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    Home » Recipes » Baking Recipes

    Published: Nov 15, 2022 · This post may contain affiliate links.

    The Best Allergy-Free Vegan Gluten-Free Pumpkin Pie {Oil-Free, Soy-Free, Dairy-Free}

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    The best vegan gluten-free pumpkin pie recipe is dairy-free, egg-free, soy-free and oil-free, helping you provide your guests with an allergen-friendly vegan pumpkin pie recipe. Decorate it with coconut whipped cream for Thanksgiving dessert to wow your guests!

    The best vegan gluten-free pumpkin pie recipe is dairy-free, egg-free, soy-free and oil-free, helping you provide your guests with an allergen-friendly vegan pumpkin pie recipe. Decorate it with coconut whipped cream for Thanksgiving dessert to wow your guests!

    Hosting Thanksgiving is no easy feat in my house. I am gluten free, my son is lactose-intolerant, some of our friends are vegan or allergic to egg, and others are pregnant and therefore avoiding raw eggs. Occasionally there are also nut allergies and soy allergies to worry about.

    That's why for Thanksgiving this year, I ended up with 7 different gluten free pies and pastries!

    This easy allergy-free vegan gluten free pumpkin pie is the result of extensive recipe testing and looking for the BEST gluten free vegan pumpkin pie recipe to please everyone.

    Made with gluten free flour blend, vegan shortening, coconut milk and homemade pumpkin spice, this is the ULTIMATE ALLERGY-FREE GLUTEN FREE PUMPKIN PIE.

    Jump to:
    • How to Make Vegan Gluten-Free Pumpkin Pie From Scratch?
    • What is a substitute for eggs in the best vegan pumpkin pie?
    • The Ingredients for Vegan Gluten-Free Pumpkin Pie
    • How to Make Gluten-Free Vegan Pumpkin Pie (Step-By-Step Instructions)
    • Equipment
    • Expert Tips on making the Best Vegan GF Pumpkin Pie
    • Cutting the Perfect Slice of Pie
    • How to Serve Your Pie
    • Pumpkin Pie Topping Ideas
    • FAQ
    • Pin for Later!
    • More Gluten-Free Pies and Tarts
    • More Thanksgiving Dessert Recipes
    • DID YOU MAKE THIS RECIPE?
    • Recipe

    How to Make Vegan Gluten-Free Pumpkin Pie From Scratch?

    There is a sense that making a gluten free pumpkin pie from scratch is not for the faint of heart - but I don't agree with this statement.

    To make a vegan and gluten-free pumpkin pie from scratch, you'll need a gluten-free pie crust and vegan pumpkin pie filling ingredients.

    crust rolled out with rolling pin

    Start with a From-Scratch Gluten-Free Pie Crust

    Over the last 10 years, I have baked many pies, galettes, tarts and other pastries. I have developed my favorite paleo pie crust, an all-butter gluten free pie crust, and a foolproof olive oil and yogurt gluten free pie crust.

    But for pumpkin pie, I go back to my tried-and-true gluten free pie crust with shortening. This is the flakiest gluten-free crust I've ever tried, and it goes beautifully with my pumpkin pie filling.

    How to Make Vegan Pumpkin Pie Filling

    Making a vegan pumpkin pie is easier than you might think! Most of the traditional ingredients remain the same, including the crust.

    The filling ingredients are where you'll make some adjustments. Instead of using cream or evaporated milk, opt for coconut milk (I will teach you how to extract coconut cream from it!).

    You'll also want to add ginger, cinnamon, and nutmeg to give the filling that signature pumpkin pie flavor. (You can also use store-bought pumpkin spice, but I like making my own!)

    Homemade Pie Filling: Canned vs Homemade

    When it comes to pumpkin pie, you can either use canned pumpkin or homemade pumpkin puree. While it's easy to just use canned pumpkin, and that's what I normally do, many people prefer the taste of homemade.

    To make your own pumpkin puree, you'll need to roast a pumpkin. This can be a bit time-consuming, but it's definitely worth it if you're looking for the best flavor.

    How to Make Homemade Pumpkin Purée?

    To make your own pumpkin purée at home, start by roasting your pumpkin in the oven. Cut the pumpkin in half and scoop out the seeds, then brush the flesh with olive oil. Place the pumpkin halves cut-side down on a baking sheet and roast for 30-40 minutes, until they're soft all the way through. Once they're done, scoop the flesh into a food processor and blend until smooth.

    You can use this purée recipe to make vegan pumpkin pie filling, or to make a purée out of any winter squash (like for my Hubbard squash pie).

    What is a substitute for eggs in the best vegan pumpkin pie?

