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.
Other Delicious Vegan Holiday Desserts
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- Energy: 274 kcal / 1145 kJ
- Fat: 13 g
- Protein: 3 g
- Carbs: 37 g
- Preparation: 10 min
- Cooking: 1 h
- Ready in: 1 h 10 min
- For: 10 Servings
- 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.
- 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.
- 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.
- Delicious served with coconut whipped cream.