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!

Vegan Gluten-Free Pumpkin Pie from HeatherChristo.com

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.

Vegan Gluten-Free Pumpkin Pie from HeatherChristo.com

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.

Vegan Gluten-Free Pumpkin Pie from HeatherChristo.com

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!

Vegan Gluten-Free Pumpkin Pie
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 8-10
 
Ingredients
  • 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:
  • 2 cups unsweetened canned pumpkin puree
  • 1 cup brown sugar
  • 1 15-ounce can unsweetened coconut cream
  • 1 tablespoon vanilla extract
  • 2 teaspoons cinnamon
  • ½ teaspoon nutmeg
  • ½ teaspoon ginger
  • ½ teaspoon cloves
  • ½ teaspoon kosher salt
  • 2 tablespoons tapioca flour
Instructions
  1. Preheat the oven to 350 degrees. Spray a pie plate with coconut oil.
  2. 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.
  3. 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.
  4. 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.
  5. For the Pumpkin Pie Filling: In a medium bowl whisk together the pumpkin, brown sugar, coconut cream, vanilla, spices and tapioca flour until smooth.
  6. 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  

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!

Vegan Gluten-Free Pumpkin Pie from HeatherChristo.com

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.

Vegan Gluten-Free Pumpkin Pie from HeatherChristo.com

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.

Vegan Gluten-Free Pumpkin Pie from HeatherChristo.com

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!

Vegan Gluten-Free Pumpkin Pie
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 8-10
 
Ingredients
  • 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:
  • 2 cups unsweetened canned pumpkin puree
  • 1 cup brown sugar
  • 1 15-ounce can unsweetened coconut cream
  • 1 tablespoon vanilla extract
  • 2 teaspoons cinnamon
  • ½ teaspoon nutmeg
  • ½ teaspoon ginger
  • ½ teaspoon cloves
  • ½ teaspoon kosher salt
  • 2 tablespoons tapioca flour
Instructions
  1. Preheat the oven to 350 degrees. Spray a pie plate with coconut oil.
  2. 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.
  3. 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.
  4. 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.
  5. For the Pumpkin Pie Filling: In a medium bowl whisk together the pumpkin, brown sugar, coconut cream, vanilla, spices and tapioca flour until smooth.
  6. 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.