Homemade Pumpkin Pie Recipe | Gluten-Free, Vegan
Learn how to make the Best Pumpkin Pie Recipe with a homemade pie crust and a DIY pumpkin pie spice blend. A creamy gluten-free and dairy-free pumpkin pie filling is loaded with cinnamon spice for an easy and healthy Thanksgiving pie recipe.
Servings: 8 servings
Ingredients
- 1 homemade pie crust gluten-free
- 15 oz. pumpkin puree homemade or canned
- ½ cup pure maple syrup
- ¼ cup coconut sugar
- ½ cup coconut milk full-fat, canned
- 2 eggs*
- 1 tsp. vanilla
- 1 ¾ tsp. pumpkin pie spice
- 2 Tbsp. tapioca starch
Instructions
- Preheat oven to 375 degrees.
- Partially bake a 9-inch homemade pie crust for 15 minutes.
- In the bowl of a large food processor combine pumpkin puree, maple syrup, coconut sugar, coconut milk, eggs, vanilla, pumpkin pie spice, and tapioca starch.
- Process for 20-30 seconds, scraping down the sides halfway through.
- Pour pumpkin pie filling into the parbaked pie crust. Spread mixture evenly into the crust.
- Bake pumpkin pie in preheated oven for 15 minutes. Reduce heat to 350 degrees and bake for an additional 30-35 minutes.
- The pumpkin pie is done baking when the middle no longer jiggles when slightly shaken.
- Let pumpkin pie cool completely, at least 2-3 hours, before serving.
- Serve pumpkin pie with homemade coconut whipped cream and enjoy!
Notes
- To make this recipe vegan use 2 flax eggs in place of regular eggs.
- Nutritional facts are calculated using this Homemade Pie Crust recipe.
- Cook time is based on the homemade pie crust already being prepared.
Nutrition
Calories: 276kcal | Carbohydrates: 40g | Protein: 4g | Fat: 12g | Saturated Fat: 8g | Cholesterol: 41mg | Sodium: 98mg | Potassium: 232mg | Fiber: 2g | Sugar: 20g | Vitamin A: 8332IU | Vitamin C: 3mg | Calcium: 57mg | Iron: 2mg
