Pumpkin Pie (Vegan & Gluten Free)

Prep Time

10 minutes

Cooking Time

12 minutes


Never enough



2 cups cashews, soaked for 2 hours or overnight

1-2 tsp. pumpkin spice

¾ cup pumpkin puree

1 can coconut milk

4-5 Tbsp. maple syrup


1-½ cups white rice flour

2 Tbsp. coconut sugar

¼ cup cold almond milk

¼ cup solid coconut oil


Prepare filling. In a high-speed blender, process all ingredients including soaked cashews until smooth. Transfer to an airtight glass jar and chill in the fridge until ready. Filling will keep for about 5 days.

Prepare crust. First, preheat oven to 425 degrees F.  In a food processor, pulse flour, sugar and coconut oil, slowly adding in milk until dough is flaky and crumbly.  Transfer dough to a pie pan, evenly coating the bottom and the sides. Bake for 10-12 minutes. After baking, let crust cool for about 15-20 minutes before assembling.

To assemble, evenly spread pumpkin filling over crust. Top with Vegan Whipped Cream (I use coconut whipped cream either fresh or frozen). Chill for 2-4 hours before serving.


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