We all love holiday pies, but they are filled with eggs and dairy. Here is a no-compromises Vegan Pumpkin Pie recipe that also includes a gluten-free crust recipe!
Vegan Pumpkin Pie Started with a Family Favorite
Years ago (I’m talking about 30 years) I tweaked a recipe for pumpkin pie from Yankee Magazine. It became a huge family favorite and the standard by which all pumpkin pies were judged. However, when we transitioned to a vegan diet, I knew that creating the taste and texture without eggs or cow’s milk to make a vegan pumpkin pie would be a real challenge.
After some experimentation and a few not-so-great pies, I got the taste, and the texture, just right. Much to my delight, this happened just in time for Greg’s birthday pie (he loves pumpkin pie and regularly requests this recipe for his birthday).
Vegan Pumpkin Pie with all the flavor of the season!
We like our pies with a lot of flavor and spice; this one is no different. It has plenty of the wonderful spices associated with Fall holiday meals (at least in North America). In a sense, it’s almost an “old-fashioned” flavor with plenty of cinnamon, nutmeg, cloves, and ginger. While a pie like this is most often associated with Fall (and Thanksgiving) here in North America, we enjoy having it any time of the year! Why hold back when it’s this delicious?
Don’t Forget Crust
There are several options for the crust, such as buying pre-made, and a good crust can really enhance the pie experience. For this pie, I usually use my Flaky and Foolproof Vegan Pie Crust (with step-by-step video!)—it’s a classic flaky crust and not very difficult to make (even for a first-timer). For those who have problems with gluten, we use a gluten-free crust, and we include the very simple recipe below after the recipe for the pie.
Bonus: Pie That Is Actually Healthy
Even though desserts aren’t usually considered “healthy,” this pie just happens to bring a lot of healthy to the table. It’s fun that one of the key ingredients that replace an animal product (chia for eggs) is packed with beneficial nutrients! The amount of chia seed in this recipe has 16g of fiber, 6g protein,13.5 g fat (more than half is omega 3), plus calcium, magnesium, phosphorus, potassium, zinc, and b vitamins. I am delighted to share this recipe for vegan pumpkin pie. Enjoy it, often.
FUN FACT: Georgia has made this when we didn’t have enough cane sugar and she used half cane and half coconut sugar. It was really delicious and had a lovely slighter darker color. So, don’t be afraid to experiment! 🙂
Keywords: vegan pumpkin pie, pumpkin, pumpkin pie, gluten-free pie
Easy Vegan Gluten-Free Pie Crust
We know many people with gluten sensitivities (our daughter was one of them in her teens) and a few who are allergic. That can be a real struggle and frustration when it comes to desserts and many other treats. This gluten-free pie crust recipe helps them be able to enjoy delicious pie, again. Plus, this vegan pie crust recipe is very simple, easy to make, and very tasty.
Georgia is an unpretentious foodie who, at 50, transitioned from a vegetarian diet to a whole foods plant based diet and is loving it. She works as a nurse, plays as a quilter, loves to run, hates to race.
She thinks dogs are actually angels (in dog suits).