Vegan Pumpkin Pie
User Reviews
4.9
Vegan Pumpkin Pie
Description
The Vegan Pumpkin Pie uses a crust mixing oat and white flour with almond meal, coconut sugar, and maple syrup to create a slightly crumbly yet cohesive base. The filling highlights cooked, pureed pumpkin combined with cornstarch, vanilla, pumpkin pie spice, and two types of sweeteners to balance the natural earthiness of pumpkin. Coconut cream adds a rich, creamy element that sets the filling during baking. Baking the crust briefly before adding the filling prevents sogginess, and a long bake until the filling firms ensures smooth texture. After chilling for several hours, the pie is ready to slice and serve.
The filling's spice blend includes cinnamon, nutmeg, allspice, and ginger, bringing classic autumnal flavors without overwhelming sweetness. The crust’s inclusion of flax seed meal and coconut oil gives it a tender, slightly nutty character, supporting the filling well. This pie is suitable for those seeking a dessert without dairy or eggs.
The recipe notes mention that to transform the pie into bars, one can press the crust into a brownie pan and bake accordingly. For a gluten-free crust, using all oat flour is recommended. Nutritional information is based on one serving, helping with meal planning.
Ingredients
Crust:
- 1 1/2 cup flour I use half oat and half white
- 3/4 cup almond flour or meal
- 1 tbsp coconut sugar
- 3 tbsp neutral cooking oil generic cooking oil
- 1/3 tsp salt
- 3 tbsp maple syrup
- 1/4 tsp cinnamon
- 2 tbsp flax seed meal
- 4 tbsp water warm
filling:
- 2 cups pumpkin cooked and pureed pumpkin, not pumpkin pie mix, puree
- 3 tbsp cornstarch
- 1/2 to 1 tsp vanilla
- 2 tsp pumpkin pie spice (1.5 tsp cinnamon, a good dash of nutmeg, all spice, ginger)
- 1/4 cup maple syrup
- 1/4 cup raw sugar or light brown sugar
- salt a good pinch
- 1/2 cup coconut cream the thick separated cream from a can of full fat coconut milk, or use full fat coconut milk
Instructions
- Preheat the oven to 350 degrees F / 180ºc. Add the flours, almond meal, coconut sugar and oil to a bowl and mix well until the oil is distributed.
- Add salt, maple, cinnamon and mix in.
- Mix flax meal in the water and let it sit for 5 minutes. Add to the flours and mix well. The mixture should start to stick and come together like a slightly crumbly dough. If it is too crumbly, add some more maple syrup.
- Grease the pie pan lightly with oil. Press the mixture into a pie pan into a thin even crust. Bake for 6 to 7 minutes.
- Whisk the all the ingredients under filling except coconut cream until well combined. Warm the coconut cream if solid and mix in. Taste and adjust spice if needed.
- Pour into crust and spread with a spatula.
- Bake for 55 to 60 minutes or until the center is not liquidy. Chill for at least 3 hours. Slice and serve with whipped coconut cream or vanilla ice cream.
Notes
- To make pumpkin pie bars, press crust into a brownie pan and bake for 5 minutes before adding filling and baking until set.
- Use all oat flour for a gluten-free version of the crust.
- Nutritional values are calculated per serving.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 366 kcal
% Daily Value*
| Calories | 366kcal | 18% |
| Carbohydrates | 49g | 16% |
| Protein | 6g | 12% |
| Fat | 17g | 26% |
| Saturated Fat | 5g | 25% |
| Sodium | 143mg | 6% |
| Potassium | 260mg | 6% |
| Fiber | 4g | 16% |
| Sugar | 20g | 40% |
| Vitamin A | 9530IU | 191% |
| Vitamin C | 3mg | 3% |
| Calcium | 75mg | 8% |
| Iron | 2.9mg | 16% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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