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  • Writer's pictureAnthony DeNovellis

Fox 13 Vegan, Sugar-free Pumpkin Pie

Updated: Nov 18, 2020

This is the recipe that was so popular on my Fox 13 morning show segment! It has all of the sweet, creamy satisfaction of traditional pumpkin pie, using ingredients that make it nutritious and wholesome - I even let my kids have it for breakfast!


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1 Cup pitted and chopped dates, soaked and drained, with the liquid reserved

1 can coconut milk (13.66 oz)

1 1/2 Cups pumpkin puree (Note: 1 large can of pumpkin is 3 cups)

2 Tsp pumpkin pie spice (adjust to taste; can substitute with cinnamon, nutmeg, and cloves)

1/2 tsp salt

1 blind-baked, 9" pie crust (click Here for the Almond Shortbread Crust)


In a blender, combine the dates, coconut milk, pumpkin, pumpkin pie spice, and salt, and process until  smooth (if it is too thick to blend completely smooth, add small amounts of the reserved date soaking liquid until it blends smooth).

Pour the mixture into the prepared pie crust and smooth. Place, uncovered, into the refrigerator and chill for 24 hours before slicing and serving. Allowing the pie to chill uncovered will both firm up the fats in the coconut milk and slightly dehydrate the filling. This dehydration will allow the pie to be more creamy and sliceable, and will concentrate the flavor.

Serve cold with your preferred whipped topping.

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