Crustless Vegan Gluten-Free Pumpkin Pie (No Coconut)

slice of no crust pumpkin pie on white plate

5 from 1 vote

Crustless Vegan Gluten-Free Pumpkin Pie (No Coconut)

Learn how to make a crustless vegan gluten-free pumpkin pie! It tastes like the classic, but it is made without nuts, soy or coconut. Simply blend the batter, pour into a pie pan and bake for a silky-smooth, perfect pumpkin pie.

Prep Time5

Cook Time55

Additional Time20

Total Time1 20

Course: Pie

Cuisine: American

Keyword: crustless pie, pumpkin, pumpkin pie, sunflower seeds, Thanksgiving, vegan pie, vegan Thanksgiving dessert

Servings: servings

Author: Camilla

Equipment

1 blender
1 Medium Saucepan

Ingredients

3/4 cup sunflower seed kernels
boiling water
15 ounces unsweetened pumpkin puree (I use canned pumpkin)
1 cup nondairy milk (e.g., oat milk, hemp milk, cashew milk)
1/2 cup rolled oats (certified gluten-free, as needed)
1/2 cup maple syrup (see notes for alternatives)
2 1/2 teaspoons pumpkin pie spice (see notes for creating your own spice blend)
2 teaspoons vanilla extract
1/2 teaspoon salt (adjust as needed/desired)

US Customary - Metric

Instructions

Place the sunflower seed kernels in a medium mixing bowl. Cover with enough boiling water to cover the seeds. Let stand for 20 minutes.
While the sunflower seeds soak, preheat the oven to 350F (180C). Lightly spray a 9-inch (22.5 cm) pie pan with nonstick cooking spray.
If you need the dish to be 100% oil-free, consider using a silicone pie pan (no oil or spray required for it to be nonstick).
Drain the seeds through a mesh strainer, discarding soaking liquid. Rinse with cold water, shaking off excess.
Place the rinsed sunflower seed kernels in a blender. Add the pumpkin puree, milk, maple syrup, oats, pumpkin pie spice, vanilla extract and salt. Cover and blend until completely smooth, stopping once or twice to scrape down the sides of the container.
Pour the blended pumpkin pie mixture into the prepared pie pan, smoothing the top.
Bake in the preheated oven for 50 to 55 minutes until just set. The surface of the pie will appear dry and the center should only jiggle slightly when the pan is (gently) shaken.
Transfer the pie to a cooling rack. Cool completely. Serve at room temperature. For a firmer texture, refrigerate, uncovered, for at least 3 hours, or up to 24 hours.
Cut the pie into wedges and serve!

Notes

Storage: Store the pie, uncovered or loosely covered, in the refrigerator, for up to 3 days. Alternatively, tightly wrap in plastic wrap or foil and freeze in an airtight container or zipper top bag for up to six months.

Maple Syrup Alternatives: You can use an equal amount of agave nectar, brown rice syrup, or (if you do not follow a vegan diet) honey. You can also use 1/2 cup of coconut sugar or packed brown sugar + 2 tablespoons additional milk. These latter options will led to a slightly darker pie.

Sunflower Seed Alternative: I have not tested it, but you should be able to use an equal weight of raw cashews.

DIY Pumpkin Pie Spice: Combine 1.25 teaspoons ground cinnamon + 1 teaspoon ground ginger + 1/4 teaspoon ground cloves. You can vary this with other spices to make your own unique mix (e.g., swap 1/4 teaspoon cinnamon for ground nutmeg, ground allspice, or ground cardamom).

Nutrition