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The end of the year is typically a time that many of us like to partake in “recreational meals,” as MaryRuth likes to call them — especially when we get to spend time sharing the food we make with others. Pumpkin pie is one such indulgent dessert that is popular this time of year, and we understand why many people enjoy this delicious and seasonal treat.
If you’re looking for an alternative way to make pumpkin pie, MaryRuth has a quick one-pan recipe that is vegan, gluten-free, and dairy-free!
Even better — since MaryRuth created this recipe at the request of her son, 4 ½-year-old son Elliot, there are no raw ingredients (like egg) — so this is a great recipe to make with children!
Check out and download the full recipe card below, and watch a replay of MaryRuth making this dessert on Instagram live for more tips and tricks when making this pumpkin pie.
Vegan & Gluten-Free Pumpkin Pie Recipe
Ingredients
⦁ One can pumpkin puree
⦁ 2 teaspoons pumpkin pie spice
⦁ 2 teaspoons vanilla extract
⦁ ¼ teaspoon salt
⦁ ⅔ cup classic Monk fruit sweetener
⦁ 1 cup coconut milk
⦁ Gluten-free crust
Instructions
- Preheat the oven to 375 degrees Fahrenheit.
- Pour all ingredients into a gluten-free pie crust of your choice.
- Stir until evenly combined.
- Bake in the oven for 50 minutes.
- Let cool for 1.5 hours
- Place in refrigerator for 24 hours to firm up and cool before serving
- Slice and serve with your favorite whipped topping if desired!
Feel free to tag us on Instagram at @maryruthorganics if you decide to try this tasty pumpkin pie!
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