This healthy pumpkin pie recipe is delicious, vegan, and gluten-free!
- 1 cup oats
- 2 cups raw pecans
- 2 tbsp sugar
- 3 tbsp flax
- 1 tsp ground cinnamon
- ½ tsp salt
- ¼ cup brown rice syrup
- 1 tbsp Earth Balance (or preferred butter/margarine/oil, melted)
- Preheat oven to 350F
- Grease a 9 inch pie pan
- Process oats into a fine powder using a food processor or blender (or you can just buy oat flour!) and set aside
- Put the pecans in the food processor and process until it starts to clump and oils are released (around 45 seconds), when finished you should be able to make a ball with the pecans
- Melt Earth Balance and brown rice syrup in the microwave for 30sec.
- Mix all ingredients in a large bowl (it’s easiest to do this part by hand)
- Put the pecan dough in the pie dish and spread out evenly, bringing it up the sides to make a crust. Press down firmly
- Poke the crust with a fork a few times
- Pre-bake the crust for 10-12 minutes, watching to make sure it doesn’t burn.
- Let cool for 10 minutes.
- 2 ¼ cups canned pumpkin
- ½ cup sugar
- ¼ cup coconut cream
- 1 tbsp Earth Balance (or preferred butter/margarine/oil)
- ¼ cup maple syrup
- 3 tbsp brown rice flour (or tapioca flour or cornstarch or arrowroot powder)
- 2 tsp vanilla extract
- 2 tsp cinnamon
- ½ tsp nutmeg
- 2 tsp pumpkin pie spice (or more to taste)
- Whisk together the maple syrup and brown rice flour.
- Add all ingredients and whisk together
- Scoop the filling into the crust
- Cover the pie with aluminum foil
- Bake for 50-55 minutes at 350F
- Let cool for 1 hour on the counter
- Place in the fridge for a minimum of 3 hours (I’ve found its best the longer you wait, even a few days later, so you can prepare this early for Thanksgiving to relieve some of the cooking stress!)
- Slice and serve!! For some added deliciousness, serve with some homemade coconut whipped cream!
- Serve and enjoy with family!
One Healthy Breakdown: Better than your average pie and much healthier too!
(Recipe slightly adapted from Oh She Glows)
*About Josie: I’m originally from Sag Harbor and I’m currently a student at Boston University working towards becoming a registered dietician and getting my Masters in Nutrition. I’ve been gluten-free for almost 2 years and vegan for a little over a year. My family is having a completely vegan, gluten-free Thanksgiving this year! I’ve been testing out new recipes to serve and this one was a real hit with my roommates (so hopefully it will be a hit with my family too!)Follow Me
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