7 Best Vegan Gluten-Free Pumpkin Desserts

Vegan Gluten-Free Pumpkin Pie

This Vegan Gluten-Free Pumpkin Pie is a delicious and healthy alternative to traditional pumpkin pie, perfect for those who follow a vegan or gluten-free diet. With a creamy pumpkin filling spiced to perfection and a flaky crust made from gluten-free ingredients, this pie is sure to please everyone at the table, regardless of their dietary restrictions.

Instructions Summary:

1. Preheat your oven to 350°F (175°C).
2. In a large mixing bowl, combine pumpkin puree, coconut milk, maple syrup, cinnamon, ginger, nutmeg, salt, cornstarch, and vanilla extract. Mix until smooth.
3. Pour the filling into the gluten-free pie crust.
4. Bake for 50-60 minutes, or until the filling is set and a toothpick inserted comes out clean.
5. Allow the pie to cool completely before serving. Enjoy!

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Pumpkin Spice Muffins

These Vegan Gluten-Free Pumpkin Spice Muffins are perfect for a cozy fall treat, offering all the warm spices and flavors of pumpkin pie in a handheld form. Moist, fluffy, and naturally sweetened, these muffins are a delightful breakfast or snack that everyone can enjoy, regardless of dietary restrictions.

Instructions Summary:

1. Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
2. In a mixing bowl, whisk together the gluten-free flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt.
3. In another bowl, combine pumpkin puree, maple syrup, melted coconut oil, non-dairy milk, and vanilla extract until smooth.
4. Mix the wet ingredients into the dry ingredients until just combined.
5. Pour the batter into the muffin tin, filling each cup about 2/3 full.
6. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
7. Let the muffins cool for a few minutes in the tin, then transfer them to a wire rack to cool completely. Enjoy!

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Creamy Pumpkin Casserole

Creamy Pumpkin Casserole is a delightful, plant-based dish that combines the rich creaminess of pumpkin with a hint of sweetness and warm spices, making it an excellent side dish or even a main course for fall gatherings. This vegan and gluten-free casserole is comforting and flavorful, perfect for those seeking a nourishing and festive meal.

Instructions Summary:

1. Preheat your oven to 350°F (175°C) and grease a casserole dish.
2. In a large bowl, mix together the pumpkin puree, coconut milk, maple syrup, cinnamon, nutmeg, vanilla extract, and salt until well combined.
3. Stir in the rolled oats and baking powder, combining thoroughly.
4. Pour the mixture into the prepared casserole dish and sprinkle the chopped nuts on top if using.
5. Bake for about 30-35 minutes, or until the top is golden and slightly firm to the touch.
6. Allow to cool slightly before serving. Enjoy this creamy delight warm!

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Pumpkin Chia Seed Pudding

Pumpkin Chia Seed Pudding is a creamy, nutritious dessert that perfectly captures the flavors of fall while being vegan and gluten-free. This delightful treat is not only easy to prepare but also packed with fiber and healthy fats, making it a guilt-free indulgence. Ideal for breakfast or as a snack, this pudding is sure to please everyone!

Cooking Instructions:

1. In a medium-sized bowl, whisk together the coconut milk, pumpkin puree, maple syrup, vanilla extract, ground cinnamon, salt, and pumpkin spice if using.
2. Stir in the chia seeds until well combined.
3. Cover the bowl and refrigerate for at least 4 hours or overnight to allow the chia seeds to expand and thicken the mixture.
4. Once set, give the pudding a good stir before serving and feel free to top with additional pumpkin puree, nuts, or dairy-free whipped cream if desired. Enjoy this delightful pudding chilled!

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Gluten-Free Pumpkin Chocolate Chip Cookies

Gluten-Free Pumpkin Chocolate Chip Cookies are a delightful fall-inspired treat that combines the sweetness of chocolate with the rich flavor of pumpkin. These cookies are not only vegan and gluten-free, but they are also soft, chewy, and packed with the essence of autumn in every bite. Perfect for a cozy afternoon snack or a festive gathering, these cookies are sure to satisfy your sweet tooth!

Cooking Instructions:

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a large bowl, combine the almond flour, baking soda, cinnamon, pumpkin spice, and salt.
3. In another bowl, mix together the pumpkin puree, melted coconut oil, maple syrup, and vanilla extract until smooth.
4. Pour the wet ingredients into the dry ingredients and stir until just combined. Fold in the vegan chocolate chips.
5. Drop spoonfuls of dough onto the prepared baking sheet, spacing them about 2 inches apart.
6. Bake for 12-15 minutes or until the edges are lightly golden. Allow cookies to cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely. Enjoy your delicious Pumpkin Chocolate Chip Cookies!

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Pumpkin Oatmeal Energy Bites

Pumpkin Oatmeal Energy Bites are a fantastic no-bake treat that combines the wholesome goodness of oats, pumpkin, and natural sweeteners into bite-sized snacks perfect for on-the-go energy. These vegan and gluten-free bites are rich in fiber and flavor, making them an excellent choice for a healthy afternoon snack or a quick breakfast option. With just a few simple ingredients, you’ll have a delicious treat that satisfies your pumpkin cravings!

Cooking Instructions:

1. In a large mixing bowl, combine the rolled oats, pumpkin puree, nut butter, maple syrup, cinnamon, flaxseed, vanilla extract, and salt. Mix until well combined.
2. If desired, fold in the vegan chocolate chips for an extra treat.
3. Once the mixture is thoroughly combined, roll tablespoon-sized portions into balls and place them on a parchment-lined baking sheet.
4. Refrigerate the energy bites for at least 30 minutes to firm up before enjoying. Store any leftovers in an airtight container in the fridge for a quick snack!

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Vegan Pumpkin Cheesecake

Vegan Pumpkin Cheesecake is a rich, creamy, and plant-based dessert that brings the delightful flavors of pumpkin spice to your table without any dairy or gluten. This cheesecake has a nutty, spiced crust and a smooth filling made from pumpkin puree, cashews, and warm spices, creating a perfect indulgence for fall celebrations or any special occasion.

Cooking Instructions:

1. Preheat the oven to 350°F (175°C). In a food processor, blend the almond flour and Medjool dates until a dough forms. Press the mixture into the bottom of a springform pan to create the crust.
2. In the same food processor, combine the soaked cashews, pumpkin puree, maple syrup, almond milk, melted coconut oil, cinnamon, nutmeg, vanilla extract, and salt. Blend until smooth and creamy.
3. Pour the filling over the prepared crust and spread it evenly. Bake in the preheated oven for 40–45 minutes, or until the edges are set.
4. Allow the cheesecake to cool to room temperature, then refrigerate for at least 4 hours, or overnight for best results. Serve chilled and enjoy your delicious vegan pumpkin cheesecake!