Vegan Pumpkin Pies

Yields 4

Vegan - Paleo - Sugar Free - Gluten Free - Grain Free


  • 2 Cups Pecans
  • 2 Cups Dates
  • 1/2 Tsp Fine Sea Salt


  • 2 cups/16 oz Pumpkin Puree (homemade roasted and pureed pumpkin would be best but look for BPA free cans if you don't have time)
  • 1 Cup Raw Macadamia Nuts Soaked in Water Overnight (or raw cashews)
  • 1/2 Cup Pitted Dates (soaked in warm water for 15 minutes)
  • 1/2 Cup + 2 Tbl Maple Syrup
  • 1 Tbl Cinnamon
  • 1 1/2 tsp Pumpkin Pie Spice
  • 1/2 tsp Freshly Grated Nutmeg
  • 1/2 Cup Coconut Milk (Almond would work in a pinch too)
  • 1/2 tsp Fine Sea Salt
  • 1 tsp Pure Vanilla Extract


  • 4 - 4.75 in Mini Tart Shells


  • 8'' Spring Form Pan


  1. Preheat the oven to 350F

For the crust

  1. In the work bowl of a food processor add the dates, pecans, and salt and pulse until the pieces are finely ground and it holds it shape when pressed between your fingers.
  2. Grease the tart shells and evenly divide the crust between the shells.
  3. Press the crust up the sides and firmly into the bottom as evenly as you can.
  4. Set aside.

For the Filling

  1. Drain the nuts and rinse off.
  2. Add the remaining ingredients to the work bowl of a blender and puree until smooth.
  3. Taste for sweetness and adjust according to your palette if necessary.
  4. Place the tart shells on a sheet pan.
  5. Pour the filling evenly between the tart shells.
  6. Bake in the oven for 25 minutes or until a toothpick comes out cleanly.
  7. Allow to cool and cover with coconut cream (optional)


  1. This recipe can be made into one large pie. Use an 8'' spring form pan and press the crust into the bottom and up the sides. Pour all of the filling in and bake for an additional 15-20 minutes or until a toothpick comes out clean.

Whipped Coconut Cream

Vegan - Paleo - Sugar Free - Gluten Free - Grain Free


  1. One 15-ounce can full-fat coconut milk
  2. 1 tablespoon maple syrup or sweetener of choice
  3. 1 teaspoon vanilla
  4. Pinch of sea salt


  1. Place the can of coconut milk in the refrigerator and leave it there until well-chilled; I left mine in overnight.
  2. Open the can of coconut milk. There will be a firm, waxy layer on top.
  3. Scoop out this firm layer coconut cream that has solidified at the top of the can.
  4. Stop as soon as you reach the water at the bottom of the can; don't include anything but the solid cream. (You can use the water in smoothies, or just drink it straight.)
  5. Place this cream in the bowl of a stand mixer, or a large bowl.
  6. Turn your mixer or hand beaters to high speed, and whip the coconut cream for 3 to 5 minutes.
  7. Whip until it becomes fluffy and light, with soft peaks. Mix in sweetener (maple syrup, stevia, etc) and vanilla.
  8. Keeps in fridge for one week.
  9. Allow to warm up for 5-10 minutes and whip again before serving after its been in the fridge.