Imagine the perfect slice of holiday pie: a velvety, spiced filling with a rich, caramelized depth, all nestled in a crisp, buttery crust. Now, imagine that slice is secretly vegan, gluten-free, and absolutely everyone at your table can enjoy it. That’s the magic of this vegan and gluten free pumpkin pie recipe. I know navigating dietary restrictions during the holidays can feel tricky, but this pie is here to be your hero.
It proves, without a shadow of a doubt, that free-from baking can be every bit as decadent and delicious as the traditional version. In this guide, I’ll walk you through a simple, foolproof method for creating a pie that will earn rave reviews from all your guests, no matter their diet. Let’s bake a pie that welcomes everyone.
WHY MAKE THIS VEGAN AND GLUTEN FREE PUMPKIN PIE RECIPE
Inclusivity Without Compromise
First and foremost, this recipe is designed for celebration. The holidays are about gathering, and no one should feel left out of dessert. This vegan and gluten free pumpkin pie ensures that friends and family with dairy, egg, or gluten sensitivities can indulge in the iconic flavors of the season. Consequently, you can serve one stunning centerpiece dessert that delights everyone, simplifying your hosting duties immensely.
Unbelievably Rich and Creamy Texture
You might wonder how a pie without eggs or cream could possibly achieve that classic, custardy set. The secret lies in clever, simple ingredients. Full-fat coconut milk provides luxurious richness, while cornstarch or arrowroot powder creates a silky, sliceable filling that holds its shape perfectly. Moreover, the natural sugars in the pumpkin caramelize beautifully as it bakes, creating a flavor depth that rivals any traditional recipe.
A Stress-Free, Make-Ahead Dream
This vegan and gluten free pumpkin pie is a practical dream for any host. The gluten-free crust is forgiving and doesn’t require the finicky handling of traditional pastry. Furthermore, the filling comes together in one bowl in mere minutes. Best of all, this vegan and gluten free pumpkin pie needs time to chill and set, which means you can make it a full day or two ahead of your event. Therefore, on the big day, you’re calmly pulling a perfect pie from the fridge, not frantically baking.
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Best vegan and gluten free pumpkin pie
- Total Time: 1 hour 5 minutes
- Yield: 8 slices 1x
Description
A rich and creamy vegan and gluten-free pumpkin pie with warm spices and a smooth dairy-free filling, perfect for holidays or anytime you want a classic dessert everyone can enjoy.
Ingredients
- 1 gluten-free pie crust (store-bought or homemade)
- 425 g pumpkin purée
- 200 ml full-fat coconut milk
- 120 g brown sugar
- 2 tbsp cornstarch
- 1 tsp ground cinnamon
- 1/2 tsp ground ginger
- 1/4 tsp ground nutmeg
- 1/4 tsp ground cloves
- 1/4 tsp salt
- 1 tsp vanilla extract
Instructions
- 1. Preheat the oven to 180°C (350°F).
- 2. Place the gluten-free pie crust into a pie dish and set aside.
- 3. In a large bowl, whisk together the pumpkin purée, coconut milk, and brown sugar until smooth.
- 4. Add the cornstarch, cinnamon, ginger, nutmeg, cloves, salt, and vanilla extract.
- 5. Whisk until fully combined and no lumps remain.
- 6. Pour the filling into the prepared pie crust and smooth the top.
- 7. Bake for 45–50 minutes, until the edges are set and the center is slightly firm.
- 8. Remove from the oven and allow to cool completely.
- 9. Chill in the refrigerator for at least 2 hours before slicing and serving.
Notes
- Be sure to use pure pumpkin purée, not pumpkin pie filling.
- The pie will firm up as it cools and chills.
