Vegan Gluten-Free Pumpkin Pie with Pumpkin Seed and Ginger Topping

Welcome to the November edition of the gluten-free ratio rally. This month, I’ve created a recipe for a vegan, gluten-free pie crust. You can thank me when you’re done inhaling this pumpkin pie with pumpkin seed and ginger topping. There are nuts in the topping, too, but including them made the title too long…

The sexy skinny shot of vegan gluten-free pumpkin pie, with pumpkin seed and ginger (and some other nuts) topping.

Before you read further, make sure to open Lisa’s Gluten Free Canteen in a new tab. There you can find all of the fine creation for this month—including frangipane, which I was too daunted to tackle, but which I’m still waiting to use as a word in Words with Friends.

(I was too daunted to tackle frangipane because we’ve been out of power since Saturday, due to a freak Snowtober or whatever blizzard. These things happen, but I was disturbed to realise that we’re without an alternative source of heat when the power goes out—I grew up with a wood stove, so power outages meant camping in the living room. Apparently now they mean an uninhabitable apartment after two days. Anyway, long story short, I owe a lot to my best friend’s parents, not only for letting me crash their house last night, but also for letting me crash their house and bake pie.)

But really, who can say no to pie?

Gluten-free pie crust, on a vegan pumpkin pie.

The idea for the topping came from this recipe from Epicurious, and the vegan pumpkin pie filling is such an amalgamation that any semblance of source has been lost. The filling sets up better after a night out, but in the future I might use more egg replacer powder.

For the ratio, I stuck with pie crust’s trusty 3:2:1 flour:fat:ice water. I split the fat 1:1

butter:shortening, and for the flour, went with just about a 2:1 whole grain to starch ratio (if sweet rice flour counts as starch?) in the flour mix.

Feel free to play around—I’ve made gluten-free pie crusts a few times before (and couldn’t find the sticky note with the recipe on it—I swear the only one that’s not made it into Evernote and is packed away from the moves still!) and get the impression that gluten-free pie crust is fairly forgiving…

Vegan Gluten-Free Pumpkin Pie Recipe

By M. M. Cassidy Published: November 2, 2011

  • Yield: 1 9 (6-8 Servings)
  • Prep: 45 mins
  • Cook: 45 mins
  • Ready In: 1 hr 30 mins

Albeit vegan and gluten-free, this is still the quintessential pumpkin pie. It goes ridiculously well with any pumpkin ale (I prefer either Dogfish Head Punkin' Ale, Smuttynose Pumpkin Ale, or Shipyard Pumpkinhead Ale, in that order) or a tall glass of non-dairy milk.



  1. Start with the crust. Weigh out all the flours.
    Gluten-free flours for a pie crust.
  2. Mix them together—a few lumps from the almond flour are okay.
    The gluten-free pie crust flour mix, mixed.
  3. Cut in the butter and shortening and incorporate into the flours either with a food processor, pastry cutter, or your fingertips until the mixture resembles coarse sand, with pea-sized lumps here and there.
  4. Add 30 g (2 T) of the water and incorporate, then add 15 g (1 T) at a time until the mixture just comes together. It should be slightly sticky and firm, just forming a ball.
  5. Roll the dough out on a lightly floured (use either of the rice flours) surface to 13" diameter or so.
  6. Transfer to the pie tin or tart pan and freeze while preparing the rest.
  7. Preheat the oven to 190ºC (375ºF).
  8. Next, get the topping prepped. Melt the EB in a pan. Add the nuts and seeds and heat over medium-high heat until the seeds begin to pop. At that point, at the sugar, molasses, and salt and stir until the sugar melts. Once the sugar melts, remove from heat and stir in the ginger. Set aside.
  9. The filling is easy. In a medium bowl, whisk together the egg replacer powder and a splash of the creamer. Add the rest of the creamer and continue to whisk.
  10. Switch to a wooden spoon when you add the pumpkin. Once the pumpkin is incorporated, add the sugar, molasses, spices, and salt and stir to combine.
    Vegan pumpkin pie filling.
  11. Remove the pie crust from the freezer. Marvel at its crust-like-ness. Prick all over the bottom with a fork, then line with parchment paper or tinfoil and weigh down with pie weights, dried beans, or a conveniently sized smaller pie or tart pan. Blind bake for 20 minutes, then remove the weight and paper/foil and bake for 5 minutes more.
    Gluten-free pie crust! So forgiving!
  12. Once the crust is pre-baked, remove it from the oven and pour the filling into it. Sprinkle the topping in a 2" border around the sides. Don't worry if some of the topping sinks in a little.
    The topping to vegan gluten-free pumpkin pie.
  13. Get excited. Bake for 45 minutes to an hour. I know that this seems like a ludicrously long amount of time, but apparently eggless pies don't set up quite like eggy pies. Use your best judgement to keep the pie from burning.
  14. Once done, let it cool down a little. This is actually best in a few hours, so if you have to take it to a party or want to save some from the morning, then it will be even better!

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  • Rachel Jagareski

    I’d let you crash in my apartment if you were baking up goodies like this pie! Great job for the Ratio Rally!

  • Your ratio rally offering looks – dare I say it – smashing!  My family adores pumpkin pie and I make them all winter.  I know they will love your take on an old favorite.  I even purchased sugar pumpkins to roast the flesh and the seeds.  Now I have a use for both!  Thanks!
    Blessings,  ~Mrs. R

  • Erin Swing

    Sounds yummy!

  • melanie mohr

    I just saved the recipe as it looks sooo delicious.

  • Wow I love your topping idea, that’s so awesome! Great looking pie :)

  • Oh, how beautiful. I love the nuts that line closest to the crust. So delicious. :)

  • Coconut Girl

    Hi Meaghan! Your pumpkin pie looks scrumptious beyond words! Thank you so much for sharing the recipe!

    • Thanks—and I enjoy all that you and Turtle Mountain do to keep everyone’s secret ingredients winning. =)

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  • Lisa_wink

    I made this for Thanksgiving this year and LOVED it! Thanks so much for the good recipe.

    • I’m glad that you enjoyed it so much, Lisa!

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  • sue

    Quick question: Is 75g =1/2 cup? 80gm? 45gm?

    • Sue,

      It depends! Grams are a measure of mass (how much something weighs), whereas cups are a measure of volume (how much space something takes up). So 100g of oil takes up less space than 100 g of fluffy flour.

      Recipes in grams allow for more accurate substitution, which is why I use them for gluten-free baking (and am trying to use them for all baking).

      I’ve found the Internet to be pretty reliable when searching for ‘how many cups is x grams of y?’ and keep a note of conversions (which I should probably publish and keep updated…).

      So you can search for conversions, or spend $25-30 on Amazon to pick up a handy kitchen scale (recommended!).


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