This is my very favorite pumpkin pie recipe and soon it will be yours! It’s a flavorful Vegan and Gluten-free Pumpkin Pie made from scratch, using just basic wholesome ingredients. Easy to make, lasts at least for a week in the fridge and freezes well.
Hi there! Now I can definitely say that fall is here! Ocher and amber leaves, temperatures below ten degrees, grey rainy days alternating with sunny warmer ones. Does it sound familiar? I’m sure it does if you live in the northern hemisphere. I love this time of the year, but I love pumpkin pie even more. Fall and pumpkin pie go kinda hand in hand.
You may be thinking this is a laborious recipe, with the roasted pumpkin, the crust and the filling. In fact, this recipe is as quick as you want it to be. You can always use a ready-made vegan pie crust, canned pumpkin and your pie will be ready to bake in just 10 minutes.
Anyway, if you like your pies made from scratch, in this recipe I’ll guide you through the whole process, from roasting the pumpkin to storing the pie.
How To Make Homemade Pumpkin Puree
Let’s start by cooking the pumpkin. Pumpkin can be either baked or boiled but boiling makes it more wet and no so appropriate for your recipes. To know how to make pumpkin puree, go to my Vegan Pumpkin Chocolate Chip Bread recipe. There is a whole section detailing the steps I follow to do it.
How to Make Healthy Vegan Pie Crust
This pie crust is dairy-free, gluten-free, oil-free and super easy. It’s made with just 4 ingredients: gluten-free flour, almond meal, cold plantbased butter, salt and, optionally, sugar. It’s a tasty and buttery crust that can be made a week in advance.
To make the crust, start by mixing the flour, almond meal, butter, salt and sugar in a large bowl. Add one tablespoons of cold water. Use your fingers or a pastry blender to gently mix until a soft dough forms. Place it onto a lightly floured surface and pack it into a ball. Wrap the dough and refrigerate for around one hour.
If using a food processor, just add all the ingredients into it and pulse a few times to combine. Add the water and process until the dough begins to come together. Wrap and refrigerate.
How to Make Vegan Gluten-free Pumpkin Pie Filling
This filling comes together in minutes. It’s creamy, smooth and not too sweet. You can use canned or homemade pumpkin, both work great here.
First, add all the ingredients to a blender or food processor: pumpkin puree, plantbased milk, almond butter, brown sugar, maple syrup, vanilla, cornstarch and pumpkin pie spice (I used a combination of ginger, cinnamon, nutmeg and cloves). Mix for 1-2 minutes, until well blended.
The filling can be made the night before or up to three days in advance, provided that you keep it refrigerated until the moment you use it.
Tips for Making Ahead your Pumpkin Pie
- The pumpkin can be roasted 2-3 days in advance, pureed and kept in the fridge. You can also freeze it in an airtight container for up to three months.
- You can freeze the pie crust too. Make the dough, wrap it with plastic wrap and freeze it for 2 to 3 months. When ready to use it, thaw the pie crust overnight in the refrigerator.
- The filling can be made up to 4 or 5 days ahead, and stored in the fridge. Alternatively, it can be frozen and thawed the night before using it.
- When you’re ready to use it, defrost the crust and the filling in the refrigerator overnight.
Vegan Gluten-free Pumpkin Pie
This is my very favorite pumpkin pie recipe and soon it will be yours! It’s a flavorful and creamy Vegan and Gluten-free Pumpkin Pie made from scratch, using just basic wholesome ingredients. Easy to make, lasts at least for a week in the fridge and freezes well.
Ingredients
For the Pumpkin Puree
- 25 ounces fresh pumpkin or butternut squash
For the Crust
- 1 cup + ⅔ cup GF all-purpose flour
- ⅓ cup almond meal
- ½ cup + 1 tablespoon cold plant-based butter, cut into cubs
- ¼ teaspoon salt
- 2 tablespoons sugar, optional
- 1-2 tablespoons cold water
For the Filling
- 2 cups pumpkin puree (pureed, cooked pumpkin with nothing added) or a 15-ounce can
- ½ cup plantbased milk, I used almond milk
- 3 tablespoons almond butter
- 4 tablespoons cane sugar
- ¼ cup maple syrup
- 1 teaspoon vanilla
- 3 tablespoons cornstarch
- 1 teaspoon ground ginger
- 1 teaspoon cinnamon
- ½ teaspoon nutmeg
- ½ teaspoon cloves
Instructions
- To Roast the Pumpkin, preheat oven to 350ºF / 175 ºC. Remove the stem, halve the pumpkin and remove the seeds with a spoon. Cut into wedges or cubes. The smaller the cuts the faster it will be roasted. Line a baking sheet and place the pumpkin cubes. Roast it for about 30 minutes, until fork-tender. Let it cool and transfer to a food processor or blender. Process until very smooth.
- To Make the Crust, start by mixing the flour, almond meal, butter, salt and sugar in a large bowl. Use your fingers or a pastry blender to gently mix it in. Measure one tablespoon of cold water and stir it around. Once the dough starts to form large clumps, transfer it to a lightly floured surface and form it into a ball. Flatten into 1-inch thick disc and and wrap in plastic wrap. Refrigerate for around one hour.
- If using a food processor, add the flour, almond meal, butter, salt and sugar into it and pulse a few times to combine. Add the water and keep processing until the dough begins to come together. Wrap and refrigerate.
- Once the dough is chilled, preheat the oven to 350ºF/ 175ºC, and prepare the pie filling.
- To Make the Filling, add all the ingredients to the same processor (clean first if you want but not necessary), and process until smooth and well combined.
- Roll out the chilled pie crust between two layers of parchment paper, into a 12-inch circle. Remove the top layer of parchment paper and transfer the dough into a 9-inch pie dish. Gently fit it in, trim any excess dough with a sharp knife, and decorate the edges.
- Pour pumpkin pie filling into the crust and bake for around 40 minutes or until the center looks just set. Remove from the oven and let cool completely before cutting.
- Serve with coconut whipped cream. Enjoy!
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