Perfect Pumpkin Pie (Macrobiotic, Vegan, sugar-free, gluten-free)

Sweet, spicy, and indulgent – this vegan and sugar-free pumpkin pie will have you wondering why anyone adds the sugar and cream anyway.

A traditional recipe that’s incredibly easy to make and stocked full of good vitamins and minerals!  I often enjoy mine as a breakfast treat…

Serves 8-12

– – – – –


– 1 cup almonds
– 1 cup walnuts
– 2 cups rolled oats
– 8-10 apricots, soaked for 30-60 minutes
– 1 tbsp safflower oil
– 1 pinch salt

– 1 small-medium pie pumpkin (about 3 cups pureed)
– 1 cup grain-based milk, unsweetened
– ¾ cup maple syrup
– ¼ cup arrowroot starch
– 1 tsp vanilla
– ½ tsp salt
– 1 ½ tsp cinnamon
– ½ tsp ginger
– ½ tsp nutmeg
– ½ tsp allspice
– ¼ tsp cloves

Preheat oven to 375 degrees. Wash pumpkin, cut in half, and remove seeds (I set the seeds aside to be used later). Roast pumpkin in glass or ceramic dish for 45-60 minutes, or until soft. Let cool while you begin the crust.

For crust, chop nuts lightly before adding in rolled oats and chopping together until you have a coarse meal. This can be done in a food processor or by hand. If using a food processor, leave the processor on while adding the apricots one at a time, waiting until the apricot is fully incorporated into the dough before adding another. After 6 apricots, add the safflower oil, and then continue with the remaining apricots.

If chopping by hand, first stir the oil into the coarse nut/oat meal and then chop each apricot into the crust dough manually, working each apricot in fully before adding the next.

Press the dough into the bottom of a 9-inch spring form pan, pressing the crust about 1 ½” – 2” up the side of the pan. Set crust aside while you work on the filling.

When pumpkin has cooled enough to handle, scoop the flesh out of the skin and puree or mash together (you can use a tablespoon or two of the soaking water from the apricots to help puree, if necessary). This can also be done by hand with a masher or a food mill, or in a food processor.

Beat the pumpkin puree with the soy milk, maple syrup, and vanilla. Stir in arrowroot starch, salt, and spices. Pour into crust and smooth top.

Bake at 425 degrees for 10 minutes. Lower the heat to 350 degrees and bake an additional 45-50 minutes. Let cool to room temperature, then refrigerate overnight so the filling can set.

Serve chilled. Enjoy!


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