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5 from 4 votes
Vegan and Gluten Free Pumpkin Pie
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
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
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*
Fat 11g17%
Saturated Fat 2g10%
Sodium 122mg5%
Potassium 184mg5%
Carbohydrates 45g15%
Fiber 2g8%
Sugar 22g24%
Protein 5g10%
Vitamin A 7255IU145%
Vitamin C 1.8mg2%
Calcium 34mg3%
Iron 2.1mg12%
* Percent Daily Values are based on a 2000 calorie diet.