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SunButter Pumpkin Pie

November 20, 2018 · Natalie 45 Comments

The perfect vegan gluten-free SunButter Pumpkin Pie with a tender oat flour crust and silky pumpkin spice filling. Your Thanksgiving table NEEDS this one!

THIS POST IS SPONSORED BY SUNBUTTER

I have a problem.

Every year I post a new variation on pumpkin pie, because pumpkin pie is ~~my favorite~~ the best pie. But that’s not the problem (although may be a problem for pecan pie). The problem is that I’m not sure I can keep this up anymore.

It’s not because I don’t love a reason to taste test my way through a couple of pies every November. And it’s definitely not because I’ve found a better flavor of pie. It’s because this year’s pie turned out SO GOOD I can’t imagine how I will possibly top it next year. I just don’t 365 days will be enough.

Because when you mix SunButter and oat flour to create the most tender gluten-free crust that flakes apart majestically right underneath your fork. And you fill it with a custard-y rich pumpkin filling that is maple sweetened and warmly spiced. And you top all that with a fluffy coco dollop and a crunchy pecan sprinkle. You back yourself into quite the corner when it comes to room for improvement.

You also become everyone’s favorite person at your friendsgiving/thanksgiving celebration. Because we’re all just there for the pie anyways, right?

See, very problematic.

The crust. Round one of this recipe taught me a very important lesson, and that is not to use coconut flour for vegan pie crusts. With eggs? Maybe possible. Without eggs? Dry but also mushy and just weird.

I typically choose almond flour for pie crusts, but a) it’s expensive and b) I wanted this pie to be nut-free. So oat flour seemed like the best alternative, but oat flour can make for really chewy not good crusts (I’ve learned the hard way). Solution: SunButter (I used the no-sugar added kind) and coconut oil. So no, this crust is not oil-free. But yes it is tender and buttery and everything a holiday pie-holder should be.

I chose not to sweeten the crust and just let it be a slightly salty contrast to the sweet pumpkin filling. But if you wanted it slightly sweet, try swapping half the coconut oil for maple syrup. Or use a lightly sweetened variety of SunButter like their creamy or natural.

The filling. Instead of using full-fat coconut milk or silken tofu to add the richness that many vegan pumpkin pies do, we are using our favorite sunflower seed spread again in the filling and WHOA did it deliver. The “nutty” flavor of SunButter combined with all those spices…it’s subtle but it’s favorite-pumpkin-pie-I’ve-ever-made level good.

The rest of the ingredients are pretty straightforward – pumpkin of course, maple syrup to sweeten, almond milk to make it creamy, pumpkin pie spice and vanilla for flavor, and a little tapioca starch so it sets just slice-ably perfect.

If you…

love pumpkin pie
love healthier pumpkin pie that you will only feel a little bit judged for eating for breakfast
love finding the perfect pumpkin pie that you can make forever and ever till you know the recipe by heart and can’t imagine a fourth thursday in november without it

…this is the pie for you.

WATCH HOW TO

SunButter Pumpkin Pie

★★★★★ 4.3 from 3 reviews

Author: Natalie
Prep Time: 00:20
Cook Time: 00:55
Total Time: 1 hour 15 minutes
Yield: 8 slices 1x
Category: dessert
Method: baking
Cuisine: american

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Description

The perfect vegan gluten-free SunButter Pumpkin Pie with a tender oat flour crust and silky pumpkin spice filling. Your Thanksgiving table NEEDS this one!

