Homemade Vegan Pumpkin Pie With Gluten Free Pie Crust
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Homemade Vegan Pumpkin Pie With Gluten Free Pie Crust

Homemade vegan pumpkin pie with gluten free pie crust is made with a pumpkin spice date and oatmeal crust, a creamy coconut milk pumpkin pie filling and topped with a divine whipped maple cashew cream for the ultimate healthy vegan Thanksgiving dessert.
Course Dessert
Cuisine American
Keyword glutenfreedessert, healthydessert, homemadepumpkinpie, paleodesserts, thanksgivingdessert, veganpumpkinpie, veganthanksgivingrecipe
Prep Time 30 minutes
Cook Time 1 hour
Soaking Cashews 10 hours
Total Time 1 hour 30 minutes
Servings 24 mini pies

Ingredients

Maple Cashew Whipped Cream (Cashews need to be soaked overnight)

  • 1 cup raw unsalted cashews
  • 2 1/2 cups Water divided
  • 1 tsp vanilla
  • 1 tbsp pure maple syrup
  • ½ tsp Cinnamon
  • 1/2 tsp Bourbon optional
  • Pinch of Salt

Gluten Free Pie Crust:

  • 2 cups Pitted Dates roughly chopped
  • 1/2 cup raw nuts I used half pecans, half walnuts
  • 1 tsp Pumpkin Pie Spice
  • 1 tsp Fresh Ginger optional but adds great flavor!
  • Pinch of salt
  • ½ cup Rolled Oats

Vegan Pumpkin Pie Filling:

  • 1, 15 oz can Pumpkin Puree
  • 1 tbsp Flax seed mixed with 3 tbsp water or 1 egg if not vegan
  • 1/2 can Coconut Milk
  • 1 Tbsp Pumpkin Pie Spice
  • 1/2 cup Coconut Sugar

Instructions

Maple Cashew Whipped Cream

  • Place cashews and 2 cups of water in a medium bowl. Set aside uncovered at room temp for 10-12 hours (cashews are ready when they easily break apart when pressed between fingers)
  • Drain cashews and place in blender. Add remaining 1/2 cup of water and rest of the ingredients and blend on high speed until smooth and "whipped", about 3 minutes.
  • Scrape down sides of blender and blend again for additional minute.
  • Use immediately or store in airtight container for up to 1 week (see recipe notes)

Gluten Free Pie Crust:

  • Preheat oven to 375. Spray 9" pie dish or 2 cupcake pans with cooking spray. Set aside.
  • Place dates, nuts, pumpkin pie spice, ginger (if using) and salt in food processor and pulse until finely chopped. Add in oats and pulse again until the mixture sticks together and holds it shape.
  • Press mixture into prepared pans, making sure to press up against the sides. Crust should be about 1/4" thickness.
  • Bake for 10 minutes until crust is set. Set aside to cool.

Vegan Pumpkin Pie Filling:

  • Lower oven to 350.
  • Place all ingredients in a bowl and either with hand mixer or by hand, whisk ingredients until fully combined.
  • Pour into cooled pie crust and bake 45-60 minutes until mixture is set and slightly firm.
  • Remove and cool to room temperature. Then place in refrigerator for 2 hours or overnight.

Notes

*Cashew cream can be made in advanced and stored in refrigerator. Prior to using, place in blender again to get "whipped" consistency.
*Pie crust can be made and baked up to 3 days ahead of time. Simply wrap and store at room temperature.
*Pie filling makes more than what you'll need for either 24 mini pies or a 9" pie. If desired, you can freeze any leftover filling in the freezer for up to 1 month.
*Pie filling calls for coconut sugar but if not following a Paleo or vegan diet, you can certainly substitute for regular sugar, brown sugar or cane sugar.