This gluten free vegan pumpkin pie is the perfect sweet ending to your holiday meal. It’s creamy and delicious and has a flaky, buttery crust.
What’s the most classic Thanksgiving day dessert?
Pumpkin pie, right?
Well, pumpkin pie is off the list for many people because of the heavy egg and dairy content. Not exactly allergy friendly.
But, with the right ingredients, it’s possible to make a gluten free vegan pumpkin pie that’s not only delicious, but also easy to make. And your guests will love it – even if they don’t have special dietary needs.
What’s the best gluten free pie crust recipe?
Gluten free pie crust is very similar to regular pie crust – just gluten free flour, a little sugar and salt, vegan buttery spread, and cold water. If you aren’t dairy free, use regular butter.
What type of gluten free flour makes a good pie crust?
My gluten free flour mix works well for pie crust. You can experiment with different gluten free blends, but in my experience if it contains xanthan gum, it may make the pie crust a little chewy.
How do you make vegan gluten free pie crust?
- Use a pastry cutter to cut vegan buttery spread into some gluten free flour, sugar, and salt.
- Blend until the mixture resembles coarse crumbs.
- Add a little cold water and mix just until the dough comes together.
- Form the dough into a ball and cover with plastic wrap. Refrigerate for one hour.
- Place the dough on parchment paper, and cover with another piece of parchment. Use a rolling pin to roll out the dough.
- Remove the top layer of parchment, and place the pie plate on the dough. Slide your hand under the parchment and flip the pie plate.
- Peel off the parchment, and press the dough into the pie plate. Use in whatever recipe you wish.
Can you make pumpkin pie without eggs?
Yes, you can make pumpkin pie without eggs! This vegan pumpkin pie has a creamy filling thanks to pumpkin puree and coconut cream. It’s a rich and decadent pie that everyone loves – you won’t miss the eggs!
What egg substitute do you need to make vegan pumpkin pie?
This recipe uses whipped aquafaba as an egg replacer. Aquafaba is the brine or water from a can of chickpeas. When you whip it, it becomes very fluffy, like whipped egg whites. You can read more about aquafaba here.
How do you make gluten free vegan pumpkin pie?
- Make or buy a gluten free pie crust.
- Make the pumpkin filling in the mixer and pour into the pie crust.
- Bake at 400 degrees for 15 minutes, then reduce the heat to 350 degrees and bake for 55-60 minutes.
If you make this recipe, or any of my recipes, please share on Instagram, and tag me @prettybeeblog. I love to see your creations!
Disclosure: This post contains affiliate links.
Gluten Free Vegan Pumpkin Pie.
A classic recipe for Thanksgiving, everyone will enjoy this gluten free vegan pumpkin pie!
For the crust:
For the filling:
Use a pastry cutter to cut vegan buttery spread into some gluten free flour, sugar, and salt.
Blend until the mixture resembles coarse crumbs.
Add a little cold water and mix just until the dough comes together.
Form the dough into a ball and cover with plastic wrap. Refrigerate for one hour. If you are short on time, you can put it in the freezer for about 30 minutes.
Make the whipped aquafaba - pour chickpea brine into a mixing bowl and add ¼ teaspoon cream of tartar. Beat until stiff peaks form - about 10 minutes.
Place the pumpkin puree and organic cane sugar in a clean mixing bowl and mix until combined. Add the coconut cream and aquafaba and continue to mix.
Add the tapioca starch, spices, and salt. Mix on medium speed until smooth.
Preheat the oven to 400 degrees. Remove the dough from the refrigerator and let it sit for 10 minutes.
Place the pie crust dough on a large piece of parchment paper, and cover with another piece of parchment. Use a heavy rolling pin to roll out the dough.
Peel off the top layer of parchment paper, and place a glass or metal 9 inch pie plate on the dough. Slide your hand under the bottom piece of parchment and flip the pie plate over.
Peel off the parchment paper, and press the dough into the pie plate. The dough may rip a little - it's okay. It's quite delicate, but you can use your fingers to press it into the plate and smooth out any wrinkles or rips.
Make a smooth or fluted edge with the pie dough. Pour in the pumpkin filling.
Bake at 400 degrees for 15 minutes, then reduce the heat to 350 degrees, and bake for 55-60 minutes. The top of the pie will darken slightly, and it will look firm. If the crust is getting too brown, you can place foil on the edge of the pan to cover the crust.
Allow the pie to cool completely on a wire rack at room temperature. Do not place a hot or warm pie in the refrigerator, it will ruin the texture. Once the pie is completely cooled, you can store it in the refrigerator.
Serve with vegan whipped topping or whipped coconut cream.
Aquafaba is canned chickpea brine or water. To prepare it, simply drain the water from a can of chickpeas into a mixing bowl, add ¼ teaspoon cream of tartar, and beat until fluffy with stiff peaks. It should take around 10 minutes.
If you don't want to use aquafaba, you could try a flax seed egg replacer instead, but I haven't tried that and am not sure how it would work out.
This pie can be made the night before and stored in the refrigerator.
Leftover pie should be stored in the refrigerator and eaten within 5 days.