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.
¼cupgluten-free rolled oats - or sub 3 Tbsp GF flour or almond flour
3 to 4tablespoonsalmond or cashew butter, smooth and unsalted - omit or sub seed butter or additional oats for nut-free option
1cupunsweetened non-dairy milk such as almond or oat
½cupplus 1 Tbsp maple syrup
2teaspoonsvanilla extract
3tablespoonscorn starch - or arrowroot starch
1(15 oz) canpumpkin (this is plain, cooked pumpkin with nothing added) - see Notes; sub sweet potato if you like
2teaspoonspumpkin pie spice - see Notes
¾teaspoonground cinnamon - plus more for garnish
Instructions
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.
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.
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.
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.
Video
Notes
Pumpkin - canned is easiest and contains less moisture than freshly cooked pumpkin. However, not all brands are created equally. Some are thicker than others (I like 365 brand organic pumpkin).If you prefer to use home-cooked pumpkin, you'll need to drain it first. Scoop the cooked and blended puree into a sieve lined with cheesecloth. Let it rest over a bowl until enough liquid drains away and the consistency is more dense, similar to canned pumpkin.Pumpkin spice - if you don't have the blend on hand, use the following: 1 ½ teaspoons cinnamon, ½ teaspoon ginger, ⅛ teaspoon nutmeg, and ⅛ teaspoon cloves.Serving Suggestions (check for allergens/oil/sugar as needed):
Storage - refrigerate leftover pumpkin pie up to 4 days. It can also be frozen. Be sure to wrap it well to protect from air/freezer burn. Thaw in the refrigerator before serving.