1-Bowl Pumpkin Pie (Vegan + GF)
User Reviews
4.8
116 reviews
Excellent
-
Prep Time
2 hrs 30 mins
-
Cook Time
50 mins
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Total Time
3 hrs 20 mins
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Servings
12 (Slices)
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Calories
304 kcal
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Course
Dessert
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Cuisine
International
1-Bowl Pumpkin Pie (Vegan + GF)
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1-Bowl Pumpkin Pie combines a textured nut and oat crust with a smooth, spiced pumpkin filling thickened naturally with arrowroot starch. The crust blends cashews, oats, dates, spices, and gluten-free flour into a firm base while the filling balances pumpkin puree, coconut milk, sugars, and pumpkin pie spice for a creamy, dairy-free dessert. The recipe supports vegan and gluten-free diets.
Description
The crust is prepared using raw cashews, gluten-free rolled oats, Medjool dates, sea salt, and ground ginger, processed into a fine but textured meal. Gluten-free flour, coconut oil, and maple syrup are added to bind the crust dough, which is pressed into a greased pan to form an even base with perforations to prevent puffing during baking.
The filling mixes pumpkin puree with arrowroot starch as a thickening agent, canned full-fat coconut milk for richness, coconut sugar, maple syrup, and pumpkin pie spice for warmth and sweetness. The combined filling is poured into the pre-baked crust and baked until set, resulting in a firm yet creamy texture without eggs or dairy.
This pie serves as a seasonal dessert suitable for those avoiding gluten and animal products. Coconut whipped cream may be added as a topping for added richness.
*Prep time includes cooling the pie after baking for best texture.*
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Ingredients
CRUST
- 1 ¼ cups cashew nuts raw
- 1/2 cup rolled oats (gluten-free)
- 2 pitted Medjool dates
- 1/4 tsp salt sea salt
- 2 ½ tsp ground ginger
- 3/4 cup gluten-free flour blend if not gluten-free, sub spelt or all-purpose flour
- 1/4 cup coconut oil virgin or refined for less-prominent coconut flavor // or sub avocado oil for similar result, scoopable, firm
- 1/4 cup maple syrup plus more as needed
FILLING
- 2 cups pumpkin unsweetened // we like Libby’s brand, puree
- 2 ½ Tbsp arrowroot starch (for thickening)
- 3/4 cup coconut milk canned, full fat
- 1/4 cup coconut sugar (or sub organic brown sugar)
- 1/4 cup maple syrup
- 1 Tbsp pumpkin pie spice (or store-bought)
FOR SERVING optional
- Coconut whipped cream
Instructions
- Preheat oven to 350 degrees F (176 C) and very lightly grease a 9-inch springform pan with coconut oil (or use a standard pie pan, but we prefer springform for easy serving). Set aside.
- Prepare crust by adding raw cashews, oats, dates, sea salt, and ginger to a food processor and pulsing for about 30 seconds to combine. You’re looking for a fine meal — not too chunky, not a powder (see photo).
- Next, add gluten-free flour and pulse again to combine. Then add coconut oil and maple syrup and pulse again until a dough forms. It shouldn’t be too tacky or too crumbly and should hold its shape when squeezed between your fingers (see photo).
- Transfer crust to the greased pan and use clean hands to evenly distribute. Then use a flat-bottomed object (such as a drinking glass) to form into an even, flat crust, pushing the dough up the sides to form the side crust. Then use a fork and poke the crust 6 times to create little holes in the bottom so it doesn’t puff up when baking.
- Bake for 10 minutes (this is as a pre-bake to firm up the crust) or until very slightly golden brown (no longer than 12 minutes). Then remove from oven and set aside to cool.
- In the meantime, prepare filling. To the same food processor (wipe clean first if you want but not necessary) add pumpkin purée, arrowroot starch, coconut milk, coconut sugar, maple syrup, and pumpkin pie spice. Blend on high, scraping down sides as needed, until creamy and smooth.
- Taste and adjust flavor as needed, adding more pumpkin pie spice for warmth or coconut sugar for sweetness.
- Add the filling to the slightly cooled crust and smooth into an even layer (see photo). Then return to oven and bake for 32-40 minutes, or until the edges of the crust appear golden brown and the top appears slightly dried out (it will still feel a little wet to the touch but will firm up more once chilled).
- Remove from oven and let cool at room temperature for 20 minutes. Then transfer to the refrigerator to cool uncovered to continue letting steam escape. Once cooled (~2 hours or overnight), loosely cover to keep fresh.
- Enjoy at room temperature or — our preference — chilled and topped with whipped coconut cream (optional). Leftovers will keep covered in the refrigerator up to 4-5 days or in the freezer up to 1 month.
Notes
- Use raw cashews and dates to form a naturally sweet and textured crust mixture without refined sugars.
- Press the crust mixture evenly into the pan and poke holes to prevent rising during baking.
- Arrowroot starch effectively thickens the pumpkin filling for a smooth texture without eggs or gelatin.
- Coconut oil can be substituted with avocado oil for a less prominent coconut flavor in the crust.
- Nutrition information excludes optional toppings like coconut whipped cream.
Nutrition Information
Show Details
Serving
1slices
Calories
304
(15%)
Carbohydrates
40.4g
(13%)
Protein
4.7g
(9%)
Fat
14.5g
(22%)
Saturated Fat
7.5g
(38%)
Polyunsaturated Fat
1.31g
(8%)
Monounsaturated Fat
3.49g
(17%)
Trans Fat
0g
(0%)
Cholesterol
0mg
(0%)
Sodium
62mg
(3%)
Potassium
195mg
(4%)
Fiber
3.6g
(14%)
Sugar
17.5g
(35%)
Vitamin A
3341IU
(67%)
Vitamin C
0.89mg
(1%)
Calcium
36.38mg
(4%)
Iron
1.88mg
(10%)
Nutrition Facts
Serving: 12(Slices)
Amount Per Serving
Calories 304 kcal
% Daily Value*
| Serving | 1slices | |
| Calories | 304 | 15% |
| Carbohydrates | 40.4g | 13% |
| Protein | 4.7g | 9% |
| Fat | 14.5g | 22% |
| Saturated Fat | 7.5g | 38% |
| Polyunsaturated Fat | 1.31g | 8% |
| Monounsaturated Fat | 3.49g | 17% |
| Trans Fat | 0g | 0% |
| Cholesterol | 0mg | 0% |
| Sodium | 62mg | 3% |
| Potassium | 195mg | 4% |
| Fiber | 3.6g | 14% |
| Sugar | 17.5g | 35% |
| Vitamin A | 3341IU | 67% |
| Vitamin C | 0.89mg | 1% |
| Calcium | 36.38mg | 4% |
| Iron | 1.88mg | 10% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.8
116 reviews
Excellent
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