Gluten-Free Pumpkin Pie Recipe
This Unbelievably Healthy Vegan and Gluten-Free Crustless Pumpkin Pie is a perfect fall treat that’s both light and satisfying. With a rich, creamy filling made from simple ingredients, this pie is a must-try for anyone looking for a healthier dessert option.
Equipment
- Food processor
- Measuring spoons
- Spatula
- Cooling rack
- Oven
- Pie pan
Ingredients
Crust
- 2 tbsp light brown cane sugar
- ½ cup dairy-free milk
- ¼ tsp sea salt
- 1 stick cold vegan butter
- 1½ cup gluten-free all-purpose flour
Filling
- ⅓ cup room temp coconut oil
- 2 tbsp almond butter
- 1 can of organic pumpkin purée
- 4 tbsp arrowroot powder
- 2 tbsp maple syrup
- 1½ tsp pumpkin pie spice
- 1 tsp cinnamon
Instructions
- Preheat the oven to 350°F.
- In a food processor, blend the crust ingredients until a thick dough forms.
- Press the dough into the pie pan, making sure to evenly distribute it and press it up the sides, ensuring the crust is about 1/3 inch thick.
- For the filling, blend the ingredients in the food processor until smooth.
- Pour the filling into the prepared pie crust and bake at 350°F for 45 minutes.
- Allow the pie to cool on the counter.
- Refrigerate for at least 6 hours, preferably overnight, to fully set.
Notes
- Make sure to press the crust dough firmly to prevent it from shrinking during baking.
- The pie's texture improves after being refrigerated overnight, allowing the flavors to fully meld.