In an effort to try something new (although I do love this classic vegan pumpkin pie), I remembered earmarking a gorgeous pumpkin tartlet recipe from Amy Chaplin’s book At Home in the Whole Food Kitchen. I gave it another glance and knew it was the one. I made a few modifications, simplified it a bit, and turned it into one big pie versus several tarts. And I must say, I’m floored by the results. Our friends immediately requested that this recipe be on the blog. The rest is history. Let us show you how easy this 1-bowl pie really is! This recipe is easy to make, requiring just 1 food processor and a baking pan!
How to Make Pumpkin Pie
Traditional pumpkin pies starts with classic butter-flour crust (similar to this classic Pumpkin Pie), and the filling often includes pumpkin purée, cream, eggs, sugar, and spices. This version, however, is anything but traditional (it’s kind of our style). We’re keeping it vegan, gluten-free, and naturally sweetened. It starts with a salted cashew-oat crust with raw cashews, rolled oats, a couple dates, salt, and ground ginger. Next, you’ll add gluten-free flour, coconut oil, and maple syrup and pulse into a workable dough. Press into a greased pan — we prefer this 9-inch springform pan for easy slicing and serving, but a pie pan will also work. We like using our hands at first to evenly distribute the dough, then using a drinking glass to form it into an even layer. Next, you’ll poke a few holes in the crust and bake for 10 minutes at 350 degrees F (176 C). In the meantime, whip up your filling! This filling is seriously dreamy and seriously simple. Blend pumpkin purée, arrowroot, maple syrup, coconut sugar, pumpkin pie spice, and full-fat coconut milk in a food processor until creamy and smooth. And voila! Pumpkin pie filling in seconds. Next, transfer to the pre-baked (slightly-cooled) crust and bake for another 30-ish minutes, or until the crust appears golden brown and the filling is darkened in color and has a few cracks along the edges. My favorite things about this pie are 1) it’s EASY to make, 2) the crust tastes like a cashew cookie granola bar and DOESN’T fall apart, and the filling is perfectly sweet, creamy, and spiced! Serious swoon. The most difficult thing about this recipe? Waiting for it to cool. We wanted to eat the whole thing right away. We hope you LOVE this pie! It’s:
Creamy Crunchy Quick & easy to make Naturally sweetened Subtly spiced & Incredibly delicious
This would make the perfect pie for fall gatherings, Thanksgiving, the holidays, and beyond! It’s delicious on its own, but gets elevated with coconut whipped cream (click to see our top tips for PERFECT coconut whip every time!)
More Pumpkin Recipes
No-Bake Pumpkin Pie Parfaits Mini Vegan Pumpkin Pies (with coconut oil crust!) Pumpkin Mac ‘n’ Cheese 1-Pot Pumpkin Yellow Curry Vegan Pumpkin Sugar Cookies
If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo #minimalistbaker on Instagram. Cheers, friends!
