Healthy Vegan Pumpkin Pie

pie crust

🥗Healthier: whole grain crust

💰Cheaper: store-bought crust

Whole grain crust is more nutritious, while store-bought is budget-friendly.

sugar

🥗Healthier: honey or maple syrup

💰Cheaper: brown sugar

Honey or maple syrup can be healthier, while brown sugar is often cheaper.

Preheat the oven to 350°F.

For the crust, mix the blanched almond flour, coconut sugar, and salt together. Add in the eggs (or chia egg) and coconut oil. Mix well (by hand or hand mixer).

Press the mixture on the sides and on the bottom of a pie plate (about 9 inches).

For the filling, blend all ingredients together using a blender for 1 to 2 minutes on medium to high speed.

Pour the filling over the pie crust and bake for 45 minutes or until the filling looks slightly brown.

Let it cool for about 2 hours, then refrigerate for 2 hours.

For coconut cream garnish, use a mixer to blend coconut cream, vanilla, and cinnamon until creamy and fluffy. Coat pie with filling and refrigerate.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens