November 28, 2019

Vegan & Gluten free Pumpkin Pie

FILED IN: Recipes

OK FAM. Last minute..I decided to make a gluten free, dairy free pumpkin pie. Pumpkin Pie is that one dessert that I only eat on Thanksgiving and I look forward to it every single year! I know not everyone is a pumpkin person…but I figured I would share this with you incase you had last minute plans to make a dessert for tonight or tomorrow or WHENEVER. This is a little healthier version and tastes practically identical to the original. Happy Thanksgiving..enjoy..xo



1/2 cup coconut palm sugar
1 teaspoon cinnamon
1/2 teaspoon sea salt
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
2 large eggs
1 can 100% pure pumpkin
1 can full fat coconut milk
1 unbaked 9-inch pie shell


  1. preheat oven to 375 degrees
  2. Combine all filling ingredients in a bowl and puree with a stand hand mixer
  3. Pour filling ingredients into pie shell
  4. Bake for 40-50 minutes (or longer) until knife comes out clean
  5. Cool on wire rack for 2 hours, serve chilled (my favorite)


Leave a Reply

Your email address will not be published.

Get around—

hey there!





WELCOME LOVERS, Hope you find a sense of peace and joy when you reach my blog posts! More to come
xx, Jules