November 14, 2021

Pumpkin Pie – Vegan and Gluten Free

Not that your pie needs to be healthified for the holidays or ever, but I love this pumpkin pie because it’s easy to make and uses ingredients you most likely already have on hand. Nothing fancy, just a stinkin’ good pumpkin pie.

Pumpkin Pie – Crust:

Filling:

  • 15 oz can organic pumpkin purée
  • 1/4 cup Ground Up creamy smooth almond cashew butter – “whatrobineats” for a discount
  • 1/2 cup maple syrup
  • 3/4 cup milk of choice
  • 3 tbsp tapioca starch
  • 1 tbsp pumpkin pie spice
  • 1 tsp vanilla extract

Instructions:

  • Preheat your oven to 425°F
  • Combine your crust ingredients in large bowl to form a dough ball. 
  • Roll the dough out between two pieces of parchment paper or two reusable mats, these are my fav from Amazon.
  • Flip the flattened crust into a pie pan, press and crimp the edges. I’m still perfecting this!
  • Then add all your filling ingredients into a high speed blender and blend until smooth. 
  • Pour into your pie crust and bake at 425°F for 15 minutes. Reduce the heat to 350°F and bake for 40-45 minutes.
  • Remove from the oven and then cook for one hour before refrigerating overnight. It must chill overnight in the fridge!!!
  • Serve with coconut whipped cream and more pumpkin pie spice if you’d like.

Have you made pumpkin pie before? I was shocked at how epic this was!

Pumpkin Pie - Vegan and Gluten Free

Not that your pie needs to be healthified for the holidays or ever, but I love this pumpkin pie becuase it’s easy to make and uses ingredients you most likely already have on hand. Nothing fancy, just a stinkin’ good pumpkin pie.
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Prep Time 20 mins
Cook Time 1 hr
Course Dessert
Servings 68 people

Equipment

  • Oven
  • Blender

Ingredients
  

  • 1 + 1/2 cup gluten free oat flour*
  • 1/4 cup Ground Up creamy smooth almond cashew butter - “whatrobineats” for a discount
  • 1/4 cup coconut oil, melted
  • Pinch of salt
  • 2-4 tbsp warm water

Filling

  • 15 ounce can  organic pumpkin purée
  • 1/4 cup Ground Up creamy smooth almond cashew butter - “whatrobineats” for a discount
  • 1/2 cup maple syrup
  • 3/4 cup milk of choice
  • 3 tbsp tapioca starch
  • 1 tbsp pumpkin pie spice
  • 1 tsp vanilla extract

Instructions
 

  • Preheat your oven to 425°F
  • Combine your crust ingredients in large bowl to form a dough ball. 
  • Roll the dough out between two pieces of parchment paper or two reusable mats.
  • Flip the flattened crust into a pie pan, press and crimp the edges. I’m still perfecting this!
  • Then add all your filling ingredients into a high speed blender and blend until smooth. 
  • Pour into your pie crust and bake at 425°F for 15 minutes. Reduce the heat to 350°F and bake for 40-45 minutes.
  • Remove from the oven and then cook for one hour before refrigerating overnight. It must chill overnight in the fridge!!!
  • Serve with coconut whipped cream and more pumpkin pie spice if you’d like.

Notes

  • I have tried whole wheat flour, it works but it definitely needs more warm water and to be rolled thinner. Oat flour is best.
Keyword baking, pie, pumpkin pie
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