Vegan, Gluten Free Pumpkin Pie

Now, to finish off my pumpkin collection of 2017, I absolutely MUST share a pumpkin pie recipe with you.  This recipe is one I made last year and it’s sure to make my vegan and gluten free friends happy.

As you can see, I didn’t let this one set enough before playing with it.

Since last Christmas, I’ve been a bit more limited in the ingredients I can tolerate, so this year I’ll create something different.  However, that doesn’t mean I can’t share this gem with you!

Kitchen must-have:

9.5″ Pyrex Pie Pans

Pie Crust cover for 9.5″ pans

Print Recipe

Vegan, Gluten Free Pumpkin Pie

Bring this pie to any holiday feast. Sure to be a crowd pleaser!

Course

Desert

Cuisine

Holiday

Prep Time

30 minutes

Cook Time

60 minutes

Passive Time

4 hours in fridge

Servings

slices

Ingredients

Crust

• 3/4 cup white rice flour
• 3/4 cup brown rice flour
• 1/4 tsp salt
• 1/4 tsp sugar sub. coconut sugar
• 1/2 cup coconut oil chilled (add up to 1 TBSP more)
• 1/2 cup coconut milk add 1 TBSP at a time if needed

Filling

• 3 cups pumpkin puree drain a little if too watery
• 1/3 cup maple syrup pure
• 3/4 cup coconut sugar
• 1 1/8 cups coconut milk
• 6 TBSP arrowroot powder
• 1/2 tsp sea salt
• 2 tsp pumpkin pie spice *
• 1 tsp cinnamon *
• 1 tsp vanilla extract

Course Desert Cuisine Holiday Prep Time 30 minutes Cook Time 60 minutes Passive Time 4 hours in fridge Servings slices Ingredients Crust 3/4 cup white rice flour 3/4 cup brown rice flour 1/4 tsp salt 1/4 tsp sugar sub. coconut sugar 1/2 cup coconut oil chilled (add up to 1 TBSP more) 1/2 cup coconut milk add 1 TBSP at a time if needed Filling 3 cups pumpkin puree drain a little if too watery 1/3 cup maple syrup pure 3/4 cup coconut sugar 1 1/8 cups coconut milk 6 TBSP arrowroot powder 1/2 tsp sea salt 2 tsp pumpkin pie spice * 1 tsp cinnamon * 1 tsp vanilla extract

Instructions

1. Preheat oven to 350°F
2. Mix the crust together and press into greased pie pan. Do not pre-bake!
3. Mix all the filling together and pour into unbaked pie crust.
4. Cover crust and bake pie for 60 minutes or until the filling starts to brown.
5. Center will be a little wobbly so after pie has cooled, set for at least 4 hours in the refrigerator before serving.

Recipe Notes

* for those who are cinnamon sensitive, I use 1 tsp of allspice + 1 tsp of nutmeg + 1/2 tsp of ginger + 1/4 tsp of cloves instead of the pumpkin pie spice and cinnamon.

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