I don’t often feature dessert recipes on SmarterFitter. Part me thinks, “what’s so fit about sugar, butter, and cream?” But then I remember that SmarterFitter isn’t about shunning fat, sweets, and other things that make food taste good. Life (and food) is meant to be enjoyed. And pumpkin pie is great, all-natural dessert whose primary ingredient is a vegetable. How can you go wrong?

My fam’s been making this pumpkin pie recipe since 1978! It’s always a hit at the family parties. But I couldn’t wait for Christmas to enjoy some pie, especially after I eyed that 32oz tin of pumpkin in the back of my pantry the other day – one of my imports from my last trip to the USA. Pumpkin pie is actually a great summer dessert because it’s served chilled. The ultimate way to eat pumpkin pie is with fresh whipped cream.

Pumpkin pie is very much not vegan, but vegan versions exist. This recipe from Vegan Spoonful looks promising, and the author claims it “tastes just like the traditional thing!” I haven’t tried it, so I can’t back this up, but at least it looks like pumpkin pie should. As for whipped cream, this cashew cream at Norwitz Notions looks pretty damn good and I could even be convinced that this stuff is even better than dairy whipped cream. But I happen to love cashews, especially when they’ve been pulverized and blended into creamy goodness.