To me, pumpkin pie is more synonymous with the holidays than turkey. It’s the one thing I looked forward to every Thanksgiving and Christmas when I was growing up, and I missed it desperately when I lived in the Middle East. Now that I’m back in Canada, I can find it in abundance over the holidays. Yay! However, it’s surprisingly tricky to find gluten-free and vegan pumpkin pie so this year I decided to make my own. My recipe below is so quick and easy – give it a try!.
My pumpkin pie recipe may be gluten free and vegan but it is in no way healthy so don’t kid yourself, ha ha! If you want to scale back the sugar you can, or switch it out with maple syrup. Just don’t switch the full fat coconut milk for light coconut milk, it won’t work (trust me).
This recipe is so simple to make. Add each ingredient to a mixing bowl and whisk as you go – that’s it! Once it’s all a golden gooey liquid, pour it into your pie crust (I use the ‘bake from frozen’ crusts). I also find it useful to put my pie onto a cookie sheet before putting it in the oven so it doesn’t spill over.
- 1 cup coconut milk (full fat from a can, not light)
- 1 ½ cups pumpkin puree (not pumpkin pie puree)
- 1 cup golden brown sugar
- ⅓ cup tapioca starch (cornstarch can be used at ½ ratio)
- 1 teaspoon cinnamon
- 1 teaspoon ginger
- ½ teaspoon nutmeg
- ½ teaspoon salt
- ⅛ teaspoon cloves
- 1 frozen gluten free pie crust
- Coconut whipped cream
How to Make:
Bake at 350ºF for one hour. If it’s still jiggly, keep baking in five minute intervals until it has firmed up around the edges. It’s perfectly fine to still be a bit jiggly in the middle.
Let cool on a baking rack for an hour then transfer to the refrigerator for four hours. Once it’s cooled completely, add your coconut whipped cream and enjoy!
Let me know if you make it and how it turned out!