This homemade vegan pumpkin pie is the perfect holiday dessert. Fresh pumpkins are roasted to make the creamy pumpkin filling, then wrapped in a perfectly flaky, from scratch pie crust. It's the ultimate comfort food!
Let me introduce you to your new favorite pumpkin dessert.
If you’re a pumpkin spice lover like myself, you certainly will not be disappointed with this homemade pumpkin pie.
You won’t believe how easy it is to make this vegan pumpkin pie from scratch. It’s way tastier than store-bought, and it's naturally gluten-free too. This is the perfect vegan dessert for Thanksgiving!
The filling is rich, smooth and creamy, and perfectly spiced too. After all, that distinctive pumpkin spice flavor is one of the best things about the Fall season.
After baking, I love adding a drizzle of dark chocolate on top – not just because it looks cool, but for an extra hint of flavor too.
Vegan Pie Crust
This is a gluten-free and vegan pie crust that’s neither dry, nor crumbly.
It has an ideal flaky, soft texture and just the right amount of sweetness that contrasts perfectly with the rest of the pie.
Firstly, add the rice flour, chickpea flour, xanthan gum, and coconut sugar to a large mixing bowl and mix to combine.
Next, add solidified coconut oil and mix into the dry ingredients using a knife until a crumb-like texture forms.
Now add the flax egg and pour in ice cold water around 2 tbsp at a time, mixing in using a rubber spatula.
When all the water had been added in, form a dough ball using your hands. Transfer to a floured board and chill in the fridge for 15 minutes.
Remove from the fridge and roll out into a thin, roughly circular sheet, around ⅓ inch in thickness.
Transfer to and press into a pie dish. Trim off any excess dough around the edges, which you can use to cover any rips in the dough.
Poke a few rows of holes in the crust using a fork, and you are now ready to add the filling!
Vegan Pumpkin Pie Filling
To make the filling, start by baking the fresh pumpkin. You can do this at the same time as making and chilling the pie crust.
Cube the pumpkin and bake it at 350 degrees F for 30 minutes.
When the pumpkin is ready, transfer it to a blender or food processor together with coconut sugar, ground ginger, whole cloves, cinnamon, cardamom pods, cornstarch and soy cream. Blend until very smooth.
Pour the filling into the crust and bake for 20-25 minutes, until golden brown and solidified.
Tips & Tricks
I would not recommend replacing any of the ingredients and the amounts in the pie crust, as this is my go-to recipe and switching in a different flour, for instance, may result in a very different flavor or texture.
If you prefer a simpler crust recipe, and don't need it to be gluten-free, check out this coconut oil pie crust as an alternative.
Choose a sweet pumpkin variety. Butternut squash works too.
I have not personally tested this recipe with canned pumpkin, however you can try replacing the fresh pumpkin with around 1 ½ cups purée for a similar result.
You can swap the soy cream for coconut milk. This may, however, result in a slight hint of coconut, so be wary if coconut isn’t your thing!
You know that the pie is done when it’s firm to the touch in the center, but not completely dry or hard.
To really take this dessert to the next level, serve with a scoop of dairy-free ice cream!
More Vegan Desserts
If you love this vegan pumpkin pie, be sure to check out these other delicious desserts.
If you're here planning your holiday menu, don't miss our new Vegan Christmas and Vegan Thanksgiving cookbooks. They're packed with all my favorite holiday-worthy recipes for a plant-based feast.
Recipe
Equipment
- Conventional oven
- Pie tin
Ingredients
For the gluten-free crust
- 2 cups rice flour
- 1 cup chickpea flour
- 1 tbsp xanthan gum
- ⅓ cup coconut sugar
- ½ cup coconut oil chilled in the freezer
- 1 tbsp ground flaxseed
- 2 tbsp cold water
- ½ cup ice cold water
For the pumpkin filling
- 5 cup pumpkin peeled and cubed
- ½ cup coconut sugar
- ½ cup cornstarch
- 1 ½ cup soy cream
- ⅛ tsp cardamom pods
- ⅛ tsp whole cloves
- ½ tsp ground cinnamon
- ½ tsp ground ginger
Instructions
PREPARE THE PUMPKIN
- Preheat the oven to 180 degrees C (350 degrees F).
- Make the flax egg by combining the ground flaxseed with water and setting aside for 10 minutes.
- Spread the cubed pumpkin over a baking tray covered with parchment paper and bake for 30 minutes, until tender.
MAKE THE CRUST
- Add the rice flour, chickpea flour, xanthan gum, and coconut sugar to a large mixing bowl and mix to combine. Next, add solidified coconut oil and mix into the dry ingredients using a knife until a crumb-like texture forms.
- Add the flax egg and pour in ice cold water around 2 tbsp at a time, mixing in using a rubber spatula. When all the water had been added in, form a dough ball using your hands.
- Transfer to a floured board and chill in the fridge for 15 minutes.
- Remove from the fridge and roll out into a thin, roughly circular sheet, around ⅓ inch in thickness.
- Transfer to and press into a pie dish. Trim off any excess dough around the edges, which you can use to cover any rips in the dough. Poke a few rows of holes in the crust using a fork.
MAKE THE FILLING
- Transfer the baked pumpkin to a blender or food processor together with the coconut sugar, ground ginger, whole cloves, cinnamon, cardamom pods, cornstarch and soy cream. Blend until very smooth.
- Pour the filling into the crust and bake for 30 minutes, until golden brown and solidified.
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