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Vegan Gluten-Free Pumpkin Pie on white plate

Vegan Gluten-Free Pumpkin Pie

This amazing vegan gluten-free pumpkin pie is unbelievably flavorful with just the right amount of sweetness and spice. This vegan pumpkin pie will definitely be a hit at your Thanksgiving table.
5 from 10 votes
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Course: Dessert
Cuisine: American
Keyword: Vegan Gluten-Free Pumpkin Pie
Prep Time: 10 minutes
Cook Time: 1 hour
Servings: 10 servings
Calories: 189kcal

Ingredients

  • 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

Instructions

  • 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.

Nutrition

Calories: 189kcal | Carbohydrates: 28g | Protein: 2g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Sodium: 207mg | Potassium: 167mg | Fiber: 2g | Sugar: 12g | Vitamin A: 7060IU | Vitamin C: 2mg | Calcium: 28mg | Iron: 2mg