Vegan pumpkin pie recipe (GF) - Emily Skye

Vegan pumpkin pie recipe (GF)

Vegan pumpkin pie recipe (GF)

Pumpkin pie might not be as common where I live in Australia; however they are absolutely delicious and make a fantastic festive dessert! I found this delicious vegan recipe and tweaked it a little to make it gluten free, and I have to say that I am very happy with the results. I hope you enjoy it too!


For the pastry -

1 & 1/4 cup gluten free flour
6 Tbsp. Chilled coconut oil
4-6 Tbsp. Ice cold water
1/4 tsp. Salt

For the filling -

3 cups of pumpkin puree (made from processed steamed/boiled pumpkin)
1/3 cup plain almond milk
1/4 cup maple syrup
1/4 cup brown sugar
2 & 1/2 Tbsp. Arrowroot powder
1 Tbsp. Coconut oil (melted)
1/2 tsp. Ground cinnamon
1/2 tsp. Ginger powder
1/2 tsp. Ground nutmeg
1/4 tsp. Ground cloves
1/4 tsp. Sea salt


Bear in mind that this pie does take a while to prepare and ideally you will begin preparing it at least 24 hours before you plan to eat it! - Trust me when I say it is worth the wait!

First prepare the crust -

  1. Combine the gluten free flour and the salt in a large mixing bowl
  2. Add the coconut oil and use a fork to work it gently into the flour.
  3. Add some ice water, a spoonful at a time, to the mixture and stir. You only need as much as is required to make the mixture come together so it is dough like.
  4. Transfer onto a large piece of plastic wrap and flatten it out using your hands, so that it forms a flat disc shape of about ½ an inch in thickness. Then wrap the whole thing in the plastic wrap and refrigerate for a minimum of 30 minutes (you can actually leave it for 1-2 days!)

When ready to prepare the whole pie -

  1. When you are ready to start preparing the rest of your pie, pre-set your oven to 180c and remove the dough so it can warm just slightly before use.
  2. Combine all the filling ingredients together in a processor. You can taste and adjust the seasoning to your liking, then set aside.
  3. Unwrap the dough and place it between two large pieces of greaseproof paper and use a rolling pin to thin it out so that it will fit your pie tin. Try to be gentle doing this, if it cracks, you can use your hands to reshape it together.
  4. Spray your pie tin in preparation then remove the top layer of greaseproof paper and position the tin upside down on top of the dough. Flip the whole thing over and remove the last piece of paper before gently pressing it down so that it fits the tin. Try not to overwork the dough as you do this!
  5. Pour the filling into the pie, making sure it doesn’t spill over the edges, and bake for about an hour, or until the crust starts to turn a light golden brown.
  6. When it is baked, allow it to cool before putting it into the fridge to fully set. (at least 4-6 hours)
  7. When serving you can use any kind of cream you like, such as whipped coconut cream, and then sit back and enjoy! 

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