Gluten-Free Pumpkin Pie (Vegan, Dairy-Free)
This gluten-free, vegan, dairy-free pumpkin pie recipe is easy, healthy and positively SCRUMPTIOUS! Coconut milk adds extra creaminess in this perfect autumn pumpkin pie recipe. As shown with my favorite sorghum flour pie crust!
- 1 batch pre-prepared pie crust dough homemade or store-bought
- 1 15 ounce can pumpkin puree
- 1/2 cup + 2 tablespoons maple syrup
- 1/4 cup tapioca starch
- 1 teaspoon ground ginger
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground cloves
- 1/4 teaspoon sea salt or pink salt
- 1/4 cup + 2 tablespoons full fat coconut milk
Preheat oven to 350°F/180°C.
Take prepared pie crust dough and evenly press into the bottoms and sides of a greased pie dish. Prick the dough with a fork. Optionally press or crimp the edges as desired. Set aside.
In a large bowl combine pumpkin, maple syrup, tapioca flour, spices and salt. Whisk until smooth.
Pour in coconut milk. Mix until smooth.
Pour pie filling into prepared pie crust shell. Smooth the top evenly with the back of a spoon.
Place into preheated oven and bake for 1 hour or until the filling is set but still has a slight jiggle in the center and the crust edges are turning golden.
Remove and let cool, then place in the refrigerator to cool and set for at least 4 hours before serving.
Optionally, top with a dollop of whipped coconut cream before serving. Enjoy!
I use my Sorghum Flour Pie Crust in this recipe.
Please see ‘Tips’ above in the blog post for suitable substitutions, storage advice and more!
Serving: 1slice | Calories: 216kcal | Carbohydrates: 34g | Protein: 2g | Fat: 8g | Saturated Fat: 3g | Sodium: 181mg | Potassium: 202mg | Fiber: 2g | Sugar: 14g | Vitamin A: 8824IU | Vitamin C: 2mg | Calcium: 43mg | Iron: 2mg