Description

This Sweet Potato Pumpkin Pie with oat cookie crust and luscious custard filling is THE dessert for your holiday table! Vegan, gluten-free, paleo-friendly.

Ingredients

Scale

Oat Flour Crust (*see notes for grain-free/paleo option)

1 1/2 cups (180g) oat flour
1/3 cup (85g) nut/seed butter ((I used almond butter))
1/4 cup (90g) maple syrup
Pinch of sea salt
1/4 cup (60g) water

Sweet Potato Pumpkin Filling

1 15oz can (425g) pumpkin puree
1 cup (200g) baked sweet potato
1/2 cup (180g) maple syrup
1/4 cup (60g) non-dairy milk
1 tbsp pumpkin pie spice
1 tsp vanilla extract

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Instructions

Preheat the oven to 425F.
For the crust, combine everything except water in a large mixing bowl. Mix/knead adding water as needed to form a sticky ball of dough.
Roll out the dough between two pieces of wax or parchment paper. Use one piece of paper to flip the crust into a pie pan (I spray mine with coconut oil first just to be safe!)
Press into the pan and crimp the edges. Set aside.
Combine all the filling ingredients in a blender. Blend on high until smooth and creamy.
Pour into the crust and smooth the top.
Bake for 15 minutes at 425F. Reduce the heat to 350 and bake for an additional 40-45 minutes.
Remove from the oven. Cool. Chill overnight.
Slice and serve with coconut whipped cream. Enjoy!

Notes

For the grain-free crust, combine 2 cups almond flour + 2 tbsp maple syrup + 2-3 tbsp water. Mix until sticky and clumpy adding water as needed. Press into a pie pan and up the sides.