This Vegan GF Pumpkin Pie recipe is the one you need this Thanksgiving. And because it’s free from refined sugar, nuts, dairy, gluten and animal products, literally everyone can enjoy it!
Funny story – This Vegan GF Pumpkin Pie was made for a Vegan Potluck Birthday lunch that never happened. Or should I say – never existed. I got my wires crossed and the lunch ended up being at a restaurant, not a pot luck at my friends house. Whoops! But not really. Because I got to create this beautiful recipe. And my husband and I, got to eat it all week long.
On that note – this pie just gets better with time. The longer you leave it in the fridge the more solid the filling gets. So if you’re making this for the big day, save yourself the hassle lats minute, and whip it up 2 days in advance. It will actually taste the best that way.
The last month has brought a few pie making sessions into my life, and with that some refinement on pastry decorating. To get the beautiful decoration around the edge of the pie check out this youtube video.
This recipe was adapted from a The Minimalist Baker Recipe. She is the Queen of All Queens when it comes to Vegan recipes. Their catalogue of dishes is extremely impressive and never too intimidating to create.
I altered and added a few different ingredients to make the pie hold together more as her version was a little too custard like for me. SO if you like a more solid Pumpkin Pie texture. Keep reading.
This Pumpkin Pie Recipe is:
- Vegan
- Gluten Free
- Dairy Free
- Refined Sugar Free
- Nut Free
Want more Thanksgiving inspired desserts or just love Pumpkin? Check out these recipes.
Vegan GF Pumpkin Pie
Course: DessertCuisine: AmericanDifficulty: Medium10
servings1
minute1
hour3
minutesOvernight
This Vegan Gluten Free Pumpkin Pie recipe is the one you need this Thanksgiving. And because it’s allergen friendly, it’s a dessert everyone can enjoy.
Ingredients
- Pastry
1 1/4 cups Bobs Red Mill 1:1 gluten free baking flour
1 tbsp coconut sugar
7 tbsp vegan butter, cold
5 tbsp water, ice cold
2 tsp lemon juice
1/2 tsp salt
- Filling
2 3/4 cups pumpkin puree
1 can full fat coconut milk, chilled
3/4 cup brown sugar
3 1/2 tbsp arrowroot powder
3 tbsp melted coconut oil
1/3 cup plant based milk
1 3/4 tsp pumpkin spice
Directions
- Pastry
- In a medium bowl, mix together flour, sugar, and salt.
- Cut butter into thin patties. Using your hands, work into the dry ingredients until mostly incorporated and you have a crumbly mixture. You want to be left with a few pea sized pieces of butter in there
- Add in your lemon juice and half of your ice water. Mix together until a ball starts to form. Add in the remaining water as needed. You want a workable dough that holds it’s shape. Roll into a ball, cover with plastic wrap and place in the fridge for 30-45 minutes.
- Remove from the fridge. Flatten with your hands and place in-between 2 pieces of parchment paper that will have enough surface area to cover a 8-9″ pie dish. Using a rolling pin, roll out your dough into around 1/4 ” in height, ensuring the dough is evenly rolled out.
- Remove the top layer of parchment and carefully invert the pastry into your pie dish. Remove the other piece of parchment and using your hands carefully press into the dish, ensuring all the corners are filled in and you have a smooth base. As per the youtube video in this post, decorate the perimeter of the pastry how you like. Set aside.
- Pie Filling
- Preheat oven to 425F bake
- Scoop out the solid parts from your canned coconut milk. Place in a small saucepan with your coconut oil. Gently melt down to a liquid.
- In a large mixing bowl, using an electric whisk. Whisk together pumpkin puree, melted coconut mixture and dairy free milk until well incorporated.
- Add in the brown sugar, pumpkin spice and arrowroot. Whisk for a further 2 minutes, until you have a smooth and silky filling.
- Pour into your pie dish. Carefully place in the oven and bake for an initial 18 minutes. Turn the temperature down to 350F, cover the pie and bake for an additional 45 minutes.
- Remove the pie from the oven and let cool on the counter before placing in the fridge to completely set overnight. Until the pie has completely chilled and set, it will still be a little jiggly in the middle.
Notes
- If you’re intimidated by the pastry decorating just cut the edges of the crust and keep it simple. If the pastry tears in any area, simply patch it up with excess pastry and press it into the dough, it’ll be good as new.
- Be careful when transferring the pie to the oven. To avoid mess and a burnt hand during the process of covering your pie mid bake, plan head and take the top shelf out from your oven so you have room to work.
- Cracking on the top of the pie is perfectly normal.
- This pie is at its absolute best 2 days after baking. So plan ahead if you’re making this for an event.
