SunButter Pumpkin Pie

  • Author: Natalie
  • Prep Time: 00:20
  • Cook Time: 00:55
  • Total Time: 1 hour 15 minutes
  • Yield: 8 slices 1x
  • Category: dessert
  • Method: baking
  • Cuisine: american


The perfect vegan gluten-free SunButter Pumpkin Pie with a tender oat flour crust and silky pumpkin spice filling. Your Thanksgiving table NEEDS this one!






  1. Preheat the oven to 425F.
  2. Combine the oat flour, coconut oil, SunButter, and salt. Mix, adding water slowly to form a ball of dough.
  3. Roll out between two sheets of wax paper. Flip into a pie pan. Press in and crimp the edges.
  4. In a blender (or you can mix by hand), combine the filling ingredients. Blend until smooth.
  5. Pour into the crust.
  6. Bake for 15 minutes at 425F. Reduce heat to 350 and bake for 40-45 minutes.
  7. Remove from the oven. Cool, then chill overnight.
  8. Serve with coconut whipped cream and a sprinkling of pecans. Enjoy!


*If you are looking for a paleo or oil-free crust variation, keep scrolling for more crust and pie options below.

**Can substitute with cornstarch or arrowroot starch.


  • Serving Size: 1 piece
  • Calories: 322
  • Sugar: 14g
  • Fat: 17g
  • Saturated Fat: 6g
  • Carbohydrates: 36g
  • Fiber: 4g
  • Protein: 7g

Keywords: vegan, gluten-free, thanksgiving, easy, dessert, oat flour