Pumpkin Pie with Pecan Oat Crust

Vegan, gluten-free, soy-free

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A simple pumpkin pie filling with a delectable nutty crust! This pie is lightly sweetened and doesn't feel too heavy or give you a sugar crash after indulging. Prepare this pie the day before, so it has time to set in the fridge overnight. Crust is adapted from my Chilled Dark Chocolate Pie and the filling is adapted from my Vegan Pumpkin Pie Squares with a Graham Cracker Crust.

Yield
8 slices
Prep Time
30 Minutes
Cook time
50 Minutes
Total Time
1 Hour, 20 Minutes

Ingredients:

for the pecan oat crust:
  • 3/4 cup pecan halves
  • 1/4 cup virgin coconut oil
  • 3 tablespoons pure maple syrup
  • 1/4 teaspoon fine grain sea salt
  • 1/2 cup + 1/3 cup gluten-free oat flour
  • 1 cup gluten-free rolled oats.
for the pumpkin filling:
  • 1/4 cup full-fat canned coconut milk (the white cream portion) OR almond milk
  • 2 tablespoons + 1 teaspoon arrowroot powder
  • 1 (15-ounce) can pumpkin puree
  • 6 tablespoons pure cane sugar (or granulated sugar of choice)
  • 1/4 cup pure maple syrup
  • 1 teaspoon pure vanilla extract
  • 1.5 teaspoons cinnamon
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • pinch of fine grain sea salt

Directions:

  1. For the crust: Preheat oven to 350⁰F and lightly grease a 9-inch pie dish with coconut oil. Add pecans into a food processor and process until a fine crumb forms, the size of sand. Be sure not to process the pecans for too long, or the oil will release. Now add the coconut oil, maple syrup, salt, and oat flour and process again until the dough comes together. Finally, pulse in the rolled oats until the oats are finely chopped, but still have some texture to them. The dough should stick together when pressed between your fingers. If it doesn’t, try processing for a bit longer.
  2. With your fingers, crumble the dough evenly over the base of the pie dish. Starting from the middle, press the mixture firmly and evenly into the dish, moving outward and upward along the side of the pie dish. The harder you press the crumbs into the dish, the more it will hold together. Poke 5-6 fork holes into the bottom to let the air escape.
  3. Bake pie crust, uncovered, at 350⁰F for 10-13 minutes, until lightly golden and fragrant. Remove from oven and set aside to cool on a rack for at least 5 minutes.
  4. For the filling: In a small bowl, whisk together the coconut milk (or almond milk) with the arrowroot powder until smooth.
  5. In a large mixing bowl, whisk together all of the pumpkin filling ingredients, including the arrowroot and cream/milk mixture. If your pumpkin puree is firm and grainy - add this filling into a processor and whirl it until smooth. You might need to add a bit more cream/milk if your pumpkin was really dense. Pour this filling into the baked crust and smooth out.
  6. Bake the pie, uncovered, at 350°F for 37-45 minutes until the pie is semi-firm, but still a bit soft. Watch the crust and cover with tin foil if necessary. My crust was nice and golden at 40 minutes (when I took it out), but not burned.
  7. Cool the pie for 2 hours on a cooling rack and then cover with foil and transfer to the fridge overnight to set.
  8. Serve the pie straight from the fridge, with some coconut whipped cream, if desired. Note that the pie will get quite soft at room temperature so I don't suggest keeping it out for longer than 10 minutes at a time.
  • To make the oat flour, add 1/2 cup + 1/3 cup rolled oats into a high speed blender. Blend on high until a fine flour forms.
  • Note that using the coconut cream will give the pie a light coconut flavour. Use almond milk as an alternative if desired.

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