Pumpkin Pie

VG - GF - RF
Serving Size:

Vegan, gluten free and refined sugar free, this healthier take on the classic pumpkin will be the star of the show at your thanksgiving table! Flaky and buttery gluten free crust with silky smooth maple sweetened pumpkin filling is the best combination!

Gluten Free Crust

  • 1 ½ cups gluten free 1:1 flour
  • 3 ½ tbsp cornstarch or arrowroot powder
  • 1 tsp baking soda
  • ¼ cup maple syrup
  • ½ cup cold vegan butter
  • 6 tbsp cold water

Pumpkin Pie Filling

  • 3 cups pumpkin puree (about 2 15 oz cans)
  • ½ cup maple syrup
  • ¼ cup brown coconut sugar
  • ¼ cup non dairy milk
  • 3 tbsp cornstarch
  • 2 tsp pumpkin pie spice

Serving Suggestion:

Serve chilled topped with non dairy whipped cream! 

How To:

  1. To a large mixing bowl, add your gluten free flour, cornstarch and baking soda. Mix until fully combined.
  2. To the same bowl, add your cubed vegan butter. Using pastry cutters or a large fork, cut the butter into the flour until the texture resembles sand.
  3. Next, add your maple syrup and 2 tbsp of cold water. Using your hands, mix until fully combined, adding 2 more tbsp of water, mix again, then add the final 2 tbsp of cold water.
  4. Form the dough into a ball and then flatten into a disk. Wrap in plastic wrap and chill in your refrigerator for 30 minutes.
  5. Once the 30 minutes is up, remove dough from the fridge and let sit for about 5 minutes.
  6. Then, lay out a large piece of parchment paper and lightly sprinkle with gluten free flour. Place the dough on top of this floured surface and sprinkle a little bit more of the flour on top of the dough.
  7. Roll the dough out until it is slightly larger than the pie pan, a little less than an inch.
  8. Then, gently place the pie pan top side down on the pie crust and carefully flip so the pie crust is evenly placed in the pie dish.
  9. With the parchment paper still attached, press the pie crust into the dish. Once the dough is evenly pressed into the pan, remove the parchment paper. If the parchment paper is sticking, place in the freezer for about 10-15 minutes.
  10. Then, cut an extra edges that are hanging off of the pie crust. If you have additional dough from this, you can use it to add shapes using cookie cutters to the top of your pie, like I did with the leaves.
  11. Save these shapes off to the side to top your pie with later.
  12. Next, preheat your oven to 350 degrees Fahrenheit. If you have not already, place the pie crust in the freezer while the oven preheats.
  13. To parbake the pie crust, poke holes in the bottom of the crust, layer a piece of parchment paper on top and weigh the paper down using baking beans (pie weights.)
  14. Bake the crust for about 6-7 minutes.
  15. While the crust is baking, make the pumpkin pie filling by adding your pumpkin puree, maple syrup, coconut sugar, non dairy milk, cornstarch and pumpkin pie spice in a high speed blender or food processor. Blend until smooth and creamy.
  16. Once the crust is done baking, remove the baking weights and parchment paper from the crust. Add the pumpkin pie filling to the pie dish and smooth out the top.
  17. Place in the oven and bake for 55-60 minutes. Once cooked the crust should be golden brown and the pie filling should be slightly jiggly.
  18. Once it is fully cooked, remove from the oven and let cool fully. Then, cover with plastic wrap or aluminum foil, place in the refrigerator and let set for about 4 hours, or overnight.
  19. When ready to serve, slice and top with vegan whipped cream!

a sip

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