This healthy, made-from-scratch pumpkin pie is fluffy, creamy, pumpkiny and so delicious. It would make a perfect holiday dessert because you can make it ahead of time and after setting in the fridge for a day it tastes even better!
This pie is naturally vegan, gluten free, and refined sugar free. It only has 7 basic ingredients (plus 4 spices), and only takes about 20 minutes of hands on prep work.
It starts with a simple oat based crust. This has become my new favourite crust recipe. It comes together really quickly, is super simple, and the maple syrup, cinnamon and vanilla make it taste almost like a graham cracker crust.
Next you just blend together all of the filling ingredients, pour it in and bake it. It couldn’t be easier. The result is a delicious, fluffy, rustic pumpkin pie.
I’ve made and eaten my fair share of pumpkin pies over the years, but this is definitely my favourite so far.
It’s the easiest and by far the tastiest pumpkin pie I’ve tried yet. The crust is the perfect consistency. Mostly soft, but with slightly crispy edges, and the filling is the perfect texture. Not too firm, not too runny, perfectly spiced, smooth and fluffy, with heaps of pumpkin flavour in every spoonful.
- 1.5 cups rolled oats ground into flour
- 5 tbsp maple syrup
- 5 tbsp almond milk
- 1 tbsp melted coconut oil
- pinch each of ground vanilla, cinnamon and ginger
- 2¾ cups pumpkin puree (I made it from scratch with one large Hokkaido pumpkin but canned pumpkin will work as well)
- ¾ cup maple syrup
- 1 cup coconut milk
- 1 tbsp chia seeds
- 1 tsp cinnamon
- ½ tsp nutmeg
- ½ tsp ground vanilla
- ¼ tsp ginger
- Preheat oven to 350 F and grease a pie pan.
- If making pumpkin puree from scratch, peel and cut the pumpkin into cubes and bake for about 20 minutes or until soft.
- Stir the spices into the oat flour and then stir in the maple syrup, almond milk and coconut oil (you can just use a spoon). You should be left with a sticky dough that you can form into a ball.
- Take the ball of dough and flatten it down a little. Then place it in between two sheets of parchment paper and use a rolling pin to roll it into a flat circle.
- Once large enough to fit into your pie pan lift it up with your hands (it shouldn't break) and fit it into the pie pan.
- Mix all filling ingredients and pour them over the crust.
- Bake for 20 minutes.
- For best texture, let the pie cool and set in the fridge for at least an hour.