Vegan Gluten-Free Pumpkin Pie (No Coconut)

Step 1

Preheat oven to 350 degrees F. Prick the bottom of the pie crust with a fork, and pre-bake for 5 minutes. Or follow package directions if using store-bought pie dough.

Step 2

Combine all filling ingredients in a blender (oats, nut/seed butter, milk, maple syrup, vanilla, starch, pumpkin, and spices). Blend on low speed, gradually increasing to high. The mixture will be fairly thick. Stop to stir or scrape down the sides of the blender as needed.

Step 3

Once the filling is completely smooth, pour it into the pre-baked crust and smooth the top. Bake for 50 to 55 minutes or until the center looks just set. *Depending on the crust you're using, you may need to cover the edges with foil or a pie shield after 25 to 30 minutes to prevent it from getting too brown. If using my gluten-free crust recipe, the crust should be fine uncovered the whole time.

Step 4

Let the pie cool to room temperature, then cover and refrigerate for at least 3 to 4 hours before serving. See Notes for serving suggestions.