This gluten-free vegan pumpkin pie recipe is super simple, and only requires a small handful of ingredients, including the crust. The recipe calls for canned pumpkin puree and Bob’s Red Mill Gluten-Free All Purpose Flour.
You can also add Agar powder to the recipe to help with the final texture of the filling.
The Bob’s Red Mill flour isn’t as chalky or mealy tasting as many other gluten-free baking mixes and is primarily made from sweet rice flour, tapioca flour, potato starch, and xanthan gum.
Utilizing canned pumpkin puree makes this recipe a lot more straightforward than if you were preparing it from scratch with a whole pumpkin – the end result will also taste just as good!
This is the perfect pumpkin pie recipe for Thanksgiving and fall, with a flaky crust and creamy filling that only requires a total baking time of around ~1 hour.
Vegan & GF Pumpkin Pie
Serving: 10 Slice
Storage: Will keep for ~4-5 days in the refrigerator
- 1/4 tsp sea salt
- 1 tbsp melted coconut oil
- 2 ½ tbsp cornstarch
- 1 ¾ tsp ‘spice mix:’ nutmeg, cloves, cinnamon
- 1/3 cup unsweetened oat milk, almond milk, or rice milk
- 1/4 cup brown sugar
- 1/4 cup maple syrup
- 2 ¾ cups canned pumpkin puree
- 1 tsp agar powder* (optional – will function similarly to a sort of vegan gelatin made from seaweed, and can help with the final texture of the filling).
- 6 tbsp cold water
- 1/4 tsp sea salt
- 6 tbsp cold vegan butter or margarine
- 1 ¼ cup Bob’s Red Mill gluten-free flour
- Prepare the crust first. Add the Bob’s Red Mill gluten-free flour and salt to a large enough mixing bowl, and whisk them to properly combine.
- Slice or drop in the cold vegan butter (or margarine) and work it in gently with a fork – you don’t need to be aggressive here.
- Next, slowly add the ice-cold water (not all at once), while using a wooden spoon or utensil to stir. Add as much as you need to help it form together.
- Once you get a crumbly texture with the mixture (not flat), transfer it over to a sheet of plastic wrap or parchment paper.
- Work the dough gently with your hands to form a 1/2-inch-thick
- Wrap it up firmly, and refrigerate it for a maximum of 2 days, or a minimum of ~1 hour.
- Once the dough has been chilled in the fridge, preheat your oven to 350 degrees F.
- We now need to prepare the pie filling. Add all of the pie mix ingredients to a blending or in a bowl for a hand blender, and blend until it is fully smooth. You can always taste and adjust if needed. Set this aside for now.
- Roll out the crust. Unwrap the disc and place it between two layers of parchment paper. Using a rolling pin, gently roll it to the shape of the pie pan you’ll be using (~9-inch).
- Transfer the crust by removing the first sheet of parchment paper and lay the pie dish over the top of the dough and use the bottom of the wax paper to flip it over quickly and invert it.
- Once you’ve done this, you can slowly and gently use your hands to form it to the inner edges of the pie dish. Work it up along the sides and edges of the dish.
- Pour the filling that has been blending into the pie dish and bake in the oven for ~1 hour. You can keep an eye on things, as it may take 5 or 10 minutes longer.
- The crust should be a very light golden brown and appear flaky – while the pie filling should have some cracks in the top but appear with a bit of a jiggle. Remove it from the oven and let it cool for an hour before transferring it to the fridge. In the fridge, let it sit for 4-5 hours, or ideally overnight.
- Slice and serve!