We’re in the final stretch here before Thanksgiving and I couldn’t let it go by without posting this pumpkin pie recipe. I will start by saying this is absolutely delicious. It’s gotten the stamp of approval from all my taste testers. On top of that, it really is a ‘healthier’ version. I use minimal sugar, which consists of coconut sugar and maple syrup so it is refined sugar-free. The filling is also vegan and uses nut butter to help achieve a creamier, almost custard-like consistency. To top it all off the crust is made with oat flour (ground oats) and coconut oil (or a little butter) which keeps the whole thing pretty damn healthy. But most importantly it’s GOOD.
I try to keep all my recipes on the healthy side. I’m not opposed to indulging whatsoever, but when I’m feeding myself, the husband, and the baby, I just feel better knowing our meals are more wholesome. Even during the holidays, it’s nice to have some better options. There will be enough indulging in other places. And like I said, the most important part is that it’s really tasty!
This recipe is simple and easy, but it does take some time. Bake time is 55 minutes and it will need time to completely chill then refrigerate for a few hours, ideally overnight. If you’re a planner, it’s great to make ahead!
Ingredients
Equipment
Method
- Preheat oven to 350.
- Place all ingredients (except the water) in a blender (that can pulse) or food processor. Pulse until crumbly dough forms. Add 1 tbsp of water at a time until you get a dough
- Roll into a ball and place between 2 pieces of parchment paper. Using a rolling pin (or something similar like a wine bottle) roll out unitl its about 10 inches in diameter. Take off the top piece of parcment paperand place the pie tin over it. Flip, the gently use your fingers to press into tin. It will go up the sides but that's it. Nothing over the edge. Use a fork to poke a few holes. Place in refridgeratoruntil filling is done.
- Place all the ingredients into the blender or food processor. Blend until smooth. Pour into tin. Bake for 55 minutes. It will come out slightly jiggly and that's fine. Cool completely then store in the fridge for a few hours before serving. Ideally overnight. This is a great make ahead pie. Serve with whipped cream or whipped coconut cream!
- Take a can of cold coconut cream, one thats been resting in the fridge at least 24 hours. Open and scrape out thick parts, leaving the watering milk to be used for something else like a smoothie.
- Whip with a mixer until peaks for. You can add a tbsp of powdered milk at a time until you get it as sweet as you want. Also optional to add a tsp of vanilla.
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