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Gluten Free & Vegan Pumpkin Pie Recipe

  • Author: A Little Insanity - Erika
  • Prep Time: 5 mins
  • Cook Time: 1 hour
  • Total Time: 1 hour 5 minutes
  • Yield: 1 Pie
  • Category: Gluten Free
  • Cuisine: Dessert

Description

The BEST Gluten Free & Vegan Pumpkin Pie Recipe – So Easy to Make & Delicious! Perfect for Thanksgiving & Holidays.


Ingredients

GLUTEN FREE & VEGAN PIE CRUST:

CASHEW CREAM INGREDIENTS:

PUMPKIN PUREE INGREDIENTS:


Instructions

  1. Line a Cookie Sheet with Foil to catch any drips and make transporting the pie in/out of the oven much easier. Place your Unbaked Gluten Free & Vegan Pie Crust on the Cookie Sheet & Set-Aside.
  2. Preheat Oven to 425 degrees Fahrenheit.
  3. In Vitamix Blender, place all Cashew Cream Ingredients & blend on high until smooth (no bits of cashews) – If you don’t have a high powered blender, let the Cashew Cream ingredients soak for 1/2 hour before blending.
  4. In Bowl of Stand Mixer (fitted with the whisk attachment) or in Mixing Bowl with Beaters, mix all Pumpkin Puree Ingredients until well combined.
  5. Add your Cashew Cream Mixture to the Pumpkin Puree – Mix until smooth & well blended.
  6. Pour the Pumpkin Pie Mixture into your Prepared Pie Crust – Be careful not to overfill.
  7. Place the Pie & the Cookie Sheet into the Oven. Bake for ONLY 15 at 425 degrees, then reduce the heat to 350 degrees for the remaining 40-45 minutes until the center of the pie sets.
  8. Remove Pie from oven and let cool on cooling rack completely. Tastes best if allowed to set-up and chill in the fridge for 2-3 hours or overnight before serving.
  9. Top with your favorite Non-Dairy Vanilla Ice Cream or Whip.
  10. Cover leftovers and store in fridge.

Nutrition

  • Serving Size: 1 Slice
  • Calories: 265