This time of the year makes me want to eat Pumpkin Pie. Should I be waiting for Thanksgiving?

I'm not much of a baker, so I searched for a recipe that would be easy to make, but still taste great!

Last year I saw a recipe for a vegan pumpkin pie on  Happy Healthy Life . I filed it away and made it yesterday.

It was easy to make and absolutely DELICIOUS . It's made with just a few healthy ingredients and prepared in the blender or Vitamix ( easy). Other than the cooked pumpkin, the main ingredient is raw cashews ( soaked and drained.)  Many raw food desserts call for raw cashews. It gives the desserts a fabulous smooth and firm texture.

This pie is made from "real food " that supplies significant nutritional benefits

Pumpkin is rich in beta-carotene, Vitamin C, and Vitamin A and even contains some iron.

In addition, pumpkin contains a significant amount of fiber, which is essential for a healthy diet.

1/2 cup mashed pumpkin has 5 grams of fiber. A slice of whole wheat bread may only provide 2 grams of fiber.

Just like carrots, pumpkin is good for the eyes and provides the health protecting antioxidants, lutein and beta crptoxanthin known to be helpful for age related cataracts and macular degeneration.

Pumpkin is also a good source of potassium which is essential for healthy nerves and muscles and helps keep blood pressure stable.

I felt good finding a recipe that is gluten free, has no refined sugar, and is vegan. Of course I adapted the recipe a little and came up with my own similar version.


1 and 1/4 cups raw cashews, soaked in refrigerator at least 6-8 hours ( Trader Joe's)
1/2 cup Grade B organic Maple syrup ( Trader Joe's)
1 can organic pumpkin puree (16 ounces) (or use fresh puree) ( Trader Joe's again)
2 medium yams, steamed, peeled, and cubed.
1/2  cup non dairy milk ( almond or coconut?) I used coconut
2 tsp pumpkin pie spice ( or  use cinnamon and all spice)
pinch of sea salt


1. Soak cashews in a bowl in the refrigerator

2.  Preheat your oven to 400 degrees.

3. Drain the water from your cashews and place in blender or Vitamix. Add remainder of ingredients and blend until smooth and creamy. Remove mixture and pour into a lightly greased pyrex pan. Bake at 400 for 15 minutes and then at 350 for an additional 20. Remove and cool.

4. When cool, place in fridge until cold at least 2 hours.

5. To me it tastes best the next day when it has been cooling overnight.

Variation: Bake in a pie crust..

soak cashews overnight

Steam yams ( I just used two yams for the recipe)

Blend all ingredients until smooth

I did not use a pie crust

Enjoy ( topped with coconut cream)

Recipe for Vegan Cream Topping:
The dairy free whipped coconut cream is from another gluten free blog that has wonderful ideas. They provide pictures with a step by step recipe. Click here for their coconut whipped cream recipe Junior GF Chefs.

variation : Make a sweet potato pie

Use all sweet potatoes ( 6 medium to large) in the recipe instead of pumpkin.

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