Vegan Pumpkin Pie (paleo, grain-free, gluten-free, dairy-free)
Servings 12 slices
This vegan pumpkin pie is also paleo and has a richer and creamier pumpkin filling than your traditional pumpkin pie! A great grain-free and gluten-free pie for Thanksgiving dessert.
Ingredients
For the crust:
- 2 cups (200 grams) finely ground blanched almond flour
- 2 tablespoons coconut sugar
- 1/4 teaspoon salt
- 2 tablespoons + 1 teaspoon (33 grams) refined coconut oil
- 1 chia egg or 1 large egg (50 grams out of shell) for a non-vegan version
For the filling:
- 1 1/3 cups (193 grams) raw unsalted cashews
- 1 cup (240 ml) maple syrup room temperature
- 2 tablespoons coconut sugar
- 15 ounces (425 grams) canned pumpkin puree
- 2-3 teaspoons pumpkin pie spice
- 1 teaspoon vanilla extract
- 3/8 teaspoon salt
Instructions
- To soak the cashews, place them in a large mug, small pot, or some kind of container that's safe to pour boiling water into. Pour enough boiling water over the cashews to cover them. Let them sit 2 hours.
- Position the rack in the lower third of the oven and preheat it to 350 °F (175 °C).
- Prepare the crust. You can either mix the dry ingredients together and then stir in the wet ingredients with an electric hand mixer or by hand (which will take some time and strength) until well combined or use a food processor. To use a food processor, place the almond flour in the bowl of a food processor fitted with an S-blade. Sprinkle the sugar and salt over the top and then add the coconut oil and egg / chia egg. Pulse just until a ball forms.2 cups (200 grams) finely ground blanched almond flour, 2 tablespoons coconut sugar, 1/4 teaspoon salt, 2 tablespoons + 1 teaspoon (33 grams) refined coconut oil, 1 chia egg
- Press the mixture up the sides and over the bottom of a 9" pie plate. Set aside while preparing the filling. If you don't have a pie shield then you should create one now out of foil. Set it aside until you need it after it's baked for about 20 minutes.
- Blend all the filling ingredients in a high-powered blender (I don't think this will work in a food processor) at medium or high speed for about 1 or 2 minutes or until completely creamy and no lumps remain.1 1/3 cups (193 grams) raw unsalted cashews, 1 cup (240 ml) maple syrup, 2 tablespoons coconut sugar, 15 ounces (425 grams) canned pumpkin puree, 2-3 teaspoons pumpkin pie spice, 1 teaspoon vanilla extract, 3/8 teaspoon salt
- Pour the filling over the unbaked pie crust and bake for 45-55 minutes or until the topping looks slightly puffy and has turned slightly brown. I put a pie shield over my crust after about 20 minutes to prevent it from browning too much. The pie will still be quite soft but firms up as it chills.
- Let cool completely, about 2 hours, and then refrigerate for another 2 hours. Best served on the day of making or the next day. Keep refrigerated for up to 2 days and freeze leftovers after that. By the way, the pictured slices are WAY too big. I didn't realize how rich the pie was until after I had sliced them!
Notes
- To make a chia egg, mix together 1 tablespoon of ground chia seeds and 2 1/2 tablespoons water. Let sit 5-15 minutes or until goopy like an egg.
- Since everyone's ideal amount of pumpkin pie spice is different, I recommend starting off with 2 teaspoons, blending, tasting and adding more, if desired. I used 3 teaspoons.
- The nutrition information provided is calculated as a courtesy and is only an estimate. I am not a licensed nutritionist or dietitian. For the most accurate nutritional data, consult a professional or use your preferred calculator. This recipe yields 8-12 servings. The nutritional info was calculated based on 12 servings.
- Crust adapted from Elana's Pantry.
Nutrition
Calories: 315kcalCarbohydrates: 34gProtein: 7gFat: 19gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.002gSodium: 136mgPotassium: 240mgFiber: 4gSugar: 22gVitamin A: 5884IUVitamin C: 2mgCalcium: 92mgIron: 2mgNet Carbs: 30
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