Gluten Free Vegan Pumpkin Pie

by Lori and Michelle on November 21, 2009

Hello friends,

Well we were up for the majority of the night finalizing orders and packing. Checking our list twice!

We knew we would be crammed for time today to do a post so we planned ahead and already wrote this post yesterday. Gosh, we are so smart… I am sure we are the first people to come up with that ;)

For today’s last day of theme week: holiday meals. We decided to share our very special gluten free vegan agave sweetened cooked pumpkin pie. We hope you all enjoy it. I know we have already done a pumpkin pie last week following Averie’s but since pumpkin pie is such a classic this time of year we wanted to share our cooked version as well.

Twin Cakes Bakery Recipe: Gluten Free Vegan Agave Sweetened Pumpkin Pie

Ingredients:

  • Your favorite pie crust
  • 14 oz pureed pumpkin ( I think that is about one can of Libby’s)
  • ¼ cup hemp milk (or any milk substitute your prefer)
  • 1/3 cup agave nectar
  • 1 tsp vanilla extract
  • 1 1/2 tsp pumpkin pie spice mix
  • 2 heaping tbsp arrowroot ** this is your egg replacer (you can use any starch you have like potato starch, tapioca, or cornstarch – we prefer arrowroot we feel it does the best)

Directions:

Make your pie crust and press into your pie shells.

Than in a large bowl place all your ingredients into it.

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Add in your spices

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Add in the “egg” re-placer the arrowroot starch and stir some more

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Stir till everything is incorporated

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Time to fill the pie shells

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Into the oven the go (we did ours as individual pies)
Bake in a 375 degree oven for 15 minutes than reduce oven temperature to 325 for about 20-25 minutes for mini, for a whole pie go about 40-50 minutes. Or until set. You want the edges to be set and a very slight jiggly in the center.

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And that is it. Let the pie cool and set in refrigerator till ready to eat it. May top with some whip cream or any topping you may wish :)

Well time to hit the road and head to Valdosta, GA to see Gina and Tom~We got our car packed and ready to go!!! :)

Road trip here we come….

Not sure if we will have time tonight to check in though we will give a full report Sunday.

Till next time,

The Twins

L&M

{ 20 comments… read them below or add one }

Tara November 21, 2009 at 11:57 am

Wow this looks absolutely delicious! This blog is really making me want to go all the way and become vegan, one of my friends is vegan and we try different recipes out, we will definitely be trying this one SOON! :-)

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Abby's Vegan Eats November 21, 2009 at 3:03 pm

Perfect timing for Thanksgiving.. this recipe is wonderful and it looks amazing. Hope you have a safe trip!! ENJOY :)

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Averie (LoveVeggiesAndYoga) November 21, 2009 at 6:37 pm

Great looking pie, thanks for the linky love girls! Now go enjoy your trip!!!!!
xoxo

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Sarah Schatz - menus for limited diets November 21, 2009 at 8:50 pm

This looks really good. I have tried one that uses ground up almonds to make the pie set up instead of using eggs. And it’s really great. thanks so much,
Sarah

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Brittany November 22, 2009 at 7:03 am

This recipe looks delicious. I love Pumpkin Pie!!

I’m so jealous that you ladies are going to see Gina! Have a safe trip.

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VeggieGirl November 22, 2009 at 10:41 am

What a pie!! Fabulous, as always.

Have fun with Gina and Tom!

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GirlonRaw November 23, 2009 at 6:03 pm

YUM! I am sooo going to make this when I get home from this trip. Man I miss my kitchen right now :)

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Heather November 23, 2009 at 9:12 pm

“Add in the “egg” re-placer the arrowroot starch and stir some more…” Egg replacer isn’t in the ingredient list, are you just referring to the arrowroot starch?

Thanks!

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Pure2 November 24, 2009 at 6:59 am

Yes, sorry the arrowroot starch listed in the ingredient list is the egg replacer. Sorry for the confusion. I hope this helps.

Heather November 24, 2009 at 7:56 pm

Definitely helps! Thank you again! :)

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Kati November 29, 2009 at 1:29 pm

I made 2 of these pies using cornstarch for Thanksgiving! I love it! My little cousin Katelyn couldn’t stop eating it :) Thanks for the great recipe and I’m loving your site!

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Pure2 November 29, 2009 at 1:36 pm

I am so glad the Pumpkin Pies were a success Kati!!

Stacey December 25, 2009 at 10:53 pm

I plan to make this tomorrow and add therapeutic-grade essential oils like Cinnamon, Nutmeg and Clove to enhance the wellness benefits!

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nick c. October 11, 2010 at 12:31 pm

Hey Michelle & Lori,
in my humble opinion you are great looking, you have great personality, caring and affectionate and I can go on for another hour to list what I feel about you two… but I stop here to say to you… DO NOT STOP DOING what you do… you are great and you are HELPING so many people in transition to a healthy and more planet friendly diet …. be vegan, go green… and save out lovely planet for our next generation… :-) please visit http://www.suprememastertv.com this is also super :-)

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Pure2 October 11, 2010 at 1:00 pm

Nick – thank you for such a nice and positive comment!!! ; )

beccah November 20, 2011 at 11:14 am

YOU GUYS ARE GENIUSES! :D this just filled the spot of the dessert I’m going to make for fam this T day

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ianna November 20, 2011 at 12:38 pm

What recipe did you use for your crust? I’ve been looking for a good gluten-free pie crust and yours looks great! Thanks for sharing this yummzy looking recipe : )

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Karen December 12, 2011 at 4:37 pm

None of my pumpkin pie recipes require ANY gluten products EXCEPT in the crust. Suggesting that people use their “favorite pie crust” is not really helpful as all pie crusts that I know of contain gluten!

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mallika March 30, 2012 at 1:02 pm

I was recently diagnosed with Gestational Diabetes. I am a vegetarian and I have IBS. This makes my diet vegan and gluten free. After meeting with the nutritionist yesterday and trying to avoid the carbs, I was feeling very low and depressed today. Almost as if I don’t belong to this world just because I am a vegan. Reading your pie recipe has somehow shown me there is life for me too. Bless your souls. I am waiting for my mother to come help with my pregnancy. This is is the recipe I will try, perfect it and take it to every thanksgiving dinner I will attend from now on. I almost feel like I found soul sisters. Please keep up the good work

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Luann November 24, 2012 at 7:23 pm

you can make this gluten free by making a pie crust out of spelt flour and oil. also, you can use sweet potatoes instead of pumpkin. canned or fresh.

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