Never-mind the fact that this pumpkin pie is vegan and gluten free, it’s perfect in all the right places (wink, wink).

Starting in October, I eat pumpkin pie piled high with whipped cream and make noises as I eat. I know, annoying. This version is made with butternut squash, and it’s seriously incredible.

I’ve made a lot of pumpkin pie over the years. I’ve even won pie baking contests with pumpkin pie. If there’s one thing I’ve learned it’s to roast the heck out of fresh pumpkin or squash to really concentrate the sweet flavor and remove excess moisture. We don’t want any pumpkin soup.

Follow this recipe, grind your own nutmeg, and your pie will set beautifully and impress die hard pumpkin pie lovers. I actually like to press the crust into tart molds, which is great because then there’s zero rolling required. Simple as pie.

Butternut Squash

A large butternut squash will be more than enough to produce 4 cups. If you can only find small, then you could always roast 2 just to be on the safe side.

Which pumpkin is best?

We are using butternut squash today, but you can use many pumpkin varieties in this recipe – provided you roast them until very tender, allowing the moisture to evaporate. Kabocha squash makes for an incredible pumpkin pie, as do sugar pumpkins (the small variety of orange pumpkin).

When substituting pumpkin in this recipe, just measure 4 cups worth of roasted squash.

How to Make Vegan Pumpkin Pie with Gluten Free Crust

For vegan pumpkin pie, you need a thickener like corn starch, arrowroot, or tapioca flour to replace the role of eggs. While you could use any crust with this recipe, this buckwheat-oat flour crust is gorgeous with pumpkin. To keep things gluten free, be sure to check that your oat flour is labeled gluten free.

Start by roasting the squash face down. Remove all seeds first and set on top of parchment paper, foil, or a silpat. In a large bowl, combine all the pie filling ingredients and use an immersion blender until the filling is very smooth. Separately, mix the crust ingredients and then press into your pie mold or use tart forms with removable bottoms.

Refrigerate the pie crust for at least 30 minutes to set. Bake the filling directly into the crust – no need to pre-bake.

Pro Tip: Moisten your fingers with coconut oil to prevent the crust from sticking to your fingers.

Tart or Pie – What’s the Difference?

A pie is designed to be cut by the slice and requires a longer baking time. Tarts have removable bottoms which allows you to present the crust for a more elegant presentation.

*I used these 4-inch molds, but I also like these 2.6-inch forms for individual size pies for Thanksgiving parties.

If you’re looking for a really decadent show-stopping tart, then you will fall in love with these salted caramel chocolate tarts or for more fall inspiration, this caramel apple pie is seriously incredible.

Storing Leftover Pumpkin Pie

Wrap the pie in plastic wrap and refrigerate for up to 3 days. To make ahead, you can refrigerate or freeze the crust. Pumpkin filling can be made up to 2 days ahead, stored covered in the refrigerator. I recommend planning at least 2 hours for pie to set if baking same day.

No pumpkin pie is complete without an enormous cloud of whipped cream or coconut cream to keep things vegan.

Vegan Gluten Free Pumpkin Pie

This butternut squash pumpkin pie is heavenly with a dollop of whipped cream (or coconut whipped cream to keep things vegan). This entire recipe is also gluten free and vegan with a wholesome oat-buckwheat flour crust. Makes 2 small regular size pies or 8 4-inch tarts.

4.67 from 3 votes

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Course: Dessert

Cuisine: American

Keyword: butternut squash, gluten free, pie, pumpkin, vegan

Prep Time: 10 minutes minutes

Cook Time: 1 hour hour

Resting Time: 1 hour hour

Servings: 16 people

Calories: 272kcal

Author: Chef Sara Furcini

Ingredients

Vegan Pumpkin Pie Filling

• 1 large butternut squash (need 4 cups) halved lengthwise, seeds removed
• 1 cup golden coconut sugar
• 1 tsp kosher salt
• 2 tsp ground ginger
• 1 tsp ground allspice
• 1 tbsp ground cinnamon
• 1/2 tsp freshly grated nutmeg
• 1 can coconut milk (13.66 fluid oz) full fat
• 1/3 cup cornstarch tapioca starch, or arrowroot starch
• 1/4 cup brandy

Gluten Free Pie Crust

• 1 1/2 cups gluten-free oat flour
• 1 cup buckwheat flour
• 1 tsp baking soda
• 4 tsp ground cinnamon
• 1/4 tsp kosher salt
• 1 cup golden coconut sugar
• 6 tbsp refined coconut oil
• 1/4 cup water
• 2 tsp vanilla extract

Instructions

Make the Pumpkin Filling

• In a 425°F oven, roast the squash (face side down) on a parchment lined baking tray for 45 minutes.
• In a large bowl, add all the pie ingredients including 4 cups of the roasted squash. Use an immersion blender to mix until extremely smooth and all the spices are distributed evenly.

Make the Gluten Free Crust

• Combine all the crust ingredients in a medium bowl and stir until thick and crumbly. Oil your fingers and press directly into a pie form or tart forms. Pierce the bottom with a fork several times then refrigerate for 30 minutes to set.

Bake the Pie

• Place the crust onto a baking tray and fill with pumpkin filling. Bake at 325°F for 25 minutes for mini tarts or up to 60 minutes for regular size pies. Watch the crust edges and cover with foil to prevent burning. Allow the pie to cool completely. Refrigerated tarts are easier to remove from the forms.

Notes

Crust Substitutes –

You can use the filling and bake into any store-bought crust.

Coconut Milk –

Use full fat coconut milk or coconut cream from the can. Most cans are labeled 13.5 fluid oz. Any brand will work. Do not substitute light coconut milk.

Why Refrigerate Pie Crust –

You don’t have to refrigerate pie crust, but you should. This is because the coconut oil in the crust sets in the fridge and gives the pie a pretty shape when it bakes. Warm pastry tends to spread out when baked, which is not ideal.

 

Nutrition

Serving: 1slice | Calories: 272kcal | Carbohydrates: 40g | Protein: 4g | Fat: 12g | Saturated Fat: 9g | Sodium: 308mg | Potassium: 308mg | Fiber: 3g | Sugar: 14g | Vitamin A: 4983IU | Vitamin C: 10mg | Calcium: 48mg | Iron: 2mg

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