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    Salted Plains » Recipes » Vegan

    Pumpkin Cream Pie With Coconut-Pecan Crust

    Published: Nov 26, 2014 · Modified: Mar 19, 2022 by Tessa · This post may contain affiliate links · 8 Comments

    Jump to Recipe Print Recipe

    Pumpkin Cream Pie with Coconut-Pecan Crust is a simple holiday dessert! Gluten-free + Vegan | saltedplains.comI am having a hard time with the fact that Thanksgiving is upon us. Having spent last weekend at what has become an annual Friendsgiving dinner celebration, as well as at a Thanksgiving brunch with some of my great coworkers (there were Thanksgiving carols involved. Yes, that's right.), I'm a little more mentally prepared. I brought this pumpkin cream pie with coconut-pecan crust over to our Friendsgiving dinner, and let's just say I hadn't gotten all the kinks out yet.

    Pumpkin Cream Pie with Coconut-Pecan Crust is a simple holiday dessert! Gluten-free + Vegan | saltedplains.comIt was my first go-round with this crust and the no-bake filling, and the end result was essentially pie soup with some type of nut underneath. Of course on a day where we were supposed to be celebrating and giving thanks for the friends and relationships that make our day-to-days and month-to-months so worth it, I presented my friends with something that resembled dessert. "Here, you guys mean so much to me, I've brought you what is supposed to be a pie but really looks and tastes nothing like one." I won't even go into the abomination that were the vegan pumpkin cookies I attempted and brought over that night also. Friendship, right?

    Pumpkin Cream Pie with Coconut-Pecan Crust is a simple holiday dessert! Gluten-free + Vegan | saltedplains.comWhat is amazing about these particular friends of mine is that they ate it right up anyway. As with most of my baking trials and tribulations, I can count of them for honest and helpful feedback. That is friendship. Because who knows, without them, you too could be making pie soup thanks to me.

    Pumpkin Cream Pie with Coconut-Pecan Crust is a simple holiday dessert! Gluten-free + Vegan | saltedplains.comRest assured, the kinks are now all out. The coconut-pecan crust is a snap to assemble and it smells like those tantalizing nut carts you find on the streets of NYC. The pie filling takes most of its prep time in the fridge and can be made the night before for a quicker holiday meal assembly. Happy day of thanks, friends!

    Pumpkin Cream Pie with Coconut-Pecan Crust is a simple holiday dessert! Gluten-free + Vegan | saltedplains.com

    Pumpkin Cream Pie with Coconut-Pecan Crust is a simple holiday dessert! Gluten-free + Vegan | saltedplains.com

    📖 Recipe

    Pumpkin Cream Pie with Coconut-Pecan Crust is a simple holiday dessert! Gluten-free + Vegan | saltedplains.com

    Pumpkin Cream Pie With Coconut-Pecan Crust (gluten-free + vegan + refined sugar-free)

    This Pumpkin Cream Pie with Coconut-Pecan Crust is gluten-free, vegan, and easy to prepare. Make the filling the night before for quicker assembly.
    5 from 2 votes
    Print Pin Rate
    Course: Dessert
    Cuisine: American
    Prep Time: 30 minutes minutes
    Cook Time: 1 hour hour
    Total Time: 1 hour hour 30 minutes minutes
    Servings: 10 servings
    Calories: 395kcal
    Author: Tessa

    Ingredients

    Coconut-Pecan Crust

    • 2 cups whole pecans
    • 1 cup shredded unsweetened coconut
    • 1 teaspoon ground cinnamon
    • ½ teaspoon baking soda
    • pinch of sea salt
    • ¼ cup coconut oil melted and cooled
    • 2 tablespoons maple syrup (I prefer grade B)
    • 1 tablespoon warm water
    • ½ teaspoon pure vanilla extract

