Homemade Pumpkin Pie Recipe | Gluten-Free, Vegan
User Reviews
5
Homemade Pumpkin Pie Recipe | Gluten-Free, Vegan
Description
The Homemade Pumpkin Pie Recipe | Gluten-Free, Vegan combines a tender gluten-free crust with a smooth pumpkin filling made from pureed pumpkin, natural sweeteners like maple syrup and coconut sugar, and full-fat coconut milk. Eggs and pumpkin pie spice add body and flavor, while tapioca starch helps thicken the mixture. After partially baking the crust, the filling is processed until smooth then poured in and baked until set but still slightly jiggly in the center. Cooling the pie for a few hours solidifies the custard-like texture.
The flavor is gently spiced with pumpkin pie spice and naturally sweet due to the maple syrup and coconut sugar. This pie offers a creamy, firm slice with a subtly sweet and warmly spiced profile. It can be served simply or with coconut whipped cream to complement the flavors.
This recipe suggests substituting two flax eggs to make it vegan. Using a homemade gluten-free crust is recommended, and the total cook time assumes the crust is pre-made. The pie is best fully cooled before slicing and serving to maintain its shape and texture.
Ingredients
- 1 pie crust gluten-free, homemade
- 15 oz. pumpkin homemade or canned, puree
- ½ cup pure maple syrup
- ¼ cup coconut sugar
- ½ cup coconut milk full-fat, canned
- 2 egg
- 1 tsp. vanilla
- 1 ¾ tsp. pumpkin pie spice
- 2 Tbsp. tapioca starch
Instructions
- Preheat oven to 375 degrees.
- Partially bake a 9-inch homemade pie crust for 15 minutes.
- In the bowl of a large food processor combine pumpkin puree, maple syrup, coconut sugar, coconut milk, eggs, vanilla, pumpkin pie spice, and tapioca starch.
- Process for 20-30 seconds, scraping down the sides halfway through.
- Pour pumpkin pie filling into the parbaked pie crust. Spread mixture evenly into the crust.
- Bake pumpkin pie in preheated oven for 15 minutes. Reduce heat to 350 degrees and bake for an additional 30-35 minutes.
- The pumpkin pie is done baking when the middle no longer jiggles when slightly shaken.
- Let pumpkin pie cool completely, at least 2-3 hours, before serving.
- Serve pumpkin pie with homemade coconut whipped cream and enjoy!
Notes
- For a vegan version, replace eggs with 2 flaxseed eggs.
- Use a homemade gluten-free pie crust as noted, or your preferred crust alternative.
- Allow the pie to cool completely for at least 2-3 hours before slicing to achieve the best texture.
- Nutritional information is based on the homemade gluten-free crust recipe used.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 276 kcal
% Daily Value*
| Calories | 276kcal | 14% |
| Carbohydrates | 40g | 13% |
| Protein | 4g | 8% |
| Fat | 12g | 18% |
| Saturated Fat | 8g | 40% |
| Cholesterol | 41mg | 14% |
| Sodium | 98mg | 4% |
| Potassium | 232mg | 5% |
| Fiber | 2g | 8% |
| Sugar | 20g | 40% |
| Vitamin A | 8332IU | 167% |
| Vitamin C | 3mg | 3% |
| Calcium | 57mg | 6% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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