Pumpkin pie is basically a requirement for Thanksgiving, right? This easy recipe is ready in under an hour and is vegan, gluten free and dairy free. You can serve it with vanilla ice cream and the date crust adds just enough sweetness to the pie and is great with the lighter pumpkin filling. This pumpkin pie is healthy, delicious, and will be loved by all your guests!
For this recipe, you will need:
- Dates: make sure you remove the pits before you start preparing these
- Oats: try to buy organic or non-GMO oats since conventional oats are typically sprayed with the chemical glyphosate, which is harmful to our health
- Maple Syrup: it’s best to use pure maple syrup for best flavor and to be the most nutrient dense and cleanest option
- Pecans
- Almonds: I used sliced almonds
- Coconut Oil: make sure you use unrefined and virgin as it’s not processed and that you melt it before adding it to the recipe
- Salt
- Cinnamon
- Pumpkin Puree
- Coconut Sugar
- Vanilla
- Coconut Milk
- Pumpkin Pie Spice
- Coconut Flour
How to Store:
- Store in an airtight container in the refrigerator for up to 3 days
Other pumpkin recipes to try:
Chocolate Chip Pumpkin Cookies
Make Your Own Vegan Pumpkin Pie
Cooking & Baking Supplies
- Quiche Dish Baking Pan
Ingredients
Crust
- 2 dates
- 1 cup oats
- 2 tbsp maple syrup
- 1/2 cup pecans
- 1/4 cup almonds
- 3 tbsp coconut oil, melted
- sprinkle of salt
- 1/2 tsp cinnamon
Filling
- 1 15oz can pumpkin puree
- 1/4 cup maple syrup
- 1/4 cup coconut sugar
- 1 tsp vanilla extract
- 1/2 cup canned coconut milk
- 1/2 tsp cinnamon or pumpkin pie spice
- 3 tbsp coconut flour
Instructions
- Soak the dates in warm water for 5-10 minutes so they can regain their moisture and give them a sweeter flavor.
- Preheat the oven to 350 degrees and grease a 9’’ round pie pan with melted coconut oil.
- In a food processor, blend together pitted dates, oats, nuts, melted coconut oil, salt, and cinnamon to create a crumble. Add the crumble to the baking pan and use your hands to flatten it across the whole pan making the crust go up the sides about ¼ inch.
- Wash the food processor and then add all of the filling ingredients into the food processor and blend until smooth.
- Pour the filling over the base and spread it out evenly using a spatula.
- Cook the pie for 40 minutes on the bottom rack (check on the pie at the 20 and 30 minute mark to make sure nothing is burning. If the crust starts to burn then place tin foil over the pie pan.)
- Cook the pie for 40 minutes on the bottom rack (check on the pie at the 20 minute, 30 minute and 35 minute mark to make sure nothing is burning as every oven is different so timing may vary). If the crust starts to burn then place tin foil over the pie pan.
- The pie is ready when the filling looks cooked and is slightly cracked and the rim looks golden brown. The pie will set when it’s left at room temperature to cool.
- Remove the pie from the oven and let it cool for at least an hour or two or let cool and place in the refrigerator for 3-4 hours prior to eating.
- Top with ice cream, whipped cream or eat it simple and plain and ENJOY!
Did you make this recipe?Tag @girlswhoeat!
