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Home » Dairy Free Recipes » Simple Vegan Pumpkin Pie

Simple Vegan Pumpkin Pie

Puddings and Desserts, Recipes

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This page contain affiliate links. Please refer to my Disclosures Page for more details.

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 was a BIG eureka moment for me. There’s just something so comforting and romantic about the autumn; golden leaves on the trees, dew covered grass in the mornings, spiders cobwebs illuminated by early frosts, and puddings, lots and lots of puddings!

Skip to the good bit

  • How to pick the perfect Pumpkin for Pumpkin Pie
  • Finding the right Pumpkin Puree Recipe
  • Where did Pumpkin Pie Originate?
  • How to make this Pumpkin Pie without eggs
  • Easy no fuss Pumpkin Pie method
  • Free From Pumpkin Recipe Inspiration
  • How to decorate your pumpkin pie
  • Vegan Pumpkin Pie Recipes
  • Serving suggestion

As with all the recipes on this website, this is also gluten free. You may see what appears as duplication of recipes but they are in fact either just gluten free, or gluten free and dairy free too, or egg free too. Or if I’ve worked super hard as recipe developing the ‘duplicate recipes’ are gluten free and vegan.

How to pick the perfect Pumpkin for Pumpkin Pie

There is no exact science to this, you never really know what your pumpkin will look like until you get it home and cut it in half. But basically you need to follow these simple key points for choosing the best pumpkin for pumpkin puree;

  • Avoid huge carving pumpkins, these have been grown specifically for their size and carving quality, not excellent pumpkin flesh and lots of it! (this said, I never waste carved pumpkin shavings)
  • Remember that pumpkins are a member of the vast squash/gourd family and therefore you can get similar if not identical outcomes with squashes that seem hard as bullets and the size of a bowling ball or smaller.
  • Butternut squash can also be used if, like some, you find pumpkin too over-powering in flavour. You may find the creamy buttery flavour of a butternut more appealing with the traditional pumpkin spices.
Different types of pumpkin and squashes for pumpkin pie

Finding the right Pumpkin Puree Recipe

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?

Many people opt for tinned pumpkin puree, this is absolutely fine, there are many brands on the market including Libby’s 100% Pumpkin Pie Puree. These can be found in UK stores too, if not in the tinned fruit section, head over to the foods across the world sections. for example Tesco and Sainsbury’s now have an American section where you can buy pumpkin puree, Hershey bars and lucky charm cereal!

Ways to prepare a pumpkin for baking

Roast pumpkin; cut pumpkin into ¼ and de-seed, place in a roasting tray and cover with foil, bake at 200°C/180°C Fan 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.

Perfect Pumpkin Puree
The base for so many Thanksgiving, Halloween and harvest time recipes. This perfect pumpkin puree is, in my humble opinion, the best way to make puree with the richest colour, flavour and texture. Ideal mixed with my homemade pumpkin spice to turn into pumpkin pies, breads, biscuits and more.
Check out this recipe
How to make the perfect pumpkin puree from scratch

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Where did Pumpkin Pie Originate?

My original gluten free pumpkin pie recipe 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 was first published in 1909, 44 years after her death at only 28 years old.

Pumpkins are in fact native to America and came over to the British Isles around the 17th Century, we did have our own version but our squashes were considered smaller and less sweet and flavourful.

I mentioned Mrs Beeton but the American version is their very own Mary Randolph, in The Virginia Housewife (1824) the pie was very similar to Mrs Beeton with wine sometimes used instead of brandy and traditionally a pastry decoration was (and still is) added to the top of the pie.

How to make this Pumpkin Pie without eggs

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. Psyllium has a much stickier consistency than xanthan gum when mixed with water. You can get husk or powder, both work equally as well but the husk is courser and will show up in certain baking, plus it can give your bakes a delicate purple hue. I prefer to use powder for this reason but have used both with identical results to bake srtucture.

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.

Gluten free and vegan pumpkin pie

Easy no fuss Pumpkin Pie method

My top tip for making this vegan pumpkin pie filling would be to make sure you drain the silken tofu before adding to the bowl or blender. I use a hand blander for two reasons. I hate washing up, even though I have a dishwasher – blenders are still a big faff!

Secondly, by using my hand blender I get a ever-so-slightly textured pumpkin pie filling which I much prefer.

Free From Pumpkin Recipe Inspiration

If you’re a lover of all things pumpkin then you’re going to want to check out these other pumpkin recipes. All are gluten free and many are safe for those with egg and/or dairy allergies too.

