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.