What’s Thanksgiving without Clean, Vegan Friendly, Delicious Pumpkin Pie?…(It’s still Thanksgiving I guess lol just not as good!)

Pumpkin Pie!  

Dairy-free, Added sugar free, completely clean Pumpkin Pie; A blessing for the taste buds and for the body…You CAN have your pie and eat it too!

College has stolen my attentions thus it’s been forever and a day since my last post. But I had to post for Thanksgiving! Much has happened in the land of food since the summer! More recently an AMAZING pumpkin pie recipe has happened:)

I really feel like a successful scientist when I try a recipe on a whim and it comes out awesomely! Love it! And in time for Thanksgiving too.

You’ll be pleasantly surprised by the (no longer) secret ingredient in this recipe!



It’s Chick Peas!!!! Yep! Pumpkins and Garbanzo beans have united in a harmonious union that gives rise to a healthy and delicious Pumpkin Pie.

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2 cups pumpkin puree  (canned works too)

1 cup dates  

1/2 cup chick peas (garbanzo beans) 

1/3 quick oats 

1 tablespoon coconut oil 

3/4 tsp salt 

1 and 1/2 cup stevia 

1 and 1/2 tsp Trader Joe’s pumpkin spice (delicious!) 

2 tsp baking powder 

1/2 tsp baking soda 

1 tablespoon vanilla extract  

Combine the first 4 ingredients in a food processor and blend until you get the date pieces as small as you can. Then add in the coconut oil. My pumpkin was very moist, so if using canned pumpkin I would recommend adding 1/4 cup of water. You may need to add more. In that case add gingerly and use your own discretion. You want it to have a thick pudding-like consistency. Then go ahead and add the rest of the ingredients and process until smooth, with no date pieces visible.

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At this point it should taste great and you should be excited.

Once your filling is complete, pour it into the crust (this is the crust recipe i used), and bake in the oven at 350 F for 15 mins. Then turn off the oven, open it, and pull out the rack, letting the pie cool there gradually to prevent it from getting those unsightly cracks in the top. (I learned the hard way) Leave it there for about 5-10 minutes and then remove it from the rack and let it cool completely before putting in the fridge.

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I was so pleasantly surprised by the outcome of this pumpkin pie recipe idea that I just kept the seeds as a happy reminder!..And because they’re tastey and make new pumpkins.

So first I had this...

So first I had this…

Now I have this!

Now I have this!

And the plan is that pretty soon I’ll have more of this…


🙂 Enjoy, friends!