Making a pumpkin pie from scratch is always a fun pastime and a way to enjoy your festive Autumn dessert that much more. But you’re really going to enjoy this salted caramel pumpkin pie. It’s an indulgent twist on the classic. It’s gluten-free and vegan friendly too!
This pumpkin pie recipe is always a huge hit around the holidays and it’s not hard to see why. Made with pumpkin puree, a homemade crust, and all of the best fall spices like cinnamon, nutmeg, and cloves, this pie is delicious. The salted caramel sauce on top is just an incredible bonus that’s always welcomed.
What is pumpkin caramel pie?
It’s a pumpkin pie made with a vegan shortcrust for the base and then topped off with a salted caramel sauce after baking, just before serving. The salty-sweet caramel pairs wonderfully with the warm spiced pumpkin pie and the chocolate flavored crust. Every slice is rich, creamy, and worthy of 5 stars.
- Whole wheat flour (gluten-free)
- Gluten-free flour
- Brown sugar
- Vegetable oil
- Cream of Tartar
- Cocoa powder
- Soy milk
- Vegan salted caramel
- Corn starch
For the exact measurements needed, please see the recipe card below.
How To Make Salted Caramel Pumpkin Pie
Start by making the crust. First add the water, oil, and brown sugar to a bowl.
Next, add in the sifted flour and cocoa powder, cream of tartar, and a pinch of salt, stirring together to combine.
Transfer the dough onto a floured surface and once the dough has come together well, wrap it in plastic wrap and let rest for 1 hour in the fridge.
While that is chilling, prepare the pumpkin filling.
Remove the skin from a pumpkin and cut it into chunks, boil in a pot of water for about 20 minutes.
Drain well and transfer the pumpkin into a food processor or blender and mix until a smooth puree.
Wait for the puree to cool down before adding in the soy milk, brown sugar, corn starch, spices, and salt. Mix by hand with a whisk until smooth.
Preheat your oven to 350 degrees F.
Take your dough out of the fridge and roll out onto a floured surface with the help of a rolling pin until it’s about 4mm thick.
Take your pie plate and sprinkle some flour on it, press it in, and create a nice edged border around the pie using the prongs on a fork.
Place a piece of parchment paper and dried legumes on top of the crust to help weigh it down and bake for 10 minutes in the preheated oven.
Remove the pie crust from the oven and discard the legumes and paper.
Pour the prepared pie filling into the crust and spread it out until it’s smooth.
Cook the pie in the oven for about 40 minutes and let cool for 8 hours or overnight.
Serve with generous amounts of whipped cream and sprinkle on some ground cinnamon. Don’t forget the salted caramel sauce!
Dough tips. Being a vegan dough, it does not have the same elasticity as a standard shortcrust pastry. If you find it challenging to work it, slightly wet the dough with some water, making it more elastic.
Pumpkin. If you do not wish to make your own pumpkin puree, you can simply swap it out for canned pumpkin puree. A 15 ounce can has about 2 cups of puree inside so you will need 2 cans.
Pair with. Pair this delicious fresh pumpkin pie with some homemade or storebought vegan whipped cream or ice cream. Garnish with a sprinkling of fresh cinnamon for an added warm appearance. Yum!
Does pumpkin pie need to be refrigerated?
After this pie has been cooled completely it should be kept well covered and stores in the fridge for up to 4 or 5 days. For best results enjoy your pie within 2 days.
Can you freeze pumpkin pie?
Yes, you can freeze pumpkin pie once it has been cooled b wrapping it well in plastic wrap and then storing in an airtight container or wrapping it in aluminum foil. Store for up to 3 months and then thaw overnight in the fridge before serving.
Is pumpkin pie gluten-free?
Normally, pumpkin pies are seen in flour based crusts and are not gluten-free. This pie recipe, however, uses gluten free flours in the crust base and no flour in the filling making it 100% gluten free and friendly for those with allergies and intolerances. Just make sure to avoid cross contamination in your kitchen and pay attention to labels to make sure no gluten is included in any of the ingredients (it shouldn’t be) but it never hurts to look.
If you loved this pumpkin recipe then you are going to love these other ones too!
- How To Make Pumpkin Spice Syrup
- A Traditional Fall Dessert: Pumpkin Panna Cotta Recipe
- Roasted Pumpkin Hummus Recipe
- Snickerdoodle Pumpkin Bread Recipe
- 1/2 CUP of Gluten Free Whole Wheat Flour (120gr)
- 1 CUP of Gluten-Free flour (130gr)
- 2/3 CUP of Brown sugar (130gr)
- 1/4 CUP of Vegetable Oil (60gr)
- 1/3 CUP Water (70gr)
- 2 teaspoons Cream of Tartar (5gr)
- Cocoa Powder (15gr)
- Pinch of salt
- 3 CUP of Pumpkin (350gr)
- 2/3 CUP of Soy Milk or Coconut Milk (150gr)
- 1/3 CUP of Brown Sugar (80gr)
- 1/4 CUP of Vegan Salted Caramel (50gr)
- 1/4 CUP Corn Starch (55gr)
- Pinch of spices; Cinnamon, Cloves, Nutmeg
- Pinch of Salt
- Start making your base by adding into a bowl water, oil, and brown sugar. Next, add the sifted flour and cocoa, cream of tartar, and a pinch of salt. Stir all together to combine the ingredients and transfer them to a floured pastry board. As soon as you have obtained a homogeneous dough, wrap it in cling film and let it rest for 1 hour in the refrigerator.
- In the meantime, prepare the filling.
- Remove the skin from the pumpkin and cut it into chunks. Boil it in plenty of water for about 20 minutes.
- Drain well and transfer the pumpkin into the mixer or a blender; mix until you get a velvety and homogeneous puree.
- Wait for the puree to cool down; add the soy milk, brown sugar, sifted corn starch, powdered spices, and a pinch of salt. Mix vigorously with a hand and whisk until the mixture is smooth and homogeneous.
- Preheat your oven to 350 degrees F/ 180 degrees Celsius
- Take the pastry cocoa dough from the refrigerator.
- Roll out the dough on a floured surface with the help of a rolling pin until you get a thickness of about 4 mm.
- Take your mold and sprinkle some flour on it; cover the mold with your cocoa dough, creating the edges.
- With the tines of a fork, prick the base, place a sheet of baking paper and add some dried chickpeas or any other dried legume on top (this will act as a weight, so your base will not swell/rise), and let the pastry cook in the oven at 350 degrees F/ 180 degrees Celsius for 10 minutes.
- Take the mold out of the oven, remove the legumes and the baking paper.
- Pour the pie filling into your crust and spread it out until it’s smooth.
- Cook in the oven at 350 degrees F/ 180 degrees Celsius for about 40 minutes. Let it cool well for at least 8 hours or overnight.
- Serve with generous wisps of whipped cream and ground cinnamon.
NOTE: Being a vegan dough, it does not have the same elasticity as a standard shortcrust pastry. If you find it challenging to work it, slightly wet the dough with some water, making it more elastic.