Vegan and Gluten Free Pumpkin Pie
So the holidays are coming up so I am getting prepared by doing my absolute favorite thing. Baking! Pumpkin pie is a staple around this time of year. This recipe will not let you down. This vegan pumpkin pie can easily be made gluten free It has those warm spices and a wonderfully flakey crust. If you love pumpkin pie, try this recipe!
Using very cold butter is key to a great pie crust.And make sure to not overwork the dough. Otherwise it will result in a rubbery crust.
There you have it. A tasty, delicious vegan and gluten free pumpkin pie that everyone at your Thanksgiving dinner can enjoy.
Ingredients
Crust
- 6 Tbsp cold vegan butter (or chilled coconut oil with varied results)
- 1 1/4 cup flour or gluten free flour
- 1/4 tsp salt
- 4-6 Tbsp ice cold water
Filling
- 2 3/4 cups pumpkin puree
- 1/4 cup pure maple syrup
- 1/4 cup coconut sugar
- 1/3 cup unsweetened almond milk
- 1 Tbsp melted coconut oil
- 2 1/2 Tbsp cornstarch
- 1 3/4 tsp pumpkin pie spice
- 1/4 tsp sea salt
Tips- If you don’t have pumpkin pie spice, you can make you own. Same parts dried ginger/nutmeg/ cloves
Directions
- To prepare crust, add flour and salt to a large mixing bowl and whisk to combine. Slice the very cold butter in and work gently with a fork or pastry cutter. Do not overwork the dough. If you do you will get a tough rubbery crust.
- Add ice cold water a little at a time astir with a wooden spoon.Add as much water as you need to help it come together.
- Once a loose dough is formed, transfer to a piece of plastic wrap and work gently with your hands to form a 1/2 inch thick disc. Wrap firmly and refrigerate for a minimum 30 minutes, up to 2 days. Just let it warm back up a little before using. You don’t want it too warm or it can get too soft to handle.
- Once your dough is chilled, preheat oven to 350 degrees F and prepare filling.
- Add all pie ingredients to a blender and blend until smooth, scraping down sides as needed. Set aside.
- To roll out the crust, unwrap the disc and place it between two sizable layers of wax paper (plastic wrap will work OK, but is a little more difficult to work with). Use a rolling pin to gently roll it into the shape of your pie pan. If it cracks, don’t stress – you can reform it with your hands once you get it in the pan. But try and be gentle.
- 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.
- Once you get the crust inverted, gently use your hands to form it into the pan, working the crust up along the sides. 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.
- 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.
Slice and serve with whipped cream and an additional sprinkle of cinnamon, nutmeg, or pumpkin pie spice. Try topping it with toasted nuts!
Adapted from Minimalist baker
Gluten Free Pumpkin Pie
The best pumpkin pie recipe. It just so happens to be gluten free and vegan. A great addition to your holiday table
Author: Rochelle Stivers
Cuisine: American
Recipe type: Dessert
Serves: 10
Prep time:
Cook time:
Total time:
Ingredients
- Crust
- 6 Tbsp cold vegan butter (or chilled coconut oil with varied results)
- 1¼ cup flour or gluten free flour
- ¼ tsp salt
- 4-6 Tbsp ice cold water
- Filling
- 2¾ cups pumpkin puree
- ¼ cup pure maple syrup
- ¼ cup coconut sugar
- ⅓ cup unsweetened almond milk
- 1 Tbsp melted coconut oil
- 2½ Tbsp cornstarch
- 1¾ tsp pumpkin pie spice
- ¼ tsp sea salt
Instructions
- To prepare crust, add flour and salt to a large mixing bowl and whisk to combine. Slice the very cold butter in and work gently with a fork or pastry cutter. Do not overwork the dough. If you do you will get a tough rubbery crust.
- Add ice cold water a little at a time and stir with a wooden spoon. Add as much water as you need to help it come together.
- Once a loose dough is formed, transfer to a piece of plastic wrap and work gently with your hands to form a ½ inch thick disc. Wrap firmly and refrigerate for a minimum 30 minutes, up to 2 days. Just let it warm back up a little before using. You don’t want it too warm or it can get too soft to handle.
- Once your dough is chilled, preheat oven to 350 degrees F and prepare filling.
- Add all pie ingredients to a blender and blend until smooth, scraping down sides as needed. Set aside.
- To roll out the crust, unwrap the disc and place it between two sizable layers of wax paper (plastic wrap will work OK, but is a little more difficult to work with). Use a rolling pin to gently roll it into the shape of your pie pan. If it cracks, don’t stress - you can reform it with your hands once you get it in the pan. But try and be gentle.
- 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.
- Once you get the crust inverted, gently use your hands to form it into the pan, working the crust up along the sides. 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.
- 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.
- Slice and serve with whipped cream and an additional sprinkle of cinnamon, nutmeg, or pumpkin pie spice. Try topping it with toasted nuts!
Notes
If you don’t have pumpkin pie spice, you can make you own. Same parts dried ginger/nutmeg/ cloves
Nutrition Information
Serving size: 1 slice Calories: 171 Fat: 7.8g Saturated fat: 2.1g Carbohydrates: 25g Sugar: 10.9g Sodium: 188mg Fiber: 3.5g Protein: 2.3g
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