The Pumpkin Pie You *Have* To Make

Pumpkin Pie {vegan, gluten-free}

This pumpkin pie is vegan and gluten free, but if you put it on the table at Thanksgiving, I promise no one will complain that it’s missing anything. I was never a huge pumpkin pie fan because I always had pie with that canned pie filling. This pie has more of a rustic taste to it, and the crust is absolutely to die for.

(*Note this pie should sit in the fridge over night before eating. **Also, it calls for coconut cream from a can of refrigerated coconut milk. Stick the can of milk in the fridge the night before and then when you open it, scrape the thick white cream off the top. If you’re in a hurry, use a non-dairy creamer like Silk, or So Delicious instead.)


  • 1 cup rolled oats
  • 1 cup pecans
  • 1 cup walnuts
  • 2 tbsp sugar
  • 3 tbsp ground flaxseed meal
  • 1 tsp cinnamon
  • 1/2 tsp salt
  • 1/4 cup agave
  • 1 tbsp non-dairy margarine

I tend to take the lazy way out when things need to be blended, so I blended the oats into a flour and then dumped everything else in, except the agave and margarine.

I blended for a minute or two, scraping the sides every so often. Blend until the oils start to be released from the nuts, and it all starts to clump together a bit.

Then, put in a bowl and stir in the agave and margarine.

I used an 8 inch greased cake pan and pressed the crust into the pan with my fingers.

Bake at 350°F for about 10 minutes.

Prepare the pie filling:

  • 2  1/4 cup canned pumpkin puree
  • 1/2 cup sugar (I used coconut)
  • 1/4 cup cream from a can of refrigerated coconut**
  • 1 tbsp non-dairy margarine, softened
  • 1/4 cup agave
  • 3 tbsp arrowroot powder (or cornstarch)
  • 2 tsp vanilla extract
  • 2 tsp cinnamon
  • 1/2 tsp nutmeg
  • 1/2 tsp ginger
  • pinch of cloves

Whisk everything together.

Pour onto crust.

Bake about 50 minutes at 350°F.

Let sit in the fridge overnight before serving.

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Mint Chocolate Chip Brownies


This is another simple recipe. There’s only a few ingredients and I think it’s pretty fool proof. These could be eaten plain as brownies, or topped with a mint icing as cupcakes. We opted to top them with So Delicious Mint Chip ice cream and were not disappointed.


Makes 12 brownie/cupcakes:

  • 1 cup flour
  • 1/2 cup cocoa powder
  • 3/4 teaspoon baking powder
  • 1/8 teaspoon baking soda
  • 1 cup almond milk (or other non dairy milk)
  • 1/2 cup sugar (I used coconut sugar)
  • 1/2 cup vegetable oil
  • 1 teaspoon apple cider vinegar
  • 1/2 tsp peppermint extract
  • 2 fresh peppermint leaves cut fine
  • 2-4 tbsp mini chocolate chips


  • Set oven to 350°F.
  • Grease muffin tins/silicone mold/etc.
  • Mix all the dry ingredients together.
  • Mix the wet ingredients into the dry.
  • Fold in the peppermint leaves and chocolate chips.
  • Bake for 25-35 minutes.
  • Top with mint chocolate chip ice cream.
  • Garnish with mint leaf.


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Blueberry Muffins with Walnut Pecan Crumb Topping


I made these this past weekend, spur of the moment, since we had frozen blueberries and I just got a cute silicone heart mold (on sale). My favorite baking pan has been the donut one, hands down, because I can make anything and call it a donut and it instantly becomes more awesome. Now I can make things out of my heart mold and prefix everything with “love”, ie “love muffins”, or “love brownies”.

I always add protein powder in my baking, and Sun Warrior is wonderful in just about every recipe I’ve tried. You can omit it and just replace the extra 1/2 cup with flour if you’d like.

I also sprinkled a pinch…like less than a teaspoon total, of coconut sugar on the donuts/muffins on top of the crumb topping because I was afraid it might be too bland (not for me, but for others). I don’t think it really made a difference, the pecans, cinnamon, and nutmeg gave it a nice flavor. I’d probably omit the sugar in the topping it in the future.

These were really really tasty, and were really simple to make. I got the idea for the topping from a pie crust I made. I just happened to have pecans and walnuts on hand at the time, but the muffins are great on their own. The crumb topping makes it seem like a sugary treat, when really there’s just good stuff.


For 12 muffins:

  • 1 1/2 cups flour
  • 1/2 cup vanilla protein powder (or leave out, and sub flour)
  • 1/2 cup sugar (I used coconut sugar)
  • 2 tsp baking powder
  • 1/2 tsp salt
  • 3/4 cup almond milk (or other non dairy milk)
  • 1/4 cup vegetable oil
  • 1/4 cup+ applesauce
  • 1 cup frozen blueberries


  • Set oven to 400°F.
  • Grease pan.
  • Mix the dry ingredients together.
  • Add in wet ingredients. Add more applesauce if batter is too dry.
  • Fold in blueberries.
  • Sprinkle crumb topping.
  • Bake for 20-30 minutes.

For the crumb topping:

  • 1/4 cup rolled oats (or oat flour)
  • 1/4 cup pecans
  • 1/4 cup walnuts
  • 1/4 tsp nutmeg
  • 1/2 tsp cinnamon
  • pinch of salt
  • 1 tsp sugar (optional)


  • Mix everything in a blender until finely ground.

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