Indulge in the Ultimate Plant-Based & Gluten-Free Pumpkin Pie with a Wholesome Coconola Crust

Discover this incredibly delicious, plant-based, and gluten-free pumpkin pie featuring a uniquely flavorful Coconola crust and a perfectly spiced, refined-sugar-free pumpkin filling. It’s the ideal wholesome dessert to enjoy during the holidays or any time you crave a sweet, comforting treat!

Hello, wonderful friends!

As we navigate through the beautiful transition of seasons and approach the festive period, there’s an undeniable urge to slow down, reflect, and find comfort in the simple joys of life. For many, this time of year can feel like a whirlwind, yet it’s also a powerful reminder to cherish moments of peace, learning, and love. And what better way to celebrate and unwind than with a delightful, homemade dessert? Let’s conclude this year on a truly sweet and satisfying note with a recipe that embodies both indulgence and mindful eating.

This Pumpkin Pie with Coconola Crust isn’t just any pumpkin pie; it’s a culinary revelation designed to bring joy to every table. It’s perfect for holiday gatherings, special occasions, or simply as a comforting treat during a quiet evening. What makes this pie truly stand out is its commitment to being plant-based, entirely gluten-free, and delightfully refined-sugar-free, catering to a wide range of dietary needs without compromising on flavor or texture. The star of the show, beyond the creamy pumpkin filling, is its ingenious crust made from wholesome Coconola granola.

Before this year fades away, I genuinely encourage you to experience a slice of this incredible pie. It’s not just a dessert; it’s an invitation to savor a moment of pure, guilt-free pleasure.

Crafting the Irresistible Coconola Granola Crust

The foundation of any great pie is its crust, and for this vegan and gluten-free pumpkin pie, we’re taking a deliciously unconventional route. Forget traditional flour-based crusts; we’re using a game-changing Coconola base that adds an unparalleled depth of flavor and texture. This innovative crust is not only incredibly easy to make but also inherently grain-free, complementing the pie’s wholesome profile.

What You’ll Need for Your Unique Coconola Crust:

• Grandy Oats Original Coconola: This is the hero ingredient! It’s a coconut-based granola brimming with a delightful mix of cashews, pecans, various seeds, and crunchy coconut chips. Lightly sweetened with organic honey and maple syrup, it brings a rich, nuanced flavor and wonderful texture to the crust.
• Cold-pressed coconut oil, melted: Essential for binding the granola crumbs together, creating a firm yet tender crust.

Yes, that’s truly all you need for this exceptionally flavorful base! I’ve always loved Grandy Oats Original Coconola in my morning breakfast bowls, lending a satisfying crunch and nutty sweetness. It struck me that if it’s so delicious for breakfast, it would be absolutely perfect baked into a dessert. The brilliance of this approach is that by simply blending the Coconola with a bit of melted coconut oil and then baking it, you transform it into a lightly sweet, wonderfully nutty, and naturally grain-free pie crust. This simple swap makes the entire pie dairy-free, gluten-free, grain-free, and refined-sugar-free, ensuring there’s a little something wholesome and delicious for everyone at your table.

Step-by-Step Coconola Crust Perfection:

To begin, preheat your oven to 350°F (175°C). While the oven heats, lightly grease your pie pan with a touch of coconut oil. I find using a small square of parchment paper works wonders for evenly greasing both the bottom and sides of the pan.

Next, combine the Grandy Oats Original Coconola and the melted cold-pressed coconut oil in a high-speed blender or food processor. Pulse the mixture until it’s thoroughly combined. Don’t hesitate to stop and scrape down the sides of the blender/processor as needed to ensure everything is evenly incorporated. The final consistency you’re aiming for should resemble wet sand – moist enough to hold its shape when pressed.

Carefully transfer this delightful Coconola mixture into your greased pie pan. Using your hands or the back of a spoon, gently press and distribute it into an even layer across the bottom of the pan. For this particular pumpkin pie, we’re keeping it elegantly simple and side-less, so there’s no need to push the mixture up the sides of the pie pan. This creates a beautifully rustic and easy-to-manage crust.

Bake the Coconola crust for approximately 15-20 minutes, or until it achieves a lovely golden-brown hue and a fragrant aroma fills your kitchen. Once baked, remove it from the oven and set it aside to cool slightly. It’s crucial not to disturb it while it’s hot; allow it to firm up as it cools, ensuring a perfect foundation for your filling.

Crafting the Silky, Refined-Sugar-Free Pumpkin Pie Filling

With our innovative Coconola crust cooling, it’s time to turn our attention to the heart of the pie: the luscious, perfectly spiced pumpkin filling. This filling is not only bursting with authentic pumpkin flavor but also naturally sweetened, making it a truly wholesome delight for any occasion.

