Description
The perfect vegan pumpkin pie for your Thanksgiving table– and it just so happens to be oil, gluten & refined sugar-free!
Ingredients
Crust:
- 2 1/2 cup almond flour or oat flour
- 1/2 cup medjool dates (packed + pits removed)
- 4 tbsp almond milk
Filling:
- 15 oz pumpkin puree (cooked and pureed pumpkin, NOT pumpkin pie mix)
- 3 tbsp chickpea (garbanzo bean) flour (see notes)
- 1 tsp vanilla extract
- 1 1/2 tsp pumpkin pie spice
- 3/4 cup medjool dates (packed + pits removed)
- A good pinch of salt
- ½ cup thick coconut cream
Top with:
- Banana ice cream
- Coconut whipped cream (sweetened with powdered sugar)
- Vanilla Sweet Potato Frosting(sweetened with maple syrup)
Instructions
- Preheat an oven to 350°F and line a 9″ pie pan with parchment paper.
- In a food processor, add in all of the crust ingredients. Process until uniform and dough like. (it will stick together when pressed between your fingers.
- Evenly distribute crust into the bottom and sides of an 9″ pie pan. Set aside.
- Add the remaining ingredients into a high speed blender and run until completely smooth.
- Pour the filling into the crust, then place into the oven for 30 minutes.
- Remove and cool completely. This pie is best if set in the refrigerator overnight to thicken, but can be eaten after it has cooled if desired.
Notes
- Crust adapted from bae Feasting On Fruit 🙂
- You can try other flours instead of chickpea, as this ingredient is used solely just to thicken. I haven’t tried another flour besides chickpea, but I have been told by a reader that oat flour will work. Please let me know your results 🙂
- Prep Time: 15 mins
- Cook Time: 30 mins
- Category: Dessert
- Cuisine: Vegan