Description

This homemade pumpkin pie recipe offers a delicious, gluten-free, and vegan alternative to the classic dessert. Made with a gluten-free pie crust and a creamy pumpkin filling sweetened naturally with maple syrup and coconut sugar, this pie is perfect for those with dietary restrictions or anyone seeking a wholesome treat. The pie is baked to perfection with a smooth, spiced filling that captures the essence of fall flavors.

Ingredients

Scale

Pie Crust

1 homemade pie crust (gluten-free)

Filling

15 oz. pumpkin puree (homemade or canned)
½ cup pure maple syrup
¼ cup coconut sugar
½ cup coconut milk (full-fat, canned)
2 large eggs
1 tsp. vanilla
1 ¾ tsp. pumpkin pie spice
2 Tbsp. tapioca starch

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Instructions

Preheat Oven: Preheat your oven to 375 degrees Fahrenheit to prepare for baking the pie crust and filling.
Parbake Pie Crust: Partially bake the 9-inch gluten-free homemade pie crust for 15 minutes to ensure it sets and prevents a soggy bottom.
Prepare Filling: In a large food processor bowl, combine pumpkin puree, maple syrup, coconut sugar, coconut milk, eggs, vanilla, pumpkin pie spice, and tapioca starch.
Blend Filling: Process the mixture for 20-30 seconds, scraping down the sides halfway through to ensure all ingredients are smoothly combined.
Fill Pie Crust: Pour the prepared pumpkin filling into the parbaked pie crust and spread it evenly for uniform baking.
Bake Pie: Bake the pumpkin pie in the preheated oven at 375 degrees Fahrenheit for 15 minutes. Then reduce the oven temperature to 350 degrees and continue baking for an additional 30-35 minutes until the filling is set.
Check Doneness: The pie is done when the center no longer jiggles when the pie is gently shaken.
Cool Pie: Allow the pie to cool completely on a wire rack for at least 2-3 hours to enable the filling to fully set.
Serve: Serve the pumpkin pie with a dollop of homemade coconut whipped cream for an extra creamy touch and enjoy!

Notes

To make this pie nut-free, ensure the pie crust does not contain any nut flours.
Use full-fat canned coconut milk for a creamier filling and better texture.
For a smoother filling, ensure the pumpkin puree is pure and free of excess water.
The cooling time is essential to help the filling set properly; resist the urge to cut into the pie too soon.
This pie can be stored in the refrigerator covered for up to 4 days.