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Prep Time
10
Cook Time
20
Servings
6
Main IngredientChia

Gluten-Free Pumpkin Pecan Pie

Luscious, gluten-free and vegan! Yes, with chia seeds replacing eggs, and manna replacing milk, you have a yummy pie with a pecan cookie pie crust, everyone will love. I prefer to use sweet potatoes over pie pumpkin, and if you like, you could also make this with yams or butternut squash. For a classic slice that traditionists will cheer, bake the pie a day ahead of serving to give the manna and chia pumpkin filling time to set. If you can’t wait, it will be a super vegan pumpkin mousse pie. Either way will be delicious. Serve plain, or topped with your favorite whipped cream or ice cream.

Ingredients

  • Gluten-Free Pie Crust
  • 1/2 cup Pecans
  • 1 cup Teff Flour
  • 1/3 cup Nutiva Organic Virgin Coconut Oil Organic Virgin Coconut Oil
  • 1/3 cup Nutiva Organic Coconut Sugar Organic Coconut Sugar
  • 1/4 cup Water (for a sweet pie crust, substitute water with maple syrup)
  • 1 tbsp Vanilla Extract
  • 1 tbsp Nutiva Organic Ground Chia Seed Organic Chia Seed
  • 1/2 tsp Sea Salt

  • Pie Filling
  • 1 cup Water
  • 1/2 cup Nutiva Organic Coconut Manna™ Organic Coconut Manna
  • 2 cups Pumpkin (cooked; can be substituted with cooked sweet potatoes)
  • 1/3 cup Nutiva Organic Coconut Sugar Organic Coconut Sugar
  • 1 tbsp Vanilla Extract
  • 2 tsp Cinnamon
  • 1 tsp Powdered Ginger
  • 1/2 tsp Nutmeg
  • 1/2 tsp Sea Salt
  • 1/4 tsp Ground Cloves
  • 1/4 cup Pecans

Instructions

  1. Preheat oven to 375ºF.
  2. Prepare the pie filling portions of water, coconut manna and chia seeds by putting them together in a 2 cup measuring cup. It will thicken and become gelatinous.
  3. Lightly oil a 9-inch deep dish pie pan on the bottom and up the sides with 1 tablespoon melted coconut oil.
  4. To make the crust, place pecans in a food processor and grind to a meal. Transfer to a large mixing bowl along with the teff flour, the rest of the melted coconut oil, coconut sugar, water, chia, vanilla and salt and mix well.
  5. Transfer the dough to the prepared pie pan and use your fingers to press it out in an even layer over the bottom and up the sides of the pie pan. Poke a few holes in the dough with a fork.
  6. Bake for about 10 minutes, until it loses it shine.
  7. While the pie crust bakes, place all the filling ingredients except pecans in a food processor and puree until smooth. Adjust the spices, if desired.
  8. Pour the filling into the baked pie crust. Decorate with pecans and return to the oven and bake for 5-10 minutes, or until pie filling is slightly golden brown.
  9. Remove from the oven and let it sit about an hour to cool. Serve warm, or at room temperature or chilled.

Gluten free pumkin pie
Luscious, gluten-free and vegan! Yes, with chia seeds replacing eggs, and manna replacing milk, you have a yummy pie with a pecan cookie pie crust, everyone will love. I prefer to use sweet potatoes over pie pumpkin, and if you like, you could also make this with yams or butternut squash. For a classic slice that traditionists will cheer, bake the pie a day ahead of serving to give the manna and chia pumpkin filling time to set. If you can’t wait, it will be a super vegan pumpkin mousse pie. Either way will be delicious. Serve plain, or topped with your favorite whipped cream or ice cream.

Made With Nutiva

Organic Chia Seed
Organic Chia Seed

Our crunchy, gluten-free Organic Chia Seeds are packed with omega-3, protein, rare antioxidants and fiber

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Organic Coconut Manna
Organic Coconut Manna

The superfood spread that goes great with all sorts of things – discover the magic of our Organic Coconut Manna

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Organic Coconut Sugar
Organic Coconut Sugar

With a subtly sweet taste, unrefined and unprocessed Nutiva Organic Coconut Sugar is the smarter sweetener option

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Organic Virgin Coconut Oil
Organic Virgin Coconut Oil

Cold-pressed and never refined, rich in lauric acid and versatile in your kitchen

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