Vegan & Gluten-Free Pumpkin Cream Pie

by | Updated: December 4th, 2016 | Read time: 1 minute

Banana cream, coconut cream, lemon cream—no matter the flavor, typical cream pies have a few ingredients in common: milk, eggs and cream. In this pumpkin version of the luscious dessert, we’ve left out those ingredients in favor of healthier alternatives. Soaked cashes, pumpkin puree and coconut milk create a light and fluffy filling, while almond milk, coconut oil and white rice flour make up the flaky, gluten-free crust.

Vegan Pumpkin Cream Pie on white plate |

Vegan & Gluten-Free Pumpkin Cream Pie



2 cups cashews, soaked for 2 hours or overnight
1-2 tsp. pumpkin spice
¾ cup pumpkin puree
1 can coconut milk
4-5 Tbsp. maple syrup


1-½ cups white rice flourPumpkin Cream Pie |
2 Tbsp. coconut sugar
¼ cup cold almond milk
¼ cup solid coconut oil


2-3 cups Vegan Whipped Cream


  1. Prepare filling. In a high-speed blender, process all ingredients including soaked cashews until smooth. Transfer to an airtight glass jar and chill in the fridge until ready. Filling will keep for about 5 days.
  2. Prepare crust. First, preheat oven to 425 degrees F.
  3. In a food processor, pulse flour, sugar and coconut oil, slowly adding in milk until dough is flaky and crumbly.
  4. Transfer dough to a pie pan, evenly coating the bottom and the sides. Bake for 10-12 minutes. After baking, let crust cool for about 15-20 minutes before assembling.
  5. To assemble, evenly spread pumpkin filling over crust. Top with Vegan Whipped Cream.
  6. Chill for 2-4 hours before serving.