Pumpkin Pie Recipe

Prepare oven and pan

Preheat the oven to 350°F (175°C). Lightly grease a 9-inch tart pan or pie dish.

In a food processor, pulse rolled oats until they reach a coarse flour texture. Add all-purpose flour, ground almonds, and salt; pulse to combine.

Add melted coconut oil and maple syrup to the dry mixture. Pulse until mixture comes together and holds when pressed; it should be slightly crumbly but cohesive.

Press the mixture evenly into the bottom and up the sides of the prepared 9-inch pan, creating an even 1/4–1/2-inch-thick crust. Use the bottom of a measuring cup to compact it tightly.

Bake crust for 10–12 minutes until edges begin to set and smell nutty. Remove from oven and let cool while preparing filling. Leave oven on.

In a medium bowl, whisk together pumpkin puree, coconut milk, brown sugar, and maple syrup until smooth.

In a small bowl, mix cornstarch with 1 tablespoon of the pumpkin mixture to make a slurry; then whisk slurry back into the pumpkin bowl to avoid lumps.

Add vanilla extract, pumpkin pie spice, cinnamon, salt, and aquafaba to the pumpkin mixture and whisk until evenly combined. Aquafaba adds a little lift and helps set the filling.

Pour the filling into the pre-baked crust, smoothing the top with a spatula. Tap the pan gently on the counter to release air bubbles.

Bake at 350°F (175°C) for 35–45 minutes, or until the edges are set and the center barely jiggles when the pan is nudged. A toothpick inserted near the center should come out mostly clean with a few moist crumbs.

Remove pie from oven and cool on a wire rack for 1 hour. Then chill in the refrigerator for at least 3 hours (preferably overnight) to fully set.

Line a small baking sheet with parchment paper. In a small nonstick skillet over medium heat, combine pepitas, maple syrup, brown sugar, cinnamon, and salt.

Cook, stirring frequently, until the sugar melts and coats the pepitas and the mixture becomes fragrant and glossy, about 3–4 minutes. Be careful not to burn.

Spread the coated pepitas onto the parchment-lined sheet in a single layer. Let cool completely; they will crisp up as they cool. Break into small clusters when cool.

Chill a mixing bowl and beaters (optional) for 10–15 minutes. Scoop chilled coconut cream solids into the bowl, leaving most of the liquid in the can.

Add powdered sugar, pumpkin pie spice, and vanilla. Whip on medium-high speed until light and fluffy, about 1–2 minutes. Taste and adjust sweetness or spice if needed.

Transfer whipped crème to the refrigerator until ready to assemble the pie.

Remove chilled pumpkin pie from the refrigerator. Spoon or pipe the V pumpkin spice crème over the pie surface or into individual slices as desired.

Scatter praline pepitas over the top. If using, lightly brush pepitas or crust edge with 1 tsp maple syrup and sprinkle with orange zest for a glossy, aromatic finish.

Slice with a sharp knife (warm knife under hot water and wipe dry between cuts for clean slices). Serve chilled. Leftovers keep covered in the refrigerator for up to 4 days.