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Quick Pumpkin Pie

A gluten free and vegan pumpkin pie that is ready to serve in 3 hours start to finish.
Prep Time 15 mins
Cook Time 1 hr
Course Dessert
Cuisine American
Servings 8


  • 1 can Organic pumpkin puree
  • 1/4 cup Condensed sweetened coconut milk
  • 1/4 cup Maple syrup
  • 3 Tbsp Cornstarch
  • 2 tsp pumpkin pie spice
  • pinch salt


  • Preheat your oven to 350°F.
  • Blend all the ingredients using a hand mixer or food processor until creamy and smooth; roughly 3 minutes.
  • Pour into your pie crust. Pour into a frozen pie crust if using a premade shell.
  • Bake at 350°F for 60 minutes. Check at 60 minutes that the pie is no longer soupy. A crack and some jiggle are both OK. Transfer slowly to a cooling rack.
  • Cool for 60 minutes at room temperature and an additional 60-90 minutes in the refrigerator if you prefer to serve it cool. If you like room temperature pumpkin pie, serve it after 60-90 minutes of cooling on your cooling rack with some homemade cashew whipped cream and a sprinkle of cinnamon.
Keyword gluten free, plant-based, pumpkin pie, vegan