Healthy(ish) cooking on a Budget(ish)

Almost Vegan Nutella Pumpkin Pie

Nutella Pumpkin PieSince going “mostly” dairy free this summer, I’ve felt a lot of great changes in my body. I feel lighter in the morning, I don’t get as bloated throughout the day, and I had visible abs for the first time ever (for a short while). But being dairy free is not easy! So many things have dairy in them without realizing (like the pesto at MOD Pizza) and dairy free items are usually way more expensive.

That’s why I say I’m “mostly” dairy free. There are some things that just taste significantly better with cheese on them or days that I want to eat out and can’t find full dairy free things on the menu besides “side salad”.

Many times when I’m shopping, I find it easiest to look for things labeled “vegan“, because then I know for sure it does not have dairy. I’ve also started supplementing in a lot of vegan alternatives to dairy products and overall cooking with less meat. I’m never going to be a full vegan, but I do come up with some decent vegan food! And I have a new understanding for the struggles of eating out with any sort of food allergy or lifestyle choice.

This Nutella Pumpkin Pie was a dish I experimented with a few years ago, pre-dairy free days.

It was so tasty, so unhealthy, and so not vegan friendly. But it was so beautiful and unique, I knew I needed to create a dairy free/vegan version of it for this Thanksgiving! This recipe can also be Paleo & Whole30 compatible if you omit the ginger cookie crust or cook it in a Paleo crust (there are Paleo/Whole30 approved crusts out there, I’ve never tried them so I can’t recommend a particular one, sorry!).

Every time I take this pie to a party I get so many compliments and I always say “it’s so easy!” because it really is! Try it and let me know what you think.

I do realize that Nutella itself is not vegan, but there are many hazelnut spreads out there that are, such as Justin’s Hazelnut Butter. If you are on a strict vegan or dairy free diet, please feel free to explore the options! 

Nutella Pumpkin Pie

Print Recipe
Vegan Nutella Pumpkin Pie
Nutella Pumpkin Pie
Prep Time 15 Minutes
Cook Time 60 Minutes
Passive Time 15 Minutes
Servings
servings
Ingredients
Prep Time 15 Minutes
Cook Time 60 Minutes
Passive Time 15 Minutes
Servings
servings
Ingredients
Nutella Pumpkin Pie
Instructions
  1. Preheat the oven to 350.
  2. Combine crushed ginger cookies and the coconut oil in a bowl and then press into your pie dish to create a crust. Bake for 10 minutes.
  3. While the crust is baking, combine the rest of the ingredients in a bowl EXCEPT for the nutella. Mix well.
  4. Pull out the crust and pour the filling into pie dish. Melt the Nutella in the microwave for 30 seconds.
  5. Put dollops of nutella around the pie, then take a butter knife and swirl around the pie lightly. This creates the most beautiful design that is unique to each pie!
  6. Bake for 50 minutes, then let cool for 15 minutes before serving.
Recipe Notes

Pro tip: When serving hot right after cooking, the filling may be a bit softer than a regular pumpkin pie. Tasty, but a little softer. If you have time, stick in the fridge for a few hours to stiffen and then serve!

Vegan Nutella Pumpkin Pie is dairy & gluten free, vegan & vegetarian, and can be made Paleo & Whole30 compliant.

Nutrition facts per serving: 487 calorie, 17.7g of fat, 9.7g of saturated fat, 10mg of cholesterol, 169mg of sodium, 335mg of potassium,61.2g of carb, 6.7g of fiber, 35.2g of sugar, 4.6g of protein. 67mg of Calcium, 3mg of Iron.



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