gluten free vegan pumpkin pie
RECIPE TYPE: pies & tarts
pie crust
  • 1 1/4 cups Sarah's gluten free flour blend*
  • 2 tablespoon cane sugar
  • 1/4 teaspoon salt
  • 8 tablespoons dairy free butter, cold {Miyoko’s works great!}
  • 4 tablespoons ice-cold water
  • 2 teaspoons white vinegar
pumpkin pie filling
  • 2 1/4 cups pure pumpkin purée
  • 3/4 cup full-fat coconut milk
  • 1/2 cup cane sugar
  • 1/4 cup pure maple syrup
  • 1/4 cup cornstarch or tapioca starch
  • 1 teaspoon pure vanilla extract
  • 1 1/2 teaspoons ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • non-dairy whipped topping for serving {optional}
  1. Sift together flour blend, sugar and salt. Add vegan butter. Using pastry cutter, combine ingredients until resembles a course meal and butter pieces are less than pea-size.
  2. Pour in 4 tablespoons cold water and vinegar. Continue to blend until dough comes together {add additional tablespoon of water if needed}.
  3. Pat dough into round disc, wrap in plastic wrap and place in refrigerator for an hour or until ready to use.
  4. Preheat oven to 350 degrees. Grease a 9-inch pie pan with cooking spray.
  5. Place dough onto large piece of plastic wrap and top with another piece of plastic wrap. Roll out into 13-inch round with rolling pin.
  6. Remove plastic wrap from top and place pie pan upside-down onto dough. Carefully flip the pie pan, along with the dough. Remove remaining piece of plastic wrap. Press dough into pie pan, press together any cracks and crimp edges in desired pattern.
  7. To make pie filling, add all pumpkin pie filling ingredients to blender. Blend on on medium-high until smooth and well blended, about 1 minute.
  8. Pour filling into pie crust. Bake for 50-55 minutes or until center is just about set {will set completely as it cools}. Allow pie to cool on cooling rack for 1 hour.
  9. Place pie in refrigerator for at least 2 hours or overnight, to chill completely. To serve, slice and top with whipped topping.
*You can also use King Arthur Measure for Measure gluten free flour in place of my flour blend.
Recipe by Sarah Bakes Gluten Free at