The BEST Pumpkin Pie on the Planet!!

I’m going to tell you all a little secret: I hate pumpkin pie!  Every time Thanksgiving would come around, I’d roll my eyes at the round pie dish of sweetened-condensed-milk-infused-squash and tasteless crust.  Apart from the Cool Whip topping, why would anyone EVER want to eat that??  I knew there had to be a better (i.e. tastier and healthier) version, so I set off to find one.  Enter Amy Chaplin’s cookbook At Home in the Whole Food Kitchen, in which she creates a tastebud-tantalizing AND healthy version!  I mean, the crust tastes like a version of shortbread and oatmeal cookies put together!  And the silky-sweetness (but not too sweet) of the kabocha squash…my mouth is watering just thinking about it!  Topped with Coconut Whip, it is la pièce de résistance!  Having said that, I needed to amend her recipe a bit as it uses Spelt flour which, although of a lower gluten content than wheat, still bothers me.  No problem, though!  I now have an entirely gluten-free, dairy-free, vegan, and refined sugar-free pumpkin pie that blows all the others completely out of the water!   Thanksgiving is ON!!

The BEST Pumpkin Pie on the Planet!!

5 from 1 review

• Category: Dessert
• Cuisine: American

Print Recipe

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Ingredients

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Filling Ingredients

• 1 Cup + 2 TB Full-Fat Coconut Milk ((unsweetened))
• 1/2 Cup + 1 TB 100% Pure Maple Syrup
• 2 tsp Vanilla Extract
• 1 tsp Ground Cinnamon
• 1 TB Arrowroot Powder
• Pinch of Salt
• 2 1/4 Cups Puréed Kabocha Squash ((could also use a dry pumpkin purée))

Crust Ingredients

• Coconut Oil for pan
• 1 1/4 Cup Raw Cashews
• 1/2 Cup + 2 TB GF Old-Fashioned Oats
• 1/2 tsp Salt
• 1 Cup Blanched Almond Flour
• 1 TB Ground Ginger
• 1/4 Cup + 1 TB Coconut Oil, melted
• 1/4 Cup +2 TB 100% Pure Maple Syrup
• 1 tsp Vanilla Extract

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Instructions

1. Add all filling ingredients into a blender and blend until smooth. Set aside while you make the crust.
2. Preheat oven to 350-degrees and use coconut oil to grease an 11-inch tart pan with removable bottom.
3. Blend cashews, oats and salt in a food processor until coarsely ground (like large sand granules).
4. Transfer cashew mixture to a large bowl and add remaining dry ingredients (through ground ginger), stirring until well combined.
5. Drizzle maple syrup, coconut oil and vanilla over dry mixture and stir until evenly coated.
6. If mixture is too sticky to handle, let it sit 5-10 minutes before pressing into the pan. You will have more than you need, which is PERFECT for cutting into little cookies for decorating the top of the pie (see recipe notes).
7. Prick crust all over before baking for 10 minutes (just when it starts to turn golden).
8. Add filling to pie shell (it will go all the way to the top!) and put back into the oven for 35-45 minutes or until center is set. You may need to tent with foil around 20 minutes into the process to ensure the crust does not burn.
9. Allow to fully cool on a wire rack and then move to the fridge to chill completely (1-2 hours).
10. Decorate with additional cookies, if desired, and serve with optional coconut whip cream!

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Notes

Serve with Coconut Whipped Cream (get recipe here).

If you want to make little cookie cut-outs with the extra crust, bake them for approximately 10 minutes or until they are golden brown (time will depend on the size).  Once the pie is completely cool, decorate with your mini cookies!