Posted by: njbrown | October 24, 2012

Delicious Vegan Gluten-free Pumpkin Pie

Delicious Vegan Gluten-free Pumpkin Pie

When my daughter became a vegan, I thought I’d met the ultimate cooking challenge, but when she found she was gluten-intolerant, it seemed like a culinary Mission Impossible.  Because I love to make things that my family enjoys, especially at holidays, her not being able to have treats like pumpkin pie for Canadian Thanksgiving was painful for me.  My daughter is certainly not alone in her gluten problem.  There apparently has been a dramatic increase in gluten intolerance (See The Rise Of Gluten Intolerance), and even mainstream restaurants are beginning to offer gluten-free items.  Genetically modified wheat is one explanation that has been floated, but I have no idea whether it is accurate.  The bottom line is that sooner probably rather than later, we will all have gluten-intolerant dinner guests.

I’d tried using gluten-free flour in the past with Earth Balance to make pastry, but it clearly wasn’t as good.  For this pumpkin pie, I decided to see if the oatmeal crumble mixture I use for fruit crisps (see post: Easy Apple Crisp) might hold together, have a nice flavor and interesting texture with gluten-free all-purpose flour substituted for regular all-purpose, and Earth Balance substituted for butter.  To my great satisfaction, the mixture came together well and made a nice and different kind of crust (somewhat like a graham cracker crust, but with more texture).  Using cornstarch to thicken the spiced pumpkin mixture was successful, and I don’t think anyone would have detected the lack of eggs in it.  We all agreed that the flavor is delicious and even better the day after the pie is made.

This easy recipe means you’ll never have to be dismayed if you find a gluten-intolerant vegan is coming for dinner.

Oatmeal Crumble Crust Ingredients:

  • ¾ cup brown sugar
  • ½ cup gluten-free all purpose flour
  • ½ cup oats (not quick-cooking)
  • ⅓ cup Earth Balance (melted)


  1. Mix all ingredients in bowl, and press into pie pan.
  2. Chill at least 20 minutes.

Filling Ingredients:

  • 1 can (15 oz.) of pumpkin
  • ¾ cup sugar (or less, depending on taste)
  • 1 teaspoon cinnamon
  • ½ teaspoon ginger
  • ½ teaspoon allspice
  • 1 ½ cups vanilla soy or almond milk
  • 4 tablespoons cornstarch or arrowroot
  • 4 tablespoons water


  1. Mix the pumpkin, sugar, cinnamon, ginger, and allspice together in a large bowl.
  2. Heat the milk in a small saucepan over low heat.
  3. Dissolve the cornstarch or arrowroot powder in a small amount of cold water.
  4. Add the dissolved cornstarch to the heated milk. Bring to a boil for one minute, and then remove from heat. The milk mixture should resemble vanilla pudding.
  5. Stir the thickened milk into the pumpkin mixture.
  6. Fill chilled crust and bake at 425 degrees for 15 minutes; reduce heat to 350 degrees, and continue baking another 40 to 50 minutes, until filling is set. If crust begins to get too brown, cover crust with foil and continue baking.
  7. Let the pie cool for about two hours before serving or even overnight.

Thanks to Christy Jones for the filling recipe:



  1. Gonna have to try this soon. I have a gluten-free vegan client, but she does not order desserts. It’s nice though, to have a couple special recipes up my sleeve just in case 🙂 Thanks for the post!

    • Hope it’s helpful. The gluten-free part is a challenge!

      Best wishes,


  2. Ohh…wonderful recipe…My brother in law will be here for Thanksgiving and he is gluten intolerant. I am printing this one to make Thanks 🙂 Thanks for liking my blog as well.

    • Hi Angela –

      Hope it works out well.

      Best wishes,


  3. Wow what a way to tackle that cooking challenge! I’m definitely saving this in my arsenal for the holidays. Thanks for sharing! 🙂

    • So glad to be of help! Thank you for writing.


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