Jessie's Recipe of the Week: Gluten-Free Plant-based Pumpkin Pie

gluten-free vegan pumpkin pie made with Upright instant oatmilk

In case you haven’t noticed, we’re already in September. This not only means that it’s back-to-school season, but it also means it’s fall time! It’s that time of the year again when it’s socially acceptable to have pumpkin in all three meals of your day. How exciting is that?! 😍🍂🍁

To celebrate the start of fall season, Jessie will be bringing to you one of her favorite fall pumpkin recipes — a gluten-free plant-based pumpkin pie made with Upright instant oatmilk! Make sure to follow her along in the kitchen to see how you can make some pumpkin pie to spice up your breezy fall days.

Serving size:

8 servings

What you'll need:


  • Large mixing bowl
  • Saucepan
  • Blender

For filling:

  • 15oz tin of pumpkin puree
  • 1 ¼ sachet Upright instant oatmilk, original
  • 1 ¼ cup of water (for oatmilk)
  • 12 tablespoons maple syrup
  • 1 teaspoon vanilla extract
  • 1 teaspoon pumpkin pie spice to taste
  • ¼ teaspoon ground ginger
  • 3 teaspoons cornflour (cornstarch)

For pastry:

  • 1/8 cup coconut oil
  • 2/3 cup gluten-free flour blend
  • 2/3 cup almond meal
  • 7 tablespoons water


For filling:

  1. Place all ingredients in a saucepan and stir well until the cornflour (cornstarch) had dissolved completely

  2. Once the mixture is mixed well, cook on medium heat, and stir continuously until mixture is thickened and gently bubbling

  3. Create oatmilk by mixing Upright instant oatmilk with water

  4. Add oatmilk and filling mixture into blender, blend until smooth

  5. Set aside to cool slightly before pouring onto pastry

For pastry:

  1. Preheat oven to 350F

  2. Combine ingredients in a large bowl along with 7 tablespoons of water one at a time until it forms a firm dough

  3. Grease pie dish with coconut oil

  4. Place pastry dough into greased dish and press dough against the sides and corners of the dish

  5. Pour filling into the pie crust right before putting it in oven

  6. Bake pie in oven for 40 minutes, until the pastry crust is firm to the touch and golden brown

  7. Let cool completely before cutting and serving (ideally leave in the fridge for a couple of hours to allow filling to set)

We hope you enjoyed making this festive pumpkin pie! Stay tuned for next week's recipe from Jessie!

Recipe adapted from