Easy Vegan Pumpkin Pie with Gluten-Free Oat Flour Crust
Ingredients
Crust
- 1 1/2 cup oat flour
- 1/4 cup nut/seed butter
- 1/4 cup coconut oil
- Pinch of salt
- 2–4 tbsp warm water
Filling
- 1 15oz can pumpkin puree
- 1/4 cup nut/seed butter
- 1/2 cup maple syrup
- 3/4 cup non-dairy milk
- 3 tbsp tapioca (or arrowroot) starch
- 1 tbsp pumpkin pie spice
- 1 tsp vanilla extract
Preparation
Preheat the oven to 425°F (220°C).
In a mixing bowl, combine oat flour, coconut oil, nut/seed butter, and a pinch of salt. Mix until the ingredients form a ball of dough.
Place the dough between two sheets of wax paper and roll it out to fit a pie pan.
Transfer the rolled-out dough into a pie pan. Press it in and crimp the edges to create the crust.
In a blender or food processor, blend all the filling ingredients (pumpkin puree, nut/seed butter, maple syrup, non-dairy milk, tapioca starch, pumpkin pie spice, and vanilla extract) until smooth.
Pour the filling mixture into the prepared crust.
Bake in the preheated oven at 425°F (220°C) for 15 minutes.
Reduce the oven temperature to 350°F (175°C) and continue baking for 40-45 minutes.
Once baked, remove the pie from the oven and let it cool. After cooling, chill the pie in the refrigerator overnight.
Serve the chilled pumpkin pie with coconut whipped cream and a sprinkling of pecans.