Get the Recipe: Vegan Pumpkin Pie (Gluten-free)
This vegan pumpkin pie recipe with a homemade gluten-free crust is rich, indulgent and perfectly spiced. Serve it for a snack or dessert that’s perfect for fall and for the holiday season!
Ingredients
For the gluten-free crust
- 2 cups rice flour
- 1 cup chickpea flour
- 1 tbsp xanthan gum
- 1/3 cup coconut sugar
- 1/2 cup coconut oil, chilled in the freezer
- 1 tbsp ground flaxseed
- 2 tbsp cold water
- 1/2 cup ice cold water
For the pumpkin filling
- 5 cup pumpkin, peeled and cubed
- 1/2 cup coconut sugar
- 1/2 cup cornstarch
- 1 1/2 cup soy cream
- 1/8 tsp cardamom pods
- 1/8 tsp whole cloves
- 1/2 tsp cinnamon, ground
- 1/2 tsp ginger, ground
Equipment
- Mixing bowl
- Conventional oven
- Pie tin
- Blender or food processor
Instructions
Prepare the pumpkin
- Preheat the oven to 180 degrees C (350 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.
Video
Calories: 437kcal, Carbohydrates: 69g, Protein: 7g, Fat: 16g, Saturated Fat: 12g, Sodium: 80mg, Potassium: 414mg, Fiber: 4g, Sugar: 15g, Vitamin A: 6172IU, Vitamin C: 7mg, Calcium: 31mg, Iron: 2mg