Easy Vegan Pumpkin Pie with a few ingredients and a rustic crust. Can be made gluten-free. Serve with whipped coconut cream or vanilla ice cream.
Recipe Snapshot
- Prep time: 10 minutes
- Cook time: 60 minutes
- Total time: 70 minutes
- Yield: 8
- Category: Dessert
- Cuisine: American, Vegan
Ingredients
Crust:
- 1 1/2 cup flour (I use half oat and half white)
- 3/4 cup almond flour (or meal)
- 1 tbsp coconut sugar
- 3 tbsp oil
- 1/3 tsp salt
- 3 tbsp maple syrup
- 1/4 tsp cinnamon
- 2 tbsp flax seed meal
- 4 tbsp warm water
filling:
- 2 cups pumpkin puree ((cooked and pureed pumpkin, not pumpkin pie mix))
- 3 tbsp cornstarch
- 1/2 to 1 tsp vanilla
- 2 tsp pumpkin pie spice ((1.5 tsp cinnamon, a good dash of nutmeg, all spice, ginger))
- 1/4 cup maple syrup
- 1/4 cup raw or light brown sugar
- a good pinch of salt
- 1/2 cup coconut cream (the thick separated cream from a can of full fat coconut milk, or use full fat coconut milk)
Method
- Preheat the oven to 350 degrees F / 180ºc. Add the flours, almond meal, coconut sugar and oil to a bowl and mix well until the oil is distributed.
- Add salt, maple, cinnamon and mix in.
- Mix flax meal in the water and let it sit for 5 minutes. Add to the flours and mix well. The mixture should start to stick and come together like a slightly crumbly dough. If it is too crumbly, add some more maple syrup.
- Grease the pie pan lightly with oil. Press the mixture into a pie pan into a thin even crust. Bake for 6 to 7 minutes.
- Whisk the all the ingredients under filling except coconut cream until well combined. Warm the coconut cream if solid and mix in. Taste and adjust spice if needed.
- Pour into crust and spread with a spatula.
- Bake for 55 to 60 minutes or until the center is not liquidy. Chill for at least 3 hours. Slice and serve with whipped coconut cream or vanilla ice cream.
Kiyaan Singh’s Kitchen Note
Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.