Vegan Pumpkin Pie With Sprouted Whole Wheat Crust

Thanksgiving never seems complete without pumpkin pie. That has always been my favorite part of a Thanksgiving feast. We tend to make a lot of pumpkin pies over the holidays so we don’t have to limit our relishing just to Thanksgiving.

This pie is so simple and quick to make, and with all the excitement of friends and family over, who wants to be laboring in the kitchen all day? It’s creamy, delicious, and the perfect blend of pumpkin and spices makes it hard not to have more than one piece, even when stuffed from a Thanksgiving feast!

From all of us at One Degree Organics, wishing you a very happy, healthy Thanksgiving!

Ingredients

Pie Crust:
2 cups One Degree Organics Sprouted Whole Wheat or Sprouted Spelt Flour
1 tsp salt
1/2 cup oil
1/2 cup cold water
 
Filling:
2 cans (15 oz each) organic pumpkin puree
3/4 cup maple syrup
1/3 cup vegan milk (coconut or almond)
1 Tbsp coconut oil
2 1/2 Tbsp cornstarch
1/2 tsp salt
1 1/4 tsp cinnamon
1/4 tsp ginger
1/8 tsp nutmeg
1/8 tsp cloves

Directions

Preheat oven to 350 degrees F. Lightly grease a pie pan, set aside.

To make the crust: Whisk together the sprouted flour and salt. Add the oil and water and mix using your hands or a spatula. Be careful not to over-mix which will make the dough stiff.

Use a rolling pin to gently roll out the pie crust onto parchment or wax paper.

To transfer the crust to the pie pan, gently flip the parchment or wax paper over on top of the pie pan and slowly pull away the parchment while forming the crust into the pie pan. Trim the edges of the pie crust* off and create desired edge design.

To make the filling: Combine all ingredients in a food processor and process until smooth and creamy, scraping down the sides as needed. Taste and adjust seasonings if needed.

Pour the filling into the prepared crust, bake for 45-55 minutes, until the crust is golden and the filling is set and a few cracks have formed on top.

Remove from oven and let cool completely before slicing.

Top with some coconut whipped cream and the perfect Thanksgiving dessert is achieved!

Enjoy!

Notes

*Any leftover pie crust makes great crackers. Just form into a ball and roll out again on a baking sheet, slice into desired shapes and bake for approx. 7-10 minutes. For a little treat, sprinkle with cinnamon and sugar once the pie crust is rolled out, before slicing into crackers.

Leave a Comment

Your email address will not be published. Required fields are marked *