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Vegan Pumpkin Pie with Oat Pecan Crust

Print Recipe
Prep Time 20 minutes
Cook Time 50 minutes
Course: Dessert
Cuisine: Pie
Ingredients Method

Ingredients
  

Crust
  • 1 cup whole pecans
  • 1/2 cups blanched almonds
  • 1 1/2 cups oat flour
  • 3 tbsp cold vegan butter
  • 2 tsp sugar
  • 1/2 tsp salt
  • 1 tsp ground cinnamon
  • 1 tbsp melted coconut oil
  • 1/3 cup cold water
Pumpkin Filling
  • 2 1/2 cups pumpkin puree
  • 1/4 cup maple syrup
  • 1/2 cup brown sugar
  • 2/3 cup Califia Unsweetened Better Half
  • 1 tbsp melted coconut oil
  • 1/4 cup cornstarch
  • 1 3/4 tsp pumpkin pie spice
  • 1/4 tsp salt
  • 1/4 tsp vanilla extract

Method
 

Crust
  1. Heat oven to 375 F
  2. Add pecans and almonds to food processor. Pulse until coarsely ground
  3. Add oat flour, chopped vegan butter (cold), sugar, salt, cinnamon, and melted coconut oil to the food processor. Pulse with the nut mixture until all are combined
  4. Add cold water and pulse until mixture starts sticking together and can be packed into a pie tin
  5. Pack crust in either a pie tin or cupcake tins (for individual servings)
  6. Bake crust for 10 minutes. Do not brown your crust or it will get overdone when the filling bakes in the oven
Pumpkin Filling
  1. Keep oven heated at 375 F
  2. Add all ingredients to a blender and blend until combined
  3. Add pumpkin filling to baked crust. Cook in oven for 40 minutes. If the pie crust begins to brown during the first half of the bake, cover with aluminum foil to prevent from burning