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Vegan Protein Pumpkin Pie Recipe

Thanksgiving wouldn’t be quite the same without the classic pumpkin pie. Whether you enjoy it warm, room temperature, or even cold, it’s one of those foods that can help bring people together.

Some of the ingredients in an original pumpkin pie recipe include ingredients such as egg or cream, so we’re bringing a delicious vegan recipe to the table, inspired by Nora (1). But as you might have guessed, we like to mix it up.

So surprise – this recipe even has protein powder in it, giving this recipe an additional nutritional punch!

Why protein? Adding more protein into your diet can help you avoid the all-too-common habit of overeating during the holidays. That’s because protein helps signal hormones that tell your body, “I’m satisfied – no more!” (5).

Note: You’re welcome to add whichever kind of plant-based protein powder you like. Unflavored may work best, but if you’re feeling creative you can try chocolate or vanilla.

Did you know? Not only are pumpkins good for pies and porch décor, they’re also packed with vitamins and minerals. They can help your body recover from workouts, support healthy digestion, and help regulate your cholesterol and blood pressure (3). Pass the pumpkins!

Ok, so you’re going to start by gathering up the ingredients for each part. Then, you’ll get into making the pie.

Here’s what you’ll need to make each part:

Crust

A flaky crust is the perfect complement to a creamy, sweet filling. If you’ve decided to make you own, you’ll need (4):

  • 1 ½ cup almond flour, with extra for rolling
  • ¼ teaspoon salt
  • ¼ teaspoon organic cane sugar
  • ¼ pound vegetable shortening
  • ¼ cup plant-based milk, unless more is needed

Combine the flour, salt, and sugar into a large bowl. Use a fork or whisk to mix. Using cold/chilled tools, cut vegetable shortening into cubes and toss into the dry mixture. Use either a fork or a pastry cutter to mix the shortening into the dry ingredients until it gets to be crumbly. Be sure not to overmix! Lastly, drizzle plant based milk on top and mix until dough is formed.

Spread dough out onto a clean towel sprinkled with flour. Using a rolling pin or other round object, roll the dough out until it’s large enough to flop over the sides of your pie pan. You want to make enough to cover the sides and edges of your pie dish.

Use a knife to cut off excess dough from the edges of the pie dish. Fill in any holes you may find. If you decide to precook, preheat oven to 450˚F. Use your fork to poke holes throughout your crust. Bake for 15 minutes. Then, turn heat down to 400˚F and keep baking until crust is light brown.

Filling

  • 1 can pumpkin puree, 15 oz
  • 1 cup coconut cream
  • 1 cup coconut sugar (or ½ cup maple syrup)
  • 1/2 teaspoon nutmeg
  • 1 teaspoon cinnamon
  • 1/8 teaspoon cloves
  • 1 teaspoon ginger
  • 1/2 teaspoon salt
  • 3 tablespoons cornstarch
  • 1-2 scoops of your favorite plant-based protein powder

Whipped Cream

Pumpkin pie isn’t complete without a dollop of whipped cream! You can either buy a non-dairy kind at the store, or make your own by using:

  • Aquafaba
  • 1/8 teaspoon cream of tartar
  • 1 teaspoon vanilla
  • Between ½ and ¾ cup powdered sugar (2).

Simply blend all ingredients together with a whisk or an electric blender and voila! Best when served immediately.

Instructions

Time to bring it all together.

  • Preheat your oven to 350˚ F. Get your pie crust together and place in pie dish.
  • Combine your filling ingredients in a bowl and blend until smooth and creamy.
  • Pour filling into a 9 inch pan on top of pie crust. Some people precook the crust, but you don’t need to.
  • Bake for 1 hour. Tip: If the crust looks like it’s starting to burn before the rest of the pie is done, cover the edges with a pie shield.
  • After an hour has passed, remove pie, allow to cool, then place in refrigerator for at least 4 hours. If the pie still looks wet in the center, that’s normal.
  • Slice up, serve, and enjoy!

Tips & Subs

Gluten free: If you prefer to make this a gluten-free recipe, you can look for some at your health foods store, or make your own.

Starch: If you’re avoiding cornstarch, you can use arrowroot powder or tapioca.

Sugar: If you don’t want to use brown sugar, you can switch it out for ½ cup maple syrup. Coconut sugar works as well.  

Decoration: If you want to go above and beyond, try making small pie crust designs to go on top of the pie. You can cut out leaves, berries, or anything that gives you that Fall feeling.

Are you ready to make some amazingly delicious pumpkin pie this Thanksgiving? Be sure to share this recipe with a friend!

References & Disclaimers

(1) https://www.noracooks.com/vegan-pumpkin-pie/

(2) https://www.noracooks.com/vegan-whipped-cream/

(3) https://www.womenshealthmag.com/food/a19934317/pumpkin-nutrition/

(4) https://itdoesnttastelikechicken.com/easy-vegan-pie-crust/

(5) https://pubmed.ncbi.nlm.nih.gov/16400055/

✝✝This noted statement is based on independent research and is not necessarily the opinion of the author

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