1. This vegan pumpkin pie is also paleo and has a richer and creamier pumpkin filling than your standard pie! A great gluten-free dessert for Thanksgiving.
2. Earlier today, I shared our Homemade Pumpkin Pie Spice Recipe because I was baking these yummy pumpkin cupcakes for us to enjoy for after dinner dessert. It’s fall.

Does Pumpkin Pie Need To Be Refrigerated After Baking Cheesecake

Does Pumpkin Pie Need To Be Refrigerated After Baking Apple

How to Make Homemade Pumpkin Pie - From a Fresh, Real Pumpkin! Yield: 1 or 2 pies from 1 small pie pumpkin. Print the full PDF print version, with visitor comments. Get Pumpk’d : 5 More Pumpkin Treats to Love. Because if you’re like me, pumpkin recipes go well beyond the Halloween schedule, so I’m betting you’ll be baking.

Vegan Gluten- Free Pumpkin Pie Minimalist Baker Recipes. Vegan. Gluten- Free.

Perfect. Let’s do this. This is the second post brought to you in partnership with Bob’s Red Mill! I have been anxiously awaiting the opportunity share with you guys about their new gluten- free flour blend.

While their first blend was made with bean flours, this new blend is bean- free, delicious, and extremely versatile! As you can see, it makes an amazing, crisp, flavorful gluten- free pie crust totally possible! Major win in my book. This pie requires just 1.

And you guys may or not believe me, but you’d never ever, ever guess it was vegan or gluten- free. Seriously! Trust me. Serve this at Thanksgiving and watch as your guests mutter nothing but “mmmm’s” and “ooooohhhh yeeaaahhhh’s” around the dinner table. The filling is where it’s at. It’s: Mega flavorful. Easy Taco Recipe there.

Super pumpkin- y. Firm. Incredibly moist. Perfectly sweet. Subtly spiced& Seriously PERFECTContrast the filling against the perfectly crisp crust and you literally have the ultimate pumpkin pie.

Serve this to all of your guests this Thanksgiving and become the hit of the party. I want to see a show of hands afterwards from everyone who tricked their skeptical aunt Sally into consuming upwards of 3 slices of this pie with nothing but praise. If you DO try this pie, seriously let us know! Take a picture and tag it #minimalistbaker on Instagram (or pin it!) so we can see!

We look at every photo and it always makes our day to see what you guys are cooking up. Cheers and happy baking this holiday season, friends! Vegan Gluten- Free Pumpkin Pie. THE best Pumpkin Pie that requires just 1. Crisp crust, flavorful pumpkin center - the perfect pumpkin pie for your holiday meals. Cuisine: Vegan, Gluten- Free. Tbsp olive oil, or melted coconut oil.

Tbsp cornstarch or arrowroot powder. To prepare crust, add gluten- free flour and salt to a large mixing bowl and whisk to combine. Slice or dollop the cold butter in and work gently with a fork or pastry cutter to cut it in. Don’t overwork, just get it incorporated.

Next add ice cold water a little at a time and use a wooden spoon to stir. Only add as much water as you need to help it come together. Once a loose dough is formed, transfer to a piece of plastic wrap and work gently with your hands to form a 1/2 inch thick disc.

Wrap firmly and refrigerate for a minimum 3. Just let it warm back up a little before using. You don’t want it too warm or it can get too soft to handle. Once your dough is chilled, preheat oven to 3. F (1. 76 C) and prepare pie filling.

Add all pie ingredients to a blender and blend until smooth, scraping down sides as needed. Taste and adjust seasonings as needed. Set aside. To roll out the crust, unwrap the disc and place it between two sizable layers of wax paper (plastic wrap will work OK, but is a little more difficult to work with). Use a rolling pin to gently roll it into the shape of your pie pan. If it cracks, don’t stress - you can reform it with your hands once you get it in the pan. But try and be gentle. To transfer the crust, remove the top layer of wax paper and gently lay the pie dish face down on top of the crust and use the support of the wax paper to quickly but carefully invert it.