Dairy Free Pumpkin Spice Fool
This simple Dairy Free Pumpkin Spice Fool combine the familiar fool dessert of thick whipped cream folded with a pumpkin puree and the quintessential autumn flavouring pumpkin spice. What better way to celebrate the pumpkin harvest than with a free from dessert suitable for those on a gluten free, dairy free and vegan diet.
Check out this recipe
Pumpkin Spice Fool made gluten free and dairy free
No Bake Vegan Pumpkin Cheesecake
This No Bake Pumpkin Cheesecake is made gluten free with a delicious spiced biscuit base and it's also dairy free and vegan too. A delicate pumpkin flavour topping with that tell-tale warmth of Pumpkin Spice. Dairy-filled option available too.
Check out this recipe
No Bake Pumpkin Cheesecake made gluten free with vegan option
Gluten Free Pumpkin Biscuit Delights
A delicious gluten free version of the Little Debbie Pumpkin Delights. These Gluten Free Pumpkin Biscuits are simple to make, adorable to display and are the perfect treat this Halloween
Check out this recipe
Gluten Free Pumpkin Biscuits inspired by Little Debbie Pumpkin Delights

How to decorate your pumpkin pie

I hate to see waste and although there isn’t much, you will get gluten free pastry trimmings leftover. This gives you the perfect excuse to get creative and work on decorating your pumpkin pie.

I have a set of 3 leaf cutters that I use all the time. For this recipe I used the largest leaf shape and simply cut out 20+ leaves.

Next I mixed a little golden syrup (corn syrup) with a pinch of pumpkin spice and using a silicone pastry brush I brushed the tops of the leaves.

Doing this makes the leaves go a beautiful golden brown and they crisp up little tiny Halloween biscuits. In fact, I eat the spares that don’t go on the pie.

To cook you simply place on a baking tray and bake for 15 minutes or until golden brown.

Finally, once cooled I place them in an overlapped circle around the edge of the pumpkin pie.

BAKERS CHEATING TIP: don’t bother to secure them in place, that way you can move them out of the way when you cut the pie. Each slice will get approx. 3 leaves each this way.

Vegan Pumpkin Pie Recipes

If you make it and like the recipe I would be eternally grateful if you popped back and commented leaving a star rating as this will tell search engines that this recipe is worth checking out and others will get to find it in searches.

Gluten free and vegan pumpkin pie

Vegan Pumpkin Pie

Glutarama
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.
5 from 4 votes
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Prep Time 10 mins
Cook Time 40 mins
Total Time 1 hr 50 mins
Course Dessert
Cuisine American, Dairy Free, Egg Free, Gluten Free, Vegan
Servings 8 slices
Calories 308 kcal

Equipment

  • hand blender
  • large glass bowl
  • fluted flan tin 20cm
  • silicone spatula
  • leaf pastry cutter
  • silicone pastry brush

Ingredients
 
 

The pie filling

  • 350 g pumpkin puree [see below]
  • 300 g block of silken tofu
  • 115 g caster sugar
  • 2 tbsp brandy
  • 1 tsp cinnamon or you could use a Pumpkin Spice Mix
  • 1 tsp ginger
  • 1 tsp nutmeg
  • 1 tbsp psyllium husk powder this is a must – it helps bind the pumpkin filling

The pastry case

  • 200 g gluten free plain flour
  • 50 g butter or butter alternative (I use Flora plant butter)
  • 50 g lard/trex
  • 50 g caster sugar
  • 1 egg or flaxseed alternative

Instructions
 

To make the pastry

  • 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.
  • Stir in the sugar.
  • Add your egg or flaxseed egg (1tbsp flaxseed with 100ml cold water)
  • Begin to bring the pastry crumbs together with a wooden spoon and then tip onto a kitchen surface.
  • 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.
  • Wrap and cool in the fridge for at least 30mins before use.

To make the filling

  • I roasted my pumpkin on this occasion but there are several ways to make pumpkin puree [see notes below]
  • Drain the silken tofu to remove any excess liquid.
  • In a blender add your pumpkin puree, tofu and remaining ingredients, whizz until blended and no tofu lumps remain. I actually use my hand blander as its less washing up!
  • Set to one side and remove your pastry from the fridge and roll out to fit a 20cm pie or flan dish. I prick the bottom gently to encourage an even bake.
  • Once your pastry case is ready you can spoon the pumpkin batter into the case.
  • Pop into the oven and bake for 40-45 mins at 200°C | 180°C fan | 400°F | Gas 6.
  • 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.
  • This is extra special served with my Vegan Clotted Cream

