No refined sugar, no gluten and no compromises on flavour! These Individual Vegan Pumpkin Pies are the perfect no bake healthy dessert.


Step 1

In a large pot over medium heat, melt the coconut oil. Add garlic, onion, ginger and red chillies. Sauté until the onions turn translucent.

Step 2

Toss in the sweet potato, carrots, and curry powder. Stir well to coat the vegetables.

Pour in the vegetable stock. Bring to a boil, then cover and simmer until vegetables are tender. This usually takes about 15 minutes.

Step 3

Once the vegetables are tender, use an immersion blender or transfer the mixture to a regular blender to puree until smooth.

Step 4

Stir in the coconut milk, cilantro, salt, lime juice and zest letting the flavours meld together over low heat for a couple of minutes.

Step 5

Garnish with pumpkin seeds, red chilli flakes and thin strips of fresh ginger (optional - but highly recommended!).

Step 6

Excellent source of vitamin A

Excellent source of fibre

Source of vitamin C

Nutrition facts per serving

Plant powered


Total time



4 servings

35 mins

21 g

179 kcal