Vegan Gluten Free Pumpkin Pie

Okay, last entry in my “pumpkin spice” marathon…just in time for Thanksgiving.  

This pie is fabulous! This is DEFINITELY something to be THANKFUL for!

I know this is incredibly late for Thursday, but if you don’t have the ingredients for this at home, I’m hoping you have time to get them. That’s how good this pie is. (There are only 12 ingredients – 4 for the crust and 8 for the pumpkin filling. Chances are many of you may already have everything you need at home.)

This recipe was SO easy – zero problems. And the best part is: It looks like a regular pumpkin pie. It holds its’ shape like a regular pumpkin pie. It tastes like a regular pumpkin pie!

The recipe I’ve typed below has a couple of tweaks from the original recipe. I definitely can’t claim this as my own, it came from the Minimalist Baker, but I will be baking it again and again. (You’ll find the original recipe, from the Minimalist Baker, at the end of this post, below my disclaimer.)

My tweaks:

  1.  I didn’t make the gluten free pie crust. Gluten free pie crust and I don’t get along. Wholly Gluten Free Pie Shells make me happy.
  2. I used a food processor, not a blender.
  3. I used potato starch, not corn starch.
  4. I used table salt, not sea salt.

My thoughts:

While I didn’t make milk or oil substitutions, I’m thinking you could probably substitute your favorite, non-dairy milk in place of the almond milk. Same goes for the oil – I suspect you could use vegetable oil. But, I can’t say for sure.

Vegan Gluten Free Pumpkin Pie

Preheat oven to 350 degrees.

CRUST

  • I used a Wholly Gluten Free 9” Pie Shell (Take shell out of freezer 3 hours before adding filling.) Gluten free pie crust recipe can be found beneath my disclaimer at the end of this post.

FILLING

  • 2 ¾ cups pumpkin puree
  • ¼ cup maple syrup
  • ¼ cup brown sugar
  • 1/3 cup unsweetened almond milk
  • 1 Tbsp olive oil
  • 2 ½ Tbsp potato starch
  • 1 ¾ tsp pumpkin pie spice (or mixture of ginger, cinnamon, nutmeg & cloves)
  • ¼ tsp salt

Add all pie filling ingredients to food processor, blend until smooth. Scrape sides as needed. Pour filling into unbaked crust.

Bake for 58-63 minutes. The crust should be light brown and the filling just a bit jiggly with some cracks on top. Remove from oven and let cool completely before loosely covering. Place in refrigerator to fully set for 4-6 hours, preferably overnight.

That’s it. It’s that easy.

There it is! I gotta say, I’ve never had a vegan, gluten free pumpkin pie look so good.
I’ve never had a vegan, gluten free pumpkin pie hold it’s shape like this!
Look at that – it’s firm…
and oh, so good!
I mean, seriously, have you ever??? I’m in awe.

Shout out to Mitch Klein for sending me this recipe. Thank you!!

Enjoy!

Thanks for stopping!

Brenda

Disclaimer:                                 

These recipes and tips are not guaranteed to work or be safe for everyone. Allergies are extremely complicated and vary for each individual. It is still your responsibility to read labels to ensure your safety. I cannot be held liable for any ill effects from using my tips to avoid your allergies. (Sorry guys, I don’t foresee any problems, but Momma’s gotta cover her backside, ya know?) Just read your labels! Do your research!

Home
Link for Wholly Gluten Free