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Vegan Frozen Pumpkin Pie

Vegan Frozen pumpkin pie is creamy and gluten free
Prep Time4 hours
Cook Time15 minutes
Total Time4 hours 15 minutes
Course: Dessert
Cuisine: American
Servings: 6
Calories: 459kcal
Author: My Dairy-Free Gluten-Free Life

Ingredients

  • 1 piece of pie crust that is just warm enough to work with or use Bob's Red Mill GF Pie Crust Mix.
  • 1/3 cup graham cracker crumbs 

 omit if gluten free
  • 1 can of pumpkin puree or 1 &1/3 cups pumpkin pie puree
  • 2-3 cups coconut whipped cream plus some to top it with.
  • 1 teaspoon ground cinnamon
  • 1/2 tsp ground nutmeg
  • 1/4 tsp ground clove

Instructions

  • Use a rolling pin to press the graham cracker crumbs into the pie dough then form it into a pie plate.
  • If you are gluten free just skip the graham crackers and roll out your GF dough.
  • Bake at 350 degrees for about 12 to 15 minutes.
  • Allow the crust to fully cool and then chill before starting to put together the filling.
  • Combine the pumpkin, coconut whipped cream and spices together and then transfer into the cool pie crust and press down.
  • Freeze for 4-6 hours.
  • Allow to rest on the counter for about 10 minutes before topping with more coconut whipped cream and serve.

Notes

Nutritional values based on one serving

Nutrition

Calories: 459kcal | Carbohydrates: 30g | Protein: 5g | Fat: 37g | Saturated Fat: 27g | Sodium: 175mg | Potassium: 421mg | Fiber: 4g | Sugar: 3g | Vitamin A: 9080IU | Vitamin C: 4.7mg | Calcium: 38mg | Iron: 3.7mg