We all love holiday pies, but they are filled with eggs and dairy. Here is a no-compromises Thanksgiving vegan pumpkin pie recipe that is also gluten-free!
It 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 made the transition 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.
Last year I was able to get the taste. Then, this year, much to my delight, and for Greg’s birthday pie, I was able to get the texture right. This time I used a gluten-free crust but will also share a fool-proof vegan pie crust in case you want a more traditional crust.
Vegan Pumpkin Pie with all the flavor of the season!
We like our pies with a lot of flavor and spice and this one is no different. It has plenty of the wonderful spices associated with this time of year (at least in North America).
I am delighted to share this recipe for vegan pumpkin pie. Enjoy it. Enjoy the season.
Yummy gluten-free crust!
Vegan Gluten Free Crust
- 3 cups rolled oats
- 3/4 cup walnuts
- 4 tbs organic safflower oil
- 3 tbs sugar
- 3 tbs agave or maple syrup
- 1 1/2 tbs lemon juice
- 1 tsp salt
- 1-2 tbs water for desired texture
Traditional Vegan Crust (can be doubled for a 2 crust pie)
- Combine all ingredients in food processor and blend, scraping down sides until it is crumbly.
- Add water to help it hold together when pressed between fingers.
- Spoon into a pie plate and press evenly on bottom and up the sides.
- Set aside.
Traditional Vegan Crust
- mix flour and salt.
- Cut in shortening and Earth Balance until mixture is like coarse crumbs.
- Add water and vinegar, mixing with fork.
- Form into ball and chill.
- Roll out to form crust.
Just look at that color! This slice of vegan pumpkin pie won’t last long! (this is the vegan wheat flour crust)
- 3 chia “eggs”*
- 1 Tbs flour (omit for gluten-sensitive)
- 1/2 tsp salt
- 1 tsp ginger
- 1 heaping tsp cinnamon
- 1/2 tsp nutmeg
- 1/8 tsp pepper
- 1/4 tsp cloves
- 1 cup sugar
- 1 can (or 1 & 1/2 cups) pumpkin purée
- 1 cup plant-based creamer (we use So Delicious brand Coconut Coffee Creamer, but Silk also makes a good one)
- 1 tsp super agar
- Preheat oven to 400°F (or 204°C)
- Combine creamer and agar in blender (our Vitamix is great, but any blender should handle this) and process for 1 minute.
- Add remaining ingredients and blend until smooth and creamy.
- Spoon or pour into prepared crust and spread evenly, filling to the edges.
- Bake for 50 minutes in the middle of the oven.
- Cool completely before serving.
- * chia eggs work much better than other vegan “eggs” like flax seed. It is worth it making sure to have the chia seed on hand 🙂