Ingredients

Scale

Crust*

1 1/2 cup (180g) oat flour
1/4 cup (65g) No-Sugar Added SunButter
1/4 cup (50g) coconut oil
Pinch of salt
2–4 tbsp warm water

Filling

1 15oz can (425g) pumpkin puree
1/4 cup (65g) No-Sugar Added SunButter
1/2 cup (160g) maple syrup
3/4 cup (180g) non-dairy milk
3 tbsp (23g) tapioca starch**
1 tbsp pumpkin pie spice
1 tsp vanilla extract

Cook Mode Prevent your screen from going dark

Instructions

Preheat the oven to 425F.
Combine the oat flour, coconut oil, SunButter, and salt. Mix, adding water slowly to form a ball of dough.
Roll out between two sheets of wax paper. Flip into a pie pan. Press in and crimp the edges.
In a blender (or you can mix by hand), combine the filling ingredients. Blend until smooth.
Pour into the crust.
Bake for 15 minutes at 425F. Reduce heat to 350 and bake for 40-45 minutes.
Remove from the oven. Cool, then refrigerate overnight.
Serve with coconut whipped cream and a sprinkling of pecans. Enjoy!

Notes

*If you are looking for a paleo or oil-free crust variation, keep scrolling for more crust and pie options below.

**Can substitute with cornstarch or arrowroot starch.

Nutrition

Serving Size: 1 piece
Calories: 322
Sugar: 14g
Fat: 17g
Saturated Fat: 6g
Carbohydrates: 36g
Fiber: 4g
Protein: 7g

Keywords: vegan, gluten-free, thanksgiving, easy, dessert, oat flour

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Medjool Date Sticky Toffee Pudding

November 15, 2018 · Natalie 85 Comments

Medjool Date Sticky Toffee Pudding – a healthier spin on this sweet holiday dessert with a rich grain-free sponge cake soaked in the easiest blender toffee sauce!

THIS POST IS SPONSORED BY NATURAL DELIGHTS®

It’s not that I’m trying to skip over Thanksgiving. Its just that the moment Medjool Date Sticky Toffee Pudding entered my life, I knew I needed to share it with you as soon as possible.

Maybe it is a little more appropriate for Christmas than for a week before Thanksgiving. But we’re already breaking all the rules by making it without butter or refined sugar or grains, so may as well just eat it whenever we want too. And trust me, that time is NOW.

When I think of pudding I think of creamy and chocolate. Actually the first thing I think of is plastic cups layered chocolate-vanilla-chocolate and my middle school cafeteria. But this is a pudding very unlike either of those.

Let your imagination feast on this: rich, grain-free caramel sponge cake with flecks of Medjool dates throughout generously drizzled with the easiest no-cook toffee sauce so it soaks into every cake-y crevasse to create a deliciously moist, slightly dense, cake-meets-pudding perfect bite.

I’ve never had anything quite like it before. The British certainly know what they’re doing when it comes to holiday desserts. Even if I’ve put my own not-so-traditional spin on it.

I love sneaking Medjool dates in to sweeten recipes they aren’t typically used in, but in this case Medjool dates are already a key ingredient in sticky toffee pudding. Where we are veering from tradition is by using only Medjool dates to sweeten (no added sugar!) and keeping the whole thing vegan and paleo with a surprisingly simple list of ingredients too.

We’ve got:

Medjool dates. I recommend Natural Delights® Medjool dates since they are always perfectly fresh and sweet. I used the organic pitted variety for this recipe because hello EXTRA easy.
Water or brewed coffee. Coffee makes for a deeper richer flavor, but it’s up to you. Either way it needs to be HOT to soak and soften the dates.
Baking soda.
Cashew butter. Or almond butter. Or even tahini could be delicious here.
Vanilla.
Lemon juice. Or apple cider vinegar.
Coconut flour. But don’t worry these aren’t weird and crumbly like coconut flour stuff can sometimes be because of…
Tapioca starch.
Salt. Very important in all caramel-y things.

And the toffee sauce is almost too easy – just Medjool dates blended with full-fat coconut milk and a little salt and vanilla for flavor. And yes you will want to drink it with a straw.

I baked my cute little cakes into mini bundts, but you could use a muffin pan instead. Or even sticky toffee pudding donuts sounds good to me…no rules here.

Bake. Flip. Toffee drown. And devour!

If you wanted to vote pecan pie off the Thanksgiving ~~island~~ table and replace it with Medjool Date Sticky Toffee Pudding, I would 100% support that decision. And after one bite I’m pretty sure your family would be very fine with it too.