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Vegan and Gluten Free Pumpkin Pie

November 13, 2013 By Colleen 69 Comments

I'd love it if you'd share this post:

This delicious Vegan and Gluten Free Pumpkin Pie recipe, includes a gluten-free crust recipe from the book Pies and Tarts with Heart by Dynise Balcavage.  The pumpkin pie is just to die for!   I love the consistency and the flavors.

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Vegan and Gluten Free Pumpkin Pie

I don’t think I will ever go back to using canned pumpkin for baking anymore.  I will get my own sweet, small pie pumpkins and bake them.  I adapted a recipe that came on a flier with the pie pumpkins I purchased at the grocery store.  The recipe for the pumpkin pie follows below.   I used fresh baked pie pumpkins for the filling for this pie.   You can find out how to bake, prepare and puree whole pie pumpkins here.

Gluten-Free Crust:

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Gluten-Free Crust Recipe

A delicious crust recipe that is vegan and gf!
Prep Time2 hrs 10 mins
Total Time2 hrs 10 mins
Course: Pie Crust
Cuisine: American
Servings: 8
Calories: 144kcal
Author: My Dairy-Free Gluten-Free Life

Ingredients

  • 1 1/4 cups gluten-free flour I used the Pure Pantry All Purpose Baking Mix
  • 1/4 teaspoon sea salt
  • 1/4 to 1/8 teaspoon xantham gum I did not use because the Pure Pantry Mix has it in the mix
  • 2 Tablespoons margarine Vegan
  • 4 Tablespoons shortening I didn't have any so used coconut oil
  • 3 - 6 Tablespoons ice-cold water

Instructions

  • Dice the margarine and shortening and add to the flour & salt mixture. Blend well, handling as little as possible while adding the ice-water.
  • Blend until dough just holds together.
  • Wrap dough in plastic wrap and Refrigerate at least 2 hours or overnight.
  • Then roll out and place dough into pie pan.
  • NOTE: I found I could not roll this dough no matter how I tried. So I dumped it into my pie dish and finger pressed it up the sides and into the bottom.
  • This worked well. I poured my prepared pumpkin pie puree into the pie crust and baked.
  • Bake as you would any recipe calling for uncooked pie crust.

Notes

Nutritional values based on one serving

Nutrition

Calories: 144kcal | Carbohydrates: 13g | Protein: 1g | Fat: 9g | Saturated Fat: 2g | Sodium: 108mg | Fiber: 1g | Vitamin A: 125IU | Calcium: 13mg | Iron: 0.7mg

Pumpkin Pie:

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Tempting Tuesday's Recipe: Pumpkin Pie Recipe Dairy and Gluten Free

A delicious gf pumpkin pie recipe!
Prep Time10 mins
Cook Time1 hr 10 mins
Total Time1 hr 20 mins
Course: Dessert
Cuisine: pie
Servings: 8 large slices
Calories: 243kcal
Author: My Dairy-Free Gluten-Free Life

Ingredients

  • Pulp from 2 small pie pumpkins pre-baked and pureed. Approximately 2 cups pumpkin puree.
  • 3 large eggs organic
  • 3/4 cup organic sugar
  • 1/2 tsp sea salt
  • 2 tsp Pumpkin Pie Spice I used Spice Island brand
  • 12 onz So Delicious Original Coconut Milk CREAMER
  • 1 pie shell

Instructions

  • Blend together the eggs, sugar, salt, pumpkin pie spices and coconut creamer until well blended.
  • Add the pumpkin puree.
  • Pour into unbaked pie shell.
  • Bake 375 for 15 minutes
  • Turn oven to 350 and bake an additional 55 minutes.
  • Cool and serve with your favorite dairy free topping.

Notes

Nutritional values are based on one serving

Nutrition

Calories: 243kcal | Carbohydrates: 37g | Protein: 4g | Fat: 7g | Saturated Fat: 2g | Cholesterol: 61mg | Sodium: 259mg | Potassium: 169mg | Fiber: 2g | Sugar: 23g | Vitamin A: 9620IU | Vitamin C: 2.6mg | Calcium: 32mg | Iron: 1.8mg

I love the flakiness of this gluten-free pie crust even if I had to hand press it into the pie dish.  I will be using this recipe again for more pies!   I love this pumpkin puree recipe for Pumpkin Pie!   So healthy baking up my own pumpkins.

What do you put on top of your pumpkin pie?

Colleen

Related

Filed Under: Desserts, VeganDesserts, VegetarianDesserts Tagged With: Coconut, Dairy-Free, Gluten-free diet, Non Dairy Milk, Pumpkin pie, SO Delicious, Vegan Pie, Vegan Pumpkin Pie

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Comments

  1. michael lopez says

    October 4, 2017 at 2:58 pm

    this is mikeyyy

    Reply
  2. denise low says

    December 7, 2016 at 3:11 pm

    Thank you for the recipe. It looks delicious. We will try this one out.

    Reply
    • Colleen says

      December 11, 2016 at 5:45 pm

      Your welcome it is yummy!

      Reply
  3. dhruv says

    November 20, 2016 at 2:30 am

    Looks delicious! I am a huge pumpkin lover!!!Thanks a lot for the recipe

    Reply
  4. Cheryl A says

    November 11, 2016 at 10:52 pm

    Wondering how the crust compares to regular pie crust.

    Reply
    • Colleen says

      November 12, 2016 at 1:59 pm

      Cheryl…you can’t compare glutenfree and regular pie crust. But you can see it is flaky and tasty.

      Reply
  5. Sam L says

    September 22, 2016 at 7:40 am

    I absolutely adore pumpkin pie! This looks so good! 🙂

    Reply
    • Colleen says

      September 26, 2016 at 9:23 am

      Thank you Sam L it is yummy.

      Reply
  6. Jana Williams says

    September 14, 2016 at 5:41 pm

    Thanks So Much for Sharing this Delicious Pumpkin Pie Recipe, I Used to Not Like Pumpkin Pie but Now I Love it! There is Something So Nostalgic About Pumpkin Pie, I Mean there is No Food that Screams Fall Like Pumpkin Pie! I Love that You Also Made it Dairy & Gluten Free, Although I Do Love Homemade Whipped Cream on Mine! Thanks Again for Sharing, You Always Have Awesome Recipes! Have a Blessed Day…Jana

    Reply
  7. Maribel says

    September 5, 2016 at 1:48 am

    Pumpkin pie is one favorite pie

    Reply
    • Maribel says

      September 5, 2016 at 1:49 am

      I meant one of my favorite pie

      Reply
  8. Jerry Marquardt says

    July 6, 2016 at 2:37 am

    This pie looks so delicious, I can barely wait to bake one myself. Thanks so much for sharing the great recipe.

    Reply
  9. Mary Songer says

    June 26, 2016 at 5:39 pm

    Pumpkin pie is so good and I would love to find a tasty version that is better for me.

    Reply
  10. Terry Poage says

    June 11, 2016 at 12:12 pm

    This looks so good, thanks for sharing.

    Reply
  11. seem says

    June 2, 2016 at 4:51 pm

    this made me hungry

    Reply
  12. Jerry Marquardt says

    April 13, 2016 at 12:27 am

    This recipe looks very delightful. I copied the recipe down in order to make this on the coming weekend. I thank you for sharing this today.

    Reply
  13. orchidlady01 says

    March 28, 2016 at 7:07 pm

    This is a lot of work but I bet it is so worth it!

    Reply
  14. Irene Pilato says

    March 11, 2016 at 10:21 am

    I love pumpkin pies, i’m gonna try this <3 Thanks!

    Reply
  15. rebeccabasset says

    February 22, 2016 at 11:12 am

    Ohh this sounds awesome and delicious! I will have to try.

    Thanks for the Post, Pictures, and the Recipe/How to!

    Reply
  16. DENISE LOW says

    February 17, 2016 at 2:51 pm

    Our family love pumpkin pie. We have never tried this one yet. Looks delicious. Thanks for sharing.

    Reply
  17. Karen Glatt says

    February 6, 2016 at 7:47 am

    Your pie looks amazing and so delicious! I like that you use your own pumpkins. This makes it so much more healthy. I want to try this recipe.

    Reply
  18. rachdean1 says

    February 6, 2016 at 2:41 am

    Thank you for the recipe. I will have to try it,

    Reply
  19. violet taylor says

    February 3, 2016 at 10:42 am

    ive gotten good at GF baking but suck at crust, i hope this works out!