Here’s What You’ll Need for the Divine Pumpkin Pie Filling:

• Pumpkin purée: The star ingredient, offering its signature autumnal flavor and smooth texture. Ensure you’re using pure pumpkin purée, not pumpkin pie filling, which often contains added sugars and spices.
• Arrowroot starch: This natural thickening agent is vital for achieving that perfectly set, yet creamy, pie consistency without relying on eggs or traditional flour.
• Canned full-fat coconut milk: Provides a luxurious creaminess and richness, making this vegan pumpkin pie incredibly satisfying. Don’t substitute with light coconut milk, as it won’t yield the same velvety texture.
• Unrefined coconut sugar: A natural sweetener that offers a subtle caramel note, enhancing the pumpkin’s flavor without the sharp sweetness of refined sugars.
• Maple syrup: Another natural sweetener that contributes a distinct warmth and depth, complementing the coconut sugar and pumpkin spice beautifully.
• Pumpkin pie spice: The essential blend of cinnamon, nutmeg, ginger, and cloves that delivers that unmistakable cozy, autumnal aroma and taste.

Just these few simple, wholesome ingredients come together to create a filling that is both flavorful and beautifully textured. The absence of refined sugars ensures that each bite is naturally sweet and satisfying, allowing the true essence of pumpkin and warming spices to shine through.

Mixing and Baking the Filling to Perfection:

While your Coconola crust is cooling down, it’s the perfect time to prepare the pumpkin filling. Give your food processor or blender a quick rinse to ensure it’s clean from the crust ingredients. Then, add the pumpkin purée, arrowroot starch, full-fat canned coconut milk, unrefined coconut sugar, maple syrup, and the fragrant pumpkin pie spice.

Blend all these ingredients on high speed until the mixture is incredibly creamy and super smooth. Again, remember to scrape down the sides of the processor or blender as needed to make sure every last bit is thoroughly incorporated and there are no lumps. You want a consistently smooth, luscious batter for your pie.

Once your Coconola crust has been pre-baked and has had a moment to cool slightly, carefully pour the prepared pumpkin filling directly onto it. Use the back of a spoon to gently spread and smooth the filling into an even layer. For an extra touch, you can lightly tap the pie pan several times on your counter to release any trapped air bubbles, ensuring a perfectly smooth surface.

Return the pie pan to the oven and bake for an additional 35-40 minutes. You’ll know it’s ready when the edges of the pumpkin filling are lightly browned and the center appears firm, dry, and perhaps even starts to show small cracks. This indicates that the pie has fully set.

The Crucial Chill: Setting Your Plant-Based Pumpkin Pie for Success

Once your pumpkin pie emerges from the oven, radiating warmth and aromatic spices, resist the urge to slice into it immediately! This next step is absolutely critical for achieving that perfect, sliceable consistency and is arguably the most important part of preparing this vegan and gluten-free pumpkin pie.

First, remove the pie from the oven and allow it to cool completely at room temperature for about 30 minutes. This initial cooling allows the pie pan to become cool enough to safely handle. After this, gently transfer the pie to the refrigerator. It’s in the cool environment of your fridge where the magic truly happens, allowing both the creamy pumpkin filling and the unique Coconola crust to fully set and firm up.

Once the pie is completely cool, lightly cover it with plastic wrap or aluminum foil. Then, store it in the refrigerator overnight. Yes, overnight! This prolonged chilling period is non-negotiable. If you attempt to serve the pie without this essential overnight chill, the filling will likely be too soft or “soupy,” and the Coconola crust, while delicious, might appear unformed and crumbly rather than beautifully set. Patience is key here, and it will be richly rewarded with a perfectly structured and delectable pie.

Serving Your Delicious Plant-Based Pumpkin Pie

The following day, with your pie perfectly set and chilled, it’s finally time to slice and savor! Each slice of this refined sugar-free pumpkin pie offers a delightful contrast of the firm, nutty Coconola crust and the smooth, spiced pumpkin filling. Enjoy it solo to truly appreciate its wholesome flavors, or elevate the experience with an optional dollop of creamy coconut whipped cream on top. This simple addition adds a touch of decadence and enhances the overall texture.

This recipe truly makes for a fantastic holiday dessert, perfect for sharing with family and friends who will be amazed by its incredible taste and thoughtful ingredients. And here’s a fun tip: don’t let any leftovers go to waste! Given that the crust is made from granola, any remaining slices can make for a surprisingly delightful and wholesome breakfast treat. Who said pie can’t be part of a balanced morning? It absolutely works!

Enjoy every delightful bite of this unique and comforting pumpkin pie!

If you have the chance to make this extraordinary Pumpkin Pie with Coconola Crust, I would absolutely love to hear your thoughts! Your feedback is invaluable and helps me continue to create more delicious, wholesome recipes. Please be sure to leave a comment, rating, and review below. Your insights not only inspire me but also guide other bakers and food enthusiasts in their culinary adventures.

Don’t forget to give me a shout-out on Instagram and use the hashtag #floraandvino to showcase your beautiful creations. I love seeing what you’re baking in your kitchens!

For more inspiration, check out my Pinterest page, where you can pin this recipe and discover many others to make later. If you’re eager for more oil-free, gluten-free, and refined-sugar-free pie recipes, be sure to explore my Butternut Squash Pie with Almond Flour Crust, my rich Vegan Dark Chocolate Pecan Pie, and the incredibly simple 6-Ingredient Vegan & Gluten-Free Chocolate Pie.

If you’ve enjoyed this post and want to stay updated with all my latest plant-based recipes and culinary adventures, head over to my homepage and subscribe to get delicious updates delivered straight to your inbox!

XO Lauren

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