And parent improved.