Easy Vegan Pumpkin Pie (WFPB)

This easy vegan pumpkin pie is WFPB, oil free, gluten free and totally delicious! Serve this healthy plant based pumpkin pie at Thanksgiving or Christmas, and no one will know that it’s vegan. The crust has only 4 ingredients and can be used for any pie recipe. #plantbasedpie #veganpumpkinpie #WFPBdesserts #WFPBThanksgiving #WFPBHolidays #WFPB #healthyplantbasedrecipes #oilfree #glutenfree

This super delicious whole food plant based Pumpkin Pie will amaze your Holiday guests that it's vegan! This pie is oil free, gluten free, soy free, & doesn't contain any coconut cream for a guilt-free healthy dessert!

Prep Time10

Cook Time1

Total Time1 10

Servings:

Calories: 271kcal

Author: Kim Murphy

Ingredients

Pie Crust

2 cups almond flour
3 tablespoons ground flax seed
1/3 cup water
1 tablespoon pure maple syrup

Pie Filling

14 ounces pumpkin puree not pumpkin pie filling
1 1/4 cups date paste
3/4 cup unsweetened plant milk
1/4 cup arrowroot powder or cornstarch
2 1/2 teaspoons pumpkin pie spice
1 teaspoon vanilla extract

Optional Cashew Whipped Cream Topping

1 recipe vegan cashew whipped cream

Instructions

Preheat oven to 350° F.
In a large bowl, mix the almond flour & ground flaxseed together. Then slowly mix in the water & maple syrup, and combine into a ball with your hands.
Press the dough into the bottom & sides of a pie plate to make about a 1/4 inch thick crust. Use a fork to poke some holes in the bottom.
Bake the crust for 15 minutes.
Add all the pie filling ingredients to a food processor or blender, and blend until smooth, scraping down the sides as needed.
Remove pie crust from the oven and pour the pie filling mixture into the crust.
Bake for 45 minutes. Watch the crust the last 10-15 minutes and add a pie crust shield or foil strips around the edges, if it looks like it's getting too brown.
Remove from oven & let cool on the counter for 15 minutes. Place in the refrigerator to chill for a few hours - it will firm up more!

Nutrition