Indulge in the warm embrace of the holiday season with a slice of Vegan Pumpkin Pie! A velvety, custardy pumpkin filling cradled in a fuss-free press-in oat crust.
Add the oats, sugar, salt, and oil in a food processor. Process until the dough is crumbly, and add the ice-cold water one tablespoon at a time until it just comes together.
Press the dough into a pie plate or tart pan and place it in the freezer. Press the dough into a tart pan and place it in the freezer.
Filling
Preheat the oven to 425°F (220°C).
In a bowl, add pumpkin, sweetened condensed coconut milk, pumpkin pie spice, salt, and tapioca starch. Stir until smooth and combined.
Pour the filling over the crust and bake for 15 minutes. Turn the temperature down to 320°F (160°C) and bake for an additional 40 minutes. Cool completely before chilling it in the fridge overnight.
Notes
No pumpkin pie spice? Mix 1 teaspoon of ground cinnamon, ½ teaspoon of ground ginger, ¼ teaspoon of ground nutmeg, and ¼ teaspoon of ground clove.