THE RECIPE JOURNAL · Dessert
Vegan and Gluten-Free Pumpkin Pie
This delicious pumpkin pie is perfect for anyone looking for a cozy, plant-based dessert that’s free from gluten. It’s rich, creamy, and full of warm spices that make every bite feel like a comforting hug.
FROM THE KITCHEN • Vegan and Gluten-Free Pumpkin Pie
01 THE RECIPE
Let's make it.
Follow these steps for a delicious result. Tick off each step as you go.
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01
Step 1
Start by heating your oven to 425°F. In a bowl, mix the gluten-free flour and a teaspoon of salt. In another bowl, whisk together the vegetable oil and soy creamer until smooth and creamy. Pour the wet mixture into the dry ingredients and stir with a fork until everything comes together. Press the dough evenly into the bottom and up the sides of a 9-inch pie pan. Pop it in the oven and bake for about 15 minutes, then take it out and set it aside.
02
Step 2
Lower the oven temperature to 350°F. In a blender, combine the pumpkin, soy creamer, brown sugar, cornstarch, corn syrup, and all the spices—cinnamon, ginger, nutmeg, salt, and cloves—and blend until smooth. Pour this filling into your pre-baked crust. To prevent the edges from burning, wrap foil around the crust’s edges. Bake the pie for about an hour, or until a knife inserted about an inch from the crust comes out clean.
03
Step 3
Once it’s done, let the pie cool on the counter for a couple of hours. Then, pop it in the fridge overnight to set before serving.
Why you’ll love it
This pie is a perfect blend of creamy pumpkin and warm spices without using any animal products or gluten. It’s a great option for those with dietary restrictions who still want to enjoy a classic dessert. Plus, it’s rich in flavor but light enough to enjoy any time of year.
How to serve
Serve with a dollop of coconut whipped cream or a sprinkle of cinnamon on top. It also pairs well with fresh berries or a drizzle of maple syrup for extra sweetness.
Storage & leftovers
Store leftovers covered in the refrigerator for up to five days. You can freeze slices individually wrapped for up to two months; thaw in the fridge before serving.