    Unlike many recipes, I don't bother with egg substitutes in pumpkin pie, since the eggs don't play a large role in the final dish. You can simply omit the eggs and your pie will still turn out fine! Instead, I like to thicken my dairy free pumpkin pie with coconut cream, which creates a thick, luxurious, creamy texture.

    The Ingredients for Vegan Gluten-Free Pumpkin Pie

    For homemade gluten free crust:

    This is the same shortening pie crust recipe that I like to use.

    • all-purpose gluten-free flour blend - you can make a homemade gluten free flour blend, or purchase one you like. King Arthur gluten free 1:1 blend, Bob's Red Mill 1:1 Gluten Free Flour, or the Thomas Keller Cup4Cup blend are good American blends. The Irresistibles gluten free flour blend and the PC gluten free flour are what I use in Canada.
    • salt - needed to balance sugar
    • shortening, chilled - shortening makes for a flakier dairy-free pumpkin pie crust than butter ever could - and I've tried them all! This has to be cold, as that's how you get great crust.
    • cold water - mix cold water with ice for really cold water.
    • white vinegar - helps to keep the gluten strands short, and makes the gluten free pastry crispy.

    For dairy free pumpkin filling:

    • cooked or canned pumpkin or squash puree - whether you use canned pumpkin puree or homemade squash puree (see section above on how to make your own puree!), the results will be the same though the flavor may vary slightly (homemade pumpkin puree tends to be a bit more watery than store-bought, and has a more nuanced flavor)
    • coconut milk - this vegan pie is so good thanks to coconut milk!
    • brown sugar - traditional pumpkin pie recipes use only white sugar, but I find that mixing brown and white sugar gives this pie a richer flavor. I've made this pumpkin pie with only white sugar, and it's fine too!
    • white sugar - this is the source of sweetness in our pie.
    • salt
    • ground cinnamon - perfect pumpkin pie starts with pumpkin flavor - and thanks to the amygdala in our brains, the strongest association between pumpkin recipes in our brain is with pumpkin pie spice. Along with the next four spices, cinnamon replicates the flavor we've come to associate with baked pumpkin pie. You can also use your favorite store-bought pumpkin pie spice.
    • ground ginger
    • ground nutmeg or allspice
    • ground cloves

    For coconut whipped topping:

    • coconut milk, chilled - to make healthy vegan pumpkin pie, I like to decorate the top with dairy-free whipped topping. Coconut milk is at the heart of making this vegan pumpkin pie without soy or commercial replacements, so don't skip it!
    • white sugar

    Recommended gluten free flour blends:

    Bob's Red Mill 1:1 Gluten Free Flour

    King Arthur's Gluten Free Blend

    Thomas Keller Cup4Cup blend

    How to Make Gluten-Free Vegan Pumpkin Pie (Step-By-Step Instructions)

    Make this pie crust

    To make this vegan pie crust in the food processor: Process flour, sugar and salt in the food processor for 10 seconds. Add chilled shortening and pulse until mixture is uniform and shortening resembles large peas. Do not overwork. With the motor running, slowly add in water and vinegar.

    To make the vegan crust by hand: Combine flour, sugar and salt in a mixing bowl. Cut chilled shortening into flour with two knives or a pastry cutter until the mixture is uniform and shortening resembles large peas. Do not overwork. In a small bowl, whisk together water and vinegar. Pour evenly over the flour mixture. Stir with wooden spoon until well combined and all of the mixture is moistened.

    Without overworking it too much, shape dough into a ball and lightly flatten into a circle of about 10 cm. Wrap and chill for 30 minutes (or longer, if making ahead). If freezing, double wrap in plastic and freeze for up to 3 months.

    Make the vegan pie filling

    While dough is chilling, mix all filling ingredients together (pumpkin, coconut milk, sugar and spices).

    Assembling and Baking the Gluten-Free Pumpkin Pie

    When the crust has cooled and you're ready to bake the pie, Preheat oven to 425 F. Cover your working surface with parchment paper. Lightly dust it with flour. Transfer dough onto the lightly floured piece of parchment paper, and cover with another piece of parchment paper. Roll dough between the two pieces of parchment to a uniform thickness with light, even strokes. Roll out a circle about 1 inch larger than an upside-down pie plate, to about ½-inch thickness.

    Remove the top layer of parchment paper (if parts tear off, simply stick them back together). Using the bottom piece of parchment paper, transfer the gluten free pie crust onto the pie plate. Invert it, and press onto the pie plate using the parchment paper. Gently remove the paper, and patch any holes or tears. Flute the edges as desired.

