Warm Spices, Warm Heart?
We love a homemade pumpkin pie! However, we don’t want our diet to hold us back. So, we spent some time in the kitchen and came up with a vegan, gluten-free pumpkin pie recipe that will wow your friends and family in the holiday season (it’s easy to make, too 😊)!
, ginger, , , cloves … Why are the spices in pumpkin pie so easy to eat in the cooler seasons? It’s hard to say … but maybe the aromas remind us of the holidays, spending time with, and indulging with the people we love?
Whatever the reason, this pumpkin pie is vegan and gluten-free, which is great – because the holidays are all about including everybody! Everyone around the dinner table can enjoy the flakey, pumpkiny goodness 😍.
Give ’em Pumpkin to Talk About!
You can use store-bought puree, but for a homemade pie, we prefer to use freshly roasted pumpkin. It’s an extra step, but the richer taste and color are really rewarding!
Our favorite for this recipe is sugar or “pie pumpkin.” These are smaller, sweeter, and less grainy than carving pumpkins. Obviously, pie pumpkins are vegan – but we also assure you that they (and all their pumpkin cousins) are also gluten-free.
If you haven’t roasted a pumpkin before, be sure to check out the recipe notes below. If you’re pressed for time (and during the holidays you might be) you can also roast your pumpkin a day or two in advance.
How will you serve a piece of your vegan pumpkin pie? We love it cold – but we’re curious where you stand! We find pumpkin pie to be a bit like pizza – warm or cold (or for breakfast 🤣), it’s still delicious! We also love adding a scoop of veganice cream for some extra creamy deliciousness. You can even try it with nice cream!
When the holidays get here, we’re giving thanks for our friends, our family, and for all of you – our readers! We hope this pie brightens your home and makes people happy ❤!
Did you try this recipe? Let us know what you think with a comment and rating! Every bit of feedback helps make the Plant Riot even better!
If you’d like to try some of our other fall recipes, that’s awesome! For a holiday breakfast, we suggest some Apple Cinnamon Baked Oatmeal. If you’re looking for another warming sweet treat, maybe our Strawberry Rhubarb Crisp will do the trick?Print
A classic fall favorite made vegan and gluten-free that’s guaranteed to wow your friends and family this holiday.
- 1 1/2 cups gluten-free flour + extra for dusting
- 1 tablespoon organic raw sugar
- 1/2 teaspoon pumpkin pie spice
- 1 stick (4 ounces / 113 grams) cold vegan butter, chopped
- Pinch of salt
- Cooking oil spray
- 2 3/4 to 3 cups pumpkin puree*
- 1/2 cup maple syrup
- 2 tablespoons brown sugar
- 2 tablespoons cornstarch
- 2 tablespoons almond milk
- 1 tablespoon vegan butter, melted
- 2 teaspoons pumpkin pie spice
- Pinch of salt
- Prepare ice water by adding a handful of ice cubes into a small bowl and filling with water. Set aside to chill.
- Place all dry pastry ingredients into a food processor, pulse to mix. Add 6 tablespoons ice water, pulse to mix. Then add cold vegan butter and process until the mixture is well combined and the pastry resembles breadcrumbs. If needed, add another 1 to 2 tablespoons of ice water.
- Turn 3/4 of the pastry out onto a flour-dusted surface (the remaining 1/4 will be used for the decoration). Roll out the pastry, fold in half and roll out again. Repeat rolling and folding 6 times (this step helps with the flakiness of the pastry).
- Prepare a 9 inch (23cm) pie dish by spraying with a little cooking oil. Cover the surface with large piece of parchment paper and top with pastry. Roll pastry into a 12 inch / 30cm circle. Flip the rolled pastry circle over and then carefully invert into the pie dish. Don’t worry if the pastry cracks a little- you can fix those bits up. Trim the edges and add cuttings to the pastry you have saved for the decoration.
- Roll out the remaining 1/4 of the pastry dough. Using a small cookie cutter, cut shapes into the pastry**. Transfer pastry shapes to a plate lined with a parchment paper. Place the pie dish and pastry shapes into the freezer for 10 minutes for the pastry to firm up while you prepare the pumpkin pie filling.
- Preheat the oven to 375F/190C.
- Prepare the pumpkin pie filling by placing all ingredients into a food processor (minimize dishes by quickly rinsing the food processor you just used) or large mixing bowl. Process or stir until well combined, ensuring that the mixture is smooth and creamy and no cornstarch lumps are present.
- Remove pie dish and pastry shapes from the freezer. Pour pumpkin pie mixture into the pie dish and smooth out the surface. Place pastry shapes around the edge of the pie dish, pressing down lightly so the pastry shapes stick to the pie. Spray the pastry shapes with a little cooking oil and then sprinkle with sugar (optional).
- Bake pumpkin pie for 55 to 60 minutes until cracks start to appear on the surface of the pie or until a wooden skewer inserted into the pumpkin pie comes out clean.
- Serve with warm or cold with a sprinkle of powdered sugar and a scoop of vegan vanilla ice cream.
- *Freshly baked sugar pumpkin is my favorite pumpkin to use for pumpkin pie! If you choose to roast your own, all you have to do is: 1). Heat your oven to 375F/190C and prepare a baking tray by lining with parchment paper, 2). Rinse the pumpkin, cut in half and remove seeds (you can leave the skin on, 3). Roast for 45 minutes until the pumpkin is soft (insert a wooden skewer into the pumpkin to determine softness). Allow to cool. 4). Once cool, scoop out roasted pumpkin and use for this delicious pumpkin pie recipe! I find on average small pie pumpkins yield at least 2 ½ – 3 cups of pumpkin.
- **I used a 1.5 inch (4 cm) cookie cutter and needed 20 pastry love hearts.
- Preparation time reflects using pumpkin you roasted ahead of time or canned pumpkin.
Keywords: vegan pumpkin pie, gluten-free pumpkin pie, vegan gluten-free pumpkin pie, pumpkin pie spice, vegan baking, the plant riot
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