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This image shows a beautifully baked vegan and gluten-free crustless pumpkin pie, featuring a smooth, spiced pumpkin filling in the center, surrounded by a golden almond butter crust, perfect for a wholesome dessert.

Gluten-Free Pumpkin Pie Recipe

This Unbelievably Healthy Vegan and Gluten-Free Crustless Pumpkin Pie is a perfect fall treat that’s both light and satisfying. With a rich, creamy filling made from simple ingredients, this pie is a must-try for anyone looking for a healthier dessert option.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Course Dessert
Cuisine American
Servings 6 people
Calories 290 kcal

Equipment

  • Food processor
  • Measuring spoons
  • Spatula
  • Cooling rack
  • Oven
  • Pie pan

Ingredients
  

Crust

  • 2 tbsp light brown cane sugar
  • ½ cup dairy-free milk
  • ¼ tsp sea salt
  • 1 stick cold vegan butter
  • 1½ cup gluten-free all-purpose flour

Filling

  • ⅓ cup room temp coconut oil
  • 2 tbsp almond butter
  • 1 can of organic pumpkin purée
  • 4 tbsp arrowroot powder
  • 2 tbsp maple syrup
  • 1½ tsp pumpkin pie spice
  • 1 tsp cinnamon

Instructions
 

  • Preheat the oven to 350°F.
    This image shows an oven display set to the appropriate temperature, preheating in preparation for baking the vegan and gluten-free pumpkin pie.
  • In a food processor, blend the crust ingredients until a thick dough forms.
    This image shows almond butter and other crust ingredients being blended in a bowl to create a smooth and cohesive mixture for the vegan pie crust.
  • Press the dough into the pie pan, making sure to evenly distribute it and press it up the sides, ensuring the crust is about 1/3 inch thick.
    This image shows the almond butter-based crust mixture being evenly pressed into a pie pan, forming the foundation for the vegan and gluten-free pumpkin pie.
  • For the filling, blend the ingredients in the food processor until smooth.
    This image shows organic pumpkin purée, arrowroot powder, maple syrup, and warm spices being blended together in a bowl to create a rich, velvety filling for the pumpkin pie.
  • Pour the filling into the prepared pie crust and bake at 350°F for 45 minutes.
    This image shows a smooth, spiced pumpkin filling being poured into the prepared almond butter crust, ready for baking into a vegan and gluten-free pumpkin pie.
  • Allow the pie to cool on the counter.
    This image shows the freshly baked pumpkin pie resting on a cooling rack, allowing the filling to set and the crust to stabilize before serving.
  • Refrigerate for at least 6 hours, preferably overnight, to fully set.
    This image shows the vegan and gluten-free pumpkin pie baking in the oven, with the filling setting and the crust turning golden brown.

Notes

  • Make sure to press the crust dough firmly to prevent it from shrinking during baking.
  • The pie's texture improves after being refrigerated overnight, allowing the flavors to fully meld.