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Pumpkin Pie with Coconola Crust

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  • Author: Flora & Vino
  • Total Time: 1 hour 20 minutes
  • Yield: 8-12 servings
  • Diet: Vegan

Description

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!

Ingredients

GRANOLA CRUST

PUMPKIN PIE FILLING

  • 2 cups pumpkin purée
  • 2  TBSP arrowroot starch
  • 3/4 cup canned full fat coconut milk 
  • 1/4 cup unrefined coconut sugar 
  • 1/4 cup maple syrup
  • 1 TBSP pumpkin pie spice

coconut whipped cream, optional for topping

Instructions

  1. Preheat the oven to 350°F and lightly grease a pie pan with coconut oil. 
  2. Prepare the crust by adding the Grandy Oats Original Coconola and melted coconut oil to a high speed blender or food processor and pulse until well combined, scraping down the sides as needed to recombine. The mixture should look like wet sand. 
  3. Transfer the mixture into the greased pie pan and use your hands to distribute it in an even layer. 
  4. Bake the pie crust for 15-20 minutes or until it’s golden brown, then remove it from the oven and set it aside.
  5. While the crust is baking, prepare your pie filling. Rinse out the food processor or blender and add in the pumpkin purée, arrowroot starch, coconut milk, coconut sugar, maple syrup, and pumpkin pie spice. Blend on high, scraping down sides as needed, until creamy and smooth.
  6. Once the crust is pre-baked, pour the filling into the slightly cooled crust and smooth it into an even layer with the bake of a spoon. Return the pie pan to the oven and bake for 35-40 minutes, or until the pumpkin filling is brown around the edges and the center starts to look dry and cracked. 
  7. Remove the pie from the oven and let it cool at room temperature for 30 minutes. Then transfer pie to the refrigerator to continue to cool. Once it’s completely cool, lightly cover it with aluminum foil or plastic wrap and store in the fridge overnight to allow the filling and crust to set. 
  8. The following day, slice the pie and enjoy it solo or with optional coconut whipped cream. Leftovers will keep covered in the refrigerator for up to one week and in the freezer for up to one month.

Notes

Crust recipe adapted from The Spruce Eats

Pie recipe adapted from Minimalist Baker

  • Prep Time: 20 mins
  • Cook Time: 60 mins
  • Category: Dessert
  • Method: Oven-Bake
  • Cuisine: Vegan, Oil-Free, Gluten-Free, Refined-Sugar-Free

Find it online: https://www.floraandvino.com/pumpkin-pie-with-coconola-crust/