Sweet, thick, and creamy, this Pumpkin Spice Latte Pie combines the classic pumpkin pie flavor with bold, rich espresso for a decadent, yet healthy pie. This vegan pumpkin pie is completely whole food plant-based and gluten-free!
I used to hate pumpkin pie. I never really loved squash and pumpkin pie just seemed like a vegetable trying to pass as dessert. But then I met pumpkin pie spice.
Here's the secret: the pumpkin isn't the star of the show. It's the spices.
Pumpkin pie spice is a mix of cinnamon, allspice, nutmeg, ginger, and cloves.
Pumpkin is naturally sweet, but the spices create that classic pumpkin flavor that we know and love. When you add the perfect mixture of these warming spices, you get sweet, fall-themed, pumpkin spice perfection.
This is the KEY to pumpkin pie.
Okay, so what makes this pie pumpkin spice latte pie?
To transform this pie from basic pumpkin pie into latte pie, we need the coffee part. For that we're going to use espresso powder.
Espresso powder is similar to instant coffee - it's a powder, and when you add hot water, you get espresso.
For this pie, we don't need to add any more liquid, so we'll just add the espresso powder to the pie filling, and create that coffee flavor. Just like a pumpkin spice latte!
While the crust isn't the star of the show, we still want to bake a tasty crust that is strong and will hold in a dense sweet potato filling.
In theory, pumpkin pie is healthy because it's made with pumpkin puree which is packed with vitamins! But so many recipes call for sweetened condensed milk, eggs, and tons of sugar. UGH.
Pumpkin pie can still be so incredibly delicious with real, whole food ingredients. Here's the list:
Step 1. Preheat the oven to 350°F.
Step 2. Add the oat flour, pecans, maple or date syrup, salt, and water to a food processor. Blend until the mixture comes together to form a crust dough.
Step 3. Press into the bottom and sides of a 9-inch pie pan. Set aside.
Step 4. In a large bowl, whisk the pumpkin, nut butter, cornstarch, maple syrup, espresso powder, vanilla, cinnamon, pumpkin pie spice, and salt.
Step 5. Scoop the filling into the pie pan. Bake for 40-45 minutes, until the center is firm.
Step 6. Remove the pie from the oven and let it cool to room temperature. Optionally, refrigerate and serve cold. Top with vegan whipped cream, slice, and enjoy!
Jesus, thank you for giving us healthy ways to enjoy our favorite fall flavors. Let us savor these flavors and this season of the year. Amen.
More vegan Thanksgiving desserts:
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Sweet, thick, and creamy, this Pumpkin Spice Latte Pie combines the classic pumpkin pie flavor with bold, rich espresso for a decadent, yet healthy pie. This vegan pumpkin pie is completely whole food plant-based and gluten-free!
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