The colder months bring many joys: cozy sweaters, late-night bonfires, festivities with family. But, most importantly, it’s the start of pie season. Nothing feels better than topping off an autumn meal with a delectable piece of perfect pumpkin pie. Try this gluten-free and dairy-free version – packed with healthy pecans – at your next gathering!
Pecan Pumpkin Pie (Vegan & Gluten-Free)
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings 8
Calories 407 kcal
Ingredients
Crust
- 1-½ cups Bob’s Red Mill paleo flour
- ½ tsp. salt
- 1/4 cup vegan butter
- 1/4 cup Nutiva buttery coconut oil
- 3 Tbsp. Milkadamia plant-based milk
Filling
- ¾ cup Nutiva coconut sugar
- ¼ cup PRI Manuka honey
- 1 tsp. pumpkin spice
- 2 Tbsp. Nutiva buttery coconut oil melted
- 2/3 cup pumpkin puree
- 2 Tbsp. Nutiva refined coconut oil
- ¼ cup arrowroot powder
- 2 Tbsp. sunflower seed butter
- ½ tsp. salt
- 2 tsp. vanilla extract
- ½ cup pecans chopped coarsely
Instructions
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Preheat oven to 350° degrees F.
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For crust: In medium mixing bowl, combine flour, salt, butter and milk; mix with hands to form dough.
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Into 9-inch pie pan, press dough, covering base and edges.
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For filling: In mixing bowl, stir together all filling ingredients until well combined.
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Pour filling into pie pan.
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Bake 35-45 minutes or until center is set and pie doesn’t jiggle. (Note: Consistency will be soft but firm enough to slice when cooled.)
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Let pie cool completely before cutting.
Recipe Notes
Grab these ingredients and more at Vitacost.com.
Nutrition Facts
Pecan Pumpkin Pie (Vegan & Gluten-Free)
Amount Per Serving
Calories 407
Calories from Fat 234
% Daily Value*
Fat 26g40%
Saturated Fat 14g70%
Trans Fat 0.03g
Polyunsaturated Fat 3g
Monounsaturated Fat 5g
Sodium 316mg13%
Potassium 84mg2%
Carbohydrates 46g15%
Fiber 4g16%
Sugar 20g22%
Protein 4g8%
Vitamin A 3454IU69%
Vitamin C 1mg1%
Calcium 36mg4%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.