Description
This Vegan Pumpkin Pie is smooth, creamy, and perfectly spiced, with a flaky gluten-free crust. This allergy-friendly pie will please everyone at your holiday table!
Ingredients
Scale
For the crust
- 1½ cups (144g) blanched almond flour
- ½ cup tapioca flour
- 3 tablespoons ground flax seeds
- 1 tablespoon coconut sugar
- ¼ teaspoon kosher salt
- 6 tablespoons coconut oil, cool enough to be firm and scoopable
- 2 tablespoons cold water
For the filling
- 1 15 oz. can organic pumpkin puree, I used Sprouts brand
- ¾ cup canned coconut milk, don’t stir and only use the coconut cream on top
- ⅓ cup maple syrup
- 2 tablespoons coconut sugar, optional, if you like a sweeter pumpkin pie
- 2 tablespoons creamy almond butter
- ¼ cup tapioca starch, AKA tapioca flour, can also use arrowroot flour
- ¼ teaspoon sea salt
- 2 teaspoons pumpkin pie spice, I used Sprouts brand
- ½ teaspoon allspice, skip if your pumpkin pie spice includes this
- ¼ teaspoon cardamom, skip if your pumpkin pie spice includes this
Instructions
For the crust
- Combine the almond flour, tapioca flour, ground flax, coconut sugar, salt and coconut oil in a food processor, or use a pastry blender in a bowl. Pulse or blend until the texture of coarse meal.
- Add 2 tablespoons cold water and pulse/mix again until dough comes together. If you’re mixing in a bowl, you may want to use your hands to bring the dough together at the end.
- Wrap the dough in plastic wrap and refrigerate for at least 20 minutes or up to 48 hours.
- Roll out your dough in between two sheets of parchment into a 12-inch circle. Lay dough into a 9-inch pie dish (not deep dish). Place in the freezer while you prepare the filling.
For the filling
- Preheat the oven to 350°F.
- Dock the crust with a fork and par-bake for 10-20 minutes or until very light golden brown around the edges (10 minutes for a thinner, metal pan or closer to 20 minutes for a glass or ceramic pan).
- In a blender, combine all of the ingredients for the filling and blend until fully combined. Pour the filling into the prepared pie crust.
- Bake for 45-55 minutes or until the the center of the pie doesn’t jiggle. Let cool for at least two hours before serving to let set.
Notes
In place of the pumpkin pie spice, you can also use 1 teaspoon cinnamon, ½ teaspoon nutmeg, and ½ teaspoon ground ginger.
Keywords: pumpkin pie, paleo, vegan, pie crust