I have had this recipe on my site for over a year now and the old post really didn’t do it any justice so I decided to revamp it.
Pumpkin pie is my favourite Thanksgiving dessert and this recipe is definitely a goodie. This pie is gluten free, vegan, and refined sugar free, and still totally delicious and will completely satisfy your desire for decadent pumpkin pie!
Gluten Free Vegan Pumpkin Pie
Author: The Vegan Ginger
Recipe type: Dessert
Cuisine: Vegan, Oil Free, Gluten Free
Ingredients
- 2 cups - almond meal
- 2 tablespoons - maple syrup
- 2 tablespoons - coconut oil, melted
- ½ teaspoon - baking soda
- ½ teaspoon - ground cinnamon
- dash of ground nutmeg
- ⅛ teaspoon - salt
- 2 tablespoons - almond milk (optional, if you find your crust too dry to even stick together)
Instructions
- Preheat oven to 350ºF. Lightly grease a 9 inch pie pan and set aside.
- In a large bowl, add all of the crust ingredients and mix very well. Use your hands and really work it all together. This is when I had to add almond milk to mine. Add the mixture to the pie plate and work out and up the sides of the pan. Pressly it firmly with your hands.
- Bake for 15-20 minutes until golden brown. Set aside to cool.
Gluten Free Vegan Pumpkin Pie
Author: The Vegan Ginger
Recipe type: Dessert
Cuisine: Vegan, Gluten Free
Ingredients
- ½ cup - raw cashews, soaked for at least 4 hours, preferably overnight
- ¼ cup - maple syrup
- 1 teaspoon - vanilla
- 1 cup - pumpkin puree
- 2 tablespoons - coconut oil, melted
- 1 teaspoon - ground cinnamon
- ½ teaspoon - ground nutmeg
- ½ teaspoon - ground ginger
- a pinch of ground cloves
- a dash of sea salt
Instructions
- For the filling. Put the soaked cashews into the food processor and blend until almost smooth. Add the remaining ingredients and process until smooth and creamy. Adjust to taste.
- Add the filling to the chilled pie crust and chill in the fridge.
Serve topped with some coconut cream and your guests won’t miss a thing!
Happy Canadian Thanksgiving!