Pumpkin Spice Latte Pie
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!
Author:
Elizabeth | At Elizabeth's Table
Serves:
8
Prep:
20
minutes
Cook:
40
minutes
TOtal:
60
minutes
Ingredients
Crust
- 1 1/2 Cups Oat Flour
- 1/4 Cup Pecans
- 1/4 Cup Maple or Date Syrup
- 1 Teaspoon Vanilla
- 1/2 Teaspoon Salt
- 2-3 Tablespoons Water
Filling
- 1 15-Ounce Can Pumpkin Puree
- 3/4 Cup Nut Butter
- 1/4 Cup Cornstarch or Arrowroot Powder
- 1/3 Cup Maple Syrup
- 1/4 Cup Espresso Powder
- 1 Teaspoon Vanilla
- 1 Teaspoon Cinnamon
- 1 Teaspoon Pumpkin Pie Spice
- 1/2 Teaspoon Salt
Instructions
- Preheat the oven to 350°F.
- 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.
- Press into the bottom and sides of a 9-inch pie pan (I used this pie dish).Set aside.
- In a large bowl, whisk the pumpkin, nut butter, cornstarch, maple syrup, espresso powder, vanilla, cinnamon, pumpkin pie spice, and salt.
- Scoop the filling into the pie pan. Bake for 40-45 minutes, until the center is firm.
- 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!
