Creamy Pumpkin Pie (Vegan, Gluten-free)

It’s not every day a gluten free, vegan “custard” based pie turns out to be the most creamy, luscious, perfectly-textured slice of heaven, but my baking fairy godmother was surely looking over me while creating this amazing Creamy Pumpkin Pie!

It’s challenging enough to make an egg-based pie not too gummy, overcooked, undercooked, or watery, but plant-based versions have their own set of challenges because tapioca and other starches can often create a “glue” texture that’s not desirable! But this recipes proves that with the right blend of coconut yogurt, a bit of extra liquid from nut milk and apple cider, and the perfect proportion of arrowroot or tapioca, PLANT-BASED REFINED SUGAR-FREE PUMPKIN PIE DREAMS DO COME TRUE!!!

The other epic component of this pie: the memorable homemade shortbread with a cookie texture that is much more special than a soggy pie crust 😉

So next time you find yourself with an extra can of pumpkin in your pantry, look no further than this stunning, healthy pumpkin pie!

Creamy Pumpkin Pie (Vegan, Gluten-free)

Shortbread Crust:

1/3 c maple syrup

1/3 c melted coconut oil or avocado oil

1 c 1:1 GF flour blend

1/4 c coconut flour 

1/2 tsp baking soda

Pinch sea salt

1/2 tsp Vanilla extract

Filling:

15 oz pumpkin puree (1 regular size can)

1 container Siggi’s Cinnamon Vanilla Plant-based yogurt

1/4 c pure maple syrup

1/4 c apple cider 

3 tbsp tapioca or arrowroot

1 tsp pumpkin spice

1/2 tsp ground ginger

1/2 tsp ground cinnamon

1/2 c vanilla almond or coconut milk

1 tsp vanilla extract

Method: 

For the crust, mix the oil, maple, and vanilla in a small bowl.

In a larger bowl sift the dry ingredients and mix well.

Pour the wet into the dry and mix until a thick dough forms.

Press into a 9 or 10 inch glass dish lined with parchment. I used a square pan for bars.

Bake at 325 degrees for 10 minutes or until edges are golden and center is firm.

Cool the crust while blending the filling.

Blend all the filling ingredients in a high-speed blender until smooth and creamy.

Pour into crust and bake for 30-40 minutes (possibly more or less depending on your pan and oven) or until just barely set. Center will firm up as it cools.

Cool completely then refrigerate.

Cut into slices/bars and serve with coconut yogurt or whipped cream!