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).
This Post Has 9 Comments
Can anything else be substitute anything for the agar?
Sorry about the delay in responding to your comment—we just missed it.
Honestly, after trying many versions of this pie I really haven’t found anything else that works. I wish I could suggest a substitute but I really don’t know of one. Is there a dietary problem with agar or are you having difficulty finding it? (we often purchase from Amazon as they have a number of reliable brands)
Good morning Georgia, I am intolerant to chia, could I use flat eggs instead? Or maybe more flour or agar?
Well, we have never used flax eggs in this recipe, so we can’t advise you there. But you could try one of the plant-based egg replacers on the market (Bob’s Red Mill makes one). But, you inspired us to try some other options so this weekend we are going to give hemp seeds a try. They are supposed to work similarly, and in the same ratio, as chia. We will let you know how it works!
Hello again MJ!
Well, we just sent you an email directly with the details, but here’s what we suggest: brown flax seeds are the best alternative to chia for this recipe. Golden flax has a strong flavor (so that’s not good) and hemp seeds don’t work at all for this application.Thank you so much for the question – we will be adding this info to the post.
I want to try making your pumpkin pie but I only have agar agar. Can you tell me what the conversion would be using agar agar instead of super agar?
You can simply use agar in the same quantity. I actually have run out and done that very thing – it works just as well (and we’re changing the recipe to just be agar).
I’m so glad that you’re trying the pie! 🙂
OMG! Thank you for having a gluten free option for pie crust. I have had to avoid a lot of things since finding out I’m a celiac. This will make a huge difference in my culinary life!
Wonderful! We are so delighted to hear this – please let us know how you like it. 🙂
Peace, Georgia & Greg