This Vegan Pumpkin Pie features a flakey, buttery, gluten-free homemade pie crust with a sweet, spiced pumpkin filling. Dairy-free and lower in sugar than your typical pie, it’s easy to make, and perfect for the holiday season!
When it comes to dessert, pumpkin pie isn’t my go-to option. That being said, it is my dad’s favorite. He loves the real deal, full-fat, full-sugar, condensed milk and all kinds. So, naturally, when I created this recipe, he had to be the first to approve! Maybe that’s why I tested it 5 times.
The good news is, he loved it! Not to mention, my pumpkin-hating husband loved it, too. Two for one isn’t too bad, is it? Try it for yourself, and it will be a staple at every Thanksgiving! Picky eaters won’t even realize it’s vegan and gluten-free.
Tips Before You Begin
- Feel free to skip making the homemade pie crust. For quick and easy prep, try using my homemade gluten free pie crust with a food processor. You may also use a pre-made pie crust mix or frozen gluten-free pie shells.
- Prepare in advance. You can freeze the unbaked pie dough once you’ve shaped it into disks. To do so, wrap the dough with plastic freezer wrap. Then, place the dough into a freezer bag to prevent freezer burn. To use, place the frozen dough in the refrigerator (thawing will take a few hours), and roll it out as usual.
- Avoid overworking the dough. Make sure to combine the crust ingredients just until smooth. Continuing to mix, blend, or knead will result in a dense, tough crust.
- Don’t overbake. Keep a close eye on the oven, and remove the pie as soon as the middle is a darker orange color and the edges are browned. It’s okay if the center looks a little underdone. It will continue to set as it chills!
- Buy extra – I don’t know about you, but where I live, come November, pumpkin purée goes out of stock FAST! So buy extra now! And if you’re wanting to make our homemade coconut whip, be sure to buy an extra 2-3 cans of coconut cream, and store 2 in the fridge so they will be chilled and ready to use come baking time!
Ingredients You’ll Need
Below is an overview of the ingredients and instructions to make this vegan pumpkin pie recipe. Please be sure to scroll down to the recipe card below for the complete details including the nutrition information!
Pie Crust
- Gluten-Free All-Purpose Flour – Use a pre-made all-purpose gluten-free flour, or our gluten-free flour blend.
- Xanthan Gum – Only use this if your flour doesn’t contain xanthan gum!
- Kosher Salt – A pinch helps enhance the rest of the ingredients.
- Vegan Butter – Make sure your butter is cold, or your crust won’t be flakey. I like to use soy-free plant-based butter such as Miyoks cultured butter, but others have had success with other plant-based butter sticks.
- Ice Water – This is crucial to forming a cohesive crust with rich flavor and a flakey texture!
Filling
- Canned Pumpkin Puree – Make sure to use pure pumpkin puree, not pumpkin pie filling. The only ingredient on the can should be pumpkin!
- Canned Coconut Cream (NOT coconut milk) – Make sure to use the thick white portion, not the liquid left in the can.
- Coconut Sugar or Brown Sugar– Feel free to substitute brown sugar, or substitute two tablespoons of maple syrup and three tablespoons of coconut sugar.
Note: If you are using the maple syrup combination for the filling, note that the batter will be a little thinner than if using only coconut sugar or brown sugar. The maple syrup option is simply included for those who prefer the flavor!
- Granulated Sugar – You can use regular granulated sugar or substitute a monk fruit sweetener or baking stevia to keep this vegan pumpkin pie lower in sugar. Note: Some sugar substitutes are much sweeter than regular sugar, so you may need to adjust the amount to achieve your preferred level of sweetness.
- Spices – Kosher salt, cinnamon, nutmeg, ground ginger, and allspice create the classic warm flavor we love. If preferred, you can substitute a pre-made pumpkin pie spice mix, but the flavor won’t be quite the same.
- Vanilla Extract – This enhances the flavor of the rest of the ingredients.
- Arrowroot Starch or Cornstarch– This helps thicken the filling, allowing it to set nicely without the need for eggs. If preferred, cornstarch will also work.
Tip: For a thicker, custard-like batter, I suggest using non-GMO cornstarch. If you prefer a healthier option, arrowroot is a great alternative with a more neutral flavor. It will thicken the batter, though, and won’t be quite as creamy or thick as cornstarch.
