Vegan Pumpkin Pie
A healthy twist on classic pumpkin pie made completely vegan, dairy free and gluten free. The filling remains creamy and delicious with all the traditional flavors of the holidays.
Ingredients
Crust
- 2 cups almond flour
- 2-3 tbsp maple syrup
- 2-3 tbsp cold water
- ¼ cup coconut oil
Filling
- 1½ cup pumpkin puree
- 1 cup mashed sweet potato
- ½ cup unsweetened almond milk
- ¼ cup maple syrup
- 2 tsp pumpkin pie spice
- ½ tsp sea salt
- 2 tbsp cornstarch
- 1 tbsp olive oil
Instructions
Crust
- Preheat the oven to 350 degrees and grease a pie dish with coconut oil (or oil of choice).
- Combine all ingredients in a large bowl and mix.
- Add the dough to the pie dish using your hands and start by working the dough from the middle of the dish outward. Poke a few holes in the crust with a fork and bake for about 5 minutes. Set aside on a cooling rack.
Filling
- While the crust is baking make the filling by combining all ingredients in a blender and blending until smooth.
- Once the pie crust has cooled slightly add the filling and bake for 45-60 minutes until the crust has browned and the filling has started to crack.
- Set on a cooling rack and then refrigerate before serving, preferably overnight.
Nutrition
Calories: 314kcalCarbohydrates: 25gProtein: 7gFat: 23gSaturated Fat: 7gSodium: 179mgPotassium: 185mgFiber: 5gSugar: 12gVitamin A: 9508IUVitamin C: 2mgCalcium: 114mgIron: 2mg
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