• Skip to primary navigation
  • Skip to content
  • Skip to primary sidebar
  • Skip to footer

The Plant Philosophy

Vegan Food & Lifestyle by Margaret Chapman | The Plant Philosophy

  • Home
  • About
  • Recipes
    • Recipe Index
  • Lifestyle
    • Baby
    • Beauty
    • Reviews
    • Travel
  • Press
  • Resources
    • Ebook
    • The Foodies Guide To Instagram
  • Contact
    • Work With Me
    • Sponsors
You are here: Home / Recipes / Gluten-Free Pumpkin Cream Pie

Gluten-Free Pumpkin Cream Pie

October 27, 2015 by Margaret 29 Comments

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!

10-Ingredient Gluten-Free Pumpkin Cream Pie 10-Ingredient Gluten-Free Pumpkin Cream Pie 10-Ingredient Gluten-Free Pumpkin Cream Pie

Print

Gluten-Free Pumpkin Cream Pie

Prep 30 mins

Cook 12 mins

Total 42 mins

Author Margaret

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

  1. To make the filling, soak ahead your cashews, overnight or for a couple of hours until softened.
  2. Measure and blend everything until smooth, about 2 minutes on high.
  3. Pour into an air-tight mason jar (quart) and chill in the refrigerator for up to 5 days.
  4. 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.
  5. 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.
  6. Bake at 425 F for 10-12 minutes
  7. Remove from oven and let cool before filling, about 15-20 minutes.
  8. To assemble, pour in your cream filling and spread evenly. Top with coconut whipped cream and evenly spread.
  9. 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

 

plantphilosophy
0

Filed Under: Recipes Tagged With: 10 ingredients or less, dairy free, dessert, gluten-free, kid-friendly, soy-free, vegan

Sign up for our newsletter!

« Harry Potter Polyjuice Potion // Plant Crush Collab
Behind The Scenes | Harry Potter Collaboration »

Reader Interactions

Comments

  1. Dani

    October 27, 2015 at 9:13 am

    I love how do-able this looks. The simple ingredients really caught my attention,. I cannot wait to try this out. Thank you!

    Reply
    • Margaret

      October 27, 2015 at 9:16 am

      Thanks Dani, it’s definitely a recipe I know many would have no problem making. I really hope you enjoy it!

      Reply
  2. aspoonfulofnature

    October 28, 2015 at 4:17 am

    deliish!! and perfect for this time of the yeaar <3

    https://aspoonfulofnature.wordpress.com/

    Reply
    • Margaret

      October 28, 2015 at 1:01 pm

      Thanks so much, I’m loving it! 😀

      Reply
  3. Delia

    October 28, 2015 at 7:43 am

    It looks so yummy! I am planning on making it for our Thanksgiving. I also love how easy it looks.
    Thanks!

    Reply
    • Margaret

      October 28, 2015 at 1:02 pm

      Thanks Delia, I’m so happy to hear that! Can’t wait to see a photo, I hope you and your family enjoy <3

      Reply
  4. Victoria

    October 30, 2015 at 11:40 am

    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 :/

    Reply
    • Margaret

      October 31, 2015 at 9:10 am

      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.

      Reply
  5. Be Sol-Ful

    November 3, 2015 at 1:39 am

    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!

    Reply
    • Margaret

      November 3, 2015 at 3:32 pm

      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!

      Reply
  6. Jennifer Zuzelski

    November 10, 2015 at 2:27 pm

    Could I use coconut flour instead of rice flour to make the crust Paleo?

    Reply
    • Margaret

      November 10, 2015 at 2:40 pm

      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.

      Reply
  7. Crista

    November 11, 2015 at 7:57 am

    OMG. yes.

    Reply
    • Margaret

      November 11, 2015 at 1:17 pm

      Thanks Crista <3

      Reply
  8. Meghan

    November 12, 2015 at 3:26 pm

    Do you recommend full fat coconut milk?

    Reply
    • Margaret

      November 12, 2015 at 9:04 pm

      I do, great question!

      Reply
  9. Crystal Pirritano

    November 8, 2016 at 9:49 am

    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?

    Reply
    • Margaret

      November 10, 2016 at 10:19 am

      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!

      Reply
      • Crystal Pirritano

        November 14, 2016 at 11:22 am

        I did this and it was great! Thanks again!

        Reply
        • Margaret

          November 14, 2016 at 5:46 pm

          So happy to hear you enjoyed it!

          Reply
  10. lydia

    November 22, 2016 at 1:41 pm

    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!

    Reply
    • Margaret

      November 22, 2016 at 1:43 pm

      I hope you enjoy!

      Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Primary Sidebar

Living a plant-based, vegan lifestyle and loving every minute of it! Sharing my favorite recipes along the way to inspire others to make healthier, plant strong food choices. Read More…

Follow Me On:

  • Facebook
  • Google+
  • Instagram
  • Pinterest
  • Twitter
  • YouTube

Follow us on Pinterest!

Trending Now

Korean BBQ Zoodle Stir-Fry Bowl

Red Curry Dipping Sauce

No-Bake Raw Vegan Carrot Cake Bites | Gluten-Free & Soy-Free | The Plant Philosophy

No-Bake Raw Vegan Carrot Cake Bites

Mint Chocolate Chip Smoothie

The Perfect Oil-Free Roasted Garlic

Oil-Free Kale & Sunflower Seed Pesto

Rainbow Zoodle Spring Rolls + Almond Butter Dipping Sauce

Veggie Lovers Stuffed Baked Potatoes 2 Ways

Naturally Dyed Vegan White Chocolate Bark

Footer

Find me on:

  • Facebook
  • Instagram
  • Pinterest
  • Snapchat
  • Twitter

Living a plant-based, vegan lifestyle and loving every minute of it! Sharing my favorite recipes along the way to inspire others to make healthier, plant-based food choices.

Sign up for our newsletter!

Copyright © 2021 · Foodie Pro & The Genesis Framework