How long is vegan pumpkin pie good for?

The crust is at its best the day of making. But it still tastes quite delicious up to 2 days stored in the fridge. Also, it freezes well.

Is vegan pumpkin pie healthy?

We think it is healthy to treat yourself to a slice of Pumpkin Tart! There are a lot of nutrients in pumpkin, coconut cream and spices. Everything in moderation!

What is the difference between fresh and canned pumpkin?

Fresh roasted pumpkin has a fresher flavor and is lighter in color. Canned pumpkin is denser and darker in color. Some canned brands have better flavor than others. Make sure not to use pumpkin pie filling!

Vegan Pumpkin Pie

Description

This Pumpkin Pie recipe is so decadent, it’s hard to believe it is vegan. Made with a creamy pumpkin filling and toasty, nutty, pecan-oat crust. Vegan.

Ingredients

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For the crust

1 cup, 160 grams, pecans
1 cup oats, quick or regular
1/2 cup whole wheat pastry flour or AP flour (or use a gluten-free flour blend)
3-4 dates (medjool are good)
1/4 cup coconut oil, softened
1/4 teaspoon salt

Pumkin Filling

1 cup pumpkin puree
3/4 cup (6 ounces) coconut cream, unsweetened
1/2 cup sugar (or coconut sugar- a little less sweet)
1/4 cup real maple syrup
1/2 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/4 t dried ginger
1/4 teaspoon allspice
1/8 teaspoon cloves
2 tablespoons cornstarch
2 tablespoons nondairy milk or water
2 tablespoons coconut oil
1 teaspoon vanilla extract

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Instructions

Make the Crust

In food processor grind pecans until they become a coarse meal.
Add oats, flour, dates, coconut oil, and salt. Pulse until combined and beginning to adhere together.
Press crust into a well oiled 11″ tart pan with a removable bottom. Make sure you press well into the sides. Bake crust 15-20 minutes at 350F.

Make the Pumpkin filling

In a saucepan mix together pumpkin puree, coconut cream, sugar, maple syrup, salt, cinnamon, nutmeg, ginger, allspice, and cloves. Bring to a simmer stirring until completely blended and smooth. About 5 minutes.
In a small bowl whisk together cornstarch and nondairy milk (or water). Add to the simmering pumpkin mixture. Stir for 2 minutes while simmering. It will get thick and caramelly. Add the coconut oil and the vanilla, whisk until completely melted and fully incorporated.
Remove from heat and pour into the cooked crust. Let set up in the fridge for at least 2 hours and up to 1 day.

Serve with your favorite whipped topping.

Notes

The crust will be at its best the day of making.

We like serving small slices of this tart as it is quite rich.

You can cut the leftover tart into squares and store in the freezer, for totally delicious frozen treats!

Nutrition

Serving Size: 1 piece
Calories: 338
Sugar: 20.7 g
Sodium: 134.4 mg
Fat: 16.2 g
Saturated Fat: 7.6 g
Carbohydrates: 36.2 g
Fiber: 4.1 g
Protein: 3.6 g
Cholesterol: 0 mg