Welcome
Hey everyone! Welcome to another mile here on The Lifestyle Mile Blog page! The countdown to Thanksgiving has officially begun! One of my favorite things about Thanksgiving is all of the cozy desserts! Today I have a delicious pumpkin pie recipe that is plant-based, gluten-free, and dairy-free! This recipe is for my friends wanting a yummy allergy-friendly indulgent dessert to enjoy alongside their loved ones! It is absolutely to die for, rich, flavorful, cozy, and nostalgic! Enjoy!
Preheat: 350F
Preparation notes: Will need to chill overnight.
Crust:
1 1/2 cups oat flour
2 tbsp cane sugar
1/2 tsp salt
1/2 cup vegan butter
1/2 cup cold water
Filling
1 can 100% pumpkin puree
10 oz sweet condensed coconut milk
1 tsp vanilla
3 tsp cornstarch
1 tsp pumpkin pie spice
1 cup coconut sugar
1 tsp ginger
1/2 tsp nutmeg
1/8 tsp clove
1 tsp cinnamon
1/2 tsp salt
Steps
For the crust, combine flour, sugar, and salt and whisk together. Take your vegan butter and divide it into individual tablespoons. Add in butter tablespoons one at a time while mixing - it should look crumbly. Slowly add in your water and it will form a dough. Prepare your glass pie pan with olive oil and lightly coat it with oat flour. Slowly mold and press your dough in the pan and bake at 350F for 5 minutes.
For the filling, simply combine all of your ingredients in a food processor and mix until smooth. Add this mixture to the top of your pie crust and bake at 350F for 45 minutes to 1 hour. Watch this closely - crust edges should be crispy.
Let this cool for at least 30 minutes and place it in the fridge overnight to set (if you are short on time, give it at least a few hours in the fridge).
Serve and enjoy!
Thank you!
That will be all for today's delicious recipe - there will be more to come leading up to Thanksgiving! Have a wonderful rest of your day! Don't forget to be kind and stay positive!
Anni
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