pecan pumpkin pie image

Plant-based Pecan Pumpkin Pie

With the beginning of fall, the pumpkin season starts again. 


Pumpkins are also very nutritious. They contain beta-carotene, which converts to vitamin A in your body and helps fight off infections, is good for your eyes and skin. They are also packed with vitamins B, C and E, as well as a lot of minerals like magnesium, calcium, iron and potassium.

Our plant-based pumpkin pie recipe makes a delicious and healthy fall dessert, which is easy to make.


Pumpkin Spice Powder


2 teaspoons cinnamon powder

1/2 teaspoon ginger powder

1/4 teaspoon nutmeg powder

two pinches of clove powder



Mix in a bowl and store in a sealed mini jar.


Pecan Pumpkin Pie

Ingredients for Pie Filling

600 g pumpkin or butternut squash (roughly 850g whole pumpkin)

200 g coconut oil - melted

80 g pitted dates

3 teaspoons pumpkin spice (or more to taste)

Zest of 1/2 lemon

1 pinch of Himalayan salt

200 ml coconut milk


Ingredients for Crust

160 g pecan nuts

80 g pitted dates

2 tablespoons coconut oil - melted

1 pinch of Himalayan salt

1/2 teaspoon cinnamon

Zest of 1/2 lemon



Preheat the oven to 180° C. Start by prepping the pumpkin. Clean it, cut in two and remove seeds. Then roughly make cubes of the same size. Roast them for about 15 minutes at 180° C. When it’s soft, remove from the oven and allow to cool for 10 minutes before blending with the other ingredients.

In the meantime, prepare the pecan crust. In a large blending jar, blend the pecans to rough crumbs first. Then add the pitted dates and blend again until well combined. Next add coconut oil, lemon zest, salt and cinnamon. Bend until it’s sticky and well combined. You might have to stop blending, scrape the sides with a silicon spatula and repeat until you have a sticky and homogenous mixture. In a baking tray lined with baking paper, spread the crust mixture to equally cover the bottom and transfer to the fridge.

Using the same jar, add the coconut milk, baked pumpkin cubes, dates, pumpkin spice, lemon zest, salt and coconut oil. Blend for as long as necessary to reach a creamy texture. Pour over the crust and allow to set in the freezer for at least 30 minutes. Remove from tray and allow to come to fridge temperature in the fridge.


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