Gluten Free Vegan Pumpkin Pie Recipe With Fresh Puree

I know it’s almost summer and pumpkin pie is a great autumn dessert, but that doesn’t matter. You have to go to the store, now, and buy yourself some pumpkin to make this pie. This gluten free vegan pumpkin pie could be the greatest pie I’ve ever made with a mellow sweet flavor, and a creamy, dense texture. This recipe uses the less is more approach. There isn’t a large amount of spices, just a nice hint of lemon and a hint of cinnamon. It has a secret ingredient for a buttery creamy flavor, coconut cream. You know that ultimate pumpkin pie doesn’t come from canned puree, right? You need to make a puree from roasted pumpkin. It’s worth every extra minute it takes to make it. Making puree is not that hard.

Just quarter the pumpkin, scoop out the seeds, cut into cubes and roast it for an hour, until the flesh is tender. Then add baked pumpkin into a food processor. Process until smooth and there you have it. The flavor will be richer and you can thank me later. 🙂 With a piece of pie, off course. 🙂

Gluten free vegan pumpkin pie

2014-05-07 18:59:15

Serves 8

A greatest pie ever with a mellow sweet flavor, and creamy, dense texture.

Write a review

Save Recipe

Prep Time

35 min

Cook Time

1 hr

Total Time

1 hr 35 min

Prep Time

35 min

Cook Time

1 hr

Total Time

1 hr 35 min

For crust

2 cups almond flour
pinch of sea salt
2 tbsp coconut sugar
4 tbsp coconut oil
1 tbsp coconut cream

For filling

1 pound pumpkin, cubed
½ cup coconut cream
½ cup coconut sugar
1 tbsp ground cinnamon
1 lemon, zested

For decoration

4 tbsp walnuts, chopped

Instructions

In a large bowl combine well the almond flour, sea salt, sugar, coconut oil and coconut cream.
Cover with plastic and refrigerate for 30 minutes.
Preheat oven to 350°F. Press the mixture into a 9-inch pie plate and bake for 12 minutes.
Remove from the oven and set aside.
Place the squash in a baking dish.
Cover with foil and bake for an hour.
Transfer baked pumpkin in a blender or a food processor and puree.
In a large bowl using an electric mixer combine the coconut sugar and coconut cream.
Add pumpkin puree, cinnamon and lemon zest and mix well.
Pour the mixture into a pastry case and bake for 40 minutes.
Cool at room temperature, sprinkle with walnuts and serve.