I have a confession guys: I’ve made pumpkin pie TWICE already this month. And you know what? I don’t even feel bad about it.

If there is one person to blame though, I can certainly point fingers at my son, who has been pestering asking me since September to please please please make pumpkin pie mom. Thankfully, I finally caved- I mean, how many times can I say no to a 5-year-old AND pie in the same day? Especially when it takes only 10 minutes of my time and is vegan + gluten-free, there’s just no reason not to be granter of wishes.

Besides, when it comes to Thanksgiving dinner, I can barely make it to the dessert; I’m usually stuffed to the rafters and strung out on gravy. Even if I try to “shake my food down to my toes” (doesn’t everyone do that?), I can still only manage to moan-eat a sliver of pie.

All the more reason to just say “screw it” and make pie NOW.

However, if you like to “save” treats like this for special occasions, this pie is not only a classic but the easiest thing you can make for Thanksgiving dinner. With a no-bake filling and frozen pie shell (*gasp!*), you can have it done in no time, leaving you to tackle the rest of your holiday prep.

Because who has time to make a pumpkin pie from scratch these days?

Personally, I can live with myself and take a few shortcuts. If you want to be adventurous though and make your own pie crust, by all means, go for it! I’ve been making this easy filling for years, and used it with a variety of crusts, from raw to store-bought to homemade. It’s always delicious, no matter what you choose!

On a serious note, I’m so thankful for you dear reader. Here’s me sending you lots of gratitude for stopping by today and supporting something I’m passionate about. Things may slow down on the blog over the holidays (it’s that life thing you know), but rest assured, I’m looking forward to another year of sharing easy plant-based recipes (and some surprises too!). I’m super thankful that I’ve been able to devote as much time as I have towards “Bohemian”, so here’s raising my invisible glass to that:)

I hope you all have a beautiful holiday, filled with lots of love, family, and friends. You deserve it.

Just make sure you don’t model your dinner after the gang:

Save Time. Eat Healthy. Be Smart.

Learn how YOU can be a SMART VEGAN while saving time (and money) with my FREE GUIDE, PLUS get easy vegan recipes and fun announcements in your email inbox when you join the Boho mailing list!

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Quick Gluten-Free Vegan Pumpkin Pie (10 Min + No-Bake Filling!)

Makes 1 pumpkin pie. Serves 8.

Ingredients:

Directions:

  1. Cook crust according to package directions. Meanwhile, add sugar, cornstarch, pumpkin pie spice, and pink salt to a medium saucepan; stir.
  2. Stir in canned pumpkin, coconut milk, and vanilla; heat on medium high, stirring occasionally, until filling starts to bubble and thicken.
  3. Remove from heat and pour into baked pie shell.
  4. Cover with plastic wrap, making sure plastic wrap touches pie filling to prevent film. Refrigerate for at least 4 hours, but best if chilled overnight. Serve with dairy-free coconut whipped topping.

Quick Gluten-Free Vegan Pumpkin Pie
Serves 8
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Prep Time
10 min
Cook Time
10 min
Total Time
4 hr 10 min
Prep Time
10 min
Cook Time
10 min
Total Time
4 hr 10 min
Ingredients
  1. 1 gluten-free vegan frozen pie shell, cooked according to package directions (or crust of your choice!)
  2. 1/2 C organic sugar
  3. 4 Tbsp GMO-free cornstarch
  4. 2 tsp pumpkin pie spice
  5. Dash of Himalayan pink salt
  6. 15 oz canned pumpkin
  7. 13.5 oz canned coconut milk
  8. 2 tsp vanilla extract
Instructions
  1. Cook crust according to package directions. Meanwhile, add sugar, cornstarch, pumpkin pie spice, and pink salt to a medium saucepan; stir.
  2. Stir in canned pumpkin, coconut milk, and vanilla; heat on medium high, stirring occasionally, until filling starts to bubble and thicken.
  3. Remove from heat and pour into baked pie shell.
  4. Cover with plastic wrap, making sure plastic wrap touches pie filling to prevent film. Refrigerate for at least 4 hours, but best if chilled overnight. Serve with dairy-free coconut whipped topping.
Beautifully Bohemian https://www.beautifullybohemian.com/wordpress/

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This post was shared on I Am Pinnable

Save Time. Eat Healthy. Be Smart.

Learn how YOU can be a SMART VEGAN while saving time (and money) with my FREE GUIDE, PLUS get easy vegan recipes and fun announcements in your email inbox when you join the Boho mailing list!

DAMN THE SPAM! Your privacy is important and the email you provide is under lock and key! Powered by ConvertKit

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16 comments

Reply

We share some mutual blogging buddies and I thought I would stop by! SO glad I did! Your place is AMAZING!!!! Mind if I link you and visit and comment often!? Swing by and let me know! CHEERS!

Reply

Hey thanks Jennifer, I’d love that!

Reply

Wow! Love how easy this is! Do you have any recommendations for vegan + GF pie crust brands you’ve used before and like? Thanks!

Reply

Thank you Sarah! For this round I used the brand “Wholly Gluten-Free” vegan pie crust, but I normally enjoy making a raw crust using dates, almonds, walnuts, cinnamon, and coconut oil. I’ve also made your standard homemade pie crust (using vegan butter as a substitute) and that also turned out really well!

Reply

This looks fabulous! I love how you use coconut milk in the filling. Yum!

Reply

Thank you Amy! The coconut milk really elevates this pie- I just love it!

Reply

Oh, pumpkin pie! I’m always in for a slice. Or two 😉 Love both recipe and the photos!

Reply

Thank you Mari!!

Reply

Hi Randi!
This looks so good. Is the canned coconut milk the full fat version? Thanks for sharing recipe.

Reply

Hey Kimberly! Thank you! Yes it is the full fat version- I should probably add that in the recipe notes, thanks for pointing that out:)

Reply

I would love to try a slice of this 🙂

Reply

Thank you Amber! It’s perfect for any holiday party:)

Reply

Perfect and just in time for the holidays! I love how you used Himalayan pink salt

Reply

Thank you Jenna!!

Reply

10-minutes??? and gluten-free? Ok i need to try this!

Reply

Lol, YES you need to try this!! I’d love to hear how it turns out!

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