Easy Gluten-Free Pumpkin Pie Recipe

So we have two key ingredients that make this super easy vegan pumpkin pie work. First. Full fat coconut milk is a must. The reason is the thickness and richness. If you can't use coconut milk, any rich, good tasting soy milk or nut milk would be the next best option. Thin rice milk isn't gonna cut it.

Next up is tapioca starch. I prefer it to cornstarch for thickening gluten-free pie filling. There's not much in here, but it works hard to keep your custard together.

One more tip- we made the pie in a food processor. It helps to thoroughly process the ingredients, lickity split.

Easy Gluten-Free Pumpkin Pie Recipe

Ingredients:

1 14 or 15-oz can organic pumpkin
1 1/2 cups full fat coconut milk
2 teaspoons bourbon vanilla
2 tablespoons avocado oil or coconut oil
1 tablespoon Ener-G Egg Replacer
3/4 cup organic light brown sugar
1/2 cup sorghum flour (or see tips below)
2 tablespoons tapioca starch/flour
2 teaspoons baking powder
1/4 teaspoon xanthan gum
1/2 teaspoon sea salt
1 teaspoon cinnamon
1 teaspoon ground ginger
1/2 teaspoon nutmeg

Instructions:

1. Preheat the oven to 350ºF. Lightly grease a 9-inch glass pie plate.

2. In a food processor, add all ingredients. Cover and process until smooth and creamy. Stop and scrape the sides of the bowl, if necessary to incorporate all of the dry ingredients. Pour into the prepared pie plate and smooth evenly.

3. Bake in the center of a preheated oven for about an hour until done. The pie should be firm- but still give a little when lightly touched. The center should not be wet. It will fall a bit as it cools, and maybe crack a bit, like my Flourless Chocolate Cake recipe. Cool the pie on a wire rack completely. Cover and chill in the refrigerator until serving, at least 1-2 hours.

Additional Info:

Yields 1 pie; 8 slices.

Not a fan of sorghum flour? You can use your favorite gluten-free flour mix instead.

Looking for a pumpkin pie recipe with a crust? Try my Pumpkin Pie with Praline Topping and a Coconut-Pecan Crust.

If you prefer to use eggs, use two to three beaten organic free-range eggs instead of the egg replacer.

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