Homemade Vegan Pumpkin Pie (Gluten, Soy & Nut free too!)
I absolutely love pumpkin season! Everything cozy, warm, and filled with spice comes when pumpkin season is here! Pumpkin carving, pumpkin lattes, pumpkin breads, and cakes fill my house with beautiful sights and delicious smells.
Ingredients & Substitutes
- gf flour, of choice.
- refined coconut oil.
- cup cold water.
- salt.
- pumpkin purée.
- neutral flavored plant milk, of choice.
- cornstarch.
- maple syrup.
- brown sugar.
- cinnamon.
- Ginger.
- allspice.
How to make Homemade Pumpkin Pie?
- For the crust:
- Preheat oven to 425.
- Mix all ingredients together thoroughly, then press 3/4 of the mixture into the bottom of a lightly oiled 9 inch pie dish. The mixture should be sticky, add 1-3 TB extra water if too crumbly.
- Poke 10-12 holes in the bottom to help crust not bubble up.
- Bake 10-12 mins, or till crust is slightly crispy and golden.
- Seran wrap the other 1/4 to put on top of your pie later.
- Lower oven temperature to 350.
- Pour filling into crust & use the remaining crust to decorate the top of your pie, as desired. (To get the interesting texture on top of the pie, I poured 1-2 TB plant based heavy whipping cream in a swirl design. As the pie bakes, the cream evaporates and leaves the fun texture).
- Cover pie with foil & bake 1 hour on the bottom shelf, till pie has set and is not too jiggly in the center.
Common Questions
Other Favorite Top 9 Allergen Free Pumpkin Recipes:
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Vegan Pumpkin Pie (Gluten, Soy, & Nut Free)
Ingredients
Scale
For the crust:
- 1 1/2 cups gf flour of choice, if xantham gum free, *See Notes
- 3/4 cup refined coconut oil
- 3/8 cup cold water
- 1/2 tsp salt
For the filling:
- 2 cups (15oz can) pumpkin purée
- 1 cup neutral flavored plant milk, of choice
- 3/4 cup cornstarch
- 1/4 cup maple syrup
- 1/2 cup brown sugar
- 1 tsp cinnamon
- 1/2 tsp Ginger
- 1/2 tsp allspice
- 1/2 tsp salt
Instructions
For the crust:
- Preheat oven to 425.
- Mix all ingredients together thoroughly, then press 3/4 of the mixture into the bottom of a lightly oiled 9 inch pie dish. The mixture should be sticky, add 1-3 TB extra water if too crumbly.
- Poke 10-12 holes in the bottom to help crust not bubble up.
- Bake 10-12 mins, or till crust is slightly crispy and golden.
- Seran wrap the other 1/4 to put on top of your pie later.
For the Filling:
- Lower oven temperature to 350.
- Pour filling into crust & use the remaining crust to decorate the top of your pie, as desired. (Optional: To get the interesting texture on top of the pie, I poured 1-2 TB plant based heavy whipping cream in a swirl design. As the pie bakes, the cream evaporates and leaves the fun texture).
- Cover pie with foil & bake 1 hour on the bottom shelf, till pie has set and is not too jiggly in the center.
Notes
*if xantham gum free, use any gluten free flour blend you’d like with an added 1/2 tsp guar gum. I would recommend the following blend: 1 cup rice flour, 1/2 cup oat flour, 1/4 cup tapioca, 1/4 cup potato flour, and 1/2 tsp guar gum.