    Filling

    • ⅔ cup organic coconut sugar
    • 1 teaspoon ground cinnamon
    • ½ teaspoon nutmeg
    • ½ teaspoon ground ginger
    • pinch of ground cloves
    • pinch of sea salt
    • 2 tablespoons arrowroot starch cornstarch works here too
    • 1 cup pumpkin puree
    • 1 ½ cup dairy-free milk of choice I used unsweetened almond milk
    • 1 teaspoon pure vanilla extract

    Coconut Whipped Cream

    • 1 can organic coconut milk full fat, refrigerated overnight.
    • 1-2 tablespoons maple syrup
    • ½ teaspoon pure vanilla extract

    Instructions

    • Preheat oven to 350 degrees Fahrenheit. In a food processor, blend pecans and shredded coconut until you get a coarse meal.
    • Transfer to a medium bowl, add cinnamon, baking soda, and salt, whisking to combine. Add coconut oil, maple syrup, water, and vanilla extract. Mix with a fork until evenly incorporated. With your hands, continue mixing a bit more, then transfer to a 9-inch pie pan. Press crust mixture into pan and up sides, evening edges.
    • Bake for 12-14 minutes. Remove from oven and cool on wire rack.
    • While the crust is baking and cooling, combine all the dry ingredients for the filling in a medium saucepan. Whisk to combine. Add pumpkin puree and whisk again. Slowly add dairy-free milk, stirring to combine.
    • Heat saucepan over medium heat, stirring frequently to ensure coconut sugar dissolves. Keep at a low boil for 5 minutes, scraping sides with rubber spatula often. At about 5 minutes the filling mixture should have thickened, keep on heat an extra minute or two if it has not. Remove from heat and let cool for 10 minutes.
    • Transfer filling to a glass bowl. Cover with plastic wrap, making sure wrap does touch surface to avoid a film forming. Refrigerate for at least 1 hour.
    • To make coconut whipped cream, scoop the solid waxy part out of coconut milk can into a medium bowl. Add other two ingredients and whip with an electric mixer until you get soft peaks.
    • Before assembling pie, carefully run a knife around the edges of the crust to loosen it. To assemble pie, pour filling into cooled crust. Spread coconut whipped cream on top of filling, leaving at least an inch of pumpkin filling visible around the perimeter.

    Notes

    Adapted and inspired by the Lemon Cream Pie from Nicole Spiridakis's Flourless.
    Cook time include refrigeration time for pie filling.

    Nutrition

    Calories: 395kcal | Carbohydrates: 23g | Protein: 4g | Fat: 34g | Saturated Fat: 19g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 9g | Sodium: 135mg | Potassium: 284mg | Fiber: 5g | Sugar: 13g | Vitamin A: 3825IU | Vitamin C: 2mg | Calcium: 86mg | Iron: 2mg
    Tried this Recipe? Tag me Today!Mention @SaltedPlains or tag #saltedplains!

     

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    Comments

    1. The Blonde Chef

      November 28, 2014 at 5:29 pm

      5 stars
      This looks delicious! I had to laugh about the "pie soup" because I've done the very same thing! So grateful for friends who will eat my kitchen experiments, no matter what! Excited to try this out! :)

      Reply
    2. The Blonde Chef

      November 28, 2014 at 5:29 pm

      This looks delicious! I had to laugh about the "pie soup" because I've done the very same thing! So grateful for friends who will eat my kitchen experiments, no matter what! Excited to try this out!

      Reply
      • Tessa

        November 29, 2014 at 1:18 am

        Thanks, Aubrie! Haha, no kidding, I can't believe I thought it would be okay to serve it to them. Hope you like it!

        Reply
    3. Thalia @ butter and brioche

      November 28, 2014 at 4:34 am

      5 stars
      Love a classic pumpkin cream pie.. and I am especially loving this coconut and pecan crust. Delicious recipe (and pictures too)!

      Reply
      • Tessa

        November 29, 2014 at 1:19 am

        Thanks so much, Thalia! I think the crust may be my favorite part of this pie!

        Reply

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    Hi, I'm Tessa! I create gluten-free, real food recipes that are approachable and delicious.

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