    Pour pie filling into the pie crust and smooth with an offset spatula. Cut strips of aluminum paper and try to wrap those around your pie edges to prevent burning. Bake in a 425 F oven for 15 minutes, then reduce heat to 350F and bake for another 45 minutes, or until an inserted knife comes out mostly clean.

    Make vegan whipped cream

    Serve with sweetened vegan whipped cream on top of the pie. To make whipped coconut cream, take chilled coconut milk and remove only the fatty top layer - this makes about ½ to ⅔ of the can. Whip the chilled coconut cream with 2 tablespoons of sugar using an electric mixer until fluffy can be piped into stiff peaks. Pipe using a pastry bag or ziplock bag with the end cut off. (You can also use dairy-free cream cheese instead).

    Hint: Double the pie crust to make decorations to top the pie. You can also use leftover filling and bake it in individual little ramekins for crustless mini pumpkin pies.

    Equipment

    There's a few basic things you'll need to make this gluten free pie pastry.

    • Pie dish
    • Parchment paper
    • Mixing bowls
    • rolling pin
    • pastry cutter

    You can also use a food processor.

    Expert Tips on making the Best Vegan GF Pumpkin Pie

    If you're looking for the best pumpkin pie recipe, you've come to the right place. This pie is not only vegan, but it's also gluten-free, so everyone can enjoy it.

    • Use a pie dish - To make the best shaped pumpkin pie, start with a good pie dish. This will help give your pie a good shape.
    • Make sure your pumpkin puree is nice and thick - whether you're using homemade or canned puree, it needs to be thick! If it's too watery, your pie will be runny.
    • Make your crust from scratch. Sure, you can use a store-bought gluten-free pie crust, and it will be... ok. I've done that in a pinch, believe me! But for delicious vegan and the best gluten free pie ever, make your own using this recipe. You won't regret it!
    • Go high, and then go low - Bake your pie at a high temperature for the first 15 minutes, then turn the oven down and bake for an additional 35-40 minutes in a lower temp. This will achieve the best texture!
    • Cover your edges - with tin foil or a special pie edge cover. This will prevent them from burning! You can use this adjustable pie crust shield.

    Cutting the Perfect Slice of Pie

    A pie is not a pie if it is not sliced - and sometimes, the best looking pie is the one where a bite has been taken out!

    It is essential to know how to cut the perfect slice of pie. First, make sure your sharp knife is completely clean and dry - the best thing to do is to rinse it under hot water and dry it between every cut.

    Then, find the center of the pie. Once you have found the center, cut around the circumference of the pie to make sure it's easy to release from the pan.

    Next, take your knife and make a shallow cut into the center of the pie. Then deepen the cut, going right into the center to cut the pie. This will ensure that your slice of pie is perfect.

    As a bonus, try to get some whipped coconut topping on each slice.

    How to Serve Your Pie

    Some people serve their pumpkin pie warm, and you are welcome to do just that. But I prefer to keep my pumpkin pie in the fridge and serve it fully chilled. I find that this heightens the flavors and makes everything more creamy and luxurious!

    The truth is, I had some leftover cold pumpkin pie this morning, and it was some of the best tasting pie I've ever had. So don't forget to send your pie to the fridge after it's cooled!

    Pumpkin Pie Topping Ideas

    You can top this pumpkin pie with:

    • vegan whipped topping
    • maple dulce de leche (get the recipe from my gluten free pecan pie)
    • Leaf decorations made from leftover dough (use leaf-shaped cookie cutters to make pretty cutouts for the pie. Bake these for about 10 minutes, and then top your finished pie with them when it’s cooled).
    • Caramelized pecan praline (like in my pumpkin pecan pie)

    FAQ

    Can I just pour the pie mixture in and bake the same time?

    This pie crust needs no pre-baking or blind baking with pie weights - which means you can just pour in the mixture and bake it right away!

    Can you make this crust ahead of the filling?

    Yep! Give them even two days apart for piece of mind.

    Can I make a crustless, egg-free mini pumpkin pies?

    Absolutely. I've done just that in individual ramekins with leftover filling! Just make sure you oil them very well.

    Can I cook the filling in a greased pie plate, omitting the pie crust altogether?

    Yes, but it won't be as good as if you cook it in individual servings. That way you don't have to wrestle to get it out!

    Can this pie be frozen and defrosted/ eaten at a future time?

    Yes. You can wrap the dough in plastic wrap as a ball, and freeze the filling in a container. Or you can shape and fill the pie and freeze it whole. It will keep in the freezer for 3 months.

    Does this use a standard pie plate or deep dish?

    Use a standard pie plate, please.

    How To Store leftover Pumpkin Pie?

