Easy Vegan Pumpkin Pie from Scratch | Gluten Free & Whole Food Plant Based Holiday Recipe

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.

Welcome to the recipe introduction.

Prepare the crust by blending rolled oats to make oat flour.

In a medium mixing bowl, combine 1.5 cups oat flour, almond butter, salt, sugar, and 1/4 cup water.

Mix with a spoon initially, then knead with hands until combined.

Add an additional 1-2 tablespoons of water as needed to form a slightly sticky dough ball.

Cover the dough and chill it in the fridge or freezer.

Prepare to roll out the dough on the backside of a chilled cookie sheet.

In a food processor or blender, combine pumpkin puree, plant milk, cane sugar, brown sugar, cornstarch, pumpkin pie spice mix, and salt.

Process until smooth, scraping down the sides halfway through.

If pumpkin puree is unavailable, suggest alternatives like squash or sweet potato.

Roll out the dough on a floured surface, adding oat flour to prevent sticking.

If the dough breaks, rechill the cookie sheet, add more water, and chill the dough again for 5-10 minutes.

Roll the dough away from the center to create a circle large enough for the pie dish.

Preheat the oven to 350°F (175°C).

Transfer the rolled dough to the pie dish, pressing it down gently.

Trim the edges of the crust and fill in any gaps with spare dough.

Pour the filling into the crust and smooth it out.

Bake for 45 minutes to 1 hour, or until the center barely jiggles.

Let the pie cool completely before serving, preferably overnight.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens