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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.
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.
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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.
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.
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.
Vegan Pumpkin Pie
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
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
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.
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