Description
A rich and creamy vegan and gluten-free pumpkin pie with warm spices and a smooth dairy-free filling, perfect for holidays or anytime you want a classic dessert everyone can enjoy.
Ingredients
Scale
- 1 gluten-free pie crust (store-bought or homemade)
- 425 g pumpkin purée
- 200 ml full-fat coconut milk
- 120 g brown sugar
- 2 tbsp cornstarch
- 1 tsp ground cinnamon
- 1/2 tsp ground ginger
- 1/4 tsp ground nutmeg
- 1/4 tsp ground cloves
- 1/4 tsp salt
- 1 tsp vanilla extract
Instructions
- 1. Preheat the oven to 180°C (350°F).
- 2. Place the gluten-free pie crust into a pie dish and set aside.
- 3. In a large bowl, whisk together the pumpkin purée, coconut milk, and brown sugar until smooth.
- 4. Add the cornstarch, cinnamon, ginger, nutmeg, cloves, salt, and vanilla extract.
- 5. Whisk until fully combined and no lumps remain.
- 6. Pour the filling into the prepared pie crust and smooth the top.
- 7. Bake for 45–50 minutes, until the edges are set and the center is slightly firm.
- 8. Remove from the oven and allow to cool completely.
- 9. Chill in the refrigerator for at least 2 hours before slicing and serving.
Notes
- Be sure to use pure pumpkin purée, not pumpkin pie filling.
- The pie will firm up as it cools and chills.
- Serve with coconut whipped cream for a fully vegan dessert.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 260
- Sugar: 18 g
- Sodium: 210 mg
- Fat: 14 g
- Saturated Fat: 10 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 4 g
- Protein: 3 g
- Cholesterol: 0 mg
Keywords: vegan pumpkin pie, gluten free pumpkin pie, dairy free dessert