Rich, smooth, spiced pumpkin pie filling on our homemade oaty pie crust. This is getting my mouth watering for the mince pies we're baking this week! Have you tried it yet?!

Category Pies Servings 4 Prep Time 15 minutes
Cook Time 30 minutes Total Time 45 minutes Difficulty medium



BASE (makes 4)

  • 30 coconut oil (melted)
  • 30g agave syrup or maple
  • 120g oat flour
  • 2 tbsp coconut sugar ⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀


  • 120g pitted dates (medjool)
  • 60g plant milk
  • 240g pumpkin puree
  • 1 tsp pumpkin spice (cinnamon, nutmeg, ginger powder)
  • 1 tbsp corn starch


      • Preheat the oven to 180C. Melt the coconut oil and mix the base ingredients in a bowl until you have a sticky dough
      • Line a muffin tray with silicon moulds or paper cases, divide the dough into 4 pieces and press the dough into each mould
      • Blend the filling ingredients until smooth l
      • Pour the filling into the pie crust and bake for 20 minutes or until the toppings are golden brown. Cool for 5 to 10 minutes and serve warm with a scoop of icecream.