Project Description

Coconut-Chia Pumpkin Pie

This amazing pie is creative and delicious alternative to your traditional custard-based pumpkin pie. Completely gluten-free, dairy-free and vegan, this pie features the sweet, creamy flavor of coconut milk, the antioxidant-packed crunch of chia, and a delicious nutty crust sweetened with dates and flaked coconut.

  • 1 ½ cups nuts (your choice)

  • 1 ½ cups flaked unsweetened coconut flakes

  • 1 ½ cups roughly chopped dates

  • Pinch of salt

  • 1 can pumpkin

  • 1 – 15 oz. can coconut milk

  • ¾ cup agave syrup

  • 1 tsp vanilla extract

  • 1 squeeze of lemon

  • Pinch of salt

  • 1 tsp cinnamon

  • 1/2 tsp ginger

  • 1/4 tsp nutmeg

  • 1/4 tsp allspice

  • ½ cup chia seeds

  • coconut whipped topping (optional)


Blend the nuts and flaked coconut with a pinch of salt in a food processor until very fine. Add dates and chop more. Press into the bottom and sides of a fairly deep pie dish. Try to get it pretty thin. Stir together all remaining ingredients, except the chia seeds. Then add the chia, pour into crust and refrigerate until set. Served slices topped with coconut whipped topping!