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Vegan Pumpkin Tarts

Vegan pumpkin tart

It wasn’t too long ago that I posted a recipe for gluten free pumpkin pie.  Since then I’ve gotten several requests for a vegan pie crust recipe.  Just the crust?  Yes.  Apparently, gluten free vegan bakers have already mastered an egg free filling.  Some substitute tofu (and a little extra sugar) in place of sweetened, condensed milk.  Others add a small amount of gluten free flour to the filling as a thickener.

Hemp Dream

I used Hemp Dream in the tarts pictured above.  For most baking, I prefer Tempt Hempmilk, but I needed to avoid anything with sea salt for a special request.  Just a reminder – it’s always a good idea to read the labels even if you purchase the same product all the time.

I adapted my regular crust recipe for Let’s Lunch on twitter.  Today it’s all about fall desserts.

Vegan pie crust

Combine dry ingredients in a large bowl:
2 cups gluten free flour*
2 teaspoons xanthan gum
1 teaspoon egg replacer
1 teaspoon baking powder
3/4 teaspoon salt

Add to dry ingredients and mix until crumbly:
10 tablespoons organic palm shortening, cold

Then add to bowl:
2 tablespoons cold water
2 tablespoons agave nectar
2 teaspoons apple cider vinegar
1 teaspoon pure vanilla extract

After gathering dough into a ball, wrap and let rest in fridge for about an hour. Then roll out on freezer paper sprinkled with powdered sugar or roll between sheets of parchment paper.

Gluten free vegan pumpkin tartFor these tarts, I let the pie crust dough get too cold and hard (which makes it nearly impossible to roll out) so I pinched off pieces and pressed the dough into a half sheet pan.  And it’s still tender and slightly flaky.  Without that pesky gluten formation, gluten free pie crust can be very forgiving.

*From rice blend: 6 cups rice flour, 2 cups potato starch, 1 cup tapioca starch

I copied this from Cheryl Tan’s A Tiger in the Kitchen

And don’t forget to check out other Let’s Lunchers’  fab fall desserts:

Cathy‘s Fuyu Persimmon Rum Raisin Bread Pudding at Showfood Chef

Danielle‘s Cranberry Lime Tart at Bon Vivant

Ellise‘s Peanut Butter Pie at Cowgirl Chef

Joan‘s Upside Down Fruit & Cornbread Cake

Karen‘s Apple Ice-Cream & Gingersnaps at Geofooding

Stephanie‘s Apple Galette with Blue Cheese & Walnuts at The Cosmic Cowgirl



  1. These are so cute with the pumpkin shape. I will love trying the gluten-free pie crust, Thanks.

  2. So adorable! I’m clueless about the world of gluten-free baking/cooking, so I’m glad to bake with you on this “lunch date” and read about your creations!

  3. Cathy and Danielle,
    Thanks so much for the nice comments. Looking at all the Let’s Lunch posts has been a great source of inspiration for me!

  4. Those are so awesome! Great stuff. Very nice photos, too!

  5. thecosmiccowgirl says:

    although i don’t often have the opportunity to cook or bake gluten-free, a good friend asked me recently to help her with this, so i appreciate the post. look forward to more!

  6. Deb – Thanks so much. Let me know if you try the crust recipe.

    Holy Cosmic Cowgirl! – There are more recipes on the site. Let me know if you have any questions.

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