Have you been searching for a gluten free, dairy free, and vegan pumpkin pie recipe? Look no further, you have found it. My favorite part of the traditional American Thanksgiving meal is the 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 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 a very firm set.

Gluten Free, Dairy Free, Egg Free, and Vegan Pumpkin Pie

Gluten Free, Dairy Free and Vegan Pumpkin Pie

Gluten free vegan pumpkin pie coconut sugar

Gluten free, vegan pumpkin pie sweetened with coconut sugar.

Pumpkin Pie Filling
2 c. fresh or canned pumpkin (not pie filling)
1 1/4 c. coconut milk beverage
1/2 c. sugar (coconut / palm sugar can be used)
1 Tbsp. molasses
1 – 2 Tbsp. fresh grated ginger– to taste, I like like ginger in my pumpkin pie (1 tsp. powdered if you don’t have fresh)
2 Tbsp. tapioca starch
2 tsp. cinnamon
Preheat oven to 375F. Combine all ingredients 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!!!

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