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Keto Vegan Pumpkin Pie, Pumpkin Cheesecake & More Recipes!

(calm music) – Hey, munchies, welcome if you’re new and welcome back if you’re not. I am so happy you’re here either way and I think you will be too because I have got a treat for you. We are going all in on pumpkin season but the treats I am sharing with you today aren’t only pumpkin, they
are also low carb and vegan meaning dairy-free, egg-free
and they’re also gluten-free. Say what? To be honest, I am really
excited to share this because the recipes really
took some time to develop and figure out. It isn’t easy to do vegan
and keto but it can be done and Thrive Market made
this video possible. I have partnered with them
before and I am so grateful. If you don’t know, Thrive
Market is an online marketplace with a mission to make healthy living easy and affordable for everyone
and they do an amazing job. I got a ton of the products
I’m using today from them and I’ve got a deal where you can get an extra
25% off your purchase and a 30 day free trial with
my link in the description. I’ll tell ya more about it at the end. Let’s start today off with a bang. The most requested vegan
and keto recipe this season, pumpkin pie. Can it be done? Now it can. Let’s start with the crust. First, I make a flax egg by combining ground
flaxseed and some water and let it sit for about
10 minutes until it’s goopy then I get my food processor
and add almond flour which is my first Thrive Market product. It is only one ingredient as it should be and honestly, it is less expensive than at any of my local grocery stores. I do find that Thrive Market prices tend to be more affordable. They intentionally offer
thousands of organic and natural products at 25
to 50% below retail prices. I also add coconut oil, that flax egg, sweetener of choice which is optional. Some people don’t like
to sweeten pie crusts. I like just a small hint and salt which should definitely not
be omitted for a pie crust. I pulse that until the dough
sticks together when pressed and I press it into a pie plate. Feel free to crimp the edges if desired. I do blind bake the crust so
I add some holes with a fork and then I add parchment
and either dry rice or beans since I don’t have pie weights. Into the oven it goes
for just a few minutes until it’s lightly cooked and golden. Some people don’t prebake crusts but I always do for custard pies even though this isn’t
technically a custard pie because it’s vegan so there are no eggs. I find it still helps
the crust to crisp up and not get soggy. Once that’s out, I let it sit
for a good 20 to 30 minutes or longer before adding the filling. The filling is made in the
food processor or blender which couldn’t be easier. I have got pumpkin
puree from Thrive Market as well as coconut cream
or full fat coconut milk, sweetener of choice, pumpkin
pie spice, cinnamon, salt and vanilla extract. Now, usually a traditional
pumpkin pie has eggs but this is vegan and it’s egg-free. Most vegan pumpkin pies use cornstarch but that is quite a stretch for keto. Instead, I am using glucomannan. It’s a dietary fiber made from
the root of the konjac plant but it’s far less dense
in calories and carbs than cornstarch and you
need much less of it. Thrive Market actually had this
on their site in powder form so I could easily get it too. You can use cornstarch instead but you’ll need over a quarter cup instead of under two teaspoons. The konjac in this recipe only adds about five grams of carbs total because we need so little whereas using a quarter cup of cornstarch adds 30 grams total. Glucomannan or konjac is
also not a bad addition because it’s shown to
help reduce cholesterol, blood sugar levels and blood pressure. Pretty neat. Okay, once that is all blended, I let it sit for about 10
minutes to thicken slightly then we add it to the
cooled and blind baked crust and tap to release any air bubbles. Bake until it’s set and
slightly jiggly in the center. It should not be poofy. If the crust is browning too much, you can cover it with foil
or a pie crust protector. Cool it completely at room
temperature before refrigerating and then let it sit overnight
if possible before eating it. Wow, it literally tastes like pumpkin pie. You would never know. I looked up pumpkin pie
recipes that are keto and vegan before developing this recipe
and I could not find one. It is hard to do both. Plus, pumpkin is hard for low
carb since it’s mostly carbs but this is only four grams
of net carbs per slice so it’s probably about as low
as you can go for pumpkin pie. We all need a little pie this time of year and I am so proud of it and so excited to share it with you now. I hope you can give it a try. Feel free to whip up a
little coconut whipped cream for the topping to kick it up a notch. Okay, next up, probably the
second most requested keto and vegan option, pumpkin cheesecake. I am doing mini bites
