Vegan Maca Pumpkin Pie

Vegan Maca Pumpkin Pie

If you’re following me on Instagram, you’ve probably heard of the big announcement regarding the project that I was working on! I collaborated with a UK-based superfood company, Organic Burst on a photo shoot.

The project went extremely well. I pitched the idea on creating a recipe for the biggest feasting day, and they pretty much said go ahead. So I thought to myself, “What is one of the most popular food for Thanksgiving?”


Just like many of you, I am obsessed with pumpkin pie. I get so excited around October when I see all the pumpkin pie flavors in grocery stores. =3


  • 140 g pitted dates
  • 1-1/4 (112 g) cups rolled oats
  • 1/2 (65 g) cup pecans
  • 3 TBS (45 ml) coconut oil, melted
  • 1/4 tsp cinnamon
  • 1/8 tsp salt
  • 1 cup (143 g) cashew, soaked
  • 15-oz (425 g) pumpkin puree
  • 1/4 cup (60 ml) maple syrup
  • 1/2 cup (120 ml) coconut oil, melted
  • 1 TBS maca powder
  • 2 tsp vanilla
  • 1 tsp cinnamon
  • 1/2 tsp salt
  • 1/2 tsp ginger
  • 1/4 tsp nutmeg
Read the whole recipe on FoodEase