Ingredients
Method
Prepare the Crust
- Begin by preheating your oven to 350°F (175°C). For a perfectly flaky crust, the base of any great pie, you want to combine the gluten-free oat flour, almond flour, and salt in a large bowl. Make sure to grind the oats into a fine flour by using a food processor, then sift out any larger pieces for a smoother texture.
- Next, add in the solid coconut oil and maple syrup. Using a fork or pastry cutter, combine the ingredients until they form a crumbly dough. If the dough feels too dry, add 1–2 tablespoons of cold water, but only one at a time, until it holds together when pressed.
- Press the dough into a 9-inch pie pan, using your fingers to evenly distribute it across the bottom and up the sides. The dough should be firm and not too thick. Poke a few holes in the base using a fork to prevent bubbles, then bake for 10 minutes or until lightly golden. Set aside and allow it to cool while you work on the filling.
Make the Filling
- While the crust cools, it’s time to prepare the filling. In a medium-sized bowl, whisk together the pumpkin puree, coconut milk, maple syrup, cornstarch, vanilla extract, pumpkin pie spice, and sea salt. Make sure the mixture is smooth and well-combined to achieve a creamy consistency.
- The cornstarch (or arrowroot powder) acts as a thickening agent, helping the pie set perfectly once baked. The coconut milk adds richness and a creamy texture, which is essential for replacing the traditional dairy in a pumpkin pie.
Assemble and Bake the Pie
- Once the crust has cooled slightly, pour the pumpkin filling into the pie shell, spreading it out evenly. Give the pie a little shake to smooth the top if needed.
- Bake the pie at 350°F for 45–50 minutes. The edges should firm up, while the center will still have a slight jiggle. Don’t worry! It will continue to set as it cools. Over-baking the pie can lead to cracks, so it’s important to remove it at the right time.
- After removing the pie from the oven, let it cool completely on a wire rack. For best results, refrigerate the pie for at least 4 hours (or overnight) to ensure the filling is fully set and easy to slice.
Serve and Enjoy
- Once the pie has cooled and firmed up, it’s ready to serve! This vegan pumpkin pie pairs beautifully with a dollop of coconut whipped cream or a drizzle of maple syrup. The creamy filling and subtly spiced flavors offer all the warmth and comfort you expect from a classic pumpkin pie, without the need for dairy or gluten.