because mini is adorable and portion control and
overall just more fun to eat. The crust starts in the food processor with a mix of almonds and pumpkin seeds which I got from Thrive Market. I pulse those until they’re
ground into small pieces and then add coconut
oil, sweetener and salt. Blend until you get a sticky dough and press it into your molds. I only needed about one teaspoon
for these silicone molds which I will link below. They make for easy removal but you could totally use
another mold too if you prefer. The crusts go into the fridge
and I make the filling. Now, let’s chat vegan cheesecake. Hmm. Well, cheesecake without
cream cheese is tough. There are dairy-free cream cheese options but many have more ingredients
than I really want in them. A lot of vegan cheesecakes use cashews but cashews are really
not very keto friendly because they are one of the nuts that’s actually highest in carbs. So I thought why not macadamia nuts? They are much lower in carbs and one of the ultimate
keto nuts in my opinion. I got raw macadamia
nuts from Thrive Market. It’s awesome that they sold them raw because it can be hard to find and I soaked them overnight to soften. The next day I drained them
and I add to a food processor with pumpkin puree, coconut
butter, coconut oil, sweetener to taste, lemon
juice, pumpkin pie spice, cinnamon and salt. Let her rip. Go until it gets super smooth and creamy and adjust the flavor, so
the sweetness, the salt and the cinnamonyness, to your liking. That mixture gets spooned
on top of the crust and in my mold, a four
teaspoon cookie scoop worked perfectly for these
then I just leveled them off and I like to top them
with either a pecan half or some pumpkin seeds for cuteness and it’s off to the freezer to set. (calm music) Once frozen, we can pop
them out of the mold and thaw before serving. These taste like the holidays and it is certainly a
deceiving cheesecake. It’s got that salty sweet
bite with a hint of tang and great textures, the thicker crunchy crust with
the softer cheesyless filling and these bites only have one
gram of net carbs per serving. Okay, the last one I’ve got for you today is a fun remake inspired
by the Starbucks drink, the pumpkin spice cold brew. Oh my gosh, if you haven’t
had it yet, it is time but really it’s not time
because the time has come for you to make it yourself the vegan and keto friendly edition. I first combine cold brew with water because typically it’s a concentrate and you have to dilute it. I got this Califia cold
brew on Thrive Market and I am a fan of that ingredients list. I also got this Califia
Barista Blend on Thrive Market. I’ve seen the regular version in the store but I have not been able
to find it unsweetened. Thank you, Thrive Market. Seriously, whether you are vegan, keto, paleo, gluten-free, raw, whatever, you can shop by whatever
dietary preferences and health values you want
on the Thrive Market website and they make it so easy
to filter through it all. So separate from the cold
brew, we make the foam. I add that Califia Barista Blend with a small bit of pumpkin
puree for pumpkin flavor along with pumpkin pie spice, glucomannan which is our magic thickener
yet again and a pinch of salt. Feel free to add stevia drops
or a sweetener of choice if you want this to be a sweet drink. Use a frother or immersion blender to get those ingredients frothed up. Go for two to three minutes,
let it sit for a minute and then go again and it will thicken and hold its foamy form. You can pour it right on top
of that cold brew and it stays. It’s amazing, beautiful and tasty, smooth, creamy and has
so much holiday flair. You can use regular almond milk but the Barista Blend specifically is made to froth up and steam better and that is my pumpkin
recipes for 2019 video vegan, keto, egg-free,
dairy-free, gluten-free edition. What am I gonna do next year to top that? I hope you enjoyed it and I
hope you can take a few minutes to browse Thrive Market’s offerings because they have everything. Food and snacks, yes but
also vitamins, supplements, personal care products,
eco-friendly cleaning supplies, nontoxic beauty products,
kitchen staples, home goods, kids and baby goods, it goes on and on and I highly recommend checking it out. Use my link in the description so that you can get an extra
25% off your first purchase and a free 30 day trial. So that’s 25% off the
already lowered prices. Plus, when you become a member, the company’s Thrive Gives initiative also helps out low income
families, teachers and veterans so that they can have
access to natural, organic and non-GMO foods too. If you’re already a member, don’t forget to check
Thrive Market’s homepage for today’s extra deal. They have daily gifts and
discounts when you sign up. How cool is that? I appreciate you being here. I will see you next week
for a brand new episode and remember, it’s all a
matter of mind over munch.

