Vegan Pumpkin Pie; with warm spices and gluten free too

I don’t think I can express enough how much I love pumpkin pie, so to finally come up with my vegan pumpkin pie recipe is what dreams are made of. Bit much? Well sorry, but that’s how I feel.

Oh, hello by the way, it’s been a while. I’ve had some things to deal with in real life, the passing of my darling Grandpa at the end of September has left a void in me and I personally have some looming medical bits and bobs to hurdle. But, the show must go on mustn’t it? Besides, the end of this week I’ve been magically boosted into a happier, lighter frame of mind. As a little aside dear reader, if you suffer with mental health issues, please, please read these words and action; talk-to-someone. It really does help, I promise.

Back to my vegan pumpkin pie, oh, while I think of it, why do I keep seeing vibrant orange pumpkin pies across social media, what day-glo pumpkins are people using to make their purees? Is there a particular spice combination being used? My pumpkin pie recipe (I have my gluten free pumpkin pie here with eggs) is based on the original recipe in Mrs Beeton’s Everyday Cookery Book. Well I say Mrs Beeton, a lot of her recipes were by readers of her column in her husband’s publications, the book my mum has now was first published in 1909, 44 years after her death at only 28 years old.

One more thing I’d like to explain whilst I’m going off a slight tangents; psyllium powder, what is it and why did you use it Rebecca?

Because this is a vegan pumpkin pie, and I’m using tofu (which has a tendency to split when baking no matter how careful you are) I needed to add something to stabilise the ‘custard’ filling and psyllium powder is perfect for the job, in fact you can read more about the nutritional benefits over a Free From Fairy’s post What on earth is Xanthan Gum and why gluten free bakers like yourselves would benefit from using it in your baking.

Anyway, without further ado here’s my recipe for vegan pumpkin pie, you won’t be able to tell it’s eggless, I promise.

5 from 1 vote

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Vegan & Gluten Free Pumpkin Pie

Prep Time

10 mins

Cook Time

45 mins

Total Time

55 mins

 

This has to be my all time favourite pie, the delicate notes of pumpkin and autumnal warm spices are a match made in heaven. Add a splash of brandy and now you really are talking business. I adore pumpkin pie so this vegan and gluten free version is my new favourite recipe.

Course: Dessert

Cuisine: Free From - gluten and vegan

Keyword: Dairy Free, Egg Free, Gluten Free, Halloween, Pumpkin, Pumpkin Pie, Vegan

Servings: 8 slices

Calories: 308 kcal

Author: Glutarama

Ingredients

The pie filling

• 350 g pureed pumpkin
• 300 g block of silken tofu
• 115 g caster sugar
• 2 tbsp brandy
• 1 tsp cinnamon
• 1 tsp ginger
• 1 tsp nutmeg
• 1 tsp psyllium powder you can use xanthan gum

The pastry case

• 200 g plain flour
• 50 g margarine
• 50 g lard/trex
• 50 g caster sugar
• 1 egg or flaxseed alternative

Metric - US Customary

Instructions

To make the pastry

1. Measure the flour and both fats into a bowl, using a pastry handle or your fingertips rub the fat into the flour until you get breadcrumbs.
2. Stir in the sugar.
3. Add your egg or flaxseed egg (1tbsp flaxseed with 100ml cold water)
4. Begin to bring the pastry crumbs together with a wooden spoon and then tip onto a kitchen surface.
5. You’ll need to knead the dough for a while to bring it together but have faith it will come together and it’s so worth it.
6. Wrap and cool in the fridge for at least 30mins before use.

To make the filling

1. I roasted my pumpkin on this occasion but there are several ways to make pumpkin puree [see notes below]
2. In a blender add your pumpkin puree, tofo and remaining ingredients, whizz until blended and no tofu lumps remain.
3. That’s it!
4. Set to one side and remove your pastry from the fridge and roll out to fit an 8 inch pie or flan dish.
5. Once your pastry case is ready you can pour the pumpkin batter into the case.
6. Pop into the oven and bake for 45 mins at 200°C/180°C for a fan oven.
7. To allow the pie to set properly and to achieve the ‘custard texture’ I advise popping into the fridge, once cool, for at least 1 hour before eating.

Recipe Notes

I will always use Free From Fairy's shortcrust pastry recipe in my pastry bakes. I've not found another quite as dependable as this, both gluten free and vegan versions

 

Roast pumpkin; cut pumpkin into ¼ and de-seed, place in a roasting tray and cover with foil, bake at 200°C for at least 60 mins (depending on size of pumpkin). Remove and cool, once cooled scoop out the cooked soft flesh and use of freeze for later.

 

Boiled pumpkin; peel and cut pumpkin removing all seeds. Chop and add to a big pan of water, boil until tender. Drain pumpkin and leave over the sink to ensure all excess liquids run away. Pop into a blender and puree, as above use or freeze.

 

Steamed pumpkin; as above really but you steam it!

 

Microwaved pumpkin; Not tried this but I have it on good authority that you can peel and cut the pumpkin and microwave in a glass bowl with a drop of water.

Nutrition Facts

Vegan & Gluten Free Pumpkin Pie

Amount Per Serving

Calories 308 Calories from Fat 99

% Daily Value*

Total Fat 11g 17%

Saturated Fat 2g 10%

Sodium 122mg 5%

Potassium 184mg 5%

Total Carbohydrates 45g 15%

Dietary Fiber 2g 8%

Sugars 22g

Protein 5g 10%

Vitamin A 145.1%

Vitamin C 2.2%

Calcium 3.4%

Iron 11.7%

* Percent Daily Values are based on a 2000 calorie diet.

And one last thing! I’ve linked my Vegan Pumpkin Pie with these other awesome bloggers pages, go check them out

Cook Blog Share | Free From Fridays | Brilliant Blog Posts | Recipe of the Week | Got 2 be Gluten Free| That Friday Linky | Blog Crush | Cook Once Eat Twice

disclaimer: I’ve started using affiliate codes on my website again (needs must). If you click on any of the links in the post and make a purchase my family will benefit from a small % of that purchase at no extra cost to yourself.