Homemade Pumpkin Pie Recipe | Gluten-Free, Vegan

Original Post: https://www.evolvingtable.com/pumpkin-pie-recipe/

A slice of the best homemade pumpkin pie recipe with whipped cream and cinnamon sticks next to it.

5 from 6 votes

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.

Prep Time10

Cook Time45

Total Time55

Course: Dessert

Cuisine: American

Servings: servings

Author: London Brazil

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