Ingredients
Cooking spray
1 1/2 c. pecans
2/3 c. old fashioned oats
3 tbsp. packed brown sugar
1/4 tsp. kosher salt
3 tbsp. coconut oil, melted and cooled
1 (15-oz.) can pumpkin puree
1 c. coconut milk
3/4 c. packed brown sugar
2 tbsp. cornstarch
1 tsp. pure vanilla extract
1 tsp. ground cinnamon
1/2 tsp. kosher salt
1/2 tsp. ground ginger
1/4 tsp. ground nutmeg
1 (13.5-oz.) can full fat coconut cream, refrigerated overnight (Taste Of Thai works best)
3 tbsp. powdered sugar
Pinch kosher salt
Preparation
Step 1Preheat oven to 375°. Grease a 9” pie plate with cooking spray. Step 2In a food processor, add pecans, oats, sugar, and salt and pulse until a fine crumb forms. Add coconut oil and pulse until well combined and a dough forms. Step 3Press mixture into prepared dish in an even layer. Line crust with parchment paper and fill with dried beans or pie weights. Blind bake 15 minutes, then remove parchment and weights and bake 15 minutes more.Step 4Make filling: In a large bowl, whisk together filling ingredients and pour over crust. Bake until only slightly jiggly in the center, 50 to 55 minutes, covering the crust with foil if it starts to get too dark. Let cool completely. Step 5Make topping: Open can of coconut cream and scoop out hardened cream on top. In a large bowl, using a hand mixer, beat coconut cream, powdered sugar, and salt together until stiff peaks form. Step 6Serve pie, preferably chilled until completely set, with whipped coconut cream.
Spice it well. If you don’t have ground cinnamon, ginger, and nutmeg all on hand, an equal amount of pumpkin pie spice will do just great. If you’d prefer less of a coconut taste in the crust, go ahead and use refined coconut oil; if you love the fragrant flavor, virgin coconut oil would be the way to go here. Top tip for a perfect gluten-free crust: Because the crust is made without any wheat flour, there is no gluten to hold it all together. To prevent a crumbly crust that falls apart when cut, be sure to process your oats, nuts, and oil until they can hold together when you squeeze a little bit of the mixture in your hand. The size of the grind should resemble coarse cornmeal: no bigger than a half grain of rice and not so fine that it turns into butter. Because there is no gluten in the mix, this crust does not need to rest or chill in the fridge, making this a much snappier recipe for that holiday time crunch. No eggs, no cream. To make this vegan version of the classic pie without sacrificing texture or taste, we substitute the traditional eggs with cornstarch and the heavy cream with coconut milk. Be sure you are using canned, full-fat coconut milk with as little preservatives as possible for best results and the richest flavor! Plan ahead. Make this pie one day before you want to serve it, in order to let your pie cool completely before slicing. The moisture from the pumpkin filling will gradually transfer over and make its way into the crust as the pie chills, essentially acting as glue to bind the crust and filling together. The longer your pie can sit in the fridge before serving—we recommend at least 4 hours, up to overnight—the more cohesive your slice will be! Tips for storage: Keep your pie in the fridge for up to 4 days, loosely covered with foil. Keep the coconut whipped cream separate and dollop onto each pie slice as you serve. If the whipped cream loses structure, keep it cold and re-whip with a hand mixer as needed. Planning ahead for the holidays? We’ve got tons of delicious vegan Thanksgiving recipes for you to add to your menu wish list. If you’ve made this, don’t forget to rate and comment below!