- Optional: Glazed Nuts – Highly recommended, glazed nuts add a nice crunch and a delicious sweet taste!
How to Gluten-Free Vegan Pumpkin Pie
- Prepare the crust. Follow the directions for our gluten-free pie crust, using dairy-free butter. *Note that our homemade pie crust does require at least an hour chill time. Then you will need to let it stand at room temperature before rolling out the dough.
- Parbake – Once you’ve rolled out the dough and shaped it into the pie pan, you’ll want to parbake the crust. If you’re using a premade store bought gluten-free pie crust crust, follow the directions according to the package. It might not require you to parbake.
- Whisk the filling. Place all the pumpkin pie filling ingredients in a high-speed blender, or whisk by hand until smooth.
- Bake. Pour the mixture into the prepared pie crust, spreading it out evenly. Then, bake for 10 minutes at 400 degrees Fahrenheit. Without opening the oven, reduce the temperature to 350, and continue to bake until the center is set.
Note: Roughly halfway through, be sure to cover the edges of the crust with aluminum foil. This prevents it from burning or becoming too brown before the filling sets!
- Cool. Remove your pie from the oven, and let it cool to room temperature. Then, transfer it to the fridge to chill for at least three hours before serving. This is crucial to prevent it from falling apart!
- Serve. Top your vegan pumpkin pie with the glazed nuts if using. Then, slice, and enjoy immediately, or add a dollop of coconut whip or vegan ice cream!
How to Store
Store cooked and cooled pie covered in the refrigerator for up to 4 days. Or, freeze for up to 2-3 months. The texture may change slightly, but it will still be tasty!
To freeze, let the pie cool completely. Then, wrap it with several layers of plastic wrap followed by aluminum foil. Or, wrap it with plastic wrap, and transfer it to a sealable bag.
To serve, thaw in the fridge overnight. Then, reheat at 325 degrees Fahrenheit. Cover the pie with foil if it begins to brown too quickly.
More of Our Favorite
Gluten-Free Pie Recipes
Common Questions
Par baking (partially baking) the crust before adding the filling is optional, but it does prevent the crust from becoming soggy!
If the filling doesn’t set after about an hour, it’s not quite done baking yet, or your oven temperature is not high enough. You’ll know it’s done when the middle is a darker golden brown and the edges are browned. A small part of the center will be soft but will solidify after chilling!
The color of your pie will vary slightly based on the type of pumpkin puree and sugars used. For instance, pumpkin pies made with brown sugar tend to be darker in color.
Vegan Pumpkin Pie Recipe (Gluten-Free)
- Total Time: 5 hours 47 minutes
- Yield: 8 slices 1x
- Diet: Vegan
Description
Learn how to make the best vegan pumpkin pie recipe with a homemade gluten-free crust, simple ingredients, and easy steps for a crowd-pleasing holiday dessert!
Ingredients
Pie Crust (See notes for quick alternatives and make-ahead tips):
- 1 ½ cups (195 -200 grams) gluten-free all-purpose flour
- ½ teaspoon xanthan gum (optional and only if your flour doesn’t already include it)
- ½ teaspoon kosher salt
- ½ cup plant based butter, cold
- 6–8 Tablespoons ice water
- Pie Crust Wash – 1 tablespoon oat milk + 1 teaspoon maple syrup for a vegan option, or 1 egg or egg yolk with 1 tablespoon water or milk for a traditional egg wash.
Filling
- 15 ounce canned pure pumpkin puree
- 1 canned coconut cream (about 1 cup thick white portion, not the coconut water leftover)
- ⅓ cup coconut sugar or brown sugar OR 2 Tablespoons maple syrup + 3 Tablespoons coconut sugar (see notes).
- ½ cup sugar or granulated sugar substitute (such as monk fruit sweetener)
- 3 Tablespoons arrowroot starch or cornstarch
- ¾ teaspoon kosher salt
- 1 teaspoon cinnamon
- ¼ teaspoon nutmeg
- ½ teaspoon ground ginger
- ¼ teaspoon allspice
- 1 teaspoon vanilla extract
- Optional: ¼ cup glazed nut halves for topping
Instructions
Pie Crust
- In a large bowl, mix together the gluten-free flour, xanthan gum, and salt. Using a large cheese grater, grate the butter into the flour. Using a fork or dough blender, work the dough until crumbly and mealy. Don’t overwork the batter.
