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Make A Plant Based Pumpkin Pie

I love Sundays!

I love waking up late … well later than on most days. After taking care of the pets, I like to sip my cup of coffee and think about what I want to do. One of my favorite things to do on Sunday is research plant-based desserts. My husband has a sweet tooth, and he only eats plant-based food, so it makes me happy to find recipes that he can enjoy.

Below is one recipe that I just tried and it turned out delicious. It's a plant-based pumpkin pie made with coconut sugar, which is low on the GI (Glycemic Index) scale and doesn’t spike blood sugar. (Plant-based diets are high in fiber and use less refined sugars). Here is the recipe. Enjoy!

Preheat oven to 350 degrees

Crust: (mix together by hand and apply in a greased, oven-safe pie dish)
1 1/2 cup all-purpose flour (any flour that works for you)
1 teaspoon of coconut sugar
1/4 teaspoon of salt
1/4 cup of cold vegan butter (Earth Balance is my favorite but it can be any brand of vegan butter)
1/4 cup of vegetable shortening
3/4 cup of ice water 

Filling: (Mix together in a bowl … then pour in pie dish)
1 (15 ounce) can of pumpkin puree
1 cup coconut cream
1 cup coconut sugar
1 teaspoon cinnamon
1 teaspoon ginger
1/2 teaspoon nutmeg
1/8 teaspoon cloves
1/2 teaspoon salt
3 tablespoons arrowroot 

Bake for one hour at 350 degrees and check to make sure crust does not burn. Some ovens are stronger than others.

What did you do on this Sunday Fun Day? Share with us via email at … we would love to share it on social, and possibly feature you on our next Sunday Funday email!