Name: Gluten Free & Vegan Pumpkin Pie Recipe
Prep time: 5 min
Cook time: 1 h
Total time: 1 h 5 min
Cuisine: Dessert
Ingredients: 1 Gluten Free & Vegan Pie Crust (unbaked) – Click Here for my Easy GF & Vegan Pie Crust Recipe; 1 Cup Canned Coconut Milk (full fat) – Don’t worry, this will NOT make the Pumpkin Pie taste like Coconut.; 2/3 Cup Raw Cashews; 1/2 Cup Unsweetened Applesauce; 2 Tablespoons Pure Maple Syrup; 2 Teaspoons Pure Vanilla Extract; 1 15 ounce Can Unsweetened Pumpkin Puree (approx. 2 Cups); 1/3 Cup Brown Sugar; 1/4 Cup Sugar; 3 Tablespoons Cornstarch or Tapioca Starch; 1 1/2 Teaspoons Pumpkin Pie Spice; 1/8 Teaspoon (Pinch) of Salt

Description

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

Ingredients

Scale

GLUTEN FREE & VEGAN PIE CRUST:

1 Gluten Free & Vegan Pie Crust (unbaked) – Click Here for my Easy GF & Vegan Pie Crust Recipe

CASHEW CREAM INGREDIENTS:

1 Cup Canned Coconut Milk (full fat) – Don’t worry, this will NOT make the Pumpkin Pie taste like Coconut.
2/3 Cup Raw Cashews
1/2 Cup Unsweetened Applesauce
2 Tablespoons Pure Maple Syrup
2 Teaspoons Pure Vanilla Extract

PUMPKIN PUREE INGREDIENTS:

1 15 ounce Can Unsweetened Pumpkin Puree (approx. 2 Cups)
1/3 Cup Brown Sugar
1/4 Cup Sugar
3 Tablespoons Cornstarch or Tapioca Starch
1 1/2 Teaspoons Pumpkin Pie Spice
1/8 Teaspoon (Pinch) of Salt

Instructions

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.
Preheat Oven to 425 degrees Fahrenheit.
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.
In Bowl of Stand Mixer (fitted with the whisk attachment) or in Mixing Bowl with Beaters, mix all Pumpkin Puree Ingredients until well combined.
Add your Cashew Cream Mixture to the Pumpkin Puree – Mix until smooth & well blended.
Pour the Pumpkin Pie Mixture into your Prepared Pie Crust – Be careful not to overfill.
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.
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.
Top with your favorite Non-Dairy Vanilla Ice Cream or Whip.
Cover leftovers and store in fridge.

Nutrition

Serving Size: 1 Slice
Calories: 265