Vegan Gluten-Free Pumpkin Pie

Perfectly prepared vegan pumpkin pie is an essential thing for holidays and thanksgiving. This vegan, gluten-free pumpkin pie is made with only 11 ingredients, which is a delicious nostalgia of fall and winter desserts side but not filled with unhealthy cholesterol, saturated fat, or calories. The bright side is it’s gluten-free and nut-free!

The smooth, creamy filling sits on top of a flaky vegan, gluten-free pie crust and is topped with some homemade dairy-free whipped cream is just a perfect yet simple dish you can serve.

Pureed pumpkin is naturally dense, creamy, and filled with richness. You will only need to add some coconut sugar, maple syrup, vanilla, and some spices to make it more pleasant and yummy. If you are a sweet lover, you can adjust the flavor with some more tablespoons of sugar in the filling (don’t forget to taste it).

Preparing a holiday meal is very tiring, and you can even make it ahead of time for the dessert. So let’s learn what this pumpkin pie is and what you need to have before preparing it.

Vegan Pumpkin Pie Ingredients

First, let’s gather the required ingredients to prepare this amazing recipe. First, you must assemble the vegan pie crust and prepare the vegan pumpkin pie filling.

Since I have created this recipe in my family gatherings and received such great praise from people around me, I have decided to show the world how good and easy it is!

Pumpkin puree: Canned pumpkin puree is a quick and easy option for you to prepare this recipe. It even holds less water than freshly prepared homemade puree.

Coconut milk: You need to make sure you are using full-fat milk. Use a canned one because it has the nice and thick texture that you are looking for.

Coconut sugar: Any fresh sugar will work.

Maple syrup: Get pure maple syrup from verified stores.

Cornstarch: It helps thicken the filling so that it can be set properly. You can also use arrowroot flour, but I don’t suggest tapioca starch.

Vanilla: Use it to get the best absolute flavors.

Cinnamon: Good for flavorings.

Ground nutmeg and ground cloves: This warming spice blend works perfectly to enhance the flavors and texture.

Salt: It helps to balance out the flavors.

Gluten-free vegan pie crust: If you don’t want to use gluten-free options then you can go for other gluten-free options. You can also swap my recipe with any regular flour.

How To Make Vegan Gluten-Free Pumpkin Pie

If there are any fall recipes, you must need try, and then it will be pumpkin pie! However, this recipe is always my, and it’s a perfect ketone and gluten-free option.

Talk about easy; well, this recipe is so unbelievably easy to prepare; the pumpkin pie filling takes 5 minutes to prepare. Then, you need to add all the ingredients in a high-speed blender and process them together to get a smooth batter. Then, scoop the filling into the prepared pie crust and bake. You can also substitute store-bought unbaked pie crust.

You can make your pumpkin puree by roasting and pureeing the flesh or using canned pumpkin as I did. However, you need to use plain pumpkin puree for this recipe, not pumpkin pie filling. The reason why I don’t recommend pumpkin pie mix is that you can not control the spice and sweetness levels.

This easy vegan pumpkin pie recipe tastes even better the following day, so this is a perfect make-ahead recipe. It was so irresistible that my son Daevyd couldn’t wait for it to cool before he could get a slice, and he wanted more.

For a milder spice combination, substitute spices for 1 teaspoon of coriander and 1/4 teaspoon of cardamom. I loved the combination of coconut sugar and maple syrup, but you can substitute it with regular cane sugar.

Other Delicious Vegan Holiday Desserts

Sweet Potato Pie

Sweet Potato Pudding

Vegan Tiramisu

Pumpkin Cookies

Healthy Apple Crisp