
Vegan Pumpkin Pie
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