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 Gluten-Free Vegan Pumpkin Pie

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

• 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 to this recipe:

• 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 Gluten-Free Vegan 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:

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. 

4.54 from 13 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: 55 minutes

Total Time: 1 hour 10 minutes

Servings: 8

Calories: 222kcal

Author: Rhian Williams

Ingredients

For the filling:

• ▢ 450 g (15 oz) tin of pumpkin purée * (shop-bought or make your own)
• ▢ 300 ml (1 ¼ cup) unsweetened cashew milk (or sub unsweetened almond milk or oat milk)
• ▢ 12 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)
• ▢ ¼ teaspoon ground ginger
• ▢ 3 teaspoons cornflour (cornstarch) (or sub arrowroot)

For the pastry:

• ▢ 30 g (⅛ cup) coconut oil
• ▢ 75 g (⅔ cup) gluten-free flour blend (or sub rice flour, or plain all-purpose flour if not gluten-free)
• ▢ 75 g (⅔ cup) 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 continuously, until thickened and gently bubbling
• 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 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
• Tastes best when fresh, but keeps covered in the fridge for up to a few days

Video

Notes

*If you can’t get hold of pumpkin purée, you can substitute it with butternut squash purée.

**You can alternatively use almond flour.

 

Nutrition Facts

Gluten-Free Vegan Pumpkin Pie

Amount Per Serving

Calories 222 Calories from Fat 81

% Daily Value*

Fat 9g14%

Saturated Fat 4g20%

Sodium 32mg1%

Potassium 183mg5%

Carbohydrates 34g11%

Fiber 4g16%

Sugar 21g23%

Protein 3g6%

Vitamin A 8754IU175%

Vitamin C 2mg2%

Calcium 74mg7%

Iron 2mg11%

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

Made the recipe?Tag @rhiansrecipes on instagram and use the hashtag #rhiansrecipes!

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