An easy and delicious recipe for vegan gluten-free pumpkin pie that everyone can enjoy! This classic dessert is egg-free, dairy-free, and gluten-free but no one will know. It has a smooth and creamy filling that sits inside of a flaky vegan gluten free pie crust and it’s perfect when topped off with dairy-free whipped cream. Add this vegan pumpkin pie to your list of gluten-free pie recipes to make this holiday!
⅔ cup (100g) of coconut sugar can be used instead of brown sugar. If coconut sugar is used, the finished pie will end up being darker than the pie shown in the pictures above.
¼ cup (32g) of cornstarch may be used instead of arrowroot starch.
If you don't have pumpkin pie spice, use the following spice blend in its place: 1 ¼ teaspoons cinnamon, ½ teaspoon ground ginger, and ¼ teaspoon ground nutmeg.
Calorie count is for 1 slice of 8 made using my vegan gluten-free pie crust and does not include any toppings or garnishes. Nutrition data is only to be used as a rough guide, click here to learn how nutrition data is determined on this website.