I promise you, this is the only vegan and gluten-free pumpkin pie recipe you’ll ever need!
Here is why:
There is no refined sugars, flours, and other nasty things in this vegan pumpkin pie.
The crunchy and subtly sweet crust is made with whole oats, walnuts, and pumpkin seeds.
The filling is super-rich thanks to the natural caramelization of roasted squash and sweet potato.
I don’t use refined starches so eggs are substituted with coconut flour.
There’s very little maple syrup (1/2 tsp per portion!) but you can swap it for pureed dates if you’d like;)
Last but not least – the magically-looking whipped cream this vegan pumpkin pie is topped with is made of 1 ingredient – canned coconut milk you can find in any grocery store. Keep reading to learn how to make it!
Note: The pie and “whipped cream” must be chilled in the fridge for at least 10 hours or overnight so plan accordingly!
My suggestions for the best vegan gluten-free pumpkin pie:
Make sure to use kitchen scales for this vegan pumpkin pie recipe!
Look for Red Garnet or Jewel sweet potato variety. These are the sweetest and creamiest out there!
Using actual roasted pumpkin/squash instead of canned puree makes all the difference in the world. Plus, sticking it into an oven requires no more effort than opening a can!
Make sure to roast squashes and potatoes until sweet, caramel-y and completely tender. They are the backbone of your pie and fully determine its future deliciousness.
For best results use pre-toasted walnuts and pepitas. It yields a nutty, crunchy and super satisfying crust.
Use full fat coconut milk for the best, silkiest texture.
If you are ever baking for someone who eats eggs make sure to try my Gluten-free pumpkin tart. I wouldn’t call it BETTER than this tart, but eggs give it a super-silky flan-like texture.
Knowing that you use my recipes makes me so happy! If you end up making this delicious vegan gluten-free pumpkin pieor any other recipes, please tag me @olesia.guts so I can see your creations!
5 tbsp maple syrup OR 4 small dates, soaked in hot water for 10 min
1 tbsp vanilla extract
400 ml (1 can) full-fat coconut milk, divided into 150 ml for the filling and 250 ml for the "whipped cream"
15 gr unrefined coconut oil, melted
1/2 tsp cinnamon
3 tbsp (18 grams) finely ground coconut flour
Equipment:
9” pie dish
a powerful blender
Instructions
Crust:
Preheat the oven to 350 F. Cut butternut squash in half and scoop out seeds. Wash sweet potato. Place on a parchment paper-lined sheet cut side down (for the squash). Roast for an hour until completely tender and caramelized. Once done, lower the temperature to 325 F.
For the crust, blitz all ingredients in a blender/food processor into a coarse wet sand-like paste. Press it into a 9” pie dish and bake for 15 minutes until golden brown.
Blitz coconut milk in a blender for 30-40 seconds to make it smooth and get rid of even the smallest lumps. Reserve 250 ml for "whipped cream" - leave it in an airtight container in the fridge overnight - it will solidify to the right consistency all by itself!
Scoop the inside of squash and potato into a bowl, discarding the skin. With the help of kitchen scales measure 140 grams of potato and 300 grams of squash. * Place all of the filling ingredients in a blender and process into a very smooth puree. Check out my video here to see the exact consistency.
Pour the filling into the pre-baked crust and bake at 325 F for 20 minutes. As there aren't many binding ingredients in the filling you WILL get some sexy cracks - it's normal;) **
Chill for 10+ hours or overnight. Serve with a scoop of coconut "whipped cream". Enjoy!
Notes
* I don't recommend eyeballing the amounts as it can lead to unexpected results. ** If you are planning to bake it the day after make sure to bring the filling to room temperature first.
Did You Make This Recipe?
If you tried it please tag me on Instagram @olesia.guts. , I will be so happy to see your creations!
