This vegan pumpkin pie recipe is simply delicious, and you can enjoy it guilt-free. Creamy and rich, it’s great to satisfy your sweet tooth cravings without making you feel heavy and sugar-rushed and crushed.
Well, pumpkins are simply great and I’m happy that’s again this time of the year. Pumpkins have been cultivated for over 7,500 years, with origins in Central America and there are very good reasons we still love to eat them in quite few forms today.
Healthy Pumpkin
Are pumpkins your favorite fruit? Fruit, you say?
Indeed, pumpkins are a fruit! Botanically speaking, pumpkins are fruits because they develop from the flowering part of the plant and contain seeds. However, we often refer to them as a vegetable.
This does not change the fact, that they are a healthy food, that is rich in vitamin A, vitamin C, fiber, and potassium. Add the pumpkin seeds, which are packed with protein, healthy fats, magnesium, and zinc and you get an idea, how healthy the pumpkins are actually.
Also, pumpkins are incredibly hydrating, consisting of about 90% water. This high water content makes them low in calories but very filling.
You can find pumpkins on every continent, except Antarctica and they thrive in different climates. They can grow incredibly fast, up to 40 pounds per day, which is simply amazing.
Vegan Pumpkin Pie in a Jar
Enjoy this Thanksgiving classic this year in a vegan version! It’s easier, faster and healthier! Light and nutritions, this vegan pumpkin pie in a jar is a great choice for kids and adults alike.
Low in sugar
Traditional pumpkin pie recipes are loaded with added sugar. But not this one!
No Diary
We substituted all diary with simple, organic coconut oil.
Pumpkin Pie Filling
No heavy cream, no full-fat condensed milk, even not a coconut cream. We bake the pumpkin first to get rid of the water and you still have a very creamy consistency.
Pumpkin Pie Crust
Our crust is completely made out of nuts, which is not only packed with fiber, but also with vitamin E and minerals.
Vegan Pumpkin Pie in a Jar
Healthy, vegan, gluten-free pumpkin pie in a jar - quick and easy!
Ingredients
- Pumpkin Pie Filling
- 20 oz cold (already baked) butternut squash (about 4 cups, 600 g)
- 1 teaspoon cinnamon
- 3 tbsp coconut oil
- 1 tbsp vanilla sugar
- 1/2 teaspoon muscovado sugar
- Pumpkin spice (nutmeg, ginger) to taste
- Pumpkin Pie Crust
- 1 cup of grounded walnuts or pecans (about 200g)
- 2 1/2 spoons of coconutoil (about 40g)
- 1 tbsp vanilla sugar
- 1 tbsp muscovado sugar
Instructions
- Pumkin pie filling - put all of the ingredients for the filling in a bowl and blend until smooth.
- Pumpkin pie crust - put all of the ingredients for the crust in a bowl and mix with a fork until well mixed.
- Put the pumpkin pie crust batter in a spring form and bake for 3-5 min at low temperature until the nuts turn slightly brown.
- Let it cool down for about 10 minutes.
- Crumble the crust and put it in glas jars.
- Add the pumpking filling on top and put some crust on top of it.
- Ready to serve!
This pumpkin pie is a great healthy treat for kids and adults alike.