Gluten-Free Vegan Pumpkin Pie

This Gluten-Free Vegan Pumpkin Pie is fragrantly spiced, rich and creamy and has a flaky, crispy and buttery crust. The pastry crust can be pressed in with your fingers, so there's no need for a rolling pin or floured surface, there's no pre-baking required and there's no need to chill the pastry beforehand. It's also refined sugar free, and perfect for Thanksgiving and Christmas!

How to make this recipe

Scroll down to the bottom of this post for the full recipe.

• Place all the ingredients in a saucepan - use a measuring jug to measure out the plant-based milk.

• Stir well.

Tip: Ensure the cornflour (cornstarch) has dissolved completely.

• Once the mixture is mixed well, cook on a medium heat, stirring continuously, until thickened and gently bubbling - you might want to use a balloon whisk to make this easier, though a spoon and some elbow grease should do the trick.

Tip: Depending on the consistency and texture of your pumpkin purée, it may not properly mix into your milk - if this is the case you can either transfer the mixture to a food processor or blender or use a hand-held stick blender to blend it until completely smooth.

• Leave the filling to cool slightly before pouring into the pastry.
• Combine all ingredients for the pastry dough in a glass mixing bowl.

Tip: Add the water a few tablespoons at a time so that you don't add too much!

• Place the pastry dough into a greased pie dish and use your fingers to carefully press it across the bottom and up the sides of the dish.

Tip: You can use a fork or your fingers to create a pretty pattern around the edge if you like.

• Pour the filling into the pie crust just before putting in the oven - otherwise the dough might 'melt'.

• Bake in the oven for around 40 minutes, until the pastry crust is firm to the touch and golden brown.

• Leave to cool completely before cutting, ideally putting the pie in the fridge for a couple of hours, to allow the filling to set properly.

Substitutions you can make

• You can use any type of plant-based milk: I used cashew milk, but almond milk, oat milk, soy milk, rice milk etc all work well.
• You can use store-bought pumpkin purée or make your own.
• If you can't get hold of pumpkin purée, you can substitute it with butternut squash purée.
• You can use any type of liquid sweetener: maple syrup, agave syrup, brown rice syrup etc.
• The cornflour (cornstarch) can be replaced with arrowroot.
• You can replace the gluten-free flour in the pastry crust with rice flour.
• You can replace the gluten-free flour with plain flour if you're not gluten-free.
• If you're not into pumpkin, you can make sweet potato pie instead!

How long does this Pumpkin Pie keep for?

This Pumpkin Pie does taste best when fresh, but keeps covered in the fridge for up to a few days.

More vegan pumpkin recipes

• Pumpkin Hummus
• Creamy Pumpkin Chestnut Pasta
• Pumpkin Quinoa Salad
• Chickpea Pumpkin Biryani
• Creamy Pumpkin Gnocchi Soup
• Pumpkin Chestnut Risotto

If you try out this recipe or anything else from my blog, I'd really love to hear any feedback! Please give it a rating, leave a comment, or tag a photo @rhiansrecipes #rhiansrecipes on Instagram! Thank you.

Watch how to make this recipe

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