Randall Smitham



  1. Mind Over Munch Posted on October 3, 2019 at 3:31 pm

    It’s that time of year again for PUMPKIN RECIPES! I'm so proud of these vegan AND keto recipes! Which of these are you most excited to try?

  2. Ally_gay _tor Posted on October 3, 2019 at 3:32 pm

    i’m not keto nor vegan
    i just
    love pie
    edit: screw that i love all food and i will love this video

  3. Byron Chandler Posted on October 3, 2019 at 3:33 pm

    Hi, Alyssia. Your pumpkin recipes look simply beautiful, just like you with red hair, sweetie. Have you considered making me to gluten free apple pie since autumn is here? Take care of yourself, beautiful. Imagine you with pink hair someday.

  4. Iris Vane Posted on October 3, 2019 at 3:43 pm

    its so hard to do keto and vegan. I really appreciate these recipes! <3

  5. Wedart Studio Posted on October 3, 2019 at 3:47 pm

    Thank you for these pumpkin recipes, very nice and interesting, well done!😊

  6. cutiesuzy99 Posted on October 3, 2019 at 3:50 pm

    awesome video! always love your keto recipes. i have a question; is the glucomannan able to be replaced with xanthan gum? thanks!

  7. Alicia Andrade Posted on October 3, 2019 at 3:54 pm

    You are the best!!!!! Thank you for coming up with these! I'm diabetic and always avoid pumpkin pie…. NOT THIS YEAR😁😁😁😁😁

  8. David Perry Posted on October 3, 2019 at 3:55 pm

    Thank you sooooo Much!!!

  9. Abigail Gibbs Posted on October 3, 2019 at 4:01 pm

    Thank you, thank you, thank you for vegan and keto recipes!

  10. Karen Lopez Posted on October 3, 2019 at 4:02 pm

    I love your necklace! So pretty

  11. Christina Marie Posted on October 3, 2019 at 4:05 pm

    Now I want pumpkin pie 😍😍😍

  12. wkdravenna Posted on October 3, 2019 at 4:07 pm

    Very Gourdiful ! 😁

  13. D T Posted on October 3, 2019 at 4:10 pm

    Thank you so much for this video!!!! Amazing!!!!

  14. Diana Cadry Posted on October 3, 2019 at 4:13 pm

    Great Video Dear Heart. Looks Delicious. And I needed A Recipe Without Eggs Too. Ty♡♡♡

  15. Katie Keegan Posted on October 3, 2019 at 4:24 pm

    I'm doing keto now and have lost 17 lbs. I've not been a fan of butter in coffee, so I haven't been drinking it at all. But this cold brew is something I will be trying soon!

  16. L'angolo del focolare Posted on October 3, 2019 at 4:26 pm

    Do you know I LOVE YOU??? 💖

  17. III A Liceo Prati Posted on October 3, 2019 at 4:33 pm

    Can I replace glucomannan with xanthan gum?

  18. Клавдия Дьяченко Posted on October 3, 2019 at 4:35 pm

    Oh no keto recipes, my digestion can't handle high fat recipes. But it's look very nice, so apple sauce, starch and agar-agar may lower fats ratio.