    Reply
    • Colleen says

      February 4, 2016 at 4:47 pm

      Since I made this recipe…I have started using Bob’s Red Mill Pie Crust Mix. Cant go wrong with that.

      Reply
  20. Katie Burnette says

    February 3, 2016 at 4:42 am

    I love pumpkin pie. This sounds great. Thanks.

    Reply
  21. karaleigh2 says

    January 28, 2016 at 5:54 am

    This looks like a great recipe–thanks!

    Reply
    • Colleen says

      January 28, 2016 at 10:27 am

      Thanks karaleigh2 it is very yummy

      Reply
  22. tisonlyme143 says

    December 15, 2015 at 6:20 pm

    We love pumpkin pie in this house , but I didn’t know they had a recipe for gluten free pumpkin pie, will have to try this one out for our family gathering,

    Reply
  23. Rae says

    December 7, 2015 at 12:10 am

    Ooh yum! As a pumpkin fiend, I may have to give this a try. 😀

    Reply
  24. GiGi Eats Celebrities says

    October 1, 2015 at 11:10 am

    Looks friggin’ BOMB to me!!!

    Reply
  25. eric rivera says

    December 7, 2013 at 1:21 am

    how great is this recipe this would be amazing for my 3 yr old whom is autistic and we try to give him gluten free

    Reply
    • Colleen says

      December 7, 2013 at 1:33 am

      Hi Eric, that is my goal to make food great tasting no matter how they eat!

      Reply
  26. Sherry says

    November 25, 2013 at 12:56 pm

    My husband loves pumpkin pie, I’m definitely going to try and make this recipe.

    Reply
  27. michelleelizondo says

    November 23, 2013 at 9:57 pm

    This seems really creamy and something Id enjoy.

    Reply
  28. Debi H. says

    November 21, 2013 at 2:40 am

    Looks delicious!!! I would like to try this but am unable to use the xantham gum. What do you think? Would it work without it?

    Reply
    • Colleen says

      December 7, 2013 at 1:34 am

      Yes Debi it would. Xantham just helps with the sticking together of the crust 🙂

      Reply
  29. Julia Chiang says

    November 20, 2013 at 9:14 pm

    Thank you for sharing such a wonderful recipe for those who needs to eat gluten free stuff.

    Reply
    • Colleen says

      December 7, 2013 at 1:36 am

      Your welcome Julia! Hey since I have had to give up gluten and dairy…I have really missed a good pumpkin pie! Coconut milk makes is so much easier to eat dairy free!

      Reply
  30. Virtually Vegan Mama says

    November 20, 2013 at 7:59 pm

    looks so yummy! found you through SITS and I’m glad I did, love your recipes!

    xo

    Jen

    Reply
    • Colleen says

      December 7, 2013 at 1:35 am

      I’m thrilled you love my recipes Virtually Vegan Mama!

      Reply
  31. Lindsay says

    November 20, 2013 at 5:09 am

    Totally trying the gluten free pie crust. My best friend was just diagnosed as gluten intolerant and this would be a lovely treat to bring to her Christmas party.

    Reply
  32. Jennifer Johansen says

    November 20, 2013 at 1:23 am

    I’ll have to try this! I’m not GF myself, but a lot of my friends are.

    Reply
  33. Danielle says

    November 20, 2013 at 1:10 am

    I love the Pumpkin pie recipe for our Thanksgiving!

    Reply
  34. amber whitehead says

    November 19, 2013 at 10:04 pm

    Yum. Thanks for sharing the pie recipe .

    Reply
  35. Victoria Cortinas says

    November 19, 2013 at 8:40 pm

    Looks fantastic, I want to try this recipe. I love pumpkin pie.

    Reply
  36. kayla schwartz says

    November 19, 2013 at 7:35 pm

    this is exciting for me. my son is sensitive to gluten so we need all the recipes we can for thanksgiving.

    Reply
    • Colleen says

      December 7, 2013 at 1:38 am

      Kayla I understand. My grandson is too. I remember baking so much for my boys who could eat anything! It seems more special now when I find something great for my grandson and myself!

      Reply
  37. Stacey Orendach says

    November 19, 2013 at 7:09 pm

    Looks amazing! Thanks for the recipe!

    Reply
  38. natalie parvis says

    November 19, 2013 at 6:37 pm

    I love that this is Dairy free. My son s allergic to milk, so I can definitely use this.

    Reply
  39. Colleen K. says

    November 19, 2013 at 12:15 pm

    …I love Pumpkin Pie…Thank you for a great recipe !!!

    Reply
  40. Brittany G says

    November 19, 2013 at 4:15 am

    Looks so yummy 🙂

    Reply
  41. Sarah S says

    November 18, 2013 at 11:38 pm

    I am excited to try this recipe. I stopped eating dairy/gluten because I am breastfeeding and my baby has allergies. I am glad to have some thanksgiving dessert I can indulge in.

    Reply
    • Colleen says

      December 7, 2013 at 1:39 am

      Hi Sarah, Let me know how you like it 🙂 My DIL had to go vegan when she nursed our grandson due to his allergies too.

      Reply
  42. tammy cordery says

    November 18, 2013 at 10:41 pm

    that sounds like an easy pie to make I think I will try it.

    Reply
  43. Jo says

    November 18, 2013 at 8:56 pm

    I am super excited to see a gluten and dairy free pumpkin pie recipe, and cannot wait to try it. I spent most of October baking and freezing pumpkins for the holiday season!

    Reply
  44. Amanda Lindsay Shearouse says

    November 18, 2013 at 11:57 am

    I was SO stressed about a dessert to make on Thanksgiving! My mother in-law eats Gluten Free and my sister is a Vegan so no dairy! This covers all the bases! Thanks so much! Lifesaver!! 🙂

    Reply
  45. md kennedy says

    November 17, 2013 at 9:27 pm

    Wonderful! I thought we might be without Pumpkin Pie this years due to my grandson’s GF issues. Not any more!

    Reply
  46. Anna Johnson says

    November 17, 2013 at 4:28 am

    I’ve always loved pumpkin pie ans so does my family. We will need to try this. Thanks!

    Reply
  47. Melissa Bourbon / Misa Ramirez says

    November 15, 2013 at 5:10 pm

    I was wondering if pumpkin pie could be made with coconut milk which is my go to. Glad to see it can!

    Reply
  48. Carrie says

    November 15, 2013 at 4:24 pm

    Thank you for this recipe. I was very happy to find your gluten free and dairy free recipes since my young daughter can’t have gluten or dairy. Now she can enjoy pumpkin pie like the rest of us.

    Reply
    • Colleen says

      December 7, 2013 at 1:40 am

      And it tastes so good she and others won’t know they are missing the dairy or gluten!

      Reply
  49. Alejandra Carrillo says

    November 14, 2013 at 5:45 pm

    Made my mouth water! haha I want to try this

    Reply
  50. Laura An says

    November 13, 2013 at 7:45 pm

    This looks delicious! Thank you for the recipe. I love eating pumpkin pie. 🙂

    Reply

Trackbacks

  1. How to bake garden fresh pie pumpkins says:
    November 30, 2022 at 7:16 am

    […] 5.  After they cool, remove stem tops and cut pumpkins in half.   Scoop out the seeds with a spoon, and throw them away.  Or clean them, sprinkle with salt and eat them.   The outer skin peels off easily after it has cooled.   You are left with nice pumpkin meat which I put in my blender and whizz into a puree and use it instead of using canned pumpkin for making my garden pumpkin pies. […]

    Reply
  2. How to bake garden fresh pumpkins says:
    October 11, 2020 at 3:05 pm

    […] 5.  After they cool, remove stem tops and cut pumpkins in half.   Scoop out the seeds with a spoon, and throw them away.  The outer skin peels off easily away it has cooled.   You are left with nice pumpkin meat which I put in my blender and whizz into a puree and used it instead of using canned pumpkin for making my garden pumpkin pies. […]

    Reply
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  6. SO Delicious Products Review and Giveaway says:
    November 13, 2013 at 6:37 pm

    […] also began using So Delicious Coconut Milk Creamers in place of 1/2 & 1/2 in baking.  Check my recipe for this fabulous Pumpkin Pie using SO Delicious Original Creamer.  We also switched over to So Delicious cultured coconut milk ( yogurt ) and they are good!   We […]

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