Easy 6-Ingredient Gluten-free Vegan Pumpkin PieNov 14, 2022
With Thanksgiving around the corner, some might feel the pressure of re-creating some traditional family favorites – with a plant-based or vegan take. One of these familiar meal items would be pumpkin pie. In this recipe post, I will show you a super easy way to make a delicious vegan pumpkin pie…one that is not only easy on your wallet but truly good for your health too!
Many years ago, when our family first switched to plant-based eating, I was on the quest to find a suitable healthy vegan pumpkin pie recipe. After all, what’s Thanksgiving without pumpkin pie? But I was severely disappointed to find that many of the so-called ‘healthier’ vegan versions of pumpkin pie still contained heavy amounts of either coconut cream, coconut milk, lots of refined sugar, or used vegan shortening in the pie crust recipe.
How to Have Your Pie and Eat It
However, after much searching, I came across a recipe for a ‘squash pie’ that inspired me to create this oil-free, gluten-free, and refined-sugar-free recipe below...with only 6 key ingredients! Save time if you like by getting a vegan ready-made pie crust or follow the instructions below to make your own. It’s not difficult to do!
Easy 6-Ingredient Gluten-free Vegan Pumpkin Pie
Serves 8 (or one 8-inch pie)
Recipe by: Anna Tseng | PlantNourished
Prep Time: 20 min
Cook Time: 50 mins
Total Time: 1 hr 10 min
- 1 ¾ cups fresh or canned pumpkin puree [392g]
- 1 cup pitted Medjool dates [125g]
- ¾ cup small tofu cubes (using firm or extra firm tofu) [100g]
- 1 teaspoon cinnamon
- 1 ¼ teaspoon pumpkin pie spice [see recipe notes]
- ⅔ cup pitted Medjool dates [80g]
- ¼ cup date soaking liquid [60mL]
- 1 ½ packed cups rolled or large flake oats [160g]
- Preheat the oven to 400oF (204oC).
- Meanwhile, in preparation to make the pie filling, soak a cup of pitted dates in a bowl with 1 ½ cups of very hot (just boiled) water for at least 10 minutes. Cover this bowl with a plate to seal in the heat.
- To make the crust:
- Soak the ⅔ cup of pitted dates in a bowl with a ¾ cup of very hot (just boiled) water for at least 10 minutes. Cover this bowl with a plate to seal in the heat.
- After 10 minutes, move the soaked dates to a food processor or blender and blend the dates with the ¼ cup of date-soaking water until mostly smooth. Stop to scrape down the sides of the processor bowl periodically when pulsing. (Note: if you don’t have a blender or food processor, you can use a large knife to mash/dice up the soaked dates on a chopping board into a mostly smooth puree.)
- Add in the rolled oats and pulse quickly (for about 5 seconds) to get a slightly coarse texture. Remove this pulsed amount into a separate bowl.
- Now mix these crust ingredients well together using your hand until a crumbly, slightly moist combination is obtained. Note: you can add in an extra 1 - 2 teaspoons of date-soaking water (optional) if the mixture is still very dry and does not seem to hold together when lightly pressed.
- Press this combined mixture down firmly to cover the entire bottom of a parchment-lined 8-inch pie dish to form an even layered pie crust. Use your thumbs to press the mixture down firmly along the bottom and sides of the pie dish. For the best results, plan for the filling to cover nearly all the crust, so not much of the crust will show in the final pie.
- To ensure this recipe is gluten-free, use certified gluten-free oats.
- Make sure the soaked dates (for the filling) are drained well of excess liquid before blending them together with the rest of the ingredients for the filling. Otherwise, the filling can be too 'wet' resulting in a much longer extended baking time.
- To make pumpkin pie spice from scratch, mix the following spice ingredients together: ½ teaspoon cinnamon, 1/8 teaspoon cloves, ¼ teaspoon ginger, 1/8 teaspoon nutmeg.
- You can make this pumpkin pie a day in advance to serve the following day. Once made, store the cooled leftovers of this pumpkin pie in the fridge for up to 4-5 days.
I hope you enjoy this easy-to-make yet delicious vegan pumpkin pie recipe that is also oil-free, gluten-free and refined sugar free. The longest time taken in the recipe is simply waiting for it to bake in the oven. Make this pie to enjoy during the holiday season or at other times of the year. This is definitely one pie that my family looks forward to and keeps asking me to make!