    Leftover pie can be packed in an airtight sealed container and stored in the fridge for 5 days. You can also wrap it in plastic straight in the pie plate to prevent it from drying out.

    Pin for Later!

    More Gluten-Free Pies and Tarts

    Here are some of my favorite gl pie and tart recipes:

    • three banana chocolate sufganiyot in the center
      Banana Chocolate Sufganiyot Recipe (Hanukkah Chunky Monkey Donuts)
    • gluten free pie crust and rolling pin
      Gluten Free Pie Crust {Dairy Free, Vegan Option}
    • baked pumpkin pecan pie
      Pumpkin Pecan Pie {Gluten Free Option, Vegan Option}
    • sliced chocolate orange tart
      French Chocolate orange tart {gluten free, paleo}

    More Thanksgiving Dessert Recipes

    • This baked cranberry cheesecake is the perfect blend of sweet and tangy
    • brussels sprouts in bowl
      Crispy Air Fryer Brussels Sprouts with Feta, Pomegranate and Balsamic
    • salad overhead with dressing
      Moroccan Couscous Salad Recipe with Israeli Couscous (Pearl Couscous Salad Recipe)
    • pan fried halloumi salad on a plate with napkin and wooden spoon
      Copycat Aroma Espresso Bar Fried Halloumi Salad Recipe

    DID YOU MAKE THIS RECIPE?

    tag me on social media (@immigrantstable), and please leave a comment and a star rating below!

    Tried and loved this recipe? Please leave a 5-star review below! Your reviews mean a lot to me, so if you've got any questions, please let me know in a comment.

    Recipe

    overhead view of pumpkin pie and pumpkins with one slice cut out

    The Best Allergy-Free Vegan Gluten-Free Pumpkin Pie {Oil-Free, Soy-Free, Dairy-Free}

    Ksenia Prints
    The best vegan gluten-free pumpkin pie recipe is dairy-free, egg-free, soy-free and oil-free, helping you provide your family and friends with an allergen-friendly vegan pumpkin pie recipe. Decorate it with coconut whipped cream for Thanksgiving dessert to wow your guests!
    5 from 54 votes
    Print Recipe Pin Recipe Save Recipe Saved Recipe!
    Prep Time 30 minutes mins
    Cook Time 1 hour hr
    Cooling time 8 hours hrs 30 minutes mins
    Total Time 10 hours hrs
    Course Dessert
    Cuisine American
    Servings 8 slices
    Calories 433 kcal

    Equipment

    • Pie dish
    • Parchment paper
    • Mixing bowls
    • Rolling Pin
    • pastry cutter
    • Food processor

    Ingredients
      

    For crust:

    • 1 ¼ cup all-purpose gluten free flour
    • 2 ml ¼ teaspoon salt
    • ½ cup shortening chilled
    • 4 tablespoons cold water
    • 1 tablespoon white vinegar

    For filling:

    • 1 ½ cups cooked or canned pumpkin puree
    • 1 cup of coconut milk chilled for at least 8 hours
    • ¼ cup brown sugar
    • ⅓ cup white sugar
    • ¼ teaspoon salt
    • 1 teaspoon ground cinnamon
    • ⅓ teaspoon ground ginger
    • ⅛ teaspoon ground nutmeg or allspice
    • a pinch of ground cloves

    For vegan topping:

    • 1 can coconut milk chilled
    • 2 tablespoons sugar

    Instructions
     

    • To make this crust in the food processor: Process flour, sugar and salt in the food processor for 10 seconds. Add chilled shortening and pulse until mixture is uniform and shortening resembles large peas. Do not overwork. With the motor running, slowly add in water and vinegar.
    • To make the crust by hand: Combine flour, sugar and salt in a mixing bowl. Cut chilled shortening into flour with two knives or a pastry cutter until the mixture is uniform and shortening resembles large peas. Do not overwork. In a small bowl, whisk together water and vinegar. Pour evenly over the flour mixture. Stir with wooden spoon until well combined and all of the mixture is moistened.
    • Without overworking it too much, shape dough into a ball and lightly flatten into a circle of about 10 cm. Wrap and chill for 30 minutes (or longer, if making ahead). If freezing, double wrap in plastic and freeze for up to 3 months.
    • While dough is chilling, mix all filling ingredients together (pumpkin, coconut milk, sugar, and spices).
    • When the crust has cooled and you're ready to bake the pie, Preheat oven to 425F. Cover your working surface with parchment paper. Lightly dust it with flour. Transfer dough onto the lightly floured piece of parchment paper, and cover with another piece of parchment paper. Roll dough between the two pieces of parchment to a uniform thickness with light, even strokes. Roll out a circle about 1 inch larger than an upside-down pie plate, to about ½-inch thickness.
    • Remove the top layer of parchment paper (if parts tear off, simply stick them back together). Using the bottom piece of parchment paper, transfer the gluten free pie crust onto the pie plate. Invert it, and press onto the pie plate using the parchment paper. Gently remove the paper, and patch any holes or tears. Flute the edges as desired.
    • Fill pie shell with filling. Cut strips of aluminum paper and try to wrap those around your pie edges to prevent burning). Bake in a 425F oven for 15 minutes, then reduce heat to 350F and bake for another 45 minutes, or until an inserted knife comes out mostly clean.
    • Serve with sweetened coconut cream cream. To make whipped coconut cream, take chilled coconut milk and remove only the fatty top layer - this makes about ½ to ⅔ of the can. Whip the chilled coconut cream with 2 tablespoons of sugar using an electric mixer until fluffy can be piped into stiff peaks. Pipe using a pastry bag or ziplock bag with the end cut off.

