UPDATE: I’m really excited to share that this recipe for my Gluten Free Vegan Pumpkin Pie has earned me a place at #22 in the Top 50 Gluten Free Blogs posted by the Academy of Culinary Nutrition. I am honored to have been selected for their list.
Have you been searching for a great tasting gluten free vegan pumpkin pie recipe? Look no further, you have found it. My favorite part of the traditional American Thanksgiving meal is the enjoying the gluten free vegan pumpkin pie for dessert. Well, that and pumpkin pie for breakfast the next morning. We always make sure to have enough on hand so that is possible. My quick and easy gluten free pie crust recipe is the easiest you will find short of buying a pre-made frozen crust. It is perfect for this pumpkin pie but would be ideal for apple or others as well. I must add that because there are no eggs in this recipe it does not have the traditional firm set. It is a softer set. Now is the perfect time to get baking as pumpkins are in the grocery stores. You can enjoy this pie any time of year by using canned pumpkin. Make one today and enjoy!
Gluten Free Vegan Pumpkin Pie
- Pumpkin - 2 c. fresh or canned, not pie filling
- Coconut Milk Beverage - 1 1/4 c.
- Granulated sugar - 1/2 c., coconut sugar can be used. It makes a little darker finished pie.
- Molasses - 1 tbsp.
- Ginger, fresh grated or powdered - 1-2 tbsp. fresh or 1 tsp. powdered ginger
- Tapioca starch - 2 tbsp.
- Cinnamon - 2 tsp.
Preheat oven to 375F.
In a large mixing bowl combine all ingredients. Mix well and pour into prepared pie crust. I covered mine loosely with a piece of foil. Bake at 375F for 15 minutes then reduce heat to 350F for about 40-50 more minutes, or until it is set. Cool completely and serve with your favorite non-dairy topping or frozen dessert. Enjoy!!!