- Serve with coconut whipped cream for a fully vegan dessert.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 260
- Sugar: 18 g
- Sodium: 210 mg
- Fat: 14 g
- Saturated Fat: 10 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 4 g
- Protein: 3 g
- Cholesterol: 0 mg
Keywords: vegan pumpkin pie, gluten free pumpkin pie, dairy free dessert
HOW TO MAKE VEGAN GLUTEN FREE PUMPKIN PIE
Ingredients
For the Gluten-Free Pie Crust:
| Ingredient | Quantity | Notes & Substitutions |
|---|---|---|
| Almond Flour | 1 ½ cups | Creates a tender, nutty base. |
| Gluten-Free Oat Flour | ½ cup | Adds structure; make sure it’s certified GF. |
| Tapioca Flour/Starch | ¼ cup | Helps bind and adds chew. |
| Coconut Sugar | 2 tablespoons | For a hint of caramel sweetness. |
| Cold Vegan Butter (or coconut oil) | ¼ cup, cubed | Must be very cold. |
| Ice Cold Water | 2-4 tablespoons | Add just enough for dough to come together. |
For the Vegan Pumpkin Filling:
| Ingredient | Quantity | Notes & Substitutions |
|---|---|---|
| Pumpkin Puree | 1 (15 oz) can | NOT pumpkin pie filling. |
| Full-Fat Coconut Milk | 1 cup | The creamier, the better. Shake the can well. |
| Pure Maple Syrup | ½ cup | Or use coconut sugar blended with the milk. |
| Cornstarch or Arrowroot Powder | 3 tablespoons | The key thickener. |
| Pure Vanilla Extract | 1 teaspoon | |
| Pumpkin Pie Spice | 1 ½ tablespoons | Or make your own blend (see tips). |
| Fine Sea Salt | ½ teaspoon | Balances and enhances all flavors. |
Directions: STEP BY STEP
Make the crust. In a food processor, pulse the almond flour, oat flour, tapioca flour, and coconut sugar until combined. Add the cold vegan butter cubes and pulse until the mixture resembles coarse crumbs. With the processor running, slowly add ice water, 1 tablespoon at a time, until the dough just starts to clump together.
Press the crust. Press the dough evenly into a 9-inch pie plate, working it up the sides. Use a flat-bottomed glass to smooth it. Prick the bottom all over with a fork. Freeze the crust for 15 minutes while you preheat the oven to 375°F (190°C).
Pre-bake (blind bake). Line the frozen crust with parchment paper and fill with pie weights or dried beans. Bake for 15 minutes. Carefully remove the parchment and weights, then bake for another 5-7 minutes until the crust looks dry and set. Remove and let it cool slightly. Reduce oven temp to 350°F (175°C).
Make the filling. In a large bowl, vigorously whisk the cornstarch with 2-3 tablespoons of the coconut milk until completely smooth (this prevents lumps). Whisk in the rest of the coconut milk, maple syrup, and vanilla. Add the pumpkin puree, pumpkin pie spice, and salt. Whisk until silky smooth.
Fill and bake. Pour the filling into the pre-baked crust. Smooth the top. Bake at 350°F (175°C) for 50-60 minutes. The edges will look set, but the center should still have a slight, gentle wobble—it will firm up as it chills.
Cool completely. Let the pie cool at room temperature for 1 hour, then transfer to the refrigerator to chill for at least 4 hours, or ideally overnight. This setting time is crucial for the perfect slice.
NUTRITION AND HEALTH CONSIDERATIONS
A More Wholesome Indulgence
While still a dessert, this vegan and gluten free pumpkin pie offers some nutritional advantages. Almond flour provides healthy fats and a bit of protein, and the pie is free from cholesterol and refined sugars (if using maple syrup). Pumpkin is a great source of Vitamin A and fiber. It’s a treat you can feel a little better about enjoying.
Allergy-Friendly Notes
This vegan and gluten free pumpkin pie recipe is intentionally designed to be top-allergen friendly, avoiding dairy, eggs, gluten, and grains (if using grain-free flours). Always check your labels, especially on oat flour (for gluten) and coconut milk (for coconut allergies). For a nut-free crust, substitute the almond flour with sunflower seed flour.
HOW TO SERVE VEGAN GLUTEN FREE PUMPKIN PIE
The Perfect Toppings
Serve each slice with a generous dollop of coconut whipped cream. For an elegant touch, drizzle with a salted caramel sauce made from dates or a sprinkle of toasted pecans. A dusting of cinnamon right before serving adds a beautiful aromatic finish.
Making it a Celebration
Present the whole pie on a beautiful stand. For Thanksgiving or Christmas, garnish the rim with fresh cranberries, rosemary sprigs, or delicate edible flowers. This shows your guests that this special-diet pie is anything but an afterthought it’s the star of the show.
HOW TO STORE VEGAN GLUTEN FREE PUMPKIN PIE
Refrigeration and Shelf Life
Because this vegan and gluten free pumpkin pie is egg and dairy-free, it is safe to store covered in the refrigerator for 4-5 days. The crust may soften slightly over time, but it will still be delicious. Keep it covered with plastic wrap or in a cake carrier.
Freezing for Long-Term Storage
This vegan and gluten free pumpkin pie freezes exceptionally well! Wrap the whole cooled pie or individual slices tightly in plastic wrap, then in foil. Freeze for up to 2 months. Thaw overnight in the refrigerator before serving.
TIPS TO MASTER THIS VEGAN AND GLUTEN FREE PUMPKIN PIE
Tips and Notes: Your Kitchen Companion
- Avoid Lumps: The cardinal rule for a smooth filling is to make a “slurry.” Always mix your cornstarch with a small amount of cold liquid first before adding it to the rest. This prevents stubborn lumps.
- Don’t Overbake: The pie will continue to set from residual heat as it cools. If the center is completely firm and doesn’t wobble when you jiggle the pan, it’s overbaked and may crack.
- Chill Thoroughly: Patience is key. A full overnight chill ensures clean, perfect slices. For the cleanest cuts, run your knife under hot water and wipe it dry between each slice.
Homemade Pumpkin Pie Spice Blend
If you don’t have pre-mixed spice, combine: 1 tbsp cinnamon, 1 tsp ginger, ½ tsp nutmeg, ¼ tsp cloves, and ¼ tsp allspice. Use 1 ½ tablespoons of this blend.
Variation Ideas
- Ginger Snap Crust: Replace the oat flour in the crust with gluten-free gingersnap cookie crumbs.
- Chocolate Swirl: Melt ½ cup of vegan chocolate chips with a teaspoon of coconut oil. Drizzle over the filled pie and use a knife to swirl it in before baking.
- Mapline Pecan Twist: Before adding the filling, sprinkle the pre-baked crust with a layer of chopped pecans. Pour the filling over and bake as directed.
Notes
For the absolute best texture, do not use “lite” coconut milk. The full fat is essential for richness. If your coconut milk has separated, gently warm the can in a bowl of hot water, then shake vigorously to recombine before measuring.
FAQS
Can I use a store-bought gluten-free crust for this vegan and gluten free pumpkin pie?
Absolutely! Just ensure the crust is also vegan (many contain butter or lard). Pre-bake it according to the package directions before adding the filling. This can be a great time-saver.
My filling didn’t set firmly. What happened?
This is usually due to underbaking, not chilling long enough, or an incorrect cornstarch measurement. Ensure you bake until the center has a slight wobble, and always chill for the full 4+ hours. Cornstarch needs to reach a simmer to activate fully, so ensure your oven temperature is accurate.
Can I make this pie without coconut milk?
For a coconut-free version, you can use another rich, creamy plant milk like cashew milk or even a thick, unsweetened vegan creamer. The flavor will be different, and you may need an extra tablespoon of cornstarch if the milk is thinner.
CONCLUSION
This Vegan and Gluten Free Pumpkin Pie is more than just a recipe; it’s an invitation to a more inclusive and joyful holiday table. It showcases how thoughtful ingredient swaps can create something that’s not just a “good alternative,” but a genuinely spectacular dessert in its own right. I hope this pie becomes a cherished part of your traditions, bringing comfort and delight to every single person you share it with. Now, go preheat that oven and get ready to make some holiday magic that everyone can savor.