Vegan Pumpkin Pie | Naturally Sweet & Gluten-Free!

coconut milk

🥗Healthier: almond milk

💰Cheaper: soy milk

Almond milk is lower in calories, while soy milk is often more budget-friendly.

brown sugar

🥗Healthier: coconut sugar

💰Cheaper: white sugar

Coconut sugar has a lower glycemic index, while white sugar is typically cheaper.

pie crust

🥗Healthier: whole wheat pie crust

💰Cheaper: store-bought pie crust

Whole wheat crust is more nutritious, while store-bought options save time.

Preheat the oven to 350ºF.

Prepare your pie crust. You can use a store-bought pie crust or make your own gluten-free oat flour pie crust.

To make the oat flour pie crust, combine 1 and 1/4 cup of certified gluten-free oat flour, 3 tablespoons of arrowroot or cornstarch, and 1/4 teaspoon of salt in a food processor.

Add 1/3 cup of solid coconut oil to the bowl of the food processor and pulse until the mixture looks crumbly.

Add 2 tablespoons of maple syrup and 3 tablespoons of very cold water, then pulse until the dough sticks together. Be careful not to over-process.

Place a large sheet of parchment paper on your counter, put the dough ball in the center, and cover it with another piece of parchment paper.

Use your hands to flatten the dough, then roll it out with a rolling pin until it's roughly 11 to 12 inches in diameter.

Carefully lift the crust using the bottom parchment paper and flip it into a 9-inch pie plate, pressing it into the corners and repairing any holes with excess dough.

In a blender, combine 1 (15-ounce) can of pumpkin puree, 3/4 cup of pitted Medjool dates, 1/4 cup of pure maple syrup, 1/4 cup of coconut cream, 3 tablespoons of arrowroot or cornstarch, 2 teaspoons of pumpkin pie spice, and 1/4 teaspoon of salt.

Blend until smooth, scraping down the sides as needed.

Pour the pumpkin pie filling into the unbaked crust and smooth the top.

Bake at 350ºF for 45 to 50 minutes until the top is darker and has set and the crust is golden.

Let the pie cool at room temperature for 1 hour, then transfer it to the fridge to chill for at least 2 hours before serving.

Serve chilled with coconut whipped cream on top, if desired.

Store leftovers in the fridge for up to 5 days, tightly covered.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens