The Best Allergy-Free Vegan Gluten-Free Pumpkin Pie {Oil-Free, Soy-Free, Dairy-Free}
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5
The Best Allergy-Free Vegan Gluten-Free Pumpkin Pie {Oil-Free, Soy-Free, Dairy-Free}
Description
The Best Allergy-Free Vegan Gluten-Free Pumpkin Pie is designed to accommodate common allergies while providing a rich autumnal dessert. The crust is prepared by cutting cold shortening into gluten-free flour with salt, combined with water and vinegar for texture and tenderness. Chilling the dough before rolling helps it hold shape and improves handling. The filling uses canned or cooked pumpkin puree mixed with chilled coconut milk and a blend of brown and white sugars, complemented by warm spices including cinnamon, ginger, nutmeg, and a pinch of cloves. This creates a creamy mixture that balances sweetness and spice.
The recipe suggests several topping options, such as vegan whipped cream or a pecan praline, which add texture and visual appeal. Leaf-shaped cutouts from leftover dough can be baked and placed on the finished pie for decoration. The crust can be frozen for future use if double wrapped, supporting advance preparation.
This pie suits those avoiding common allergens like dairy, soy, oil, and gluten while delivering a traditional pumpkin pie experience. The use of coconut milk delivers richness without dairy, and the careful spice blend provides the characteristic warm flavor expected from pumpkin pie.
Ingredients
For crust:
- 1 ¼ cup all-purpose gluten free flour
- 2 ml salt ¼ teaspoon
- ½ cup shortening chilled
- 4 tablespoons water cold
- 1 tablespoon white vinegar
For filling:
- 1 ½ cups pumpkin puree cooked or canned
- 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
- ground cloves a pinch
For vegan topping:
- 1 coconut milk chilled, can
- 2 tablespoons sugar
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.
Notes
- Use leaf-shaped cookie cutters on leftover dough to create decorative pie toppers; bake separately and add after cooling.
- Crust dough can be frozen for up to 3 months if double wrapped in plastic wrap.
- Top pumpkin pie with vegan whipped cream or caramelized pecan praline for added texture and flavor.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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