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:

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
Ingredients
Crust
Filling
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Instructions
- Preheat oven to 350°F
- Mix the crust together and press into greased pie pan. Do not pre-bake!
- Mix all the filling together and pour into unbaked pie crust.
- Cover crust and bake pie for 60 minutes or until the filling starts to brown.
- 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.
Share this Recipe
If you’ve enjoyed this recipe, send me your thoughts!
This recipe sounds great. I plan to try it for Christmas. Thanks so much. I’ll let you know if I do.
Perfect! I hope you love it 🙂