Vegan Gluten-Free Pumpkin Pie

– 1- 15 ounce can pumpkin puree, not pumpkin pie filling – 3/4 cup coconut milk, full fat – 1/2 cup coconut sugar – 1/4 cup maple syrup – 1/4 cup cornstarch – 1 teaspoon vanilla – 1/2 teaspoon cinnamon


– 1/2 teaspoon ground nutmeg – 1/8 teaspoon ground cloves – 1/2 teaspoon salt – 1 batch gluten-free vegan pie crust


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.

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