Vegan Gluten-Free Pumpkin Pie (No Coconut)
User Reviews
5
Vegan Gluten-Free Pumpkin Pie (No Coconut)
Description
The Vegan Gluten-Free Pumpkin Pie (No Coconut) recipe starts with an unbaked vegan and gluten-free pie crust. The filling blends gluten-free rolled oats or alternative flours with almond butter, unsweetened non-dairy milk, maple syrup, vanilla extract, corn starch, canned pumpkin, pumpkin pie spice, and cinnamon. After pureeing the filling smoothly in a blender, it is poured into the crust which is pre-baked for stability. Baking continues until the center is just set, resulting in a firm pie with a creamy pumpkin texture.
This pie offers the traditional pumpkin pie flavors with a moist, rich consistency made without eggs, dairy, or coconut ingredients. Letting it chill in the refrigerator for several hours helps it firm up and enhances the flavors. It can be served plain or with plant-based whipped toppings if desired.
The notes provide useful tips about using canned pumpkin for best consistency or draining fresh pumpkin puree if used. A homemade pumpkin spice mix is given as a substitute for purchased blends. The pie stores well refrigerated up to 4 days and can be frozen wrapped carefully to avoid freezer burn.
Ingredients
- 1 unbaked vegan pie crust or your favorite pie crust recipe, gluten-free, oil-free
- ¼ cup gluten-free rolled oats or sub 3 tablespoon GF flour or almond flour
- 3 to 4 tablespoons almond butter omit or sub seed butter or additional oats for nut-free option, or cashew butter, smooth and unsalted
- 1 cup non-dairy milk unsweetened, such as almond or oat
- ½ cup maple syrup plus 1 tablespoon
- 2 teaspoons vanilla extract
- 3 tablespoons corn starch or arrowroot starch
- 1 (15 oz) can pumpkin see Notes; sub sweet potato if you like, plain, cooked with nothing added
- 2 teaspoons pumpkin pie spice see Notes
- ¾ teaspoon ground cinnamon plus more for garnish
Instructions
- Preheat oven to 350 degrees F. Prick the bottom of the pie crust with a fork, and pre-bake for 5 minutes. Or follow package directions if using store-bought pie dough.
- Combine all filling ingredients in a blender (oats, nut/seed butter, milk, maple syrup, vanilla, starch, pumpkin, and spices). Blend on low speed, gradually increasing to high. The mixture will be fairly thick. Stop to stir or scrape down the sides of the blender as needed.
- Once the filling is completely smooth, pour it into the pre-baked crust and smooth the top. Bake for 50 to 55 minutes or until the center looks just set. *Depending on the crust you're using, you may need to cover the edges with foil or a pie shield after 25 to 30 minutes to prevent it from getting too brown. If using my gluten-free crust recipe, the crust should be fine uncovered the whole time.
- Let the pie cool to room temperature, then cover and refrigerate for at least 3 to 4 hours before serving. See Notes for serving suggestions.
Notes
- Canned pumpkin is preferable for the best pie texture; if using fresh pumpkin, drain excess moisture using cheesecloth.
- To make pumpkin pie spice blend at home, combine 1½ teaspoons cinnamon, ½ teaspoon ginger, ⅛ teaspoon nutmeg, and ⅛ teaspoon cloves.
- Store leftovers refrigerated for up to 4 days or freeze tightly wrapped to prevent freezer burn.
- Allow the pie to cool then refrigerate for at least 3 to 4 hours before serving for optimal set and flavor.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10servings
Amount Per Serving
Calories 261 kcal
% Daily Value*
| Calories | 261kcal | 13% |
| Carbohydrates | 35g | 12% |
| Protein | 6g | 12% |
| Fat | 12g | 18% |
| Cholesterol | 0mg | 0% |
| Sodium | 82mg | 3% |
| Fiber | 4g | 16% |
| Sugar | 15g | 30% |
| Vitamin A | 105IU | 2% |
| Vitamin C | 0mg | 0% |
| Calcium | 14mg | 1% |
| Iron | 9mg | 50% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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