Don’t overthink it - just do it. Once you get the crust inverted, gently use your hands to form it into the pan, working the crust up along the sides. It can be a little tricky but it bakes beautifully, so it’s worth the effort! Just try not to overwork the dough in the process - it shouldn’t take more than a few minutes to perfect the shape.

Any holes or cracks can be mended with a little excess dough and the heat of your hand. TIP: I would advise against trying to be fancy and do any elaborate design with the crust, so just get the crust in, get a flat edge and go. Pour filling into pie crust and bake for 5. The crust should be light golden brown and the filling will still be just a bit jiggly and have some cracks on the top. Remove from oven and let cool completely before loosely covering and transferring to the refrigerator to fully set for 4- 6 hours, preferably overnight. Slice and serve with coconut whipped cream and an additional sprinkle of cinnamon, nutmeg, and/or pumpkin pie spice (optional).

This would also be amazing with my Vegan Pumpkin Pie Ice Cream and Brown Sugar Pecans! Serving size: 1 slice Calories: 1. Fat: 7. 8g Saturated fat: 2. Carbohydrates: 2. Sugar: 1. 0. 9g Sodium: 1. Fiber: 3. 5g Protein: 2. This post was sponsored by Bob’s Red Mill.

Thanks for supporting the brands that support Minimalist Baker!

Low Carb Sugar- Free Pumpkin Pie. This low carb pumpkin pie has a grain free, gluten free and nut free sweet crust with a creamy pumpkin pie custard filling all made sugar free and no one will notice the difference! Traditional pumpkin pie made healthier with a grain free coconut flour pie crust and a sugar- free filling is everything as good as the classic and no guilt involved for indulging! I’ve used this recipe for years since I first posted it in November of 2. Back then I was still eating whole wheat so that version is staying on my blog. It can also be made crustless as a custard and that version is also staying on my blog. But what I really wanted to share with you this year is how fantastic this pie is in my coconut flour grain free pie crust!

I knew this pie crust was a winner when I was not only able to make it for a savory quiche but also switch it up a bit and use it for a sweet pie. It’s perfectly flaky and works well every time!

Even if you’re not a fan of coconut, I can promise you this crust does not have the flavor of coconut. The pumpkin takes the spotlight here and this will be a much loved recipe you will continue to make year after year. I do believe even your non low carb family members will love this pie! I recently brought this pie to a house warming party for a friend and it was gone quickly. SO many people were excited it was a gluten free/allergy friendly option. You just can never go wrong when it’s grain free because more often than not there is someone at a party who will be forever grateful for a piece. Top with some sugar- free whipped cream and this is over the top delicious!

Comforting, satisfying and everything Thanksgiving all the way. This isn’t an overly sweet pie so be sure to taste the filling and adjust as you need. If you’re worried about tasting the batter with egg in it, wait until the very end to add them. Add all other ingredients, taste  and adjust sweetness then add eggs last.

Super Easy and Super Fool Proof! Everyone will love it!

Brenda’s Notes: If you want to make this without the crust, my recipe for Pumpkin Pie Custard is the filling I used here. See that recipe for the nutrition info minus the pie crust. If you don’t have Sukrin fiber syrup, any liquid sugar free sweetener will work to replace it. If you don’t have pumpkin pie stevia, use vanilla or plain. If you have neither sweetener listed to make this pie, I would suggest using 1/2 cup of a low carb sweetener you have on hand. If you don’t have maple extract, replace with vanilla extract. Natural sugars occur in dairy products and in the pumpkin filling so that is why you see 2 grams listed in the nutrition info.

No sugar has been added. You can also taste the batter of the filling before adding the eggs to determine if you need it sweeter for your tastes. This is not an overly sweet pumpkin pie. I used my Coconut Flour Press In Pie Crust for this recipe! If you’re not needing gluten free, I also have this recipe with a whole wheat crust here. You could also make this dairy free by subbing the cream or milk with almond milk. Happy Thanksgiving!