Vegan & Gluten Free Pumpkin Pie

Vegan & Gluten Free Pumpkin Pie

Tis the season after-all folks 🎃🎄⭐️
This recipe calls for just 10 ingredients & is incredibly delicious! Before getting started on the recipe, we recommend watching our TikTok recipe video here.
I would bet good money that your friends & family wouldn't even guess that this was healthy.. Let us know in the comments below!

Base ingredients; 

Filling ingredients; 

  • 1 medium size pumpkin (I used a Butterkin)
  • 1/4 cup rice malt syrup (or maple)
  • 1/4 cup coconut sugar 
  • 1/3 cup plant milk
  • 1 tbsp olive oil
  • 1 tsp ginger
  • 1 tsp cinnamon
  • 2 Tbsp arrowroot powder
  • Pinch of salt 


Begin by cutting your pumpkin in half & removing the seeds. Cut into wedges & peel skin with a knife before chopping into small cubes. Fill a pot with water & once boiling, add pumpkin pieces & boil for approx. 20 minutes (or until soft). Add 3 tbsp of pumpkin water to a blender before draining remaining water from the pot. Add pumpkin to the blender & mix until smooth. This should yield approx. 2.5 cups of pumpkin puree. Set aside. 

Preheat oven to 180 degrees fan-bake.

Pour, mix & roll your Rad Ball mix in a medium bowl. Line your pie dish with baking paper & press the mixture into dish. Making sure to press the mixture evenly up the sides of the pie tin. Just like we did in our TikTok recipe video here. 

 Add all of your filling ingredients to a blender & mix on low until smooth & combined. 

Pour mixture over your 'crust' & bake for 35-40 minutes (keeping an aye on the crusts to prevent burning!). 

Remove from oven & set aside to cool for 30 minutes. Chill in fridge overnight before enjoying. 

I served mine with a dollop of coconut yoghurt & sprinkling of coconut sugar!

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