Pumpkin Pie with a Coconut Oil Crust. Vegan. Wholegrain. Soy-free.
Tarte à la Citrouille ...or a Pumpkin Pie by Another Name
Cook Time
1 hr
Total Time
1 hr
A maple-sweetened Pumpkin Pie made with cashew cream and with a whole-wheat, coconut oil crust. Soy free, vegan, low-fat dessert recipe.
Course: Dessert
Cuisine: American
Servings: 8 servings
Author: Vaishali Honawar
  1. Make the crust:
  2. Place the flour, sugar,and salt in a bowl and cut in the coconut oil with a fork, until it is evenly dispersed through the flour in small pieces
  3. Add the water, a little at a time, mixing with the fork until the dough comes together in a bowl.
  4. Wrap tightly in cling wrap and refrigerate for at least 15 minutes.
  5. Make the filling:
  6. Blitz the cashews in a blender with the water and cornstarch
  7. In a bowl mix well the pumpkin puree, maple syrup, cashew paste, cinnamon, nutmeg and vanilla extract.
  8. Assemble and bake the pie:
  9. Preheat the oven to 425 degrees.
  10. On a floured surface, roll out the pastry crust until you have a round that's slightly larger than your pie plate.
  11. Transfer the crust to the pie plate and crimp the edges with your fingers or with a fork.
  12. Pour in the filling.
  13. Place the pie in the center rack of the oven and bake 10 minutes.
  14. Lower the heat to 350 degrees and continue baking for 50-60 minutes or until the filling's set. A knife inserted into the center should come out clean.
  15. Cool the pie thoroughly on a rack. Chill the pie if possible, before eating-- it tastes best that way and is easier to cut.