Gluten-Free Vegan Pumpkin Pie

A quick and easy gluten-free and vegan pumpkin pie that tastes better than the original! Only 8 ingredients and 45 minutes to make.

Course Dessert

Cuisine American

Keyword allergy free pumpkin pie, gluten-free vegan pumpkin pie

Prep Time 15

Cook Time 30

Total Time 45

Servings slices

Calories 257kcal

Author Jamie

Ingredients

1 gluten free and vegan pie crust
1 15-ounce can thick pumpkin puree
¾ cup full fat coconut milk
2 teaspoons vanilla extract
¾ cup brown sugar , lightly packed
¼ cup potato starch or cornstarch if no allergy
2 ½ teaspoons pumpkin pie spice
¼ teaspoon salt

Instructions

Prepare the Crust: Preheat the oven to 375 degrees F. Assemble the gluten-free pie crust dough in an 8 or 9 inch pie pan. Poke the bottom of the crust with a fork, leaving about an inch between pokes, to release steam while baking.
Par-bake the Crust: Repeatedly crumple up a piece of parchment paper until it is soft and easy to maneuver. Gently place it in the pie shell and fill with pie weights, dry beans, or dry rice. Bake it on a rack in the lower third of the oven for 20 minutes or until just starting to brown.
Filling: Meanwhile, add all of the filling ingredients to a medium saucepan. Set over medium-high heat and whisk together. Cook, stirring frequently, until the mixture has darkened slightly and taken on a thick pudding texture (usually 5-10 minutes).
Pie Assembly: Once the pie shell finishes its initial bake, remove it from the oven. Drop the temperature to 350 degrees F, and fill the pie shell with the filling mixture. Use a spatula to gently spread the mixture and smooth the top.
Bake: Bake on a rack in the lower third of the oven for 10-12 minutes, or until the top has set. Remove from the oven and allow to cool completely before serving.

Notes

Storage: Allow to cool to room temperature, then store leftover gluten-free and vegan pumpkin pie in the refrigerator for up to 5 days.

Make ahead + Freeze: To freeze a gluten-free vegan pumpkin pie, first allow it to cool to room temperature. Then wrap in plastic wrap or place in a large freezer bag and seal. I recommend using a spare pie pan or disposable pie pan if freezing, since you must keep the pie in the pan. Frozen Pumpkin Pies last 1 month in the freezer, and you can simply place it in the refrigerator overnight to thaw.

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