Gluten-Free Vegan Pumpkin Pie - Rhian's Recipes (2024)

This Gluten-Free Vegan Pumpkin Pie isfragrantly spiced,rich and creamyand has aflaky, crispy and butterycrust. The pastry crust can be pressed in with your fingers, so there's no need for a rolling pin or floured surface, there's no pre-baking required and there's no need to chill the pastry beforehand. It's also refined sugar free, and perfect for Thanksgiving and Christmas!

How to make this recipe

Scroll down to the bottom ofthis post for the fullrecipe.

• Place all the ingredients in a saucepan –use ameasuring jugto measure out the plant-based milk.

• Stir well.

Tip:Ensure the cornflour (cornstarch) has dissolved completely.

• Once the mixture is mixed well, cook on a medium heat, stirring continuously, until thickenedand gently bubbling - you might want to use aballoon whiskto make this easier, though a spoon and some elbow grease should do the trick.

Tip: Depending on the consistency and texture of your pumpkin purée, it may not properly mix into your milk - if this is the case you can either transfer the mixture to a food processor or blender or use a hand-held stick blender to blend it until completely smooth.

• Leave the filling tocool slightlybefore pouring into the pastry.
• Combine all ingredients for the pastry dough in aglass mixing bowl.

Tip:Add the water afew tablespoons at a timeso that you don’t add too much!

• Place the pastry dough into a greased pie dish and use your fingers to carefully press it across the bottom and up the sides of the dish.

Tip: You can use a fork or your fingers to create a pretty pattern around the edge if you like.

• Pour the filling into the pie crust just before putting in the oven - otherwise the dough might 'melt'.

• Bake in the oven for around 40 minutes, until the pastry crust is firm to the touch and golden brown.

• Leave to cool completely before cutting, ideally putting the pie in the fridge for a couple of hours, to allow the filling to set properly.

Substitutions you can make

• You can useany type of plant-based milk: I usedcashew milk, butalmond milk, oat milk, soy milk, rice milk etcall work well.
• You can use store-boughtpumpkin puréeormake your own.
• If you can’t get hold ofpumpkin purée,you can substitute it withbutternut squash purée.
• You can useany type of liquid sweetener:maple syrup, agave syrup, brown rice syrup etc.
• Thecornflour (cornstarch)can be replaced witharrowroot.
• You can replace thegluten-free flourin the pastry crust withrice flour.
• You can replace the gluten-free flour withplain flourifyou’renot gluten-free.
• If you’re not intopumpkin, you can makesweet potato pieinstead!

How long does this Pumpkin Pie keep for?

This Pumpkin Pie does taste best when fresh, but keeps covered in the fridge for up to a few days.

More vegan pumpkin recipes

• Pumpkin Hummus
• Creamy Pumpkin Chestnut Pasta
• Pumpkin Quinoa Salad
• Chickpea Pumpkin Biryani
• Creamy Pumpkin Gnocchi Soup
• Pumpkin Chestnut Risotto

If you try out this recipe or anything else from my blog,I’d really love to hear anyfeedback! Please give it a rating, leave a comment, or tag a photo @rhiansrecipes #rhiansrecipes onInstagram! Thank you.

Watch how to make this recipe

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