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

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

FOR THE FULL LIST OF  INGREDIENTS, SCROLL TO SEE THE RECIPE CARD AT THE END. BUT BEFORE YOU SCROLL CHECK IMPORTANT INFORMATION THAT IS INCLUDED IN THE BLURB.

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

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Vegan Gluten-Free Pumpkin Pie Slice

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Categories

Course:
Cuisine:
Season:

Nutrition

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

Cooking Time

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

Ingredients

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

Michelle Blackwood

Hi, I’m Michelle, I’m the voice, content creator and photographer behind Healthier Steps. I share vegan and gluten-free recipes because of past health issues. My goal is to help you make healthier choices and show you how healthy eating is easy and delicious.

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6 Comments
  1. Philly
    December 4, 2018

    Very delicious ? No complaint… I made my own puree. Have a few pumpkins from friends garden. I will make it again.

    • Michelle Blackwood
      December 9, 2018

      I’m happy it worked for you using your own homemade pumpkin puree. Thank you.

  2. Moalyne
    November 18, 2018

    I made this and brought it to a friend’s house for lunch yesterday and she loved it! She said this is how pumpkin pie should taste like as usually the ones others made were bland. I also used a store bought graham cracker crust for it. I would love it if you made a gluten free graham cracker crust from scratch :). I love your mixes instead of the store bought blends as I can taste the difference. I think I can taste the gums which I’m not too fond of. Can you pretty please give alternatives to the premixed blend so I can try those recipes also? That’s if you have time of course!

    • Michelle Blackwood
      November 18, 2018

      Moalyne I enjoyed reading your feedback, thank you very much. I’m so happy your friend enjoyed it and I bought gluten-free graham crackers to do a pie but just haven’t had the opportunity. I agree with you, I started out only using my own scratch gluten-free blends and even wrote my cookbook with them and refused to try store-bought blends but once I moved from Ohio to Florida, I didn’t have the easy access, availability and economical prices for the individual flours. I resorted to the store bought blends but I will definitely include alternatives.

  3. Amy
    November 9, 2018

    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.