Servings
2 pies
Ready In:
45 minutes
Good for:
Post-dinner
Inroduction
About this Recipe
This vegan and gluten free pumpkin pie is one of my favorites because it incorporates the gluten-free and dairy-free aspect into fall treats.
It is also very versatile as it can also be made with low-sugar or no sugar at all and still taste amazing. Same goes for the vegan eggs, you can easily replace them with real eggs if you prefer. To me, it tastes pretty dang similar to a “regular” pumpkin pie. Let the festivities begin!
Ingredients
- 1 can pumpkin puree
- 2 gluten-free pie crusts (my fave are from Trader Joes)
- 4 vegan eggs
- 1 can coconut milk (full fat)
- 1/2 cup coconut sugar
- 1 tbsp. vanilla extract
- 1 tbsp. pumpkin pie spice
- 1 tsp. baking powder
- 1/2 tsp. sea salt
- 1/2 cup almond flour
- Coconut whipped cream (for serving & optional)
Any of the ingredients listed in the vegan and gluten free pumpkin pie can be substituted with alternatives. Bake to your preference!
Step by Step Instructions
Step 1
Preheat oven to 375 degrees Farenheit (or whatever your pie crust requires).
Step 2
Add coconut milk, pumpkin puree, vegan eggs, sugar, and vanilla to the blender. Blend up until everything is smooth and combined. Then add the almond flour, baking powder, pumpkine pie spice, salt and continue blending.
Step 3
Pour filling into your pie crust. *the mixture will be decently runny that is okay*
Step 4
Bake in the oven until it is jiggly. This usually will take around 45 minutes. Just make sure the pie is no longer liquid (you can always give it a little nudge).
Step 5
If the jiggle test is passed, pull the pie out and let cool for about 1 hour for best quality.
Step 6
Finish with a dollop of coconut whipped cream and dash of pumpkin pie spice on top. Voila! Keep seran wrapped in fridge for best conservation of leftovers.