Get ready to experience a dessert that defies all expectations! This incredible vegan and gluten-free pumpkin pie is about to revolutionize your holiday baking and prove that dietary restrictions never mean sacrificing flavor. Imagine a creamy, perfectly spiced pumpkin filling nestled in a crisp, golden crust that's so delicious, even non-vegan friends won't believe it's completely plant-based and gluten-free. Whether you're dealing with food allergies, following a specific diet, or simply looking for a show-stopping dessert, this recipe is your ultimate solution to creating a mouthwatering pie that everyone will love.
Prep Time: 15 mins
Cook Time: 45 mins
Total Time: 60 mins
Cuisine: Vegan
Serves: 8 servings
Ingredients
- 1 1/2 cups pumpkin puree
- 1/2 cup coconut milk
- 1/2 cup maple syrup
- 1 tsp cinnamon
- 1/2 tsp nutmeg
- 1/4 tsp ginger
- 1/4 tsp salt
- 1 gluten free pie crust
Instructions
- Preheat the oven to 375°F (190°C), ensuring the rack is positioned in the middle of the oven.
- If using a homemade gluten-free pie crust, prepare and pre-bake the crust for 10 minutes to prevent sogginess. Allow it to cool slightly before adding the filling.
- In a large mixing bowl, combine pumpkin puree, coconut milk, and maple syrup. Whisk thoroughly until the mixture is smooth and well incorporated.
- Add ground cinnamon, nutmeg, ginger, and salt to the pumpkin mixture. Stir until all spices are evenly distributed throughout the filling.
- Pour the pumpkin filling into the pre-baked gluten-free pie crust, ensuring an even distribution and smooth surface.
- Carefully transfer the pie to the preheated oven and bake for 40-45 minutes, or until the filling is set but still slightly jiggly in the center.
- Remove the pie from the oven and let it cool completely at room temperature for approximately 2-3 hours. This allows the filling to set properly.
- Once cooled, refrigerate the pie for at least 1 hour before serving to enhance the flavor and texture.
- Serve chilled or at room temperature. Optional: Garnish with coconut whipped cream or a sprinkle of additional cinnamon.
Tips
- For the smoothest filling, use a whisk to blend ingredients thoroughly and eliminate any lumps.
- Always pre-bake your gluten-free pie crust to prevent a soggy bottom and ensure a crisp texture.
- Use fresh, high-quality spices for the most vibrant flavor. If your spices are older than 6 months, consider replacing them.
- Allow the pie to cool completely at room temperature before refrigerating to help the filling set properly.
- For an extra-special touch, make your own coconut whipped cream as a dairy-free topping.
- If the pie crust edges are browning too quickly, cover them with aluminum foil during baking.
- Use pure pumpkin puree, not pumpkin pie filling, to control the sweetness and spice level.
- Chill the pie for at least an hour before serving to enhance the flavor and make slicing easier.
Nutrition Facts
Calories: 123kcal
Carbohydrates: 22g
Protein: g
Fat: g
Saturated Fat: g
Cholesterol: 0mg
