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Superfood Vegan Nutella + Gluten-Free Pumpkin Pie with Nutella Swirl

Prep Time20 hours
Cook Time30 hours
Total Time50 hours
Course: Dessert
Cuisine: vegan
Author: Hello Glow

Ingredients

For the Vegan Nutella (to fill a 10 oz jar)

  • 1 cup dry pitted dates soaked into water for 1 hour
  • 2 tablespoons raw cacao powder
  • 1 tablespoon virgin coconut oil
  • 2 cups raw hazelnuts lightly toasted
  • 1/4 cup unsweetened almond milk
  • Pinch sea salt

For the Pumpkin Pie (for a 9-inch tart pan)

  • 1 1/2 cups rolled oats
  • 1/3 cup coconut oil
  • 2 tablespoons coconut sugar
  • 2 tablespoons unsweetened almond milk
  • 2 cups roasted pumpkin puree
  • 1 teaspoon ground cinnamon
  • 3 organic eggs beaten
  • 2 tablespoons full fat coconut milk
  • 2 tablespoons Superfood Vegan Nutella

Instructions

  • Drain the dates and add them into the food processor.
  • Pulse to obtain a creamy butter.
  • Add the rest of the ingredients and process to obtain a chocolate cream (it will take about 5 minutes with pauses).
  • Transfer the chocolate cream into a jar.
  • Preheat the oven to 200C/392F.
  • Add the oats into the processor and pulse two or three times to obtain a chunky flour.
  • Add the coconut milk, sugar and almond milk and process to obtain a dough. Cover with plastic foil and add into the freezer for 10 minutes.
  • Roll the dough into a 11' diameter circle and transfer to the 9' tart pan. Flute the edge as desired, than cover with plastic foil and refrigerate while you prepare the filling.
  • Add the pumpkin puree, eggs, coconut milk and cinnamon to the processor and pulse to obtain a smooth mixture.
  • Remove the tart pan from the refrigerator and fill the tart with the pumpkin mixture.
  • Top with Superfood Nutella and use a sharp knife or a toothpick to make swirls. 
  • Bake for 30 minutes, then remove and set aside to cool before serving.