The Best Every Healthy Pumpkin Pie – Vegan and Gluten Free

Not that your pie needs to be healthified for the holidays or ever, but I love this pumpkin pie because it’s easy to make and uses ingredients you most likely already have on hand. Nothing fancy, just a stinkin’ good pumpkin pie.

Pumpkin Pie – Crust:

• 1 + 1/3 cup GF oat flour
• 1/4 cup Ground Up Classic Smooth almond, cashew, and coconut butter – code WHATROBINEATS for a discount
• 1/4 cup coconut oil
• Pinch of salt
• 2-4 tbsps warm water

Filling:

• 15 oz can organic pumpkin purée
• 1/4 cup Ground Up Classic Smooth almond, cashew, and coconut butter – code WHATROBINEATS for a discount
• 1/2 cup maple syrup
• 3/4 cup milk of choice
• 3 tbsp tapioca starch
• 1 tbsp pumpkin pie spice
• 1 tsp vanilla extract

Instructions:

• Preheat your oven to 425°F
• Combine your crust ingredients in large bowl to form a dough ball. 
• Roll the dough out between two pieces of parchment paper or two reusable mats, these are my fav from Amazon.
• Flip the flattened crust into a pie pan, press and crimp the edges. I’m still perfecting this!
• Then add all your filling ingredients into a high speed blender and blend until smooth. 
• Pour into your pie crust and bake at 425°F for 15 minutes. Reduce the heat to 350°F and bake for 40-45 minutes.
• Remove from the oven and then cook for one hour before refrigerating overnight. It must chill overnight in the fridge!!!
• Serve with coconut whipped cream and more pumpkin pie spice if you’d like.

Have you made pumpkin pie before? I was shocked at how epic this was!

The Best Ever Healthy Pumpkin Pie - Vegan and Gluten Free

Not that your pie needs to be healthified for the holidays or ever, but I love this pumpkin pie becuase it’s easy to make and uses ingredients you most likely already have on hand. Nothing fancy, just a stinkin’ good pumpkin pie.

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Prep Time 20 minutes mins

Cook Time 1 hour hr

Course Dessert

Servings 8 people

Equipment

• Oven
• Blender

Ingredients

  

1x2x3x

• 1 + 1/2 cup gluten free oat flour*
• 1/4 cup Ground Up creamy smooth almond cashew butter - “whatrobineats” for a discount
• 1/4 cup coconut oil, melted
• Pinch of salt
• 2-4 tbsp warm water

Filling

• 15 ounce can organic pumpkin purée
• 1/4 cup Ground Up creamy smooth almond cashew butter - “whatrobineats” for a discount
• 1/2 cup maple syrup
• 3/4 cup milk of choice
• 3 tbsp tapioca starch
• 1 tbsp pumpkin pie spice
• 1 tsp vanilla extract

Instructions

 

• Preheat your oven to 425°F
• Combine your crust ingredients in large bowl to form a dough ball. 
• Roll the dough out between two pieces of parchment paper or two reusable mats.
• Flip the flattened crust into a pie pan, press and crimp the edges. I’m still perfecting this!
• Then add all your filling ingredients into a high speed blender and blend until smooth. 
• Pour into your pie crust and bake at 425°F for 15 minutes. Reduce the heat to 350°F and bake for 40-45 minutes.
• Remove from the oven and then cook for one hour before refrigerating overnight. It must chill overnight in the fridge!!!
• Serve with coconut whipped cream and more pumpkin pie spice if you’d like.

Notes

• I have tried whole wheat flour, it works but it definitely needs more warm water and to be rolled thinner. Oat flour is best.

Keyword baking, pie, pumpkin pie

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