Impossible Pumpkin Pie For Dairy-free, Egg-free, and Gluten-free Eaters

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This Thanksgiving I brought the pies: one s’mores pie and two pumpkin pies.

The pumpkin pies were made with 2 different crusts and 2 different fillings. The Impossible Pie baked into a crust and filling. The other crust was made with almond meal.

And they were all Dairy-free, Egg-free, and Gluten-free. That way my daughter could eat them. I made this many variations so we could find out which one is the favourite.

Both fillings were tasty with no clear winner. I would make either one again.

Both crusts were okay, also with no clear winner. I will continue trying new recipes until a winner emerges. I am looking for a crust that reminds me of “real” pie. I am also looking for a crust that does not require things I don’t have in my cupboards.

The Impossible Vegan Pumpkin Pie makes its own crust as it bakes. It is more of a custard surrounded by a nice looking “crust.” However, the crust is soft and not crust-like at all. This is tasty and I will make it again. It is fast and easy to make and I typically have all the ingredients.

The directions for how I made the almond meal crust and other pumpkin pie filling are here.

INGREDIENTS FOR PUMPKIN PIE (Please go to original recipe for more information in the notes and comments. You will be glad you obtained this additional information.)

  1. 1 1/2 cups almond milk
  2. 1 Tablespoon Ener-G egg replacer
  3. 1/4 cup water
  4. 1  Tablespoon cornstarch
  5. 1 teaspoon vanilla
  6. 2 cups canned pumpkin
  7. 1/2 cup rice flour
  8. 2 teaspoon baking powder
  9. 3/4 cup sugar
  10. 1/4 teaspoon ginger powder
  11. 1 teaspoon cinnamon
  12. 1/2 teaspoon nutmeg
  13. 1/4 teaspoon ground cloves
  14. 1/2 teaspoon salt


  1. Preheat oven to 350F.
  2. Spray a 9-inch deep dish pie pan with cooking spray. (I used a deep 9-inch cake pan.) A deep dish is recommended because this pie will rise a lot during cooking but will fall back down as it cools.
  3. Put the first five ingredients in the blender, and blend well.
  4. Add the pumpkin and pulse.
  5. Add the remaining ingredients (#’s 7-14) and blend on high for 2 minutes making sure everything is thoroughly blended.
  6. Pour into a pie pan and bake for about 60 minutes. The top and edges should be brown, but the edges should not be over-done.
  7. Turn off the oven and let the pie sit in the cooling down oven for 30-60 minutes.
  8. Refrigerate until chilled before eating.

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Entry filed under: Main, Recipes. Tags: , , .

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