Vegan & Gluten Free Pumpkin Pie Recipe

At last, the pumpkin, cinnamon, baked apple spice goodness of the September Through November months begins to come to a close – not so fast! This hype has earned enough glory to stay put well into December (or even longer). Dare we drink a steaming hot spiced apple cider or gingerbread latte well after New Years? Even though Starbucks may disagree, I say bring it on!

This pie was a hit at the Thanksgiving day table (especially when one or more of your guests are gluten free and vegan), however, feel free to take a trip to Whole Foods and whip one up for the upcoming holidays. I was inspired by the original recipe by the Gluten Free Goddess but switched out a few ingredients.

Ready to go all out?  This is a three-part pie!

Beforehand: Grease a 9″ pan, set aside, and preheat the oven to 350ºF.

It’s key to do this next piece first, unless you want to prepare the cashew creme a few days in advance, which also works.

You’ll need:
2 cups organic raw cashews
Filtered Water

Rinse the cashews in a colander and place them in a glass or ceramic bowl. Cover them with fresh filtered water. Cover the bowl with a clean tea towel and let them soak for two hours.

You can get started on the crust and do the second part of the cashew creme after it has soaked for at least an hour. Don’t skip this step – it will soften the cashews, creating a creamier result!
Drain the cashews and pour them into a blender.

A small pinch of sea salt
A small splash of almond milk (coconut milk also works)

Process the cashews for a minute or two until they form a paste, adding a tiny bit of almond milk, if necessary, to create a thick, rich cream. Don’t thin it too much- you want it really thick for the pie filling.

Next on the agenda is making the crust:

1 cup flaked unsweetened organic coconut
1 cup pecan pieces
1/2 cup all purpose gluten-free flour blend
1/2 cup organic light brown sugar
2 teaspoons ground cinnamon
5 tablespoons vegan butter (I used Earth Balance)

I have a smaller food processor, so instead of grinding of the dry ingredients together, I pulsed just the pecan pieces. Then I tossed them a large bowl, added the vegan butter, and used an electric beater.

Dump the crumbs into the cake pan and spread them evenly. Using your fingers gently press the crumbs across the bottom and up the sides- about 2/3 of the way up.

Bake in the center of the oven for about 7 minutes- to set.

Remove the pan and set aside.


It’s time to make the praline, the topping that adds a sweet crunch to the finished product. There are multiple ways you can go about this. The original recipe called for pumpkin seeds and maple syrup, but we found that by candying pecans with honey, light brown sugar, and one or two tablespoons of vegan butter was all we needed. Simple, yet delicious.
Put the praline in a zip lock bag and store until ready to be served.
Now its time for the filling, the ultimate star of this recipe.
The cashews should be done soaking by now, and it’s time to finish the cashew creme if you haven’t already since you will need to add it to the filling. This is what replaces the eggs.
2 14-oz. cans organic pumpkin puree
1 1/4 cups thick cashew cream
1 1/4 cups organic light brown sugar
1/2 cup almond milk
3 tablespoons molasses
1 tablespoon pure maple syrup
1 tablespoon fresh lime juice
2 teaspoons vanilla
3 tablespoons tapioca starch
1/2 teaspoon sea salt
1 1/2 teaspoons ground cinnamon
1 teaspoon ground ginger
1/4 teaspoon nutmeg
Note: We left out the xanthan gum, originally used by the Gluten Free Goddess,  and added an extra tablespoon of tapioca starch – filling came out perfect.
Combine all of the ingredients in a large mixing bowl. Using a whisk attachment (if you have one- if not, use standard beaters) beat the ingredients on medium high until you have a smooth, creamy custard texture.
Pour the pumpkin custard into the pan and smooth it out evenly. Your pan should be quite full- about 1-2 inches from the top. Place the pan into the center of the preheated 350 F degree oven. Bake for about one hour, till set, and up to 70 minutes or so, if necessary.
We made this pie four days in advance and it kept well and became firmer in the fridge. Unfortunately, I never took a photo of the finished product, but above is the more than half, devoured pie left over from Thanksgiving day dinner. Enjoy!
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One thought on “Vegan & Gluten Free Pumpkin Pie Recipe

  1. Wow, your pie looks good! Nice work there. When you have the time, do drop by to read my new post. I’d love to hear from you.

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