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Cranberry Cream Pie (Vegan, Gluten-Free)

You'll love this dairy-free take on cranberry cream pie. It's wonderfully tangy, tart, sweet, and creamy and very easy to make! Use your favorite pie crust recipe or my gluten-free Healthy Vegan Pie Crust.

Prep Time
15 mins
Cook Time
15 mins
Additional Time
4 hrs
Total Time
4 hrs 25 mins
Servings: 10 servings
Calories: 458 kcal
Course: Dessert
Cuisine: American

Ingredients

  • 1 baked pie crust, cooled after baking tap for recipe
  • 1 batch Easy Vegan Cranberry Sauce, chilled Or 1 ½ cups of your favorite whole-berry cranberry sauce (not the jellied variety)
  • 1 ½ cups unsweetened non-dairy milk I used plain soy milk
  • 2 cups raw cashews If not using a high speed blender, soak cashews in hot water for 1 hour before blending
  • 1 ¼ cups sugar
  • 5 tablespoons corn starch or arrowroot
  • 2 teaspoons vanilla extract
  • ⅛ teaspoon fine sea salt
  • 1 cup So Delicious Coco Whip, optional This adds extra sweet cream flavor but can be omitted if you can't find it. Visit the So Delicious website to locate a store.
Optional Topping:
  • the remaining So Delicious Coco Whip

Instructions

    Cup of Yum
  1. In a blender combine the milk, cashews, sugar, starch, vanilla, and salt, and blend until completely smooth. Stop to scrape down the sides and stir as needed.
  2. Pour the mixture into a heavy bottomed sauce pan. Bring to a low simmer while whisking almost constantly (this will prevent globs in the pudding). Reduce heat to low, continue to whisk and scrape the bottoms and sides, and cook until thickened, about 5 to 7 minutes. Remove from heat.
  3. Whisk in 1 cup So Delicious Coco Whip, if using.
  4. Next whisk in about ¾ cup cranberry sauce. Optional: reserve about ⅓ cup cranberry sauce to swirl on top of the pie. Taste the filling and add more cranberry sauce until the mixture is the desired color and tartness. Pour into the pie crust.For the decorative swirl: place small dollops around the pie, then carefully drag a knife or chop stick through the cranberry sauce, moving around the pie in concentric circles (see photos above).
  5. Refrigerate the pie for 3 to 4 hours or until fully chilled. Once chilled, cover with plastic wrap and keep refrigerated until ready to serve. Alternatively, for a firmer, frozen pie, transfer to the freezer for several hours.

Notes

  • The holidays are busy enough; make life easier by making the cranberry sauce a day or two in advance. You can also make the pie crust the day before, and keep it covered at room temperature.
  • The cashew cream filling can also be made in advance, but don't heat it on the stove until you're ready to pour it into the baked crust.
  • Be sure to allow enough time for the pie to completely chill before slicing and serving.
  • Leftovers can be refrigerated for up to 4 days or frozen for several weeks. The high fat content of cashews prevents this pie from freezing solid, so it's even great right out of the freezer.

Nutrition Information

Serving 1slice Calories 458kcal (23%) Carbohydrates 66g (22%) Protein 10g (20%) Fat 19g (29%) Saturated Fat 3g (15%) Cholesterol 0mg (0%) Sodium 94mg (4%) Fiber 5g (20%) Sugar 40g (80%) Vitamin A 40IU (1%) Vitamin C 9mg (10%) Calcium 72mg (7%) Iron 3mg (17%)

Nutrition Facts

Serving: 10servings

Amount Per Serving

Calories 458

% Daily Value*

Serving 1slice
Calories 458kcal 23%
Carbohydrates 66g 22%
Protein 10g 20%
Fat 19g 29%
Saturated Fat 3g 15%
Cholesterol 0mg 0%
Sodium 94mg 4%
Fiber 5g 20%
Sugar 40g 80%
Vitamin A 40IU 1%
Vitamin C 9mg 10%
Calcium 72mg 7%
Iron 3mg 17%

* Percent Daily Values are based on a 2,000 calorie diet.