Simple & Healthy Pecan Pumpkin Pie


I love me some pumpkin pie. Do you know what I love even more than my go-to Thanksgiving pumpkin pie? Pumpkin pie that tastes like my definitely-not-healthy and definitely-not-vegan pumpkin pie, but is actually super healthy! There’s times when, yes, it can be almost criminal to conjure up some “healthified” version of a cake, pie, cookie or whathaveyou. My birthday cake? That’s no healthy affair.  Yep, if there’s ever been a pumpkin pie purist…it’s me. The recipe from the back of the Libby’s pumpkin puree can. Every time. No straying. Don’t be messin’ with my pumpkin pie! 

But this pumpkin pie. Oh my goodness. Why keep making an unhealthy, sugar and cholesterol laden dessert when you can have this one? Why?? Just look at it. It’s perfect! I couldn’t believe how wonderful the texture was and how the pecan crust perfectly complimented it. 

And it’s even better than my old Libby’s recipe. Also, it features a wholesome pecan crust. This recipe couldn’t be healthier, easier or tastier! 

Oh and did I mention that it’s vegan, sugar-free (except for the fruit) and healthy? Whips up in a snap ta boot. Clean eating at it’s finest.

I grinned the most impish, ludicrous grin when I asked Todd how he liked it and then told him it didn’t have any added sugar or animal products. Muah-ha-ha! He couldn’t tell the difference. A wonderful success!

Simple & Healthy Pecan Pumpkin Pie

Inspired by

Makes 1 pie

  • –Crust–
  • 1 cup pecans
  • 3-5 medjool dates, pitted
  • 1 Tbsp. coconut four (or 1 1/2 Tbsp. of other flour)
  • splash of maple syrup (optional)
  • a pinch of kosher salt
  • –Filling–
  • 1 15 oz. can of canned pumpkin
  • 1 12 oz. box of silken tofu, drained
  • 12-16 medjool dates, pitted
  • 1 tsp. ground cinnamon
  • 1/2 tsp. kosher salt
  • 1/2 tsp. ground ginger
  • 1/4 tsp. ground cloves
  • a few gratings of nutmeg (to taste)
  • 10 drops of liquid Stevia (optional)
  • –Notes–
  • I like the Mori-Nu boxed tofu. It doesn’t have a “tofu” taste at all. It’s found usually on the shelf (non-refrigerated) in the organic section. 

In a food processor, combine the crust ingredients and process for about 3 minutes. The dough should stick together when pressed between your fingers. 

In a pie dish coated with a non-stick cooking spray, press the dough to make the crust. Set aside until ready for the filling. 

Preheat oven to 350 F. 

Wash out the food processor and add in the filling ingredients. Process for about 3-5 minutes or until the dates are just tiny little specks. The filling should be very smooth.

Scoop the filling onto the crust and smooth over with a spatula. Bake at 350 F for about 30 minutes. If the top of the crust looks like it’s getting a little too brown you can add some strips of tinfoil or a pie crust protector over it. 

Remove from oven and chill completely before serving.

If you’d like to serve it with whipped cream, Oh She Glows has an excellent tutorial for Coconut Whipped Cream. 

My whipped cream…eh, it didn’t work out as planned. But that’s okay, it was still delicious! 

Listening to Iron & Wine – Flightless Bird, American MouthisRecipe Card

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