5.01

Vegan Gluten-Free Pumpkin Pie

This amazing vegan gluten-free pumpkin pie is unbelievable flavorful with just the right amount of sweetness and spice. This vegan pumpkin pie will definitely be a hit at your Thanksgiving table.

Vegan Gluten-Free Pumpkin Pie
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https://healthiersteps.com/recipe/gluten-free-vegan-pie-crust/Gluten=Free Vegan Pumpkin Pie

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It was so irresistible that my son Daevyd couldn't wait for it to cool before he could get a slice and he wanted more. Pumpkin puree, coconut sugar, maple syrup, and coconut milk, with spices, give this pie a rich, creamy and perfectly pumpkin spiced flavor, that will be loved by non-vegans.

Pumpkin Pie Ingredients, pumpkin puree, coconut milk, coconut sugar, maple syrup, cornstarch, vanilla, spices, salt.

How To Make Vegan Gluten-Free Pumpkin Pie

Talk about easy, well this recipe is so unbelievably easy to prepare, I basically add all the ingredients to my high-speed blender and process until smooth. Scoop the filling in my and bake.

You can substitute store-bought unbaked pie crust. Also, you can make your own pumpkin puree by roasting pumpkin and pureeing the flesh or use canned pumpkin as I did.

This easy vegan pumpkin pie recipe tastes even better the following day so this is a perfect make-ahead recipe.

For a milder spice combination, substitute spices for 1 teaspoon coriander and 1/4 teaspoon cardamom. I loved the combination of coconut sugar and maple syrup but you can substitute with regular cane sugar.

Gluten-Free Vegan Pumpkin Pie Step By Step

Other Delicious Vegan Holiday Desserts

Vegan Gluten-Free Pumpkin Pie Slice

If you make this gluten-free vegan pumpkin pie snap a photo and hashtag #healthiersteps — we love to see your recipes on InstagramFacebook & Twitter!

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Per portion
Energy:
274 kcal / 1145 kJ
Fat:
13 g
Protein:
3 g
Carbohydrate:
37 g

Ingredients

For: 10 Servings
Preparation:
10 min
Cooking:
1 h
Ready in:
1 h 10 min

Instructions

  1. Preheat oven 350 degrees F. In a high-speed blender, add pumpkin puree, coconut milk coconut sugar, maple syrup, cornstarch, vanilla cinnamon, nutmeg, cloves, and salt. Process until smooth.

  2. Pour filling into unbaked pie crust and smooth top with a spoon. Bake for 50-60 minutes or until crust is golden brown and top is firm.

  3. Remove from oven and allow to cool and set for about 1 hour. Then place in refrigerator to finish cooling and completely set. I prefer overnight.

  4. Delicious served with coconut whipped cream.

Notes

Best Pumpkin Pie

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Rating

2 Comments
  1. Amy
    November 9, 2018

    5.012

    I’m a huge fan of pie!! And I love your healthy version of this pumpkin pie! Can’t wait to try this vegan version!!

    • Michelle Blackwood
      November 9, 2018

      Amy, I’m also not a fan of traditional pumpkin pie and used to wonder what the rave about, but this version is very flavorful. I hope you enjoy it.