Hands down, the BEST Gluten-Free Vegan Pumpkin Pie recipe! This easy from-scratch recipe is allergy-free, healthy, and delicious! Smooth and creamy pumpkin filling and a flaky buttery crust, topped with dairy-free whipped cream! A slice of this classic homemade pie is just what you need for a Thanksgiving or holiday dessert that will wow everyone!
From the girl who told you she hated pie crust, this gluten-free pumpkin pie recipe is going to change your life! A perfect tender and flaky buttery crust with a silky smooth vegan pumpkin pie filling…heaven! Your Thanksgiving will never be the same. This pie is even better than a “normal”, not allergy-free or celiac-friendly pie, and the best part is everyone will demand a slice. That means you’re going to have to make more than one.
Start with a From-Scratch Gluten-Free Pie Crust
You’ll want to prep my gluten-free and vegan all-butter dairy-free pie crust! It’s only “2 ingredients” and so simple to prepare! This crust is perfectly buttery and tender and holds the pumpkin pie filling without getting soggy nor having the edges burn, crack, or crumble!
Par-Bake the Crust
You’ll need to par-bake the pie crust for 10 minutes before you can add the pumpkin filling and bake the actual pie. You can par-bake the homemade crust while you are assembling the filling.
How to Make Vegan Pumpkin Pie Filling
This healthy classic custard filling is so easy to make and requires no eggs, dairy, or soy! It’s just 7 ingreindts and whipped up in a food processor or blender!
- Pure Pumpkin Puree: The star of the show!
- Light Brown Sugar Sweetener (make it sugar-free)
- Granulated Sweetener (make it sugar-free)
- Full-Fat Unsweetened Coconut Milk: You can use light or another dairy-free milk of choice, but full-fat ensures ultra-creaminess!)
- Cornstarch or Arrowroot Starch: This replaces the eggs and thickens the pumpkin filling allowing it to hold together when you cut the pie.
- Pure Vanilla Extract: Maple extract would be delicious too!
- Pumpkin Pie Spice
A Note on Sugar
You can use your preferred sweeteners here. Normal light brown sugar or erythritol, same with the granulated sweetener. You can also increase the amount of sweetener to taste. I prefer a less sweet pumpkin pie, which most people do, letting the pumpkin shine, but if you would like your pumpkin pie filling sweet, you can adjust as needed.
Blending the Pumpkin Filling
All you need to do to combine the filling ingredients thoroughly. It’s easiest to do this with a food processor or blender, but if you don’t have access to either, an electric hand mixer or simple bowl and whisk will work. However, it’s easier to achieve a super smooth, creamy, and fully blended filling with a blender! You’ll need to fully blend in the starch and make sure there are no clumps.
Assembling and Baking the Gluten-Free Pumpkin Pie
5 Steps, one of which includes chill time, and if you blind-bake your homemade gluten-free crust in advance and have it stashed in the freezer, then you really only have 3 steps to take in this amazing allergy-free pumpkin pie!
- Blind-Bake your easy homemade pie crust.
- Blend together the vegan pumpkin filling.
- Pour the filling into the parbaked crust.
- Bake the pie.
- Cool the pie at room temperature and then chill the pie in the fridge before devouring!
Baking Tips and Suggestions
- If you are parbaking the crust the day you are making the full pie, you’ll need to set the oven to 425ºF to blind-bake and then reduce the heat to 350ºF to bake the pie. Make sure you give ample time for the oven to cool down. I suggest leaving the oven door open (save on that heating bill, friends!)
- Once you pour the filling into the crust, lightly smooth out the top as best you can for a pretty seamless look!
- I did not have a problem with the crust edges burning in the oven. If you think you will, due to the fact that every oven is different, you can try a pie crust protector shield.
- Once the pie finishes baking, remove the pie from the oven and allow it to cool at room temperature first, before gently covering the pie with foil and allowing it to cool completely in the fridge. I suggest overnight, but an hour or two should do.
Cutting the Perfect Slice of Pie
Once you’ve cooled and chilled your pie, it’s time to cut that first slice! Since this is a one-crust pie (not double crust with a top), you can simply use a sharp and sturdy chef’s knife. Don’t use a serrated knife. You want sleek straight lines! Start from the center and slowly cut down, all the way through the bottom crust, sliding the knife to one edge before cutting through the harder crust edge. repeat to finish the first slice. Use a pie server or the flat side of your knife to gently lift out the first slice.
Once you have the first slice out, you can more easily cut the rest of your slices, using your knife to cut the full width of your pie using the half-line you made from the first slice. This 9-inch pie should yield 8 standard pie slices.
Storage and Freezing Instructions
- Store your baked pie leftovers directly in the pie dish in the fridge for 6-7 days.
- To freeze the baked pie, cool it completely before tightly wrapping the pie dish in plastic wrap and then foil to prevent freezer burn. Store for up to 3 months.
- To thaw the pie, allow it to defrost overnight in the fridge.
How to Serve Your Pie
The essential Thanksgiving dessert, but one that is totally acceptable all fall and winter! You can’t have the holidays without pumpkin pie! This pie is served chilled and delicious with a squirt of dairy-free whipped cream or some homemade marshmallow fluff! This adds the perfect amount of sweetness to your “not-too-sweet” pumpkin pie!
Other Gluten-Free Vegan Thanksgiving Desserts to Try:
- Crