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  • Chef Martha Morgan

Pumpkin Pie Gluten-Free Allergy-Friendly, No Cinnamon No Ginger Vegan Recipe

Updated: Nov 26

My favorite pie for Thanksgiving is Pumpkin Pie. This recipe was developed out of need like most of my recipes so that my youngest and the whole family could enjoy our favorite pie. I have recorded a video, but I have not posted it yet. When I have the How-To Video edited, I will post a link in this blog for my YouTube Channel. So keep reading for the full recipe.



Pumpkin pie gluten-free allergy-friendly & vegan




Pie Crust Ingredients


2 ½ cups of gluten-free flour blend with Xanthium gum (I am using Nameste); reserve ½ cup of flour for dusting surfaces while rolling out the pie crust. *Can use regular all-purpose flour if have no wheat issue.*

8 oz of allergy-friendly Fat such as coconut oil, palm oil, vegan "butter" or can use butter if no dairy issue. (Whatever Fat you use must be refrigerator cold)

1 teaspoon salt

2 tablespoons of brown sugar( can use regular sugar)

1 teaspoon of apple cider vinegar

¼ to ½ cup of ice-cold water *to be added 1 tablespoon at a time.


Pumpkin Pie Filling Ingredients


Pie filling

15 oz pumpkin puree

1 1/4 cup brown sugar

2 tablespoons corn starch or other starch such as potato or tapioca

10 to 12 oz of vanilla yogurt (can sub any nondairy yogurt of your choice)

½ teaspoon salt

1 teaspoon nutmeg

1 teaspoon ground cloves

1 teaspoon allspice ( Can use 3 teaspoons of pumpkin pie spice if you can have it)

¼ teaspoon cream of tartar



Pumpkin pie GF top 9 allergy-free no ginger or cinnamon vegan topped with true whip

Let's Get Started!


Preheat the oven to 375 degrees.


Crust mix manually:

You will place the flour, *salt, and "butter:" in a large bowl, then cut the butter into the flour until small chunks around the size of a grain of rice are left. Ensure to do this quickly, and that your "butter" is refrigerator cold, so around 36 to 40 degrees. Add in the apple cider vinegar and around 2 to 3 tablespoons of water for the first mix, then 1 tablespoon at a time as needed. Mix with a spatula or your hand. Add water till the crust comes together, almost like a sandcastle. The dough should be crumbly, NOT WET. When you handle the dough, you can mold it to stick together then you know the texture is correct.


Crust mix Food processor:

You will place your 2 cups of flour, * salt, and the "butter" into the food processor bowl. Pulse 4 to 8 times until your "butter" is around a grain of rice size; ensure to do this quickly and that your "butter" is refrigerator cold, so about 36 to 40 degrees. Add in the apple cider vinegar and around 2 to 3 tablespoons of water for the first mix, then 1 tablespoon at a time as needed. Pulse and add water until the crust comes together, almost like the texture of a sandcastle. The dough should be crumbly, NOT WET. When you handle the dough, you can mold it to stick together then you know the texture is correct.


Using parchment paper or your countertop, dust the surface with flour and work the dough into at least ¼ an inch or thinner with a rolling pin. Use plenty of flour to keep the dough from sticking to you and everything else. As you roll out your dough, keeping it on parchment paper makes it easier to flip and put into the pie pan. Next, place the dough into a well-oiled 9-inch pie pan.After placing the dough into the pie pan, I put quite a few air holes into the bottom of the crust. Finally, I blind bake for 10 minutes with pie weights or dry beans, whichever you have.



Blend in a bowl the pumpkin Puree, sugar, yogurt, salt, spices, cream of tartar, and starch with a whisk until smooth. Then pour filling into the pie crust after it has been blind-baked for 10 minutes. I roll out the remainder of the unused crust and build up my crust on the sides. You can use small cookie cutters and add decorative shapes for your pie—Cook in the middle rack for 55 minutes. The pie will be slightly jiggly and look very dark due to the spices used. Allow to completely cool down and set in the refrigerator for 24 hours before serving.


You can serve with a topping of your choice. This pie will keep in the refrigerator for around 5 days. I hope this recipe helps to tame your allergy dragon. Share this recipe; take a picture and tag allergy dragon in your social media posts if you try this recipe. You can subscribe to my blog by signing up here. Don't forget to check out our YouTube page here.


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