- Evenly sprinkle the ice water over the butter and flour mixture, use a spatula to mix in between adding the cold water. If the batter feels too dry to shape into a ball, add an additional 2- 3 Tablespoons of ice water, and mix until just combined.
- Form the dough into a single ball, and flatten it into a disk.
- Wrap the dough in plastic wrap, and let it chill in the refrigerator for at least 1 hour or up to 3 days.
- Once the dough has chilled, preheat the oven to 375 degrees Fahrenheit. Remove the dough from the refrigerator and allow the dough to rest at room temperature for 10 to 15 minutes before rolling.
- Sprinkle a little flour on top of the dough and roll between two pieces of plastic wrap.
- Roll out the dough into a large oval or circle big enough to place over an 8 or 9-inch pie pan. About ¼ to ⅛ inch thick.
- Carefully drape the dough over the pie pan, and gently press it down to fit. Trim the excess dough, and crimp the edges between two fingers or with a fork.
- Parbake the crust: Line the pie crust with parchment paper, using two layers if needed, and fill with pie weights. In a small bowl, whisk together your chosen wash (vegan or egg). Set aside..
- Place the pie crust in the preheated oven for 10 minutes then remove from the oven. Carefully remove the pie weights and parchment paper. Prick the bottom of the crust with a fork (don’t pierce through). Brush the base and sides of the crust with the egg wash (not the fluted edge). Return the pie crust to the oven for 7-8 minutes or until the bottom is golden brown.
- Place the parbaked pie crust in the refrigerator while preparing the filling.
Filling
- Preheat the oven to 400F. Place all the filling ingredients in a high speed blender or whisk by hand in a large bowl until smooth.
- Remove the parbaked pie shell from the refrigerator and pour the filling into the pie shell.
- Place the pie in the oven for 10 minutes. Then, reduce the temperature to 350 degrees Fahrenheit, and let it bake for another 50-60 minutes. After half way through baking, be sure to cover the edges of the crust with aluminum foil to prevent over browning.
- The filling will be done when the middle is a darker golden brown and the edges are browned. A small part of the center will be soft but will solidify after chilling.
- Let the pie cool to room temperature then chill in the fridge for at least 3 hours before serving. Garnish as desired. Store the leftover pie, covered, in the refrigerator for up to 4 days.
Notes
Prep Tips – If you are using the maple syrup combination for the filling, note that the batter will be a little thinner than using only coconut sugar or brown sugar option. The maple syrup option is simply included for those who prefer the flavor.
Easy Pie Crust Substitutes – For quick and easy prep, try using my homemade gluten free pie crust with a food processor. You may also use a pre-made pie crust mix or frozen gluten-free pie shells. Par baking is optional but it does prevent the crust from becoming soggy.
Make-Ahead Tip – You can freeze the unbaked pie dough once you’ve shaped it into disks. Wrap the dough with plastic freezer wrap. Then, place the dough into a freezer bag. To use, place the frozen dough in the refrigerator (thawing will take a few hours), and roll it out as usual.
- Prep Time: 20 minutes
- Chill Time: 4 hours 20 minutes
- Cook Time: 1 hour 17 minutes
- Category: dessert
- Method: oven
- Cuisine: American
Nutrition
- Serving Size: 1 slice with homemade crust
- Calories: 362
- Sugar: 36.9 g
- Sodium: 303 mg
- Fat: 11.1 g
- Saturated Fat: 6.7 g
- Carbohydrates: 62.8 g
- Fiber: 2.6 g
- Protein: 2.3 g
- Cholesterol: 0 mg
Just wanted to mention, in case no one else has, that the recipe for the pie crust includes egg (egg wash) in the directions portion — not vegan.
Hi Ruth! Thanks for catching that. I just updated the recipe with a vegan pie wash option!
Could I sub the coconut cream with dairy free whipping cream? It’s a Silk product- filtered water, coconut oil, veg. oil, fava bean protein, guar gum, sunflower lecithin…
I’ve heard reviews about this product curdling, but other reviews have said it worked great in baked good. I have not tried baking with it yet, only in coffee. I think it would work, just might not have the same exact texture! It’s worth a shot. Keep me posted if you do!