Keeping with the Fall theme, I had to share another pumpkin-filled recipe with all of you. I’m officially deeming this dessert as my Thanksgiving day staple. While the classic pumpkin pie is a tried and true tradition, I wanted to put a fresh spin on it for the holiday season. Now it’s something you’ll crave all year long!
A few years back, I would visit my grandparents house every week for Wednesday night dinners. My grandparents would cook up a feast, it made me feel so special to be apart of that. My grandma always made sure to have dessert too, usually a coconut cream pie – my favorite! Combining two of my favorites only seemed logical, I’m hoping my family agrees. I’ll let you all know what they think, I can’t wait to bring this dessert to dinner for Thanksgiving!
Gluten-Free Pumpkin Cream Pie
Prep
Cook
Total
Yield 8 servings
When you can't decide between pumpkin pie or coconut cream pie - I've got you covered! It's like the best of both worlds!
Ingredients
- Crust
- 1 1/2 cups White Rice Flour
- 1/4 cup Coconut Oil, solid
- 2 tbsp Coconut Sugar
- 1/4 cup Non-Dairy Milk or Water (cold)
- Filling
- 2 cups Cashews, after soaking
- 1 can Coconut Milk
- 3/4 cup Pumpkin Puree
- 4-5 tbsp Maple Syrup
- 1-2 tsps Pumpkin Spice*, adjust as needed
- Topping
- 2-3 cups Coconut Whipped Cream, recipe here
Instructions
- To make the filling, soak ahead your cashews, overnight or for a couple of hours until softened.
- Measure and blend everything until smooth, about 2 minutes on high.
- Pour into an air-tight mason jar (quart) and chill in the refrigerator for up to 5 days.
- To make the crust, measure and pulse the crust ingredients in a food processor, adding the cold non-dairy milk or water slowly. Stop once the dough is flaky and easy to press together.
- Pour half the mixture into the center on pie dish and press evenly to coat. Add the remaining half and press it against the sides.
- Bake at 425 F for 10-12 minutes
- Remove from oven and let cool before filling, about 15-20 minutes.
- To assemble, pour in your cream filling and spread evenly. Top with coconut whipped cream and evenly spread.
- Let chill before serving, about 2-4 hours preferred.
Notes
1 tsp of Pumpkin Spice is a combination of 1/3 tsp ground Cinnamon, 1/6 tsp ground Ginger & ground Nutmeg, 1/8 tsp ground Cloves & ground Allspice.Freeze for an hour before serving for the perfect slices.
Courses Dessert
Cuisine Gluten-free, Vegan
I love how do-able this looks. The simple ingredients really caught my attention,. I cannot wait to try this out. Thank you!
Thanks Dani, it’s definitely a recipe I know many would have no problem making. I really hope you enjoy it!
deliish!! and perfect for this time of the yeaar <3
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Thanks so much, I’m loving it! 😀
It looks so yummy! I am planning on making it for our Thanksgiving. I also love how easy it looks.
Thanks!
Thanks Delia, I’m so happy to hear that! Can’t wait to see a photo, I hope you and your family enjoy <3
is it possible to bake the pie in one day? I didn’t read the info too well so I noticed the filling needs to be in the fridge for 5 days… I signed up for a party to bring a pie :/
Absolutely, I’m sorry but you might has misunderstood that. If you make the filling ahead of time, it can sit in the fridge for up to 5 days – but that isn’t needed to complete this pie. I’m sorry for the confusion. Everything can be made in a day and chilled before serving. I recommend freezing if it will be left out for a bit at room temperature.
Reading the intro to this post kind of hit home…growing up we’d have Sunday dinners at my grandparents house every week – nothing better than family and LOTS of good food. This pie is like something quite literally out of my dreams because I had been brainstorming a coconut pumpkin pie…but I’m pretty sure you’ve nailed it here. I’m kind of going crazy at how simple your crust is! So few ingredients! I might have to make this for our Thanksgiving dessert!
Sharing a personal aspect of my life felt right, sadly I stopped going after my grandpa passed away. It was too hard being there without him, I miss him so much. Hopefully my grandma loves this recipe, I’m excited to share it with her this Thanksgiving. You’ll have to let me know what you think if you give it a try, I know you’ll make it perfectly!
Could I use coconut flour instead of rice flour to make the crust Paleo?
Honestly, coconut flour might not bind as well. It’s worth a shot if that’s what you need to use, I can’t be certain it will work the same though.
OMG. yes.
Thanks Crista <3
Do you recommend full fat coconut milk?
I do, great question!
Hi, this looks lovely. I’d like to make it for a dinner party coming up. I have a guest allergic to nuts. Any suggestions on a replacement for the cashews?
Thanks so much, Crystal. You know you could do a combination of a couple of things but a silken tofu would work, I’d add more sweetener if you went that route and/or you could replace cashews with raw sunflower seeds. Soak them overnight though. Hope that helps!
I did this and it was great! Thanks again!
So happy to hear you enjoyed it!
im going to try this but with a pre made vegan crust! I just dont have the time this year to make one 🙂 I hope it works well!
I hope you enjoy!