Gluten-Free Vegan Pumpkin Pie

This Gluten-Free Vegan Pumpkin Pie is perfectly spiced, rich and creamy and has a flaky, crispy and buttery crust.

Why you’ll love this Gluten-Free Vegan 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
• there’s no pre-baking required
• there’s no need to chill the pastry beforehand
• it’s refined sugar free 
• it’s perfect for Thanksgiving, Christmas and other holidays!

How to make this Gluten-Free Vegan Pumpkin Pie

Scroll down to the bottom of this post for the full recipe including exact measurements and full instructions. 

• Stir well.

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

• Once the mixture is mixed well, cook on a medium heat, stirring regularly, until thickened – 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.

• 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.

• 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 30 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 to this recipe:

How long does this Gluten-Free Vegan Pumpkin Pie keep for?

This Pumpkin Pie pie keeps covered in the fridge for up to a few days.

More vegan pumpkin recipes:

• Pumpkin Sage White Bean Hummus
• Creamy Pumpkin Chestnut Pasta
• Pumpkin Cranberry 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.

Gluten-Free Vegan Pumpkin Pie

This Gluten-Free Vegan Pumpkin Pie is perfectly spiced, rich and creamy, and has a flaky, crispy and buttery crust. 

5 from 2 votes

Print Pin Rate

Course: Dessert

Cuisine: American

Keyword: gluten-free pumpkin pie, vegan pumpkin pie, vegan thanksgiving dessert

Prep Time: 15 minutes

Cook Time: 45 minutes

Total Time: 1 hour

Servings: 8

Calories: 208kcal

Author: Rhian Williams

Ingredients

Metric - US Customary

For the filling:

• 450 g tin of pumpkin purée * (shop-bought or make your own)
• 300 ml unsweetened cashew milk (or sub unsweetened almond milk or oat milk)
• 10 tablespoons maple syrup (or sub any other sweetener)
• 1 teaspoon vanilla extract
• 1 teaspoon pumpkin pie spice to taste (or sub a mixture of ground ginger, cinnamon, nutmeg and cloves, or mixed spice)
• 1/4 teaspoon ground ginger
• 3 teaspoons cornflour (cornstarch)

For the pastry:

• 30 g coconut oil
• 75 g gluten-free flour blend (or sub rice flour, or plain all-purpose flour if not gluten-free)
• 75 g ground almonds (almond meal) **
• 7 tablespoons water

Instructions

For the filling:

• Place all ingredients in a saucepan and stir well, ensuring the cornflour (cornstarch) has dissolved completely
• Once the mixture is mixed well, cook on a medium heat, stirring regularly, until thickened
• 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 until completely smooth
• Leave to cool slightly before pouring into the pastry

For the pastry:

• Preheat the oven to 180 degrees Celsius (350 degrees Fahrenheit)
• Combine all ingredients in a large bowl along with about 7 tablespoons of water, until it forms a firm dough - add the water a few tablespoons at a time so that you don’t add too much!
• You can keep this pastry dough in the fridge for up to a day if you like, but there is no need to chill it before using
• 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 (I used a 9inch/22.5cm pie dish)
• 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 (as otherwise the dough might 'melt')
• Bake in the oven for around 30 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
• Keeps covered in the fridge for up to a few days

Notes

*If you can't get hold of pumpkin purée, you can substitute it with butternut squash or sweet potato purée

**You can alternatively use almond flour

 

Nutrition Facts

Gluten-Free Vegan Pumpkin Pie

Amount Per Serving

Calories 208 Calories from Fat 81

% Daily Value*

Total Fat 9g 14%

Saturated Fat 3g 15%

Sodium 31mg 1%

Potassium 172mg 5%

Total Carbohydrates 30g 10%

Dietary Fiber 3g 12%

Sugars 17g

Protein 3g 6%

Vitamin A 175.1%

Vitamin C 2.9%

Calcium 6.9%

Iron 8.4%

* Percent Daily Values are based on a 2000 calorie diet.

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