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Gluten-Free & Vegan Pumpkin Pie Recipe

[[ recipeID=recipe-9l8kkt1me, title=Gluten-Free & Vegan Pumpkin Pie Recipe ]]

Gluten-Free & Vegan Pumpkin Pie Recipe

This traditional dessert is the perfect ending to a Thanksgiving feast.

If you have the time, use a fresh sugar pumpkin for pumpkin puree and we guarantee you that it will be the most mouthwatering pumpkin pie you have ever tasted.

Our Unsweetened Almond Pie Crust is used in our vegan pumpkin pie recipe. We are sure that you will adore the slightly nutty flavor that the crust adds, which really brings out the pumpkin's flavour.

Servings: 16

Keywords: Pumpkin Puree, Gluten-Free, Vegan, Pie, Almond Crust

  • Prep Time: 30 mins
  • Cook Time: 30 mins
  • Total Time: 1 hours 0 mins

Ingredients

Instructions

Ingredients

  • 1 SUGAR PUMPKIN
  • 1 can coconut milk
  • 1 cup brown sugar
  • 2 teaspoon pumpkin pie spice (cinnamon, ginger, nutmeg, allspice & cloves)
  • ½ teaspoon salt
  • 3 tablespoon cornstarch
  • 2 unsweetened piccola cucina almond pie shells

Instructions

  1. Mise en place!
  1. Preheat oven to 425°f
  2. Cut pumpkin in half, remove seeds (can be saved for roasting) and place cut side down on a cookie sheet with about an inch of water.
  3. Roast for 30 min, pumpkin will be ready when pressed and a dent remains.
  4. Remove from oven, set aside and cool.
  5. Reduce oven temperature to 325°F
  6. When pumpkin is cool enough to handle, remove inside and place in a bowl and discard the peel.
  7. Break the pumpkin down with the back of a spoon
  8. Add remaining ingredients to the bowl.
  9. If using a hand mixer, mix until well combined - you may also use a blender for this step, it will yield a much smoother filling – but we like the texture of the pumpkin.
  10. Remove pie shells from packaging and place on a baking sheet.
  11. Fill shells with pumpkin filling
  12. Place in oven for 35-40 min
  13. Remove from oven, cool and enjoy - can be topped with vegan whipped cream if desired.