Vegan hazelnut pumpkin pie
 
Prep time
Cook time
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This vegan pumpkin pie has a hazelnut crust and a super simple cashew based filling couldn't be easier to throw together.
Author:
Serves: 8-10 servings
Ingredients
  • For the crust:
  • 1½ cups spelt flour (or whole wheat pastry, whole wheat or all-purpose flour)
  • ¾ cup hazelnut meal
  • 1 teaspoon kosher salt
  • 1 tablespoon natural cane sugar
  • ½ cup coconut oil, cold enough to be solid at room temperature
  • ⅓ cup ice water
  • For the pumpkin filling:
  • 2½ cups pumpkin puree
  • 1 cup cashews, soaked for 1 hour or up to overnight
  • ½ cup light brown sugar
  • ¼ cup maple syrup
  • 2 tablespoons cornstarch
  • 1 teaspoon vanilla
  • 1 teaspoon cinnamon
  • ¼ teaspoon ground cardamom
  • ½ teaspoon ground ginger
  • ¼ teaspoon freshly grated nutmeg
  • pinch of ground cloves
  • ¼ teaspoon kosher salt
Instructions
  1. Pre-heat the oven to 350 degrees.
  2. In the bowl of a food processor place the flour, hazelnut meal, salt and sugar and pulse to combine. Add the coconut oil a tablespoon or two at a time until the mixture is crumbly and will hold together if you squeeze it between your fingers. Add the water a tablespoon at a time until it starts to come together into a ball. Flatten the dough into a flat disc and refrigerate for 15 minutes.
  3. Turn the dough out onto a clean, dry surface that is lightly dusted with flour. Use a rolling pin to roll the dough into a circle large enough to cover your pie tin with a bit of overhang. Carefully lay the dough into your pie tin. Roll the edges under and crimp the edges into a scalloped pattern. Refrigerate the crust for 15 minutes. Line the pie tin with foil and fill the bottom with pie weights or a few cups of uncooked beans. Bake the crust for 20 minutes and then let cool completely while you prepare the filling.
  4. For the filling, blend all the ingredients in a high speed blender or food processor until smooth. Pour the filling into the prepared pie crust and lightly smooth the top. Bake until the crust is golden and the filling is almost set about 40 minutes. Let cool to room temperature and then refrigerate until ready to serve. It tastes better after being refrigerated for a while so try to let it spend some time chilling before you serve it!
Recipe by Scaling Back at https://www.scalingbackblog.com/vegan-hazelnut-pumpkin-pie/