Oct 12, 2013

Date-sweetened, Vegan Pumpkin Pie

Greetings culinary crusaders! Wrapping up a week of pumpkin-everything here with a traditional pumpkin pie. Well, it tastes traditional but the ingredients are anything but! Creamy cashews and soy milk replace the canned condensed milk and mineral-rich dates replace the sugar. No, it is NOT low fat due to all of those cashews… I am working on a tofu-based version, so stay tuned! πŸ™‚ 

Using homemade pumpkin purΓ©e makes it extra special, too! This pumpkin pie is so creamy and luscious it won’t stay around for long… so be prepared. You may want to make two!

Healthy pumpkin trails,



Date-sweetened, Vegan Pumpkin Pie

Prep Time: 30 minutes

Cook Time: 50 minutes

Total Time: 1 hour, 10 minutes

Yield: 1 pie

A healthy take on a holiday tradition!


  • 15 oz. pumpkin purΓ©e
  • 10 medjool dates, pits removed
  • 1ΒΌ cups raw cashews
  • 1Β½ cups unsweetened soy milk or other unsweetened non-dairy milk
  • 2 tsp ground cinnamon
  • Β½ tsp ground nutmeg
  • Β½ tsp ground ginger or 1 TBS fresh-grated
  • ΒΌ tsp ground cloves
  • 1 TBS tapioca flour (optional, makes a bit firmer pie)
  • 1 vegan pie crust (I used my 2-ingredient, grain-free crust)


  1. Preheat oven to 350 F.
  2. Place dates and 1 cup of the milk in a high-powered blender and blend until smooth.
  3. Add remaining milk and cashews and blend again until smooth, scraping down the sides if needed.
  4. Transfer to a mixing bowl, add remaining ingredients and whisk well to combine.
  5. Pour into your pie crust and smooth the top with a spatula.
  6. Bake for 45-50 minutes until puffed up and slightly cracked on the top.
  7. Refrigerate overnight before serving.
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37 responses to “Date-sweetened, Vegan Pumpkin Pie”

  1. Jeanne says:

    IT IS AMAZING. And totally guilt-free. Now you can have all the pumpkin pie you want whenever you want without intolerance issues in the slightest. The is by far the best pumpkin pie I've ever had.

  2. Helyn says:

    Thank you, Jeanne!!!

  3. Noemi says:

    I just started the Dr. Fuhrman's 6 week plan and hoping to slowly transition into all healthy meals, it is difficult for me as my family is very resistant and I have never been a cook or baker… I appreciate all these wonderful recipes have tried one of the bean soups and it was delicious; I will make this for my family on Thanksgiving not going to mention what ingredients were used until they are done enjoying it πŸ™‚ I am slowly learning about all this stuff I have never eaten or used for baking/cooking I am looking forward to making the chia puddings and the banana muffins. Thanks again!

  4. Helyn says:

    You're welcome Noemi! Glad you're enjoying the recipes! πŸ™‚

  5. Carla says:

    Just for information's sake…. The meme is from a blog called Hyperbole and a Half. The author is fantastically hysterical, and amazingly insightful. She has some posts on depression that are especially moving. There's lots of swearing, but the blog is so candid and beautiful that you really can't help but love her. It's good for an afternoon read if you're so inclined.

    More relevantly, Pumpkin Week was amazing, and should become Pumpkin Month. Everything I've tried so far has been delicious!

  6. Wow, this looks amazing, and so healthy too! Yay! Helyn, that meme is hilarious. It's okay, I call them "me me's"…apparently that's not correct…

  7. Helyn says:

    Thanks, Katie! Hey, I checked out your blog… NICE!!!!! I may have to try out your pumpkin muffins… I'm STILL on a pumpkin kick even after a whole week of pumpkin recipes. Haha!

  8. JH says:

    So, the crust need to be par baked (per the crust recipe, it says bake for 20 minutes) and then baked again with the filling for 45 minutes? Just want to double check.

  9. Helyn says:

    Yes, JH. That's correct.

  10. JH says:

    Thanks! The pie looks amazing. I can't wait to try it. I just found your website this week. Great recipes and photos!

