Gluten-Free Pumpkin Pie (Vegan, Dairy-Free)
Total Time
1 hour and 15 minutes
Prep Time
15 minutes
Cook Time
1 hour
Rating
4.94 out of 5 stars
(16)
Ingredients
8 servings
- 1 batch pre-prepared pie crust dough (homemade or store-bought)
- 1 15 ounce can pumpkin puree
- 1/2 cup + 2 tablespoons maple syrup
- 1/4 cup tapioca starch
- 1 teaspoon ground ginger
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground cloves
- 1/4 teaspoon sea salt or pink salt
- 1/4 cup + 2 tablespoons full fat coconut milk
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Preparation
Step 1
Preheat oven to 350°F/180°C.
Step 2
Press
Step 3
Take prepared pie crust dough and evenly press into the bottoms and sides of a greased pie dish. Prick the dough with a fork. Optionally press or crimp the edges as desired. Set aside.
Step 4
Combine
Step 5
In a large bowl combine pumpkin, maple syrup, tapioca flour, spices and salt. Whisk until smooth.
Step 6
Mix
Step 7
Pour in coconut milk. Mix until smooth.
Step 8
Pour pie filling into prepared pie crust shell. Smooth the top evenly with the back of a spoon.
Step 9
Bake
Step 10
Place into preheated oven and bake for 1 hour or until the filling is set but still has a slight jiggle in the center and the crust edges are turning golden.
Step 11
Cool
Step 12
Remove and let cool, then place in the refrigerator to cool and set for at least 4 hours before serving.
Step 13
Serve and enjoy.
Step 14
Optionally, top with a dollop of whipped coconut cream before serving. Enjoy!
Step 15
Save recipe for the next time?
