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
- Prep Time: 00:20
- Cook Time: 00:55
- Total Time: 1 hour 15 minutes
- Yield: 8 slices 1x
- Category: dessert
- Method: baking
- Cuisine: american
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
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
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
More pumpkin pie options:
- Sweet Potato Pumpkin Pie
- Date-Sweetened Pumpkin Pie
- Paleo Pumpkin Pie Cups
- Pumpkin Pie Parfait
- Pumpkin Pie Magic Bars
- No-Bake Pumpkin Cheesecake
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Hi Natalie…. I too love pumpkin pie and this one sounds perfect! However, can you reccomend a way to make the filling a bit less custardy and more “firm”…??? Perhaps if I added more tapioca would that do the trick? I just don’t like too moist… 😃
Yep, more tapioca will do the trick! Too much and it will get kinda…jello-y? If that makes sense. So I’d just add 1 tbsp more to get it firm but not too firm😊
Thank you Natalie! I will try that! Yummy!!!!
★★★★★
You just saved my dessert dilemma for this holiday season! You are so very creative. Thank you for all your oh, so delicious recipes!
Wahoooo!! Just in time🤗 I hope you and your family/friends love it!
First off, I absolutely love the music you mixed for this. I was watching the video and really wanted to hear more of the music, when it clicked off. Do you by chance have a longer version available? =)
I’ve been looking for a recipe that doesn’t rely sooo much on coconut oil or full fat coconut milk and I believe this is it. Thank you, my gratitude-day now has pumpkin pie. Have a great holiday.
Hahaha well I am so happy you liked my music choices, I can email you the full track if you like. And yes, I think this will be the perfect pie!! I hope you love it as much as I do🤗
Thank you! When you get the chance with all of your testing great food, I’d love that.
Hello pumpkin perfection! These photos made me forget that any other pie exists! This recipe is the reason pumpkin season lasts 365 days a year for me – too much goodness to limit to a couple of months!
Pumpkin pie really is the only pie I need in life, and YES I am soooooo with you on never ending pumpkin season for the sake of pie year round🤗😋
The music in your video is so pretty. It really speaks pumpkin-spiced-holiday-season to me.
The SunButter obsession continues, I see! 🙂 I love it too. It’s just so good!
Well thank you for that, I tried to find something with a seasonal vibe😊 Haha yes I am deeply obsessed, it is just too good and in everything!
What size pie pan did you use?
I used just a regular 9 inch pie pan, but 8 inch would be okay too 🙂
I can totally see why this is now your favorite pumpkin pie! I mean, not only does the texture look awesome (no blob interior haha) but it’s so easy too! I didn’t even make pumpkin pie this year and now am craving this. We had such a low key thanksgiving with just Olivia, hubby and I that I just made 2 desserts and pumpkin pie didn’t make the cut, lol. I love that overhead shot of the slices….sooo pretty! I’m laughing at you saying you don’t know how you’ll top this one next year, bahaha, girl you have a whole year, you’ll come up with something! But honestly, no need to top it, just make another cool version. We can never have too many pumpkin pie recipes or versions, etc. I think it’s so fun to really play on classics like that, as I’m sure you do too. But in the meantime, we can all just enjoy this perfect, easy pie until next year! Great recipe and great pics!
No pumpkin pie for thanksgiving😳😳 Are you sure you even thanksgiving-ed then? Haha! Nah your feast sounded delish and fun, low key is sometimes the best😊 I think next year there needs to be chocolate involved🤔 But we shall see…
That’s a winning pumpkin pie if I ever did see one! I’m so impressed by how simple and healthy it is, on top of looking positively luscious.
Aw thanks Hannah! Hope you had a wonderful holiday too 🙂
Thank you so so much for this wonderful recipe!! I made this pumpkin pie for Thanksgiving and it was so darn good I hope I have time to make it again this week! Absolutely loved it, and my kiddos too!
★★★★★
YAY!! I am so happy everyone enjoyed it🤗 Hehe I am already craving more pumpkin pie too, who cares if thanksgiving is technically over. Thanks for the awesome feedback!
This looks fabulous! Would I be able to make this into mini cups in muffin tins like your paleo pumpkin tart recipe?
That would work, yes! But you may need more of the crust since the cups take up more crust per mini pie. And bake them for less time, try the same 30 minutes at 375F as the other ones 🙂
This looks amazing! Do you think it would work with almond butter if I can’t find sunbutter?
Yep almond butter will work too! Hope you enjoy, one of my personal favorites🧡
To piggy back on the nut butter comment 🙂 – will it be worth investing in a special trip to get sunbutter for this recipe? Or will almond butter be just as tasty? I also don’t have sunbutter but do have almond butter on hand.
Thanks!
Almond butter would be delicious too!
Could I replace the maple syrup with regular sugar?
That will work, yes! But you might need an extra 1/4 cup milk to get it to blend!
Your recipes have been amazing. We needed something to fit our way of eating without the processed foods and ingredients. Thank you so much.
I am so happy you guys are enjoying the recipes, Michelle. Happy holidays!
Is it completely necessary to chill this pie overnight? I am trying this recipe for the first time, it’s baking in the oven right now and the smell is intoxicating. I don’t know how we will possibly have the patience to let it chill overnight and wait until tomorrow to taste it!
It really won’t set right if you don’t chill it😬 If you try to slice it warm, it will be soupy like pudding. You can freeze it to speed up the process but make sure you don’t leave it in there too long!
Hello! Did you melt your coconut oil first and let it cool, or use solid?
Melted yes! Sorry I live in florida where it’s only ever in its liquid state, so I forget to mention that step😅 Happy baking!
Hahaha no worries, can’t wait until this bakes!!!
Hey 🙂 excited to make this! Should it be refrigerated?
Yes for sure! Cool after cooking and then refrigerate overnight and serve chilled. Just like normal pumpkin pie 🙂
It was good, but the crust edges burned in the oven very quickly. Just had to break off the burned part.
★★★
Oh no! You can lay a piece of foil lightly on top of it for the last half (or once its nice and golden) to prevent that next time 🙂 A lower rack in the oven could help too!
Is there a way to modify this recipe to make it a no-bake pumpkin pie? 🙂
Hi Brooke! No-bake pies require cashews or coconut cream or some other high fat ingredients to make the filling set, it’d be tricky to modify and make it work. I guess you could go the agar agar route too (still requires some cooking) similar to this: https://feastingonfruit.com/vegan-pumpkin-tart-with-ginger-crust/#tasty-recipes-23095-jump-target
Thank you so much! I’ll definitely try it baked first. It looks AMAZING!
Hi where is the conversion button from weight to cups?
Both weight and cups are included in the written description, no need to convert!