← Previous Article Next Article → / Recipes / Sweet Treats / Pumpkin Pie Pumpkin Pie December 13th, 2015 Serves 8 Difficulty: Medium Ingredients View the Method

For the Crust

• 100g oat flour, 1 cup

• 200g pecans, 2 cup

• 2 tablespoons coconut sugar

• 3 tablespoons ground flax

• 1 teaspoon ground cinnamon

• a pinch of salt

• 60ml maple syrup, 1/4 cup

• 1 tablespoon coconut oil, melted

For The Filling

• 500g pumpkin puree, 2 cups

• 80g coconut sugar, 1/2 cup

• 60ml almond milk, 1/4 cup

• 1 tablespoon coconut oil, melted

• 60ml maple syrup, 1/4 cup

• 3 tablespoons psyllium husk powder or arrowroot powder

• 2 teaspoons vanilla powder

• 2 teaspoons cinnamon

• 1/2 teaspoon ground ginger

• 1/2 teaspoon ground nutmeg

• 1 pinch of ground cloves

For the crust

– Preheat the oven to 180C and line a 9 inch pie dish with baking paper (or use a loose bottom pie tin and grease really well with coconut oil)

– Add the pecans to a food processor and process until it starts to clump and oils start to release, but don’t make pecan butter. You should be able to make a ball with the pecan crumbs

– Melt the tablespoon of coconut oil with the ¼ cup of maple syrup on the stove and stir. Transfer the pecan mixture into a large bowl and mix with the rest of the crust ingredients. Using your hands, squeeze the dough over and over to combine well. You should be able to form a ball with it. If it’s too dry add a little more melted coconut oil

– Spoon the pecan dough into the pie dish and smooth out evenly. Press down firmly with fingers to form a crust, bringing it up along the sides to create a thick border. Press as firmly as you can and prick the base with a fork 10-12 times

-Bake the crust for 10 minutes, watching closely so it doesn’t burn. Remove and cool for 10 mins

For the filling

– In a large bowl, whisk together the maple syrup and psyllium husk powder first. Then add all the filling ingredients and whisk together again until smooth

To bake

– Scoop the filling into the crust and smooth out. Cover the pie with crust shield (or baking paper or tin foil) and bake for 50-55 minutes in the middle of the oven. You might want to check on it earlier to ensure it’s not burning, then place on a cooling rack for 1 hour before transferring to the fridge to set for a minimum of 3 hours or overnight. Only slice the pie once it has fully set, then serve and enjoy!

This pumpkin pie is an absolute dream! It’s so sweet with subtle flavours of cinnamon and pecans. The base is so deliciously crunchy, while the pumpkin mix is so smooth and creamy. This is an absolute winner and hopefully lots of you can enjoy it for Thanksgiving this week!

← Previous Article Share    Next Article →

• ellawoodward

  I often buy it from Planet Organic but you can find it in most health food stores or online from Amazon! X

• ellawoodward

  I never use cornflour in my recipes so I wouldn’t know if this works. I would try to get psyllium husk powder if you can as this is unprocessed and full of fibre. You can find it online from Amazon x

• Rachel Lucas

  You can also get it in Waitrose…baking aisle…organic Fair-trade vanilla powder. Fab stuff!

• Tara Schmidl

  Perfect! We are having a belated Thanksgiving today and I have all the ingredients at home!Thanks so much for sharing this plant-based version…. like Sammy wrote, without all sorts of processed vegan products.
  Forwarded your saletomy yoga-teacher-sister-in-law – she will love your tops!

• ellawoodward

  It should last well in the fridge for about 3-4 day x

• ellawoodward

  I haven’t tried this recipe with pumpkin flesh before so I’m not too sure how it would turn out. I imagine if you blend it well into a smooth mixture it should work x

• ellawoodward

  I buy organic tinned pumkpin puree. I imagine using the flesh would work well too – you might just need to blend it well first to make sure it’s all smooth x

• ellawoodward

  Coconut sugar comes from the sap of the coconut tree. It’s completely refined sugar free, and comes in a brownish colour as granules. You can find it in most health food stores x

• ellawoodward

  I imagine squash would work well too x

• ellawoodward

  Awesome, so happy you loved it! X

• ellawoodward

  Hi Julie, so sorry for the slow response, I was taking some time away from social media over the holidays. Sadly there isn’t another form of thickener which I have tried or come across before. Really hope you still managed to make it! X