  19. kyle calvert Posted on October 3, 2019 at 4:35 pm

    I really appreciate this because I’m lactose intolerant and it’s hard to find dairy free keto

  20. Darloonie Posted on October 3, 2019 at 4:39 pm

    Could I use xanthan gum as the thickener?

  21. Danique Van Den Berg Posted on October 3, 2019 at 4:51 pm

    Yum!!! These look amazing!! I love the pumkinseeds in top of the little cheesecakes😍💕

  22. ckrtom2 Posted on October 3, 2019 at 4:52 pm

    Awesome as always! Thanks for all your work. Loyal fan here for years.

  23. Richie Grey Posted on October 3, 2019 at 4:57 pm

    Hey Ginger👩🏼‍🦰👩🏼‍🦰👩🏼‍🦰👩🏼‍🦰👩🏼‍🦰👩🏼‍🦰👩🏼‍🦰👩🏼‍🦰

  24. Richard Westphal Posted on October 3, 2019 at 5:25 pm

    I love you lol

  25. Dendras DaraDon Posted on October 3, 2019 at 5:43 pm

    Could I substitute glucomannan with xanthan gum?

  26. Lana Platz Posted on October 3, 2019 at 5:51 pm

    I love pumpkin season!!!!!!!

  27. Lett news Posted on October 3, 2019 at 5:55 pm

    I love your pumpkin videos so much, thanks for this new one. I have made your healthy pumpkin pie, 3 times and I absolutely love it.

  28. mizzpeller gingersnaps Posted on October 3, 2019 at 5:56 pm

    You did very well, Kiddo

  29. Morgan Hough Posted on October 3, 2019 at 5:58 pm

    I'm super excited to try the cheesecake bites 🤩🤩🤩 but I'm going to make the pie first since I have all the ingredients already in my kitchen!

    I'm so so SO excited about these recipes🥳

  30. Toffnm Posted on October 3, 2019 at 6:18 pm

    Keto and vegan in the same sentence? Same recipe?? What is this sorcery??!

  31. Chinchilla Divine Posted on October 3, 2019 at 6:26 pm

    That one pumpkin looks like it gonna do that thing where you tap somebody on the shoulder opposite from the side you’re standing on… he’s a PUNKin!

  32. Chinchilla Divine Posted on October 3, 2019 at 6:28 pm

    Ok, those bites are seriously so cute I want to tile my kitchen with them🤣

  33. Pascale Devalet Posted on October 3, 2019 at 6:38 pm

    Keto pumpkin 🎃 smoothie PLEASE

  34. Jennifer Fahnestock Posted on October 3, 2019 at 6:40 pm

    Oh I just messaged you about pumpkin. Do you remember the pumpkin peanut butter cups you made a few years ago do you think that would work if I made them into bars

  35. salty cl0ud Posted on October 3, 2019 at 6:48 pm

    please do more keto recipes! i love all your videos 😘

  36. AshleyJoyful Posted on October 3, 2019 at 6:54 pm

    Could you use xanthun gum in place of the glucomananan?

  37. Stephan Blake Posted on October 3, 2019 at 7:10 pm

    That intro though…..*takes notes* also did you change your hair color?? I'm digging it! 🙂

  38. haleygwynneable Posted on October 3, 2019 at 7:14 pm

    You look killer! Loving this hair on you and the complementary color of your shirt is so flattering

  39. Inna M Posted on October 3, 2019 at 7:14 pm

    Thx for sharing! I have a question- is it possible to substitute almond flour for a coconut?

  40. Girl Wonder66 Posted on October 3, 2019 at 7:26 pm

    Can I make the pie using eggs and butter instead? I'm not vegan so it would be easier to use the egg for me.

  41. soft Posted on October 3, 2019 at 7:31 pm

    It's no keto, it is Paleo

  42. Bnisha 04 Posted on October 3, 2019 at 7:40 pm

    Wooow your fucking hair is woooow

  43. Milica Marsha Stefanovich Posted on October 3, 2019 at 7:47 pm

    The pie 🥧 looks amazingly delicious! Thank you!!

