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Gluten-free Pumpkin Pie

Fall in love with this healthy spin on a holiday favorite, perfected by Partner Lauren Kovacs! 🍁🎃 A completely plant-based recipe, it features pumpkin puree, coconut milk, and 13g of plant protein from Complete by Juice Plus+ French Vanilla.

Level up your dessert table with this vegan, gluten-free and gourd-geous pumpkin pie recipe that fits many dietary restrictions! If you see us going back for seconds, no you didn’t. 😉


Pie Crust:

• 2 1/2 cups gluten free 1:1 flour

• 1 tablespoon granulated sugar

• 1 teaspoon kosher salt

• 3/4 cup cold vegan butter, cubed

• 1/4 cup organic vegan shortening

• 2 teaspoons apple cider vinegar

• 1/2 cup ice water

• Whisk together flour, sugar and salt.

• Add vegan butter and shortening, and use a pastry cutter to mix well, until mixture resembles coarse sand.

• Using a stand up mixer (or wooden spoon), mix together and slowly add apple cider vinegar and cold water until dough forms.

• Separate dough into two discs and cover with plastic wrap.

• Refrigerate for an hour (or up to 3 days), and use when making pie.

Pumpkin Pie filling:

• 1 15oz can organic pumpkin purée (not pie mix)

• 3/4 cup can full fat coconut milk

• 1/2 cup brown sugar

• 1/4 cup arrowroot flour

• 1/4 cup maple syrup

• 1 scoop Juice Plus+ Vanilla Complete or 1 tsp vanilla extract

• 2 tsp pumpkin pie spice

• 3/4 tsp cinnamon

• 1/2 tsp salt

• Blend all ingredients in a blender.

• Pour into prepared pie crust and Bake at 350° for about 60 minutes. Edges should look slightly cracked and the middle will still be a little wobbly.

• Let cool and refrigerate for at least 4 hours or overnight.

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