Notes

 
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

Nutrition Facts
Vegan Pumpkin Pie
Amount per Serving
Calories
308
% Daily Value*
Fat
 
11
g
17
%
Saturated Fat
 
2
g
10
%
Sodium
 
122
mg
5
%
Potassium
 
184
mg
5
%
Carbohydrates
 
45
g
15
%
Fiber
 
2
g
8
%
Sugar
 
22
g
24
%
Protein
 
5
g
10
%
Vitamin A
 
7255
IU
145
%
Vitamin C
 
1.8
mg
2
%
Calcium
 
34
mg
3
%
Iron
 
2.1
mg
12
%
* Percent Daily Values are based on a 2000 calorie diet.
Keyword Dairy Free, Egg Free, Gluten Free, Halloween, Pumpkin, Pumpkin Pie, Vegan
Have you tried this recipe?Let me know how it was & I will be super grateful. Take a picture & tag me @glutarama on your social media posts – I love seeing your photos more than you will ever know x

Serving suggestion

Why not try making my Homemade Vegan Clotted Cream to go with this free from pumpkin pie. It’s a little bit of work (just a little) but goodness me it is SO very worth it.

Homemade Vegan Clotted Cream
Make your own homemade thick clotted cream but dairy free and vegan. A simple recipe to make 125ml of imitation clotted cream with a tell-tale thick crust on top. Perfect for scones for a cream tea or to accompany puddings and desserts
Check out this recipe
Vegan Clotted Cream - spread on two gluten free scones (Devon and Cornwall style)
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20 Autumn Gluten Free Desserts by Glutarama

*disclaimer: I use affiliate codes on my website, the vast majority are to Amazon. If you click on any of the links or images in the post and make a purchase my family will benefit from a small % of that purchase at no extra cost to you, in fact, for full transparency, in 2020 I made my first £25, and recently in 2022 I reached my next £25 (Amazon don’t transfer the money until you reach £25). As you can see, it won’t make me a millionaire but it will treat me to a few coffees, Lord knows I need the caffeine!

04/09/2020 · 9 Comments

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Comments

  1. Liz says

    15/09/2020 at 4:56 pm

    I think most people in the US would not recognize a pumpkin pie that wasn’t bright orange. Probably most cooks use the canned pumpkin puree and it is very orange (we sometimes add it to the dogs food if they have a tummy upset). It is almost pumpkin pie spice season here and we will start to see it in everything. I could never get behind the craze and love your more sedate version. Thank you for bringing it to Fiesta Friday.

    Reply
    • Glutarama says

      16/09/2020 at 1:21 pm

      (giggles) thank you Liz, glad it’s not just me and thank goodness you were not offended but my bright orange comment! Adding to dog food is a new one on me I shall bear this in mind for my two girls when they get upset tummies.

      Reply
  2. Life Diet Health says

    04/09/2020 at 2:40 pm

    Rebecca I love this recipe! I’m so excited to try your version (I’m not sure I ever posted my vegan pumpkin pie recipe). Thanks for sharing at Fiesta Friday.

    Reply
  3. Eb Gargano | Easy Peasy Foodie says

    05/11/2018 at 9:21 pm

    Wow – you are one clever girl. You’d never guess this pie was gluten, dairy and egg free!!! It looks amazing – and I bet it tastes good too :-D Thanks for linking it up to #CookBlogShare! Eb x

    Reply
  4. Corina Blum says

    02/11/2018 at 1:44 pm

    I’ve never made a pumpkin pie but it’s one of those recipes I’d love to get around to having a go at one day. Yours looks really tasty!

    Reply
  5. Janice says

    30/10/2018 at 8:27 pm

    I’m glad to see I’m not the only one loving the pumpkin season. This looks great.

    Reply
    • Glutarama says

      31/10/2018 at 3:15 pm

      Thank you…I ALWAYS love pumpkin season :-)

      Reply
  6. Balvinder says

    30/10/2018 at 4:36 pm

    This looks delicious, and your photos are beautiful!

    Reply
    • Glutarama says

      30/10/2018 at 6:01 pm

      Oh what a lovely thing to say Balvinder. It’s taken me a while to get to this stage, still room for improvement, but isn’t there always xxx

      Reply

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Rebecca Smith - Glutarama, Delicious Gluten Free Recipes since 2015

Hi I'm Rebecca, slightly bonkers but can you blame me! Mum to two teens with additional needs and a great combination of dietary needs. With over 13 years experience of cooking gluten free from scratch. Welcome to my site you lovely person now learn how to make anything gluten free with me!

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