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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2 thoughts on “Vegan, Gluten Free Pumpkin Pie

  1. Donna Jackson

    This recipe sounds great. I plan to try it for Christmas. Thanks so much. I’ll let you know if I do.

    1. Mrs.C.

      Perfect! I hope you love it 🙂

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