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–+ servings
A slice of vegan gluten free pumpkin pie, topped with vegan whipped cream.

Vegan Gluten Free Pumpkin Pie (Refined Sugar Free, Oil-Free)

Print Recipe
This Vegan Gluten Free Pumpkin Pie is refined sugar free and oil-free, yet is still thick, creamy, and decadent. A delightful holiday dessert.
Course Dessert
Cuisine American
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings 8
Calories 311
Author Elizabeth

Ingredients

  • ½ Recipe WFPB Pie Crust or 1 9" Store Bought Vegan Crust
  • 1 15 Ounce Can Pumpkin Puree
  • 1 Cup Unsweetened Non-Dairy Yogurt I used Silk Almond Milk Yogurt
  • ⅓ Cup Nut Butter can sub coconut cream
  • ⅓ Cup Maple Syrup
  • ⅓ Cup Coconut Sugar
  • 2 Tablespoons Cornstarch or Arrowroot Powder
  • 1 Teaspoon Vanilla
  • 2 Teaspoons Pumpkin Pie Spice
  • ¾ Teaspoon Cinnamon
  • ¼ Teaspoon Nutmeg
  • ½ Teaspoon Salt

Instructions

  • Make the crust and pre-bake as directed. Then set the oven to 350°F.
  • Add all filling ingredients to a large bowl and beat until combined.
  • Pour the filling into the prepared crust.
  • Bake for 60 minutes. Remove from the oven and let cool 1-2 hours until room temperature.
  • Refrigerate overnight, or up to 3 days. Serve with vegan whipped cream, if desired.

Nutrition

Calories: 311kcal | Carbohydrates: 48g | Protein: 8g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Sodium: 320mg | Potassium: 339mg | Fiber: 4g | Sugar: 19g | Vitamin A: 8826IU | Vitamin C: 6mg | Calcium: 98mg | Iron: 2mg