Vegan Blueberry Pie
Let's make a delicious vegan blueberry pie for the holidays! It's whole food plant-based, gluten-free, with no refined sugars. We'll create that perfect crumbly crust to cradle the burst of blueberry goodness. This pie is the perfect combo of treating yourself and keeping it healthy. Whether you're a seasoned pro at vegan cooking or trying something new, this recipe is a tasty way to dive into a healthier, gluten-free dessert. So, let's get baking, and I hope you enjoy a guilt-free slice of deliciousness!
Ingredients
Crust
- 2 cups almond flour
- 1 cup sweet potato purée white sweet potato
- ¼ cup arrowroot powder
- 1 tbsp nutritional yeast
- 2 tbsp flax meal
Filling
- 5 cups blueberries
- ¾ cup dates
- 3 tbsp arrowroot powder
- 1 tbsp lemon juice
- ½ tsp cinnamon
- 1 tsp vanilla extract
- ¾ cup water
Crumble Topping
- ½ cup walnuts
- 4 dates 6 deglet
- 1 tsp lemon juice
Instructions
- Preheat oven to 350°F.
- Add the almond flour, nutritional yeast, arrowroot powder and flax meal to a mixing bowl and stir well.
- Add in the sweet potato purée and cut in with a pastry cutter or fork until mixture is uniformly mixed and then press into a ball with hands.
- Roll dough out into a round shape just slightly larger than your pie plate, between 2 pieces of parchment paper.
- Transfer gently into your pie plate and form it to the bottom. Press up onto the sides creating a nice edge by pinching with your fingers.
- Use a fork to prick a few holes into the bottom of the crust and then bake it for 10 minutes.
Filling
- Add all of the filling ingredients except for the blueberries to a blender and blend until dates are pulverized.
- Pour this mixture along with the blueberries into a saucepan and cook on medium high for a few minutes until the blueberries are soft and the sauce thickens slightly.
- Pour filling into the pie crust.
Crumble Topping
- Add crumble ingredients to a blender and pulse until mixture is uniformly crumbly.
- Sprinkle over the blueberry filling.
- Bake for 35 minutes.
Nutrition
Calories: 379kcalCarbohydrates: 48gProtein: 10gFat: 20gSaturated Fat: 2gPolyunsaturated Fat: 4gMonounsaturated Fat: 1gSodium: 16mgPotassium: 421mgFiber: 9gSugar: 24gVitamin A: 6780IUVitamin C: 17mgCalcium: 101mgIron: 2mg
Sounds and looks delicious! I’m definitely making this one! Thank you Jill for sharing.
This looks delicious but I cannot have nuts or seeds. Do you have a recommendation for the almond flour replacement?
Sorry, I don’t
I googled alternatives to almond flour and oat flour came up as a result. Or maybe you could try a buckwheat pie crust or something? Hopefully that helps.
Thanks, Shaz. I know when using oat flour or cassava flour, it will have an affect on the binding of the product due to their lack of moisture. I don’t know if that means I need to add more or less liquid/flax egg. I may need to play with it.
Jill, this looks delicious and would like to try it for the holidays. Could you recommend a substitute for the white sweet potato. Thank you.
regular potato with a tbsp of maple syrup would work
Making for Thanksgiving, excited to make. Thank you so much for sharing!
I made this for Thanksgiving and it turned out great! It’s delicious and so easy to make! Thank you!
This was a hit at our Thanksgiving! Thank you for the recipe – it’s sure to become a tradition at our house.
Is it possible to omit the nutritional yeast? I have an allergy to it.
Thank you…
yes
This looks delicious Jill. This will work well with frozen blueberries I am assuming? Thanks for another excellent recipe
Yes, I used frozen blueberries.
This is the best pie I have ever tasted! I had a little trouble finding where to buy the white sweet potatoes, but Sprouts grocery store carries them. There’s lots of blueberry filling, and the walnut crumb topping is scrumptious! Keeps well in the refrigerator.
Looks great! Hard to find a recipe like this. I love to use nuts and dates. I’ll try it!
I live in Poland where they do not have white sweet potatoes- only the orange ones. Will that work?
Yes, the orange sweet potatoes will work. The flavor will just be a bit stronger.
Quick question: When you say white sweet potatoes do you mean the Japanese (purple skin with beige inside) or Hannah sweet potatoes (beige skin with white inside)?
Thanks
Either one will work but we usually use Japanese
Can the pie be frozen?
I haven’t tried freezing it. My guess is that the crust would go soggy once defrosted.
Round # 2 of this blueberry pie it was that big of a hit for Thanksgiving last year. We will also be making your pumpkin pie too. You never disappoint!
Hi. I don’t like crumbling toppings can I double pie crust for the topping.
P.S. I LOVE YOUR COOKING
Yes