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Deep-dish Vegan Pumpkin Swirl Pie

Deep-dish Vegan Pumpkin Swirl Pie

Deep-dish Vegan Pumpkin Swirl Pie

Our vegan pumpkin pie is a gluten free, deep-dish, delectable creation that will make your eating restriction guests feel special and your ‘regular eating’ guests feel like it’s the same special holiday meal they have always enjoyed.


Holiday cooking is so important, it’s time for family and including everyone. Not everyone has the recipes or ability to include all who has eating restrictions and satisfying the tastes of those who don’t. The recipes here are developed to be so close to regular cooking that anyone can take the plunge into gluten free, dairy free, egg free baking and make some incredible dishes that everyone cam enjoy.

Pumpkin pie is essential to some holiday meals. I’m an apple pie fan, perhaps your table has both!

Luckily desserts are something that can be made in advance and set aside to be presented after the meal is finished. Vegan pumpkin pie takes about 2 hours to prepare and cook but it needs to sit aside to cool and solidify. This can be made a day in advance.

Our deep-dish vegan pumpkin pie recipes here is really a double pie filling and can be made as both filling recipes blended together as a single pie or made separate and blended in the pie shell as a swirl.

We use our own pumpkin pie spice:

Pumpkin Pie Spice

  • 3 tbsp ground ginger
  • 2 tbsp ground cinnamon
  • ½ tbsp ground nutmeg
  • ¼ tbsp ground allspice
  • dash cloves

 

I like the swirl, it presents with an Ooooo and Aaaah. Pumpkin pie is served with whip cream, which can be coconut whip cream, or coconut ice cream and our pie is also beautiful slathered with that cream texture and our vegan pumpkin pie texture balances it perfectly.

The crust is entirely gluten free and uses our pie crust from our triple berry galette and peach tart. You are welcome to use a store bought gluten free or gluten full pie crust, if it satisfies your eating requirements. We can’t use almonds in our house and therefore can’t use the store bought dairy-free, gluten free pie crusts.

Vegan Pumpkin Pie

Deep-dish Vegan Pumpkin Swirl Pie

Prep Time1 hr
Cook Time1 hr 15 mins
Total Time2 hrs 15 mins
Course: Dessert
Cuisine: Holiday
Keyword: pie, pumpkin
Servings: 8

Equipment

  • deep dish pie shell
  • whisk
  • medium bowl
  • measuring cups
  • measuring spoons

Ingredients

Pie Shell

  • 1 cup sweet baking gluten free flour blend, our recipe
  • ¼ cup coconut flour
  • ½ cup vegan baking sticks, we use MELT
  • 4-5 tbsp icy aquafaba

Regular Pumpkin Pie Filling

  • 1 can (398 ml) 100% pure pumpkin puree
  • 1 tbsp pumpkin pie spice, our recipe
  • 1 can coconut evaporated milk
  • ¼ cup plant milk
  • 2 tbsp arrowroot starch (could use non GMO cornstarch)
  • 2 tbsp coconut sugar

Swirl Pumpkin Pie Filling

  • 1 can (398 ml) 100% pure pumpkin puree
  • ½ tbsp pumpkin pie spice, our recipe
  • 5 tbsp coconut sugar
  • 1 tbsp arrowroot starch
  • 2 tbsp plant milk

Instructions

Make pie shell

  • Measure both flour blends into a bowl and whisk to remove clumps.
    Cut in vegan butter with a pastry blender
    Add icy aquafaba, 1 Tbsp at a time, forking into dough to combine.
    When dough becomes sticky and starts to form a ball, stop adding aquafaba and form into a soft ball with hands.
    Dough shouldn't stick to fingers.
    Let rest in an airtight bag in the fridge, for at least 30 min.
  • Preheat oven to 375
    Take dough from the fridge after 30 minutes, allow to warm up slightly while you get out rolling mat, flour and rolling pin.
    Flour the surface and continue to flour the dough as you roll it, flipping it over if you can to prevent sticking. You may need to use parchment paper over the rolled dough to help flip it.
    Place rolled dough gently in pie shell, repair rips and mend as needed.
    Make decorative crust with fingers by pinching edges together.

Make filling 1

  • In a small container, whisk together arrowroot powder and plant milk; you could also put it in an airtight container and shake to mix it.
  • In a medium bowl, combine canned pumpkin and pumpkin pie spice.
    Then add coconut sugar to it, stir it in.
  • Add plant milk, condensed milk and stir completely.

Make filling 2

  • Make filling 2 as you would make filling 1, but in a separate container.

Fill pie

  • Place filling 1 in the pie shell. It will pour in.
  • Spoon filling 2 in to the pie shell in blobs.
  • Carefully to swirl the 2 fillings, taking care to not scratch the side of the pie shell

Bake

  • 375° F for 15 minutes.
    Cover with foil and turn down heat to 325° for 1 hour.
    Pie will set when it cools, so unlike baking it with eggs, the pie won't be set when it is cooked. It will look cooked, have a few cracks in the pie filling and it sets as it cools.
    Vegan Pumpkin Pie

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