VEGAN GLUTEN-FREE PUMPKIN PIE
THE best Pumpkin Pie that requires just 10 ingredients and is both vegan and gluten-free! Crisp crust, flavorful pumpkin center – the perfect pumpkin pie for your holiday meals.
CRUST
- 2 cups Gluten free graham crackers (crushed)
- 1/2 cup vegan butter
- 2 tbsp coconut sugar
- 1/4 tsp nutmeg
FILLING
- 2 3/4 cups pumpkin puree (1 1/2 15-ounce cans yield 2 3/4 cups)
- 1/4 cup maple syrup
- 1/4 cup coconut sugar
- 1/3 cup dairy free milk alternative
- 1 Tbsp olive oil (or melted coconut oil)
- 2 1/2 Tbsp cornstarch or arrowroot powder
- 1 3/4 tsp pumpkin pie spice
Instructions
- To prepare crust, place the gluten free graham crackers in a ziplock bag and use a rolling pin to crush the crackers into fine crumbs.
- Place the crumbs in a bowl and add soft butter, sugar and the nutmeg. Use a large spatula or your hands to thoroughly combine the ingredients
- Pour the crumb mixture in a 9-inch pain plate. Use your fingers to press the crumbs evenly into your pie pan. Use a lot of pressure to compact the crumbs as much as possible. For extra compaction, use a flat bottomed water glass to press the crumbs to the bottom of the pan.
- Add all pie ingredients to a blender or food processor and blend until smooth, scraping down sides as needed. Taste and adjust seasonings as needed. Set aside.
- Pour filling into pie crust and bake for 58-65 minutes. The crust should be light golden brown and the filling will still be just a bit jiggly and have some cracks on the top. Remove from oven and let cool completely before loosely covering and transferring to the refrigerator to fully set for 4-6 hours, preferably overnight.
- Slice and serve with coconut whipped cream and an additional sprinkle of cinnamon, nutmeg, and/or pumpkin pie spice (optional).
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