Homemade Creamy Vegan Pumpkin Pie
Pumpkin pie that's easy, healthy, homemade, vegan, and super rich and creamy.
Ingredients
Pie Crust
- 1 cup oat flour
- 1/4 cup + 1 tbsp unsweetened applesauce
- 1/2 tsp baking soda
- 1/2 tsp pure vanilla extract
Pie Filling
- 1 cup raw cashews (soaked for at least one hour)
- 1 cup pumpkin puree
- 1/4 cup Truvia cane sugar blend
- 1 1/2 tbsp whole wheat pastry flour (I used Bob's Red Mill)
- 1 tsp pumpkin pie spice
- 1/4 cup nut milk (I used unsweetened cashew milk)
- 1 tsp pure vanilla extract
Instructions
- Preheat oven to 350° F.
- Add all pie crust ingredients to a food processor.
- Process until a thick dough forms.
- Press dough into a parchment lined 9" springform or pie pan.
- Bake for about 5 minutes, or until pie crust is mostly firm.
- Add all pie filling ingredients to your food processor.
- Process for a few minutes until smooth.
- After pie crust has cooled, pour the filling into the pan on top of the crust, and smooth out evenly.
- Bake your pie for about 30 minutes until filling is firm.
- Remove your pie from the pan, then let cool in the refrigerator overnight before eating for optimal flavor.
- Serve up with a cold glass of almond milk.
Notes
nomeatfastfeet.com