Perfect Easy Eggless Pumpkin Pie Recipe (GF, DF, V)
This egg-free pumpkin pie recipe has as smooth and creamy texture and is made without eggs. Perfect pumpkin pie for Thanksgiving and the holiday season. Gluten-free, dairy-free, and vegan.
Servings 8 slices
Calories 112kcal
Equipment
Ingredients
- 1 8-slice pie crust
- 15 oz. pumpkin puree
- ¾ cup coconut cream
- 3 tablespoon cornstarch
- ½ cup brown sugar
- ¼ cup maple syrup
- 2 teaspoon pumpkin spice
- 1 teaspoon vanilla extract
Instructions
- Preheat oven to 425F. Grease a 9-inch pie plate. Remove the pie crust from the refrigerator and allow it to sit at room temperature for 15-20 minutes1 8-slice pie crust
- Roll out the pie crust and then place it onto the pie plate, leaving one inch around the edge. Crimp or flute the sides and set aside.1 8-slice pie crust
- If using a homemade pie crust, blind-bake the crust at 425F for 15 minutes.
- Combine brown sugar and maple syrup in a large bowl. Mix in pumpkin puree, cornstarch, coconut cream, pumpkin spice, and vanilla extract until combined.¾ cup coconut cream, 3 tablespoon cornstarch, ½ cup brown sugar, ¼ cup maple syrup, 2 teaspoon pumpkin spice, 1 teaspoon vanilla extract, 15 oz. pumpkin puree
- Pour the pumpkin pie filling into the crust. Bake at 425F for 15 minutes then reduce heat to 350F and bake for an additional 30-35 minutes or until the center jiggles only slightly.
Notes
To store, cool the pie on a baking rack until it comes to room temperature. Cover the entire pie with plastic wrap and aluminum foil. Store for 3-4 days in the refrigerator.
To freeze, cool the pie entirely. Cover the pie tightly with plastic wrap and aluminum foil. Store in the freezer for up to 1 month.
Refrigerate for at least 3-4 hours before serving.
Nutrition
Serving: 1slice | Calories: 112kcal | Carbohydrates: 24.7g | Protein: 0.3g | Fat: 1.4g
