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.

5 from 1 vote

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Gluten-Free Vegan Pumpkin Pie

Prep Time

15 mins

Cook Time

45 mins

Total Time

1 hr

 

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

Course: Dessert

Cuisine: American

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

Servings: 8

Calories: 208 kcal

Author: Rhian Williams

Ingredients (click 'US Customary' for US measurements)

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

Metric - US Customary

Instructions

For the filling:

1. Place all ingredients in a saucepan and stir well, ensuring the cornflour (cornstarch) has dissolved completely

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

3. 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
4. Leave to cool slightly before pouring into the pastry

For the pastry:

1. Preheat the oven to 180 degrees Celsius (350 degrees Fahrenheit)

2. 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!
3. 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

4. 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)

5. You can use a fork or your fingers to create a pretty pattern around the edge if you like
6. Pour the filling into the pie crust just before putting in the oven (as otherwise the dough might 'melt')
7. Bake in the oven for around 30 minutes, until the pastry crust is firm to the touch and golden brown
8. 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
9. Keeps covered in the fridge for up to a few days

Recipe 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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