Vegan Gluten-Free Pumpkin Pie (No Coconut)
Creamy and perfectly spiced gluten-free vegan pumpkin pie! No coconut milk or refined-sugar, it's filled with all of the delicious fall flavor you want and nothing you don't. It works beautifully as a crustless pumpkin pie, too!This pumpkin pie is FREE from oil, refined sugar, dairy, eggs, soy, coconut, and gluten, but it's so tasty no one will even know! WFPB with a nut-free option.
Ingredients
Scaled from 10 servings
- 1 unbaked Gluten-Free Vegan Pie Crust (oil-free) - tap for recipe (or your favorite pie crust recipe)
- ¼ cup gluten-free rolled oats (or sub 3 Tbsp GF flour or almond flour)
- 3 to 4 tablespoons almond or cashew butter, smooth and unsalted (omit or sub seed butter or additional oats for nut-free option)
- 1 cup unsweetened non-dairy milk such as almond or oat
- ½ cup plus 1 Tbsp maple syrup
- 2 teaspoons vanilla extract
- 3 tablespoons corn starch (or arrowroot starch)
- 1 (15 oz) can pumpkin (this is plain, cooked pumpkin with nothing added) (see Notes; sub sweet potato if you like)
- 2 teaspoons pumpkin pie spice (see Notes)
- ¾ teaspoon ground cinnamon (plus more for garnish)
Instructions
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Preheat oven to 350 degrees F. Prick the bottom of the pie crust with a fork, and pre-bake for 5 minutes. Or follow package directions if using store-bought pie dough.
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Blend
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Combine all filling ingredients in a blender (oats, nut/seed butter, milk, maple syrup, vanilla, starch, pumpkin, and spices). Blend on low speed, gradually increasing to high. The mixture will be fairly thick. Stop to stir or scrape down the sides of the blender as needed.
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Bake
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Once the filling is completely smooth, pour it into the pre-baked crust and smooth the top. Bake for 50 to 55 minutes or until the center looks just set. *Depending on the crust you're using, you may need to cover the edges with foil or a pie shield after 25 to 30 minutes to prevent it from getting too brown. If using my gluten-free crust recipe, the crust should be fine uncovered the whole time.
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Cool
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Let the pie cool to room temperature, then cover and refrigerate for at least 3 to 4 hours before serving. See Notes for serving suggestions.
Nutrition
Per serving
| Calories | 261 |
|---|---|
| Fat | 12 |
| Sodium | 82 |
| Carbohydrates | 35 |
| Fiber | 4 |
| Sugar | 15 |
| Protein | 6 |