The Best Allergy-Free Vegan Gluten-Free Pumpkin Pie {Oil-Free, Soy-Free, Dairy-Free}
User Reviews
5.0
165 reviews
Excellent
The Best Allergy-Free Vegan Gluten-Free Pumpkin Pie {Oil-Free, Soy-Free, Dairy-Free}
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The best vegan gluten-free pumpkin pie recipe is dairy-free, egg-free, soy-free and oil-free, helping you provide your family and friends with an allergen-friendly vegan pumpkin pie recipe. Decorate it with coconut whipped cream for Thanksgiving dessert to wow your guests!
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Ingredients
For crust:
- 1 ¼ cup all-purpose gluten free flour
- 2 ml ¼ teaspoon salt
- ½ cup shortening chilled
- 4 tablespoons cold water
- 1 tablespoon white vinegar
For filling:
- 1 ½ cups cooked or canned pumpkin puree
- 1 cup of coconut milk chilled for at least 8 hours
- ¼ cup brown sugar
- ⅓ cup white sugar
- ¼ teaspoon salt
- 1 teaspoon ground cinnamon
- ⅓ teaspoon ground ginger
- ⅛ teaspoon ground nutmeg or allspice
- A pinch of ground cloves
For vegan topping:
- 1 Can coconut milk chilled
- 2 tablespoons sugar
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Instructions
- To make this crust in the food processor: Process flour, sugar and salt in the food processor for 10 seconds. Add chilled shortening and pulse until mixture is uniform and shortening resembles large peas. Do not overwork. With the motor running, slowly add in water and vinegar.
- To make the crust by hand: Combine flour, sugar and salt in a mixing bowl. Cut chilled shortening into flour with two knives or a pastry cutter until the mixture is uniform and shortening resembles large peas. Do not overwork. In a small bowl, whisk together water and vinegar. Pour evenly over the flour mixture. Stir with wooden spoon until well combined and all of the mixture is moistened.
- Without overworking it too much, shape dough into a ball and lightly flatten into a circle of about 10 cm. Wrap and chill for 30 minutes (or longer, if making ahead). If freezing, double wrap in plastic and freeze for up to 3 months.
- While dough is chilling, mix all filling ingredients together (pumpkin, coconut milk, sugar, and spices).
- When the crust has cooled and you're ready to bake the pie, Preheat oven to 425F. Cover your working surface with parchment paper. Lightly dust it with flour. Transfer dough onto the lightly floured piece of parchment paper, and cover with another piece of parchment paper. Roll dough between the two pieces of parchment to a uniform thickness with light, even strokes. Roll out a circle about 1 inch larger than an upside-down pie plate, to about ½-inch thickness.
- Remove the top layer of parchment paper (if parts tear off, simply stick them back together). Using the bottom piece of parchment paper, transfer the gluten free pie crust onto the pie plate. Invert it, and press onto the pie plate using the parchment paper. Gently remove the paper, and patch any holes or tears. Flute the edges as desired.
- Fill pie shell with filling. Cut strips of aluminum paper and try to wrap those around your pie edges to prevent burning). Bake in a 425F oven for 15 minutes, then reduce heat to 350F and bake for another 45 minutes, or until an inserted knife comes out mostly clean.
- Serve with sweetened coconut cream cream. To make whipped coconut cream, take chilled coconut milk and remove only the fatty top layer - this makes about ½ to ⅔ of the can. Whip the chilled coconut cream with 2 tablespoons of sugar using an electric mixer until fluffy can be piped into stiff peaks. Pipe using a pastry bag or ziplock bag with the end cut off.
Equipments used:
Notes
- You can top this pumpkin pie with:
- vegan whipped topping
- maple dulce de leche (get the recipe from my gluten free pecan pie)
- Leaf decorations made from leftover dough (use leaf-shaped cookie cutters to make pretty cutouts for the pie. Bake these for about 10 minutes, and then top your finished pie with them when it’s cooled).
- Caramelized pecan praline (like in my pumpkin pecan pie)
Nutrition Information
Show Details
Calories
433kcal
(22%)
Carbohydrates
39g
(13%)
Protein
4g
(8%)
Fat
32g
(49%)
Saturated Fat
19g
(95%)
Polyunsaturated Fat
4g
Monounsaturated Fat
6g
Trans Fat
2g
Sodium
209mg
(9%)
Potassium
300mg
(9%)
Fiber
4g
(16%)
Sugar
22g
(44%)
Vitamin A
7150IU
(143%)
Vitamin C
4mg
(4%)
Calcium
47mg
(5%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 8slices
Amount Per Serving
Calories 433 kcal
% Daily Value*
| Calories | 433kcal | 22% |
| Carbohydrates | 39g | 13% |
| Protein | 4g | 8% |
| Fat | 32g | 49% |
| Saturated Fat | 19g | 95% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 6g | 30% |
| Trans Fat | 2g | 100% |
| Sodium | 209mg | 9% |
| Potassium | 300mg | 6% |
| Fiber | 4g | 16% |
| Sugar | 22g | 44% |
| Vitamin A | 7150IU | 143% |
| Vitamin C | 4mg | 4% |
| Calcium | 47mg | 5% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
165 reviews
Excellent
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