Vegan Pumpkin Pie (SOS-Free, Gluten-Free)
This delicious and creamy vegan pumpkin pie is sure to be a great hit at your next holiday dinner. This recipe uses all whole foods and is free from refined sugars, salt, and oil. So go ahead and enjoy your holidays without the guilt!
Servings 8 servings
Calories 285kcal
Equipment
- Food Processor
- High-Speed Blender
Ingredients
Crust
- 2 cups certified gluten-free oats You can use regular dry oats if you don't have a gluten sensitivity.
- 1/2 cup walnuts
- 1/2 cup pitted medjool dates
- 1/2 tsp cinnamon
- 1/4 cup unsweetened nondairy milk I used unsweetened coconut milk for this recipe.
Filling
- 1 15-ounce can pumpkin puree Make sure it is 100% pumpkin and not pumpkin pie filling.
- 1/2 cup unsweetened nondairy milk
- 1 tbsp lemon juice
- 1 tsp vanilla extract
- 3/4 cup pitted medjool dates
- 1/4 cup gluten-free oat flour You can blend regular oats in a high-speed blender to make flour if you don't have flour on hand.
- 1/4 cup raw cashews
- 2 tsps pumpkin pie spice
Instructions
- Preheat oven to 375° F.
Crust
- For the crust, place all of the crust ingredients in a food processor with the S-blade. Process until the dough becomes sticky and starts to clump together.
- Spread out the crust in a 9.5-inch pie dish and set aside.
Filling
- Combine all of the filling ingredients in a high-speed blender and blend until you've reached a smooth consistency. You will need a tamper to help the blending process, since the filling will be thick.
- Occasionally, stop the blender and scrape down the sides of the blender with a wooden spoon or a small spatula to help mix in the filling.
- Pour the filling into the pie crust and spread out evenly.
- Bake for approximately 25 to 30 minutes at 375° F.
- Let the pie completely cool before serving. Enjoy! :)