Healthy Pumpkin Pies

In the Netherlands they don’t sell canned pumpkin puree. So on my latest trip to New York I bought a can to take home. I was determined to create a healthy pumpkin pie recipe, and it’s so easy to use pumpkin puree for this. These pumpkin pies are sugar free, gluten free, vegan and raw. And they’re super easy to make, so if you still have a can of pumpkin puree lying around, this is a good time to use it!
And for the people who, like me, live in a country where they don’t sell canned pumpkin; you can also make it yourself by baking a pumpkin in the oven and then use a blender to create the puree.

Bottom:
100 gram (3/4 cup) nuts (I used 50gr pecans and 50gr almonds)
4 medjool dates
1 tbs pumpkin spices (or cookie spices, or cinnamon and nutmeg)
1/3 teaspoon vanilla paste (or extract)
Optionally 2 tbs shredded coconut

Filling:

1.5 cup pumpkin puree (300 gram)
5 tbs soy yogurt
1  tsp pumpkin spice
1 tsp vanilla extract

optionally a drop of vanilla stevia

Mix all the ingredients for the bottom in a food processor. Pour the mixture in silicone muffin molds. Press it together firmly to create the bottom. Put it in the fridge while you make the filling.
Put all the ingredients for the filling in a bowl and use a spoon to mix it all up. Put the filling on top of the bottoms.
Now it’s time to cool your healthy pumpkin pies. You can put them in the freezer for an hour or 2, or in the fridge for an hour of 4.
You can save your pumpkin pies in the fridge for 5 to 7 days (or longer in the freezer).

Instead of muffin molds, you can also use small pie pans.

If you like this recipe, you might also like my healthy sweet potato pies.