This deliciously creamy pie is vegan, gluten free, refined sugar free and totally guilt free. ????



  • 1 1/2 cups gluten free oats
  • 1/2 cup coconut flakes
  • 1 cup nuts
  • 1/2 cup chopped dates
  • 1 tsp maple syrup
  • 1 tsp cinnamon


  • 1 cup Raglan Coconut Yoghurt
  • 1 cup pumpkin puree
  • 3 tbsp gf cornflour or cornstarch (both work)
  • 2 tbsp unrefined sugar
  • 1 tsp vanilla
  • pinch of salt
  • 1 tsp pumpkin pie spice (or 1/2 tsp cinnamon+1/2tsp nutmeg+1/2tsp ginger)


  1. Blend all of the base ingredients together in a food processor until combined and almost like a dough, then press into a glass baking dish or a pie dish and place in the freezer to set while you make the filling.
  2. Place all the dry ingredients in a saucepan and whisk together until well combined.
  3. In a separate small bowl, whisk together the pumpkin puree and the coconut yoghurt.
  4. Pour the wet mix into the saucepan with the dry ingredients and whisk to combine.
  5. Continue to whisk the mixture over a medium heat, making sure it doesn’t boil and bubble, until it becomes thick and has a slight jiggle to it.
  6.  Bring it off the heat and add the vanilla, stir it in with a spatula.
  7.  Let it cool down for 5-10 minutes then pour the mixture into the pre-prepared pie base.
  8.  Sprinkle with coconut flakes and put it into the fridge to set for 4-6 hours, then serve and enjoy!

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