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Vegan Gluten-Free Pumpkin Pie (No Coconut)

Creamy and perfectly spiced gluten-free vegan pumpkin pie! No coconut milk or refined-sugar, it's filled with all of the delicious fall flavor you want and nothing you don't. It works beautifully as a crustless pumpkin pie, too!This pumpkin pie is FREE from oil, refined sugar, dairy, eggs, soy, coconut, and gluten, but it's so tasty no one will even know! WFPB with a nut-free option.

Prep Time
10 mins
Cook Time
10 mins
Additional Time
4 hrs
Total Time
5 hrs
Servings: 10 servings
Calories: 261 kcal
Course: Dessert
Cuisine: American

Ingredients

  • 1 unbaked Gluten-Free Vegan Pie Crust (oil-free) - tap for recipe or your favorite pie crust recipe
  • ¼ cup gluten-free rolled oats or sub 3 tablespoon GF flour or almond flour
  • 3 to 4 tablespoons almond or cashew butter, smooth and unsalted omit or sub seed butter or additional oats for nut-free option
  • 1 cup unsweetened non-dairy milk such as almond or oat
  • ½ cup plus 1 tablespoon maple syrup
  • 2 teaspoons vanilla extract
  • 3 tablespoons corn starch or arrowroot starch
  • 1 (15 oz) can pumpkin (this is plain, cooked pumpkin with nothing added) see Notes; sub sweet potato if you like
  • 2 teaspoons pumpkin pie spice see Notes
  • ¾ teaspoon ground cinnamon plus more for garnish

Instructions

    Cup of Yum
  1. 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.
  2. 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.
  3. 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.
  4. 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

  • Pumpkin - canned is easiest and contains less moisture than freshly cooked pumpkin. However, not all brands are created equally. Some are thicker than others (I like 365 brand organic pumpkin).
  • If you prefer to use home-cooked pumpkin, you'll need to drain it first. Scoop the cooked and blended puree into a sieve lined with cheesecloth. Let it rest over a bowl until enough liquid drains away and the consistency is more dense, similar to canned pumpkin.
  • Pumpkin spice - if you don't have the blend on hand, use the following:  1 ½ teaspoons cinnamon, ½ teaspoon ginger, ⅛ teaspoon nutmeg, and ⅛ teaspoon cloves.
  • Serving Suggestions (check for allergens/oil/sugar as needed):
  • Storage - refrigerate leftover pumpkin pie up to 4 days. It can also be frozen. Be sure to wrap it well to protect from air/freezer burn. Thaw in the refrigerator before serving.
  • vanilla oat milk ice cream (WFPB, free from oil, coconut, refined-sugar)
  • banana nice cream (WFPB, oil- and sugar-free)
  • low-fat vegan whipped cream (oil-free option)
  • So Delicious Coco Whip

Nutrition Information

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%)

Nutrition Facts

Serving: 10servings

Amount Per Serving

Calories 261

% 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.