  11. Just baked this as I have a friend and his wife coming over (both American) for dinner Friday night – there will be 10 of us in all – not sure how we will all fit but….there you go. I added a few dates to the crust and some ginger and presoaked the dates as I have no mejool dates to hand. It smells soooooooooooooooo good I don't know how I can resist until friday. The edges of the crust started to burn so I put alfoil over the edges about 20 mins in.

  12. Helyn says:

    Hey Rach. I don't think I could resist for that long! Here is a link to Amazon for a pie crust shield: http://www.amazon.com/Andersons-Baking-Silicone-Shield-10-inch/dp/B001IZ7RDY/ref=sr_1_4?s=home-garden&ie=UTF8&qid=1383651574&sr=1-4&keywords=pie+crust+shield

    The addition of dates to the crust would increase the likelihood of it burning from the sugars. Hope you all enjoy the pie!!

  13. good point re the dates…..cool gadget…..not sure it would fit my dishes though but will look out for them. Only thing keeping me from the pie is my left over birthday cake in the freezer. Happy to share the recipe for that one if you like since it was a veganised gf version of an old favourite recipe from the dairy corp (lol) called Berry icecream cheesecake (needless to say this version had not icecream or cheese or butter in it) but it tasted even better than the original. Will email you the recipe separately if you are interested in trying it out. I am so glad I actually managed to write the quantities down this time so I can repeat it!

  14. Helyn says:

    Yes! I would love that recipe. Please send it over πŸ™‚

  15. Pie was a big hit with all – even the sister out law who is not a lover of pumpkin. Sadly only 2 slices left for us to enjoy over the weekend. Will send recipe for my cake for you to try out.

  16. Recipe should be in your inbox. Hope you enjoy πŸ™‚ Rach

  17. Helyn says:

    Got it! Thanks, Rach!!

  18. This looks wonderful, Helyn!

    Any ideas for replacing the cashews? I have a family member with a severe cashew allergy.

    Thanks very much in advance,

  19. Helyn says:

    Hi Jessica,
    The only substitution that may work would be macadamia nuts. But soak them for 5-6 hours ahead of time. Let me know how it works if you try that!

  20. Rhonda says:

    I made and brought this to work this past week for a team sweets day. It is wonderful! The crust adds a nice nuttiness to the pumpkin filling. I'll be making this for Thanksgiving for sure!

  21. Helyn says:

    Awesome! Thanks for the feedback, Rhonda!

  22. Anonymous says:

    Hi Helyn,
    I came across your recipe and I am excited to try it! But I wanted to know what size pie dish you used.

    Thanks for posting, it looks so good!

  23. Helyn says:

    I used a standard sized, 9" pie dish (not deep dish). Enjoy and thanks for the feedback!! πŸ™‚

  24. Meagan says:

    This looks great πŸ™‚ I just found your blog – I'll be keeping this for Thanksgiving!

  25. Helyn says:

    Great, Meagan! πŸ™‚

  26. Anonymous says:

    Hello, Helyn ~ Thank you for the JOY you bring to our kitchen! I have a question about almond flour. I don't have any on hand today. Do you think it would work to grind almonds in my Vitamix to use instead of the almond flour in the pumpkin pie crust — or are pie crusts to fussy for this? Wishing you a wonderful Thanksgiving! Inga

  27. Helyn says:

    Hello dear Inga! Yes, you could certainly make the flour in your blender. But I would recommend using slivered almonds … they are already blanched and would pulverize more easily with less stress on your Vitamix. Hope this helps! Happy Thanksgiving to you and your loved ones. xo

  28. Torrie says:

    I made this pie this year for Thanksgiving and it was fantastic. I brought it and a yummy four bean salad as well as your carrot cashew salad to our large family dinner, and I had a wonderful feast without being tempted by SAD food. No deprivation here. Thank you for sharing your recipies Helyn.

  29. Marci says:

    I made this pumpkin pie for Thanksgiving and it was so delicious! I’ve been sugar free for 2 years, so for me it was heavenly and I just about cried over being reunited to pumpkin pie! For the crowd, it wasn’t quite sweet enough. Would adding 5 more dates make much difference? Or what would you suggest? I can’t believe how creamy and set up it was! That’s a miracle how all that cooked up!

    • helynskitchen says:

      HI Marci! I’m so happy you enjoyed the pie! Yes to more dates!! Or… if you can handle maple syrup, a couple of tablespoons goes a long way. xo

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