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Gluten-Free Vegan Pumpkin Pie Recipe

User Rating 5 Star Rating (1 Review)

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Gluten-Free Vegan Pumpkin Pie. This gluten-free pumpkin pie can be made dairy-free and vegan by using soy milk instead of dairy milk. An easy pumpkin pie recipe. This gluten-free and vegan pumpkin pie recipe is courtesy of Ener-G Foods. Find more gluten-free dessert recipes here, including gluten-free cakes, cookies, pies and more.

See also: A vegetarian gluten-free Thanksgiving

Ingredients:

  • 1 15 ounce can pumpkin
  • 1 cup milk or soy milk
  • 3/4 cup sugar
  • 1/4 cup corn starch
  • 1/4 tsp salt
  • 1 tsp vanilla
  • 2 tsp pumpkin pie spice
  • 1 9-inch gluten-free pie crust

Preparation:

Preheat oven to 425 degrees F.

Add all ingredients together. Mix slowly at medium speed for 3 to 4 minutes.

Pour into 9-inch gluten-free pie crust and bake 15 minutes. Turn oven down to 350 degrees F. Bake another 45 to 50 minutes. Let cool. Refrigerate 30 minutes.

This pumpkin pie recipe is gluten-free and wheat-free.

See also: More vegetarian and vegan gluten-free Thanksgiving recipes

More Vegetarian and Vegan Pumpkin Recipes:

User Reviews

Reviews for this section have been closed.

 5 out of 5
To Die For! A Few Tips, Guest J Basinger

I made this pie for a friend who has allergies to wheat, dairy, eggs, and shellfish. I made the crust using rice flour, crisco and water (recipe from About.com). We had to hide this pie (literally) from the non-allergic guests who had 3 other pies and ice cream to choose from! A few tips: Instead of pumpkin pie spice, use 1 tsp. of cinnamon, 1/2 tsp. of ginger, and 1/4 tsp. of freshly grated nutmeg. I used Original Silk Soymilk. Salt is optional. Bake the pie longer than suggested-until it smells HEAVENLY, and the top of the pie begins to crack slightly in a half-circle shape. Cool before eating. You may want to make two.

31 out of 31 people found this helpful.

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