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Vegan Frozen Pumpkin Pie
Vegan Frozen pumpkin pie is creamy and gluten free
Prep Time
4
hours
hrs
Cook Time
15
minutes
mins
Total Time
4
hours
hrs
15
minutes
mins
Course:
Dessert
Cuisine:
American
Servings:
6
Calories:
459
kcal
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:
459
kcal
|
Carbohydrates:
30
g
|
Protein:
5
g
|
Fat:
37
g
|
Saturated Fat:
27
g
|
Sodium:
175
mg
|
Potassium:
421
mg
|
Fiber:
4
g
|
Sugar:
3
g
|
Vitamin A:
9080
IU
|
Vitamin C:
4.7
mg
|
Calcium:
38
mg
|
Iron:
3.7
mg