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–+ servings
A freshly baked pumpkin spice latte pie, ready to serve.

Pumpkin Spice Latte Pie

Print Recipe
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!
Course Dessert
Cuisine American
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings 8
Calories 382
Author Elizabeth

Ingredients

Crust

  • 1 ½ Cups Oat Flour
  • ¼ Cup Pecans
  • ¼ Cup Maple or Date Syrup
  • 1 Teaspoon Vanilla
  • ½ Teaspoon Salt
  • 2-3 Tablespoons Water

Filling

  • 1 15- Ounce Can Pumpkin Puree
  • ¾ Cup Nut Butter
  • ¼ Cup Cornstarch or Arrowroot Powder
  • ⅓ Cup Maple Syrup
  • ¼ Cup Espresso Powder
  • 1 Teaspoon Vanilla
  • 1 Teaspoon Cinnamon
  • 1 Teaspoon Pumpkin Pie Spice
  • ½ 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!

Nutrition

Calories: 382kcal | Carbohydrates: 52g | Protein: 9g | Fat: 16g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 9g | Sodium: 307mg | Potassium: 663mg | Fiber: 4g | Sugar: 16g | Vitamin A: 8827IU | Vitamin C: 2mg | Calcium: 80mg | Iron: 3mg