  44. Tinuvielle Posted on October 3, 2019 at 7:55 pm

    This is amazing! Perfect for my post-whole 30.

  45. Diana Hidalgo Posted on October 3, 2019 at 8:32 pm

    Can anyone tell thrive market to ship to Mexico?

  46. Irene Compte Posted on October 3, 2019 at 8:45 pm

    Thank you so much for this video! I love to mealprep breakfasts and I’m trying to do Keto but if I eat a lot of eggs I get a rash in my chest. This recipe goes straight to my Sunday cooking!! Thanks thanks thanks!!!

  47. jessicaaudate Posted on October 3, 2019 at 8:56 pm

    Keto Vegan… you are doing the Lords work ma'am. Carry on. 😌🙌💃🎉

  48. Methii Yiimii Posted on October 3, 2019 at 9:26 pm

    More vegan stuff please🙏🏽😍

  49. Lola P Posted on October 3, 2019 at 9:27 pm

    Omg this looks AMAZING!!!

  50. Barbara Konkle Posted on October 3, 2019 at 9:45 pm

    Oh my goodness! These look so good! The coffee is very exciting! Definitely trying this!

  51. Lydia Hill Posted on October 3, 2019 at 9:48 pm

    OKAY RED HAIR <3 <3 <3

  52. Lydia Hill Posted on October 3, 2019 at 9:49 pm

    Aldi's also has almond flour!

  53. Rosemarie Martin Posted on October 3, 2019 at 10:23 pm

    Recipes look awesome! Love the hair!

  54. FitAngie Posted on October 3, 2019 at 10:42 pm

    Oh my goodness I think I literally drooled over my iPad 🤭🤤😍 I love love this, thank you for sharing ❤️

  55. Maria Lomax Posted on October 3, 2019 at 11:29 pm

    Do people still do keto? Not being rude at all. Just curious.

  56. Jillian Posted on October 4, 2019 at 12:26 am

    Awww hellllll yeahhhhh

  57. Elizabeth ptt Posted on October 4, 2019 at 12:34 am

    What an amazing video! I can't wait to try. I have most of these ingredients already.

  58. Leander T Posted on October 4, 2019 at 12:44 am

    Is tofu anti keto? If not, I feel like that would be easier and cheaper than macadamia nuts for the cheesecake. Shrugs. 🙂

  59. E Blake Posted on October 4, 2019 at 1:59 am

    Thank you for posting this now! Canadian Thanksgiving is always the second Monday of October so it's nice to have Thanksgiving stuff now!

  60. 1bwash Posted on October 4, 2019 at 1:59 am

    At 3:28 and the difference between corn starch and glucomannan – what about gelatin instead? I aim for vegan but acknowledge if I’m too strict I might break entirely. I’m just wondering if I would be able to make the pie recipe with gelatin as a thickener if it would work

  61. C Robinson Posted on October 4, 2019 at 2:23 am


  62. Cheryl Hock Posted on October 4, 2019 at 2:31 am

    I'm going to try making those pumpkin cheesecake bites for the holidays. Yum!!

  63. Unbreakable Mahal Posted on October 4, 2019 at 2:39 am

    yummy need to try this

  64. jennmwill Posted on October 4, 2019 at 3:05 am

    This is very NICE!

  65. Irma Rojas Posted on October 4, 2019 at 3:59 am

    It's a good recipe but you not say how much the ingredients

  66. mydc nation Posted on October 4, 2019 at 4:46 am

    Are your videos that are not keto good for weightloss and maintaining your weight. I got in an accident and cant work out cause of a broken tailbone and I notice I have been gaining weight since I haven't been working out and my diet hasnt been the best.

