Pumpkin pie is must-have at Thanksgiving and Christmas. Happily for health-conscious folks, pumpkin pie is a good-for-you dessert. Pumpkin is loaded with beta-carotene and vitamin A, plus 5 grams of fiber per serving. Unfortunately, traditional holiday recipes for pumpkin pie are also full of fat and sugar. Most holiday recipes aren’t diabetic, vegan or weight loss diet friendly, either. So here are holiday recipes for sugarfree, diet, dairy-free, diabetic and vegan pumpkin pie. Vegan foods contain are not only meatless, but eggless and dairy-free. They contain no animal products like honey, lard, suet or shortening. With its emphasis on good fats, unprocessed foods and meatless protein, certain vegan recipes are also really good for those trying to lose weight or following a diabetic diet. In fact, the vegan diet is very healthy in general–meat and dairy typically contain steroids, growth hormones and antibiotics. Eggs and animal fats are high in cholesterol, too. Holiday vegan pumpkin pie is actually halal and kosher, as well.
Holiday recipes for vegan pumpkin pie: (makes two nine inch pies): Start with 3.5 cups fresh pumpkin (flesh from “pie” pumpkin) or one 29-oz can pumpkin (not pumpkin pie filling). Go dairy-free swapping cow’s milk for almond, coconut or cashew milk (cashew milk substitutes best for condensed milk as it’s creamier). Swap eggs for 12 ounces of tofu or 12 ounces of avocado. Or use 5 ounces of each, plus two ounces of milled flax seed and water. Avocado is the perfect substitute as it’s creamy and flavorless in baked goods. If you aren’t strictly vegan, you can also use plain Greek yogurt for milk and eggs.All these food swaps are high in fiber and MUFAs (monounsaturated fatty acids). These break down bad fats and prevent storage of sugar in liver, and so are good for diet and diabetic recipes.
Sweeten with 1 cup Sucanat, Florida Crystals, evaporated cane juice or blue agave syrup or molasses. For diabetic pumpkin pie, sweeten with monkfruit or brown sugar Splenda or Ideal xylitol sweetener. You can also sweeten with homemade sugarfree applesauce. Add 1 teaspoon each of salt, nutmeg, ginger, cloves and allspice and 2 teaspoons ground cinnamon. Blend pumpkin pie mix till smooth. Bake pumpkin pie filling without a crust as pumpkin custard or pudding. Skipping the high carb crust in pie recipes is the best option for diabetic or weight loss diet. Or swap shortening for olive, sunflower or safflower oil in pie crust. Swap white flour for almond, oat or whole grain flour. Make as you would a regular pie crust. Bake to brown slightly and add vegan pumpkin pie ingredients. Arrange fresh apple slices on top for a festive harvest holiday pie. Bake about 35 minutes at 375 degrees.
Vegan dairy-free pumpkin pie won’t look like other holiday recipes on your Thanksgiving or Christmas table. It will have a firmer, denser texture. But as far as taste goes, vegan pumpkin pie doesn’t really differ too much from regular. If it does, just add more spices! Top with sugar-free, dairy-free spray whipped topping.