Delicious and Nutritious Vegan, Gluten-Free Pumpkin Pie or Pumpkin Pie Squares

I love pumpkin pie for Thanksgiving, and I love pumpkin pie squares any time in the fall. But some of my family members need vegan, gluten-free pumpkin pie. So my almost-3-year-old granddaughter, Zoey, and I tested out my new recipe for vegan, gluten-free pumpkin pie or pumpkin pie squares! It was a success … creamy and delicious while being nutritious at the same time!

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Our Food Preparation Activities

I’ve talked before about the food allergies in our family. This recipe for vegan, gluten-free pumpkin pie or pumpkin pie squares is popular with everyone in our family who likes pumpkin pie. It tastes so much like traditional pumpkin pie that it won’t be popular with someone who just doesn’t like pumpkin pie. It has a lot of nutritional value from pumpkin. And is has no refined flours or sugars. Of course, you can use a different flour or sweetener if you wish, but we still like the taste and texture while using only the healthiest vegan ingredients!

Zoey and I have lots of fun baking together. Zoey has experience measuring, pouring, and stirring from previous practical life and baking activities as well as making playdough together. Zoey wears the apron from the Montessori By Mom Helping Hands Toolbox when we bake. Of course, it helps that we use the Learning Tower so that Zoey can safely and comfortably reach everything.

I don’t use perfect judging standards for my baking … I just care that it’s relatively healthy and my family enjoys it. That makes for fun baking experiences with kids.

How to Make Vegan, Gluten-Free Pumpkin Pie or Pumpkin Pie Squares

Delicious and Nutritious Vegan, Gluten-Free Pumpkin Pie Squares

Because we have more than one family member with food allergies and low thyroid, I almost always bake gluten free. And we have more than one person on a vegan diet, so I made this recipe dairy-free as well.

Ingredients:

Crust:

• 1½ cups gluten-free flour (I used brown rice flour.)
• ½ teaspoon salt
• 1 tablespoon agave nectar or other natural sweetener
• ½ cup natural shortening (with no trans fats)
• 4-6 tablespoons ice water

Filling:

• 15 ounce can (1¾ cups) pumpkin puree
• 2/3 cup coconut cream
• ½ cup maple syrup
• 1 teaspoon vanilla extract
• 1½ teaspoons pumpkin pie spice
• ½ teaspoon cinnamon
• ¼ teaspoon salt
• 2 tablespoons cornstarch

Instructions:

Crust Method 1: You can do the easy method by placing your flour, salt, and sweetener in a food processor and then mixing. Add natural shortening gradually, pulsing until the largest pieces are pea-sized. Then add 4 tablespoons of ice water and mix. Add more water as needed. Turn onto floured board (or make into a ball and place between two sheets of wax paper). Roll until flat enough for making the crust for pie or squares.

Crust Method 2: Or you can use the traditional method of making a crust by measuring the flour, salt, and sweetener into a bowl and stirring. Use a fork or pastry cutter to cut the shortening into the flour until the largest piece is pea-sized. Gradually stir in water until it’s the right consistency to roll out. Turn onto floured board (or make into a ball and place between two sheets of wax paper). Roll until flat enough for making the crust for pie or squares.

Preheat oven to 350F and oil a pie pan or 9×9 inch square pan if you’re making pumpkin pie squares.

Filling Directions: Place all ingredients in a blender and blend!

Before adding filling, I like to scallop the crust edges for pumpkin pie and cut off the edges for pumpkin pie squares.

Pour filling into unbaked crust.

Bake for 50-60 minutes until pie is firm although not totally set.

Cool completely on rack.

Chill in refrigerator for at least 2 hours before serving with coconut whipped cream or vegan ice cream.

Baking with Grandma

Zoey and I have so much fun baking together!

(Note: If you’re wondering, Zoey’s outfit is from Gymboree.)

Rolling out Crust for Pumpkin Pie or Pumpkin Pie Squares

We used the food-processor method to make our crust, although I’ve often made crusts the traditional way. I have directions for both in the recipe. After making a ball with the dough, Zoey started the rolling out process. I finished it up, scalloped the edges, and placed it in the pie pan.

Putting Pumpkin Puree in Blender

Then we used the simple blender technique to make the filling.

Vegan, Gluten-Free Pumpkin Pie Ready to Bake

This was our pumpkin pie ready to pop into the oven.

Vegan, Gluten-Free Pumpkin Pie Square

You can also make pumpkin pie squares like this batch made using the same recipe.

Here’s your printable recipe for Delicious and Nutritious Vegan, Gluten-Free Pumpkin Pie or Pumpkin Pie Squares:

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Delicious and Nutritious Vegan, Gluten-Free Pumpkin Pie or Pumpkin Pie Squares

Ingredients

Crust:
• 1½ cups gluten-free flour
• ½ teaspoon salt
• 1 tablespoon agave nectar or other natural sweetener
• ½ cup natural shortening (with no trans fats)
• 4-6 tablespoons ice water
Filling:
• 15 ounce can (1¾ cups) pumpkin puree
• 2/3 cup coconut cream
• ½ cup maple syrup
• 1 teaspoon vanilla extract
• 1½ teaspoons pumpkin pie spice
• ½ teaspoon cinnamon
• ¼ teaspoon salt
• 2 tablespoons cornstarch

Instructions

1. Crust Method 1: You can do the easy method by placing your flour, salt, and sweetener in a food processor and then mixing. Add natural shortening gradually, pulsing until the largest pieces are pea-sized. Then add 4 tablespoons of ice water and mix. Add more water as needed. Turn onto floured board (or make into a ball and place between two sheets of wax paper). Roll until flat enough for making the crust for pie or squares.
2. Crust Method 2: Or you can use the traditional method of making a crust by measuring the flour, salt, and sweetener into a bowl and stirring. Use a fork or pastry cutter to cut the shortening into the flour until the largest piece is pea-sized. Gradually stir in water until it's the right consistency to roll out. Turn onto floured board (or make into a ball and place between two sheets of wax paper). Roll until flat enough for making the crust for pie or squares.
3. Preheat oven to 350F and oil a pie pan or 9x9 inch square pan if you're making pumpkin pie squares.
4. Filling Directions: Place all ingredients in a blender and blend!
5. Before adding filling, I like to scallop the crust edges for pumpkin pie and cut off the edges for pumpkin pie squares.
6. Pour filling into unbaked crust.
7. Bake for 50-60 minutes until pie is firm although not totally set.
8. Cool completely on rack.
9. Chill in refrigerator for at least 2 hours before serving with coconut whipped cream or vegan ice cream.

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Fluffy and tasty coconut whipped cream to go with your pumpkin pie!

Enjoy!