  67. Cherry blossom Posted on October 4, 2019 at 5:18 am

    Nah I’ll go with the eggs

  68. ilovepuppysizedelephants Posted on October 4, 2019 at 5:35 am

    This was so helpful! More gluten-free dairy-free videos like this, please! 🥧

  69. boomersooner1972 Posted on October 4, 2019 at 5:53 am

    🙌 yeeeeeeessssssssssss!!!!!

  70. Kelly Curtin Posted on October 4, 2019 at 7:50 am

    Wow! I’m not vegan or keto but I want to make all of these!! 😄😄😄

  71. rooseveltrdPR Posted on October 4, 2019 at 10:29 am

    could you use agar powder or xantham gum as a thickener for the pie instead? I already have those in my pantry.

  72. Master Sietra Posted on October 4, 2019 at 11:26 am

    Hello ,🤗 I love this video. Do you think I could replace the pumpkin with sweet potato instead?

  73. Lauren Posted on October 4, 2019 at 12:17 pm

    Wow. That is quite a difficult task you set yourself. Well done! I tend to go for some vegan things as I am not great with lactose but if I try the pie I might throw in an egg instead of the replacement. This all looks great. I wonder if Xanthan gum would work instead of the one you used 🤔. I use it to thicken stocks and desserts and it works well.

  74. The Vegan Hippie Posted on October 4, 2019 at 1:57 pm

    Oh that pumpkin pie looks wonderful. I don't think I can wait til Thanksgiving. Yummo!! I will be checking out that glucomannan stuff too. Thank you!!

  75. Thuvaraka Mahenthiran Posted on October 4, 2019 at 2:50 pm

    I will try the vegan pumpkin pie.

  76. Kakkumonsteri Posted on October 4, 2019 at 2:55 pm

    How much did you use the ingredients of pumpkin cheesecake? I couldn't find behind the link eather.

  77. Future Homesteader Posted on October 4, 2019 at 5:45 pm

    Thank you. We're not vegan but we do have allergies to dairy, gluten, eggs, corn & colorings/flavorings. In addition, 2 of us are looking to reduce carbs for weight loss. These look so good.

  78. Out of My Element Posted on October 4, 2019 at 6:56 pm

    I can eat anything, but I love to have some yummy recipes for my more limited friends.

  79. Andy Estrada Posted on October 4, 2019 at 6:56 pm

    Omg you are such a badass. THANK YOU.

  80. Smartie And Steveo Posted on October 4, 2019 at 7:17 pm


  81. dtulip1 Posted on October 4, 2019 at 9:29 pm

    DAMNIT we need Thrive in the England :'(
    Love the new Hair and LOVE these recipies..will defo have a go <3

  82. Debapriya Roy Posted on October 4, 2019 at 10:04 pm

    Hello… I stay in Melbourne where canned pumpkin is not available.so we have to make our own,can u plz tell that one can pumpkin puree is how much in cups or spoon measurements… Thanx for your lovely recipes 🙂🙂

  83. Emma Donner Posted on October 4, 2019 at 11:22 pm

    You look so beautiful with your long red hair 😍😊

  84. Misty Thompson Posted on October 5, 2019 at 12:19 am

    Ya knocked it outta the park! DEF a puzzler being Vegan and Keto and a struggle of late. These are gonna be so fun for breakie

  85. Spotted Ranch Posted on October 5, 2019 at 1:16 am

    Way to go. You Rock!

  86. Stephanie Cheney Posted on October 5, 2019 at 3:01 am

    Can I substitute the Glucomannan powder with psyllium husk or an egg?

  87. Shouna Vue Posted on October 5, 2019 at 4:27 pm

    This is perfect for thanksgiving! ❤️

  88. sexy love Posted on October 6, 2019 at 10:53 pm

    That pumpkin pie looks yummy love your video

  89. C⁴Cosplay Posted on October 6, 2019 at 11:09 pm

    I decently had the Pumpkin Cream cold brew from Starbucks and my lactose intolerance didn't like it but I sure did. Haha