Home Allergy Friendly Vegan Pumpkin Pie Filling

Vegan Pumpkin Pie Filling

October 25, 2011

Free of top food allergens—including gluten, dairy, eggs, wheat, corn and soy—this vegan pumpkin pie filling will please everyone at the feast!

 

Quite possibly the simplest NO-BAKE VEGAN PUMPKIN PIE FILLING recipe out there. I make this every year!

A Vegan Pumpkin Pie Filling That’ll Please Everyone

Entertaining friends and family on modified diets can be daunting. What works as an egg substitute? What do I use in place of wheat flour? Milk? Well, not to worry. Using a short list of ingredients, you can whip up a holiday classic that everyone at the feast can enjoy—like this vegan pumpkin pie filling.

Top Allergen Free

Free of the top food allergens—including, but not limited to, gluten, dairy, eggs, wheat, corn and soy — this pumpkin pie filling is suitable for vegetarians and vegans as well.

For gluten-free crust suggestions, please visit the Williams-Sonoma blog post this pie was originally featured in. Happy Holidays!

Vegan Pumpkin Pie Filling

Prep Time: 10 minutes

Total Time: 4 hours

Yield: Enough filling for one 9-inch pie

Vegan Pumpkin Pie Filling

Ingredients

  • 1 can (15 oz.) PURE PUMPKIN
  • 1/2 cup pure MAPLE SYRUP
  • 1 can (14 fl. oz.) full fat Thai Kitchen® COCONUT MILK
  • 2 tablespoons TAPIOCA FLOUR
  • 3 teaspoons Penzey's PUMPKIN PIE SPICE (see notes)
  • 1/2 teaspoon SALT
  • 1 tablespoon gluten-free VANILLA EXTRACT
  • 3/4 cup WATER
  • 2 teaspoons AGAR-AGAR POWDER (not bar or flake, see notes)

Instructions

  1. In a blender, blend the pumpkin, maple syrup, coconut milk, tapioca flour, pumpkin pie spice, salt and vanilla until smooth. Set aside.
  2. Pour the water into a saucepan, sprinkle the surface with the agar-agar powder and whisk. Bring to a boil, then gently simmer for 1 to 2 minutes. Whisk the pumpkin mixture into the simmering agar-agar. Return the mixture to a boil and gently simmer, stirring constantly, until thickened, 2 to 3 minutes.
  3. Pour the hot pie filling into a prebaked pie shell or make crustless mini pies using by filling small ramekins. Refrigerate until firm and set, 3 to 5 hours. Serve chilled or bring to room temperature. Either way, with the help of the agar-agar, the pie will remain firm.
  4. Top with Coconut Cream Whipped Topping; vegan version or non-vegan version.

Notes

Thai Kitchen® coconut milk may be found in the Asian section of most major grocery chains. Agar-agar is a plant-based gelatin derived from seaweed. Agar-agar powder may be found at Asian markets, many natural grocers and on Amazon. Be sure to buy agar-agar powder, not bars or flakes. Alternatively, in place of the pumpkin pie spice, you may use 2 1/2 tsp. ground cinnamon, 1/4 tsp. ground nutmeg and 1/8 tsp. ground cloves.

http://www.floandgrace.com/20111024williams-sonoma-guest-post-pumpkin-pie-html/

This Maple Vegan Pumpkin Pie Filling doesn’t even need a crust. It literally can “stand on its own.”

It’s a wrap! Everyone anticipates the close of the photo shoot—especially my little neighbor “Miss Muffin.”

Quite possibly the simplest NO-BAKE VEGAN PUMPKIN PIE FILLING recipe out there. I make this every year!

28 comments

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28 comments

Jen October 29, 2011 at 2:14 pm

There is an ad on the Williams Sonoma page that is triggering my virus scanner, it may be malware.

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hannah October 29, 2011 at 7:20 pm

this. is. Amazing!!!!!

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hannah October 29, 2011 at 7:23 pm

and "miss muffin" sure is cute 😉

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Denise October 29, 2011 at 9:22 pm

My computer allerted me to a virus on this page. It's a no go on this end!

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Lexie October 29, 2011 at 9:36 pm

A big thanks to those who have taken the time to alert me of the virus alert some of you are getting when you head over to the Williams-Sonoma blog. The link is correct … so all is good there. I have gone ahead and alerted WS of the issue so they can work on it at their end. You can go to the site directly and then scroll until you find the post. Sorry for the hassle. : (

http://blog.williams-sonoma.com

Post was on October 24th

xoLexie

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Tessa@TessaDomesticDiva.blogspot.com November 3, 2011 at 3:07 am

This looks great! I am in charge of convincing a whole lot of non-sensitive palette's that allergy-free food is just as good this holiday..I will be doing some dry runs on the crust for sure! Thank you!

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Lexie November 3, 2011 at 3:40 am

Tessa, great idea. A light and tender GF crust takes some practice … I have lots more dry runs to do , too : )

xoLexie

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Bethany S. November 20, 2011 at 4:52 pm

Is there any substitute for the agar? I'm allergic to it, but also need to make a dairy-, egg-, Nut-, and soy-free pie. I don't need it to be vegan though, so would gelatin work?

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Lexie November 20, 2011 at 5:19 pm

Bethany, I would try 2-3 tablespoons gelatin bloomed and melted/dissolved in 1/4 cup water in place of the agar. : )

xoLexie

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Debbie December 7, 2011 at 8:50 pm

Lexie, I don't know how I missed this post! Your pumpkin pie is stunning! I actually saw it earlier today on Pinterest and now I know it's yours! Wow! Love it!

Debbie xo

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MM May 30, 2012 at 1:35 pm

Can you recommend any substitutions for the TAPIOCA FLOUR, or what would happen if I omit it all together?

Thanks, M.

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Lexie May 30, 2012 at 1:39 pm

M, You may omit … it adds a bit of creaminess and prevents the surface from cracking, but not totally necessary : ) xoLexie

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MM May 30, 2012 at 1:48 pm

Thanks for the quick reply!

I like the sound of "creaminess"… lol

Would either of these items I have on hand provide a similar result; chestnut flour, coconut flour, jk gourmet almond flour or maybe even coconut oil?

Thanks again! M

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Lexie May 30, 2012 at 3:08 pm

M, Tapioca flour/starch is akin to cornstarch in what it does. So think of how it dissolves and thickens. Arrowroot could be used in place of tapioca. Hope that helps. Let me know how it turns out. And really, it adds some creaminess but not to a tremendous degree. I just like adding it in to ensure the surface of the pie doesn't crack—pure aesthetics : ) xo

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MM May 30, 2012 at 3:43 pm

Awesome, thanks again!

Will let you know how it goes!

M

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MM June 28, 2012 at 4:02 pm

Lexie,

I finally made this, actually just the filling, and I thought it came out GREAT – definitely the BEST raw pumpkin pie I've made so far, and believe me, I've tried making a LOT of them… lol

My wife also thought it's been the best so far, but commented "it could use a little more creaminess, it seems a bit watered down". So I am going to try again and either cut down on the water by 1/4cup or use only the thickened (creamier) part of the coconut milk…

Alternatively, I may try upping the maple syrup a little bit to a total of 2/3cup or 3/4cup. It's possible the little bit of extra sweetness is what she thinks is actually missing and not "creaminess" because I though the texture of your recipe was PERFECT!

In fact, as far as I'm concerned EVERYTHING was PERFECT about your recipe, thanks again!!

FYI, I used arrowroot flour/starch in place of the tapioca flour…

M

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Lexie June 28, 2012 at 5:09 pm

MM — Fantastic!!! I love how you aren't afraid to tweak here and there. Good for you. And isn't that the truth, what we "think" is missing, whether it be salt, sugar, acid, etc often isn't what really IS missing. Thanks so much for your comment!! xoLexie

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Miranda November 21, 2012 at 5:37 am

This sounds wonderful however my little one (whom I'm nursing is sensitive to coconut is there any suitable substitution for coconut milk,oil I could use?

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Lexie November 21, 2012 at 2:46 pm

Miranda, you are just needing a real creamy milk/cream substitute. : ) Maybe soy creamer … if you do soy … and then just sweeten to taste with the maple syrup as the creamers are usually sweetened (with cane sugar). xoLexie

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Amy November 22, 2012 at 3:28 pm

I made this and a few other pumpkin pie recipes to see if it was a possibility for our vegan/gluten-free dessert for Thanksgiving for my daughter and it won hands down! So yummy!! Thank you for posting this!!!

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Rebecca December 1, 2013 at 2:44 pm

Made this for our GFCF and egg-free, corn-free family. So good, I ordered your book!!

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Lexie December 2, 2013 at 12:48 am

Rebecca … thank you so much!!! I really appreciate the support. xoLexie

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Trista Ainsworth December 8, 2015 at 12:50 am

Wow! What a delicious and lovely looking pie. I love how the pie "stands up on its own." So amazing! Love the addition of the leaves & acorns for decoration as well. Great use of ingredients. 🙂

-Trista @thecheerychef.com

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Lexie December 16, 2015 at 4:48 pm

Trista, I hope you enjoy the pie! xoLexie

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kimberly October 8, 2016 at 1:28 pm

this is perfect! exactly the recipe i was looking for for this thanksgiving!!! 🙂 thanks!

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Alexa October 8, 2016 at 5:57 pm

I loving your site name! Giving it to them straight. That’s what eating right is all about. Oh and I hope you love the pie!

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