Vegan Pumpkin Pie
This creamy vegan pumpkin pie features a crunchy salted cashew-oat crust and a naturally sweetened filling. Perfectly spiced with ginger and pumpkin pie spice, it is a simple one-bowl dessert that is both gluten-free and plant-based. An ideal centerpiece for holiday gatherings or autumn celebrations.
Instructions
- 1
Preheat oven to 176°C and grease a 9-inch pan with coconut oil.
- 2
In a food processor, pulse raw cashews (1.25 cup), rolled oats (0.5 cup), medjool dates (2 pitted), sea salt (0.25 tsp), and ground ginger (2.5 tsp) until a fine meal forms.
- 3
Add gluten free flour (0.75 cup) and pulse. Pour in coconut oil (0.25 cup) and maple syrup (0.25 cup), pulsing until a dough forms that holds its shape when squeezed.
- 4
Press the dough evenly into the bottom and sides of the pan. Poke the bottom with a fork 6 times and bake for 10 minutes. Remove and let cool.
- 5
Prepare the filling by blending pumpkin puree (2 cup), arrowroot starch (2.5 tbsp), coconut milk (0.75 cup), coconut sugar (0.25 cup), maple syrup (0.25 cup), and pumpkin pie spice (1 tbsp) in the processor until smooth.
- 6
Pour the filling into the crust and bake for 32-40 minutes until the edges are golden and the top looks slightly dry.
- 7
Cool at room temperature for 20 minutes, then refrigerate uncovered for 2 hours to set. Serve chilled with coconut whipped cream (1).
Nutrition Facts
Per portion