Quick Gluten-Free Vegan Pumpkin Pie (10 Min + No-Bake Filling!)
Gluten-Free, Nightshade-Free, Nut-Free, Oil-Free, Vegan (Meat-Free, Dairy-Free, Egg-Free)
gluten-free vegan pumpkin pie
Randi Tisdall @ Bohemian Vegan Kitchen
gluten-free vegan frozen pie shell
cooked according to package directions (or crust of your choice!)
(see recipe notes)
pumpkin pie spice
Dash of Himalayan pink salt
canned coconut milk
Cook crust according to package directions. Meanwhile, add sugar, cornstarch, pumpkin pie spice, and pink salt to a medium saucepan; stir.
Stir in canned pumpkin, coconut milk, and vanilla; heat on medium high, stirring occasionally, until filling starts to bubble and thicken.
Remove from heat and pour into baked pie shell.
Cover with plastic wrap, making sure plastic wrap touches pie filling to prevent film. Refrigerate for at least 4 hours, but BEST if chilled overnight. Serve with dairy-free coconut whipped topping.
*Note: This pumpkin pie needs to be refrigerated for at least 4 hours until firm enough to cut. That being said, if you want "thicker" slices, please increase the cornstarch to 5 tablespoon
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This recipe was created by Randi Tisdall at bohemianvegankitchen.com