I am so loving this recipe right now. I have been making it for a few weeks now and figured it is the perfect time to share with Thanksgiving around the corner! Any other pumpkin pie fans? I’ve always loved mine with some Cool Whip on top. But looking back now, oof. Cool Whip is disgustingly terrible for your insides. Plus, pumpkin pie is definitely a treat with all that really goes into the standard recipe – so much sugar!! But since it is the season and I’ve been craving it like crazy, my goal was to make a sugar-free, healthier alternative. I say sugar-free because this version is made with dates as opposed to processed sugars. Aaaaand it is the perfect substitute for me. I fix my craving without feeling like crap afterwards!
Plus… the filling is always the best part, right? Screw the crust – vegan pumpkin pie pudding.
You will need:
- 1/2 banana
- 1/2 frozen banana (I use 2 chunks that I had pre-frozen. It is necessary, but it does give the pudding a thicker consistency.)
- 1/2 canned pumpkin puree
- 1/4 cup vanilla soy milk (or whatever you have – more or less depending on the consistency you’d like)
- 3-4 pitted dates
- About 1/2 tsp cinnamon
- Dash of pumpkin pie spice, nutmeg, and ginger (to taste)
- Very simple – add all ingredients to a blender/food processor and blend until smooth. Pour into a bowl, top with a bit more cinnamon, and enjoy!
I can’t stop making this to save my life. You could even top with some coconut whipped cream if you are feeling extra decadent about it. I just love having something to turn to when a craving hits. The dates add just the right amount of sweetness, too. If you need more, you could always add a drizzle of pure maple syrup – that would definitely do the trick!
I hope you’ll give this healthier alternative to pumpkin pie a shot… let me know if you do!! xx bianca