Vegan Pumpkin Pie with Oat Pecan Crust

Thanksgiving sorted.
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Tara, Tina, and Tamara Tarazi are three sister food bloggers behind the website, Three Teas Kitchen. Inspired by their Middle Eastern heritage, Three Teas Kitchen was created to preserve the recipes and traditions passed down through generations while also introducing newly inspired dishes. They are excited to engage all cooks with their culture, homestyle cooking, and childhood memories. Grab a cup of tea and join the three T sisters on Instagram @ThreeTeasKitchen or visit their blog at



  • 1 cup whole pecans
  • 1/2 cups blanched almonds
  • 1 1/2 cups oat flour
  • 3 tbsp cold vegan butter
  • 2 tsp sugar
  • 1/2 tsp salt
  • 1 tsp ground cinnamon
  • 1 tbsp melted coconut oil 1/3 cup cold water

Pumpkin Filling

  • 2 1/2 cups pumpkin puree
  • 1/4 cup maple syrup
  • 1/2 cup brown sugar
  • 2/3 cup Unsweetened Better Half
  • 1 tbsp melted coconut oil
  • 1/4 cup cornstarch
  • 1 3/4 tsp pumpkin pie spice 1/4 tsp salt
  • 1/4 tsp vanilla extract



Heat oven to 375 F.

Add pecans and almonds to food processor. Pulse until coarsely ground. Add oat flour, chopped vegan butter (cold), sugar, salt, cinnamon, and melted coconut oil to the food processor. Pulse with the nut mixture until all are combined. Add cold water and pulse until mixture starts sticking together and can be packed into a pie tin
Pack crust in either a pie tin or cupcake tins (for individual servings). Bake crust for 10 minutes. Do not brown your crust or it will get overdone when the filling bakes in the oven


Pumpkin Filling

Keep oven heated at 375 F. Add all ingredients to a blender and blend until combined. Add pumpkin filling to baked crust. Cook in oven for 40 minutes. If the pie crust begins to brown during the first half of the bake, cover with aluminum foil to prevent from burning