Vegan Pumpkin Pie

Vegan Pumpkin Pie

Thursday Oct. 11, 2018
Vegan Pumpkin Pie

If you are looking for a vegan alternative to traditional pumpkin pie, try this recipe:

For the crust
1+1/2 cups ground quick oats
1/4 cup melted coconut oil
Pinch of salt
Water as needed

For the filling
13.5 oz light coconut milk
2 tbsp brown sugar
2 tsp cinnamon
1 tsp pumpkin pie spice
1/2 tsp salt
1 tbsp pure vanilla extract
15 oz pumpkin puree
2 tbsp chia seeds

Prepare your crust by adding the melted coconut oil to the ground quick oats. and salt. Add water one tablespoon at a time until a dough-like consistency is achieved.
Press down to cover the bottom and sides of your pie dish
Bake for 4-7 minutes at 350 degrees.

Meanwhile, in a large bowl, mix together coconut milk, brown sugar, cinnamon, pumpkin pie spice, salt, and vanilla extract.
Add chia seeds and let them "bloom" (absorb the liquid) for a few minutes, then fold the mixture unto the pumpkin puree.

Pour the mix on the pie crust and chill until it sets.


Thank you to Karen Greenwald, Interim General Manager of Nutritional Services at Broward Health Coral Springs, for her help with this recipe.