This healthy pumpkin pie recipe is delicious, vegan, and gluten-free!

Crust:

• 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)

1. Preheat oven to 350F
2. Grease a 9 inch pie pan
3. Process oats into a fine powder using a food processor or blender (or you can just buy oat flour!) and set aside
4. 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
5. Melt Earth Balance and brown rice syrup in the microwave for 30sec.
6. Mix all ingredients in a large bowl (it’s easiest to do this part by hand)
7. Put the pecan dough in the pie dish and spread out evenly, bringing it up the sides to make a crust. Press down firmly
8. Poke the crust with a fork a few times
9. Pre-bake the crust for 10-12 minutes, watching to make sure it doesn’t burn.
10. Let cool for 10 minutes.

Filling:

• 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)

1. Whisk together the maple syrup and brown rice flour.
2. Add all ingredients and whisk together
3. Scoop the filling into the crust
4. Cover the pie with aluminum foil
5. Bake for 50-55 minutes at 350F
6. Let cool for 1 hour on the counter
7. 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!)
8. Slice and serve!! For some added deliciousness, serve with some homemade coconut whipped cream!
9. 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!)