Food: Vegan Pumpkin Pie

When some of your guests are gluten-intolerant, and others are vegan, you bake a a vegan pumpkin pie to the bring-a-dessert Sunday afternoon get-together.



  • 1 ¼ cups raw cashews
  • 1/2 cup rolled oats (gluten-free)
  • 2 pitted medjool dates
  • 1/4 tsp sea salt
  • 2 ½ tsp ground ginger
  • 3/4 cup gluten-free flour blend (if not gluten-free, sub spelt or all-purpose flour)
  • 1/4 cup scoopable (firm) coconut oil (virgin or refined for less-prominent coconut flavor // or sub avocado oil for similar result)
  • 1/4 cup maple syrup, plus more as needed


  • 2 cups pumpkin purée (unsweetened // we like Libby’s brand)
  • 2 ½ Tbsp arrowroot starch (for thickening)
  • 3/4 cup full fat coconut milk (canned)
  • 1/4 cup coconut sugar (or sub organic brown sugar)
  • 1/4 cup maple syrup
  • 1 Tbsp pumpkin pie spice (or store-bought)     {more}

On another note – which movie are you anxious to come out? I have to say the Little Women remake 

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