Vegan Pumpkin Pie

Serves: 10 Save

Ingredients (18)

  • For the Crust:
  • 2 1/2 cups almond flour
  • 1/4 cup granulated sugar
  • 1/4 teaspoon kosher salt
  • 6 tablespoons vegan butter substitute
  • For the Pumpkin Pie Filling:
  • 3 1/2 tablespoons coconut oil
  • 10 medjool dates
  • 1 1/4 cups canned pumpkin or pumpkin puree*
  • 1/2 cup plus 1 tablespoon creamy unsalted almond butter
  • 1 1/4 teaspoons ground cinnamon
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • 2 teaspoons pure vanilla extract
  • 1/2 teaspoon maple extract
  • 1/4 teaspoon kosher salt
  • For serving:
  • Lots of whipped coconut cream (or regular whipped cream if you don't need the pie to be dairy free)

Directions

Learn how to make this recipe at Well Plated