Vegan & Gluten-Free Coconut Pumpkin Pie

This delicious, vegan, and gluten-free recipe for pumpkin pie is a favorite holiday treat of mine to make for friends and family each year!

It’s simple to make and affordable requiring only about 10-15 ingredients for both the crust and filling. I highly recommend making it from scratch using real pumpkin and avoiding the purchase of canned puree. You’ll notice a difference in taste, and using the real stuff is much more rewarding in the final product 🙂

INGREDIENTS:

CRUST

• 6 Tbsp solid coconut oil (virgin & cold pressed preferred)
• 1 1/4 cup coconut flower
• 1/4 Tsp Himalayan salt
• 4-6 Tbsp ice cold water

FILLING

• 2 3/4 cups pumpkin puree
• 1/4 cup honey or sugar-free maple syrup
• 1/4 cup coconut palm sugar
• 1/3 cup unsweetened plain almond milk
• 1/3 cup of shredded coconut
• 1 Tbsp coconut oil
• 1 Tsp cinnamon
• 1/2 Tsp ginger
• 1/4 Tsp nutmeg
• 1/8 Tsp ground cloves
• 1/4 Tsp Himalayan salt

INSTRUCTIONS:
1. To prepare crust; mix coconut flour and salt in a large bowl. Add coconut oil and work in with your hands to combine and form small round granules.
2. Next, add ice cold water a little at a time and continue mixing/ kneading with your hands until a malleable dough is made.
3. Grease a pie pan with some coconut oil and transfer a gently rolled out ~1/2 inch thick crust disc. Reform your crust evenly around the pan and edges.
4. Refrigerate for a minimum of 30 minutes up to a couple of days. Let it warm-up a little before adding filling and baking in the oven.
5. Preheat the oven to 350 degrees F, and prepare the pie filling.

6. Peel the tough outer skin of pumpkin and chop the inner pumpkin meat into cubes to be added to a pot of boiling water for 10-15 minutes.
7. Once cubes are soft, add to a blender and blend until a smooth puree is formed (I add a few Tbsp of warm water in the blender to give the puree a better consistency).
8. Mix the pumpkin puree in a large bowl with the rest of the wet ingredients, and then add the spices. Taste and adjust to your preference of liking.
9. Pour filling into pie crust and bake at 350 for 55-65 minutes. The crust should be a light golden brown, and the filling will appear a darker version of the pre-cooked puree with some cracks and should come clean when testing the centre with a toothpick.
10. Remove from the oven and let it cool for 1-2 hours before serving or transferring to the refrigerator. Slice and serve with coconut whipped cream and an additional sprinkle of cinnamon or nutmeg!

Happy Holidays & Enjoy 🙂