Hope you all had a great weekend! We had snow in Seattle for a little weekend treat!! Like a lot of it! It wasn’t sticking- just really pretty and for Seattle, really cold. It rarely snows in this city normally, but in the first few days of November?? WEIRD. It snowed most of Friday and Sunday, which made for incredibly cozy weather and in between obligations, I got in some good fall baking!
Pia has been going nuts to bake and Sunday we got in the kitchen and got to it. Thanksgiving is totally on the brain since we have 2.5 weeks (YIKES! Where did 2017 go?) until the big day, and since we changed our diet 4 years ago, can you believe that we have never figured out a pumpkin pie?! Since we are such big fans, this year we made it a priority.
My mom always brings “real pumpkin pie” for Pete on Thanksgiving, but this year Pia and I won’t be left out in the cold, we are going to have our own pumpkin pie because this version we just test drove was AWESOME! Vegan, Gluten-free and made with NO Corn-starch (I am totally off corn) it tastes just like the real thing. I also love this recipe because the crust is EASY. Most GF-vegan crusts use a bunch of different GF flours, but this one is like a lazy man’s crust using one type- my favorite.
I also love how pretty the pie is with that wreath of leaves around the edges- another testament to how easy it was to work with this crust dough. Totally worth the 8 minutes it took to make it by the way! We ate this at room temperature and we served it with vegan ice cream, there were smiles all around!
**recipe has been editted since people were getting a runny consistency- it should bake up nice and firm now!
- Pie Crust
- 2 ¾ cups all-purpose gluten-free flour (I used Bobs Red mill Baking Flour)
- 1 tablespoon sugar
- 1 teaspoon kosher salt
- ½ teaspoon xanthum gum
- 1 cup cold vegan butter, cut into chunks
- 2 tablespoons ice water
- .
- .
- Pumpkin Filling:
- 2½ cups unsweetened canned pumpkin puree
- 1¼ cups brown sugar
- 1 cup unsweetened canned coconut cream (thick white part only)
- 1 tablespoon vanilla extract
- 2 teaspoons cinnamon
- ½ teaspoon nutmeg
- ½ teaspoon ginger
- ½ teaspoon cloves
- ½ teaspoon kosher salt
- 2 tablespoons tapioca flour
- Preheat the oven to 350 degrees. Spray a pie plate with coconut oil.
- For the Crust: Pulse together the flour, sugar, salt and xanthum gum in the bowl of a food processor. Add the chunks of butter to the mixer and pulse until the dough starts to come together. Stream in the ice water and then pulse until you have a dough ball.
- Place the dough in between two sheets of wax paper and roll out the dough until its about ¼” thick. Gently peel one sheet of wax paper off and drape the dough over the prepared pie dish and shape it to the pie dish.
- Take the extra dough and roll out again and cut leaf shapes with a paring knife if desired and drape them around the top of the pie plate to make a decorative crust.
- For the Pumpkin Pie Filling: In a medium bowl whisk together the pumpkin, brown sugar, coconut cream, vanilla, spices and tapioca flour until smooth.
- Pour the pumpkin filling into the pie crust and place the pie on a sheet pan. Place in the oven and bake for 60 minutes at 350 degrees. Let cool before slicing and serving with whipped coconut cream or vegan vanilla ice cream.
Print Recipe
i want to make this! what happens after mixing all the pie ingredients together. perhaps it’s just my phone’s peculiar display tendencies, but it shows recipe steps up through #5 and then ends abruptly: For the Pumpkin Pie Filling: In a medium bowl whisk together the pumpkin, brown sugar, coconut cream, vanilla, spices and tapioca flour until smooth.
how long to bake, and how to test for fruitiom? how to store? thank you! your recipes have been keeping me, my fam, and my nut-free school community very well-fed!
whoops, fat thumbs and typos galore.
Thank you so much Stephanie- totally my fault- the instructions got cut off- but I fixed them!
Question? So after you make the pie filling you bake it for an hour or until a knife inserted comes out clean? Did you prebake the pie shell at all or no???
Sorry Debbie! The end of the instructions got cut off- but I just fixed it!
PRETTIEST PIE EVER!!!!
What a pretty presentation, Heather! Totally festive for the Holidays!
Can you recommend a good vegan butter that is also soy free?
I use Earth Balance!
LOVE the pie crust decorations!
Wow, such a gorgeous pie!
I totally feel ya on the pie! I always have to make my own, but then i don’t so I just give up. Until now. FINALLY! a GF vegan pie!! hallelujah!
WHERE DID 2017 GO??? I can’t believe it! Love this pie, The crust is a masterpiece!
What vegan butter do you use that’s also soy/dairy/corn free? I used to use Earth Balance soy free, but I’m corn free now and can’t find one without canola oil.
Hi Heather,
I made this and the taste is delicious but the filling never firmed up like regular pumpkin pie. It was more like a liquid yogurt consistency. It also had a thin layer of clear oil(I am assuming oil from the coconut cream) that was visible when I took the pie out of the oven. I even baked it an additional 20 minutes. Your thoughts?
Thanks!
Hi Jean! Did you use the tapioca starch? I would love to trouble shoot this with you?
Hi Heather,
Wondering if I can use arrowroot power in place if the tapioca starch,
Hi Malissa- not sure if it will react in the same way? I think it does not thicken up with heat as well? But certainly feel free to try it and please let me know how it goes!
Hi Heather,
I also had trouble with the pie filling being more custard-like, the top layer looked done but when cut the inside still collapsed.
Also, any tips on working with the pie crust? I found the crust to be pretty good but it was too dry to work with – I had to add extra water and put in the fridge several times.
Edit to add – I froze the leftover half of the pie and when thawed it turned out nicely
I tried it tonight, same… followed recipe to a T, even gave it extra time in the oven, but never got firm, just runny even after it sat and cooled… That said, for me, this is the first thing ever to not turn out perfect from this spectacular site, and I’ve tried a bunch!!! SERIOUS huge thanks for all you do, Heather!!! Vegan and GF wins for my (celiac) family of 4. And in truth, it was totally worth the fail to discover the pie crust, WOW!!!!! Just amazing!!!
I am so sorry Brett- I will go back and make adjustments to this for sure/
Oh, my! The filling is delicious (and EGG-FREE!). I had the same problem as Jean below. I ended up baking 2 hours, and the filling is still like Greek yogurt. Yes, I did use the tapioca starch. Any revisions you have on oven temperature, or maybe more tapioca starch? I have time to make another one before guests arrive! Thank you!
I made this for Thanksgiving and everyone loved it! My family raved about how creamy the filling was and they were surprised when I told them it was gluten and dairy free. Thank you for sharing this recipe!
I followed the directions (just didn’t the do the pretty leaves for the crust), but my pie never solidified. I had to bake it for almost 2 hours at 350 and it’s still a soupy mess. It’s like pumpkin pudding in a crust. Any ideas on what could have gone wrong? Any suggestions? I’m quite an experienced baker, so I’m surprised.