This Vegan Pumpkin Pie brings together everything we love about fall baking—warming spices, a creamy filling, and a satisfying, nutty crust—all made with simple, plant-based ingredients that support your well-being.
The base is made from jumbo oats and ground almonds, giving you a dose of fiber, protein, and healthy fats to help keep blood sugar stable (no post-dessert crash here). Instead of refined sugars, we use maple syrup and coconut sugar, which are lower on the glycemic index and bring a rich, caramel-like sweetness.
The star of the show—pumpkin purée—is loaded with beta-carotene, a powerful antioxidant that supports immune health, glowing skin, and eye function. And let’s not forget the medjool dates, nature’s candy, bringing natural sweetness along with potassium, magnesium, and fiber.
With cozy cinnamon spice and a soft, creamy filling on a nutty oat crust, this pie checks all the boxes: vegan, gluten-free, nutrient-rich, and incredibly satisfying.
Recipe
Serves 8
Base:
6.3 oz. (180g) jumbo oats
3.5 oz. (100g) ground almonds
2.5 fl oz. (75ml) maple syrup
1 tbsp. melted coconut oil
Filling:
14 oz. (400g) pumpkin purée (store-bought or recipe here)
12 medjool dates, pitted
5.3 oz. (150g) coconut sugar
4 fl oz. (120ml) maple syrup
1 oz. (30g) buckwheat flour
1 tsp. ground cinnamon
How to Prepare
Preheat the oven to 350°F (180°C).
Blend oats in a high-speed blender or food processor into a coarse flour. Add almonds and maple syrup; pulse until a dough forms.
Grease a pie dish with coconut oil. Press the dough evenly into the base. Bake for 10 minutes until golden.
Blend all filling ingredients in a blender until smooth. Spread filling onto the baked crust. Bake for 15-20 minutes. Cool slightly before slicing and serving.