    Video

    Notes

    You can top this pumpkin pie with:
    • vegan whipped topping
    • maple dulce de leche (get the recipe from my gluten free pecan pie)
    • Leaf decorations made from leftover dough (use leaf-shaped cookie cutters to make pretty cutouts for the pie. Bake these for about 10 minutes, and then top your finished pie with them when it’s cooled).
    • Caramelized pecan praline (like in my pumpkin pecan pie)

    Nutrition

    Calories: 433kcalCarbohydrates: 39gProtein: 4gFat: 32gSaturated Fat: 19gPolyunsaturated Fat: 4gMonounsaturated Fat: 6gTrans Fat: 2gSodium: 209mgPotassium: 300mgFiber: 4gSugar: 22gVitamin A: 7150IUVitamin C: 4mgCalcium: 47mgIron: 3mg

    Watch the Video

    Keyword brown sugar, coconut cream, coconut milk, dairy-free, fall, gluten-free, healthy, oil-free, pie, pumpkin, shortening, soy-free, squash, Thanksgiving, vegan, white sugar
    Tried this recipe?Comment + Rate Below!
    Connect on Instagram!Find us @immigrantstable

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    1. Sherry says

      November 15, 2022 at 5:43 pm

      5 stars
      This is perfect for my Friendsgiving get-together with GF friends! Thank you!

      Reply
      • kseniaprints says

        November 15, 2022 at 7:52 pm

        I can’t wait to see how they like it!!!

        Reply
    2. Lisa says

      November 16, 2022 at 9:09 am

      5 stars
      I made this for my sister-in-law, who follows an egg-free diet due to a sensitivity. She loved this egg-free pumpkin pie!

      Reply
      • kseniaprints says

        November 16, 2022 at 1:37 pm

        Yay!!! Yes, this one is a big joy for egg intolerant people

        Reply
    3. Angela says

      November 16, 2022 at 11:12 am

      5 stars
      The best pumpkin pie I have ever made. My guests couldn't believe it was dairy-free!

      Reply
      • kseniaprints says

        November 16, 2022 at 1:38 pm

        Oh that makes me happy. I actually really like how well it holds up even compared to "regular" pumpkin pe

        Reply
    4. Jenn says

      November 18, 2022 at 3:18 pm

      5 stars
      This tasty pie has just the right pumpkin flavor and I love that even food-sensitive guests can enjoy it!

      Reply
    5. Sherry says

      November 21, 2022 at 2:21 pm

      5 stars
      I needed a gluten free dessert for my Thanksgiving gathering and your gluten free pumpkin pie recipe is perfect. Thank you for a great Thanksgiving dessert recipe for my gluten free guests!

      Reply
    6. Robin says

      November 21, 2022 at 2:50 pm

      5 stars
      This is a great recipe. My husband can't have gluten or dairy and this is my new go-to pumpkin pie recipe!

      Reply
    7. Donna says

      November 24, 2022 at 8:09 pm

      5 stars
      I never thought I would see the day when I would need allergy-free, vegan and gluten-free all-in-one pumpkin pie, but my niece and sister-in-law sure were happy I came across this recipe before our Thanksgiving feast!

      Reply
    8. Lindsay says

      December 23, 2022 at 6:06 pm

      Does the filling need corn starch or something to make it firm? Also there isn’t an amount of sugar to put into the crust. The filling tastes good so far!

      Reply
      • kseniaprints says

        December 23, 2022 at 7:53 pm

        No cornstarch needed! The coconut milk does a fine job. I also don’t like my crust super sweet, but you can add 2 TBs of sugar if you want

        Reply

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