Gluten-free Vegan Pumpkin Pie
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Seasonal Vegan Pie Everyone Will Love
This Gluten-free Vegan Pumpkin Pie covers all the healthy reasons for being vegan. This pie is not only gluten-free but eggless and dairy-free as well and taste great. I love making this pumpkin pie year round.
It is loaded with wonderful nuts, oats and date for it’s crust. It is a beautiful alternative to pie crust. Top this beautiful pie with crushed nuts and pumpkin seeds and of course my favorite is vegan dark chocolate. Give it a try and make one for your friends as well, because they will all eat the first pie. Ha!
How To Make An Oat Date Nut Pie Crust
This Gluten-free Vegan Pumpkin Pie does not have it’s usual flour based pie crust. It has a delicious mixture of soaked dates, oat meal, walnuts and pecans as a base. Add a little coconut sugar, coconut oil or coconut butter and sea salt and you have yourself an amazing pie crust. Or, you might just want to eat the crust as is. It is that good!
First soak your medjool dates for about 30 minutes in hot water. This is to help soften them. Sometimes they can be hard. No need to soak them if they are really fresh and soft.
Second, I pulse all the nuts, coconut sugar, sea salt and oatmeal together in a food processor.
Third, I add all of the rest of the ingredients. I chop the dates by hand with a knife a couple of times and add it to the food processor. Pulse until it becomes a crumbly consistency.
When it looks like this top picture here then it is ready. Put it into the pie dish and start pressing until it is even all the way around the dish. It will only go up about an inch up the sides of the dish so don’t worry if it doesn’t go all the way to the top of the dish. It will be fine and look this this picture below.
How To Make Gluten-free Vegan Pumpkin Pie
This Gluten-free Vegan Pumpkin Pie is made just like most pies. Just add all of the ingredients together and mix well with an electric hand mixer.
Sometimes coconut cream is hard to find. I use two cans of this organic unsweetened brand called Native Forest. It works out to be the perfect amount. I mainly just add the cream if there is any liquid left in the jar I only use the amount I need. The less liquid in this recipe the better.
Pour it into the pre made oat date nut pie crust and bake in a pre-heated 350 degree oven for 40 to 48 minutes. Then it will look like this next picture. Yum!
How To Decorate A Pumpkin Pie
Decorating a pumpkin pie is not something most people do or have heard of. Most people put whip cream on top or in my case coconut whip cream. Delicious, by the way! I on the other hand like the creative adventure of making it look extra appealing.
First of all you have to wait for the pie to completely cool. Then I add some chopped nuts, sunflower seeds, whole nuts and melted chocolate (chocolate is amazing with pumpkin). I have used powdered sugar and that does not work because the top of the pie is kinda wet, it just soaks in. I just arrange the nuts, seeds and chocolate in whatever pattern I like and you can do the same. Be artistic and play with your ideas. Nobody is judging you. Believe me the more on it the more people want to eat it. Besides it has more nutritional value when you put more on. You are going to love it! It is so good!
I hope you like this vegan version of pumpkin pie. Let us know how you decorated the top and liked this recipe. Enjoy!
Gluten-free Vegan Pumpkin PieSpicy Saucy Vegan
- 1 Food Processor
- 1 Large mixing bowl
- 1 Small bowl for soaking dates in
- 1 Scraper
- 1 Pie dish
- 1 Pie cutter or sharp knife
- 1 Electric hand mixer
Oat Dat Nut Pie Crust
- ½ cup Pecans
- ½ cup Walnuts
- ½ cup Rolled Oats
- 5 Medjool Dates
- 2 Tbsp Coconut Butter or Oil
- 2 Tbsp Coconut Sugar
- ¼ tsp Sea Salt
Gluten-free Vegan Pumpkin Pie Filling
- 1 cup Coconut Cream
- ¾ cup Coconut Sugar
- ¼ cup Coconut butter or oil, not melted
- 2½ Tbsp Arrowroot Powder
- 1 Tbsp Pumpkin Pie Spice
- 1 tsp Cinnamon
- ¼ tsp Allspice
- 1 dash Ground Clove
- 1 tsp Pure Vanilla Extract
- ¼ tsp Sea Salt
- In a small bowl soak medjool date in hot water for up to 30 minutes or until they are soft.
- Pre-heat oven to 350°
- In a food processor add the pecans, walnuts rolled oats, coconut sugar and sea salt. Pulse until it is all broken up into small granules. Like the photo above. Then add the coconut oil or butter and chop up the dates into large chunks with a knife. This helps it blend better. Then pulse the food processor again until it looks like the pictures of the oat date nut pie crust mixture above.
- Pour the mixture into a 10 inch pie crust and spread out evenly. The crust will only go up the sides about an inch. That is ok, that is the way it is supposed to be. Put aside and make pie filling
- In a large bowl add all the pie filling ingredients. Mix well with an electric hand mixer until it is smooth. Make sure to stop the mixer in between time to scrape the side of the bowl down. When done pour the pumpkin pie mixture into the prepared oat date nut crust. It will come a little over the crust. That is fine.
- Put the pie into the pre-heated oven. Cook for 40 to 48 minutes. Check at 30 minutes, put foil around the edges if it looks as if it is burning. Then continue cooking.
- When done set in a place to cool completely.
- If you desire to decorate the top wait until it is completely cooled.
- Decorate with nuts, seeds and melted chocolate.
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