Pumpkin Pie with Coconola Crust

Plant-based and gluten-free key pumpkin pie made with a Coconola crust and a refined-sugar-free pumpkin filling. Enjoy a slice for the holidays or anytime!

Hi, friends!

Can you believe that December is almost half way over?!

I’m really excited to take some time off the next few weeks to decompress, relax, and reflect.

For many of us, it feels like it was a tough year. 

For me, it felt like an uphill sprint on a sharp incline and I’m still trying to catch my breath. 

It was filled with lots of change, lots of learning, but also lots of love and recipes. 

So let’s end the year on a sweet note, shall we? 

This Pumpkin Pie with Coconola Crust is the perfect pie to plate this holiday season. 

This plant-based pie is made with a creative Coconola crust and a refined-sugar-free pumpkin filling.

I need you to try a slice before 2021 is over! 

Here’s what you need to make a Coconola Crust: 

• Grandy Oats Original Coconola
• cold-pressed coconut oil, melted

That’s it!

I used Grandy Oats Original Coconola to create this pie crust!

This coconut-based granola is packed with cashews, pecans, seeds, and coconut chips lightly sweetened with organic honey and maple syrup. 

I love it in my breakfast bowls, so why not bake it into dessert? 

The trick is to blend it up then bake it into a lightly sweet and nutty grain-free crust! 

Because this pie is totally dairy-free, gluten-free, grain-free, and refined-sugar-free, it has a little something for everyone.

First, preheat the oven to 350°F and lightly grease a pie pan with coconut oil. 

I like to use a square of parchment paper to grease the bottom and sides of the pie pan!

Add the Grandy Oats Original Coconola and melted coconut oil to a high speed blender or food processor and pulse until it’s well combined, scraping down the sides as needed to recombine.

The mixture should look a bit like wet sand. 

Transfer the mixture into the greased pie pan and use your hands or the back of a spoon to distribute it in an even layer. 

For this pie crust, keep it simple and side-less and don’t push the mixture up the sides of the pie pan. 

Bake the pie crust for 15-20 minutes or until it’s golden brown, then remove it from the oven and set it aside.

Don’t touch it yet!

Now it’s time to make the Pumpkin Pie Filling!

Here’s what you need:

• pumpkin purée
• arrowroot starch
• canned full fat coconut milk 
• unrefined coconut sugar 
• maple syrup
• pumpkin pie spice

That’s it!

While the crust is baking, prepare your pie filling.

Rinse out the food processor or blender and add the pumpkin purée, arrowroot starch, coconut milk, coconut sugar, maple syrup, and pumpkin pie spice.

Blend everything on high, scraping down sides as needed, until the mixture is creamy and super smooth.

Once the crust is pre-baked, pour the filling on top of the slightly cooled crust and smooth it into an even layer with the bake of a spoon.

You can also tap the pan several times to release any air bubbles. 

Return the pie pan to the oven and bake the pie for 35-40 minutes, or until the pumpkin filling is brown around the edges and the center starts to look dry and cracked. 

Remove the pie from the oven and let it cool at room temperature for about 30 minutes, or until the pie pan is cool enough to touch, transfer pie to the refrigerator to continue to cool.

Once it’s completely cool, lightly cover it with plastic wrap and store it in the fridge overnight to allow the filling and crust to set.

This step is important! 

If you try serving the pie without chilling overnight it will be soupy and the crust with appear unformed. 

The following day, slice the pie and enjoy it solo or with optional coconut whipped cream.

This recipe makes for a fantastic holiday dessert to share! 

Try eating any leftovers as a part of a breakfast bowl. 

I mean, the crust is granola, so it works, right? 🙂

Enjoy!

If you make this Pumpkin Pie with Coconola Crust, let me know what you think!

Be sure to leave me a comment, rating, and review so I can use your feedback to create more yums. 

Give me a shout on Instagram and use #floraandvino to show me your creations.

Check out my Pinterest page to pin more recipe like this one to make later.

Want more oil-free, gluten-free, refined-sugar-free pie recipes? Check out my Butternut Squash Pie with Almond Flour Crust, Vegan Dark Chocolate Pecan Pie and 6-Ingredient Vegan & Gluten-Free Chocolate Pie.

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XO Lauren

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