Vegan Pumpkin Pie (Gluten-Free)

main menu

Pages

Vegan Pumpkin Pie (Gluten-Free)

 

For most people, pumpkin pie at Thanksgiving is non negotiable. We agree! This version is every bit as good as the classic, requires just 10 ingredients and is both vegan and gluten-free! Crisp crust, flavorful pumpkin center — the perfect pumpkin pie for your holiday meals.

Why You'll Love This Vegan Gluten-Free Pumpkin Pie:

it’s undetectably vegan and gluten-free

it’s crispy and flaky

it’s rich and creamy

it’s perfectly sweet

it’s subtly spiced

the pastry crust can be pressed in with your fingers, so there’s no need for a rolling pin or floured surface

it’s refined sugar free 

it’s perfect for Thanksgiving, Christmas and other holidays!

What do you need to make The Crust?

Gluten-free flour blend (Bob’s Red Mill 1 to 1)

Cold vegan butter or chilled coconut oil

Ice cold water

Salt

What do you need to make The Filling?

pumpkin puree

maple syrup

brown sugar

olive oil or melted coconut oil

unsweetened plain almond milk

cornstarch or arrowroot powder

pumpkin pie spice 

sea salt

Vegan Gluten-Free Pumpkin Pie Recipe

This vegan pumpkin pie is every bit as good as the classic, requires just 10 ingredients and is both vegan and gluten-free! Crisp crust, flavorful pumpkin center — the perfect pumpkin pie for your holiday meals.

Prep Time: 1 hour       Cook Time: 1 hour

Total Time: 2 hour      Servings: 10

Ingredients

Crust

  • 1 1/4 cup Gluten-free flour blend (Bob’s Red Mill 1 to 1)
  • 1/4 tsp salt
  • 6 Tbsp cold vegan butter (or chilled coconut oil with varied results)
  • 4-6 Tbsp ice cold water

Filling

  • 2 3/4 cups pumpkin puree
  • 1/4 cup brown sugar
  • 1/4 cup maple syrup
  • 1/3 cup unsweetened plain almond milk
  • 2 1/2 Tbsp cornstarch or arrowroot powder
  • 1 Tbsp olive oil (or melted coconut oil)
  • 1 3/4 tsp pumpkin pie spice (or sub mix of ginger, cinnamon, nutmeg & cloves)
  • 1/4 tsp sea salt

For The Topping

  • 1 (13.5-oz.) can full fat coconut cream, refrigerated overnight (Taste Of Thai works best)
  • 3 tbsp. powdered sugar 
  • Pinch salt

Instructions

  1. Add gluten-free flour and salt to a large mixing bowl and whisk to make the crust. Slice or dollop the cold butter in and work gently with a fork or pastry cutter to cut it in. Don’t overwork, just get it incorporated.
  2. Next, add ice-cold water a little at a time and stir with a wooden spoon. Just add as much water as you need to make it come together.
  3. When a loose dough is formed, transfer to a piece of plastic wrap and work carefully with your hands to make a 1/2 inch thick disk. Cover securely and refrigerate for at least 30 minutes, up to 2 days. Just let it warm up a bit before you use it. You don’t want it too warm or it can get too soft to handle.
  4. Once your dough is cooled, preheat the oven to 350 degrees F (176 C) and prepare the pie filling.
  5. Add all pie filling ingredients to the blender and blend until smooth, scraping down the sides as needed. Taste and adjust the seasonings as necessary. Set aside.
  6. To roll out the crust, unwrap the disk and place it between two large layers of wax paper (the plastic wrap would work perfectly, but is a little more difficult to work with). Use a rolling pin to gently roll it into the shape of your pie pan (we recommend a standard 9-inch pan). If it cracks, don’t stress – you can reform it with your hands once you get it in the pan. Yet strive to be gentle.
  7. To transfer the crust, remove the top layer of wax paper and gently lay the pie dish face down on top of the crust and use the support of the wax paper to quickly but carefully invert it. Don’t overthink it – just do it.
  8. Once you get the crust inverted, gently use your hands to form it into the pan, working the crust up along the sides. It can be a little tricky but it bakes beautifully, so it’s worth the effort! Just try not to overwork the dough in the process – it shouldn’t take more than a few minutes to perfect the shape. Any holes or cracks can be mended with a little excess dough and the heat of your hand.
  9. Pour filling into pie crust and bake for 58-65 minutes. The crust should be light golden brown and the filling will still be just a bit jiggly and have some cracks on the top. Remove from oven and let cool completely before loosely covering and transferring to the refrigerator to fully set for 4-6 hours, preferably overnight.
  10. Slice and serve with coconut whipped cream and an additional sprinkle of cinnamon, nutmeg, and/or pumpkin pie spice (optional).

Nutrition Facts

(Serving: 1 slice)

Calories: 211kcal | Carbohydrates: 31.4g | Protein: 1.6g | Fat: 8.5g | Fiber: 2.5g | Sugar: 11.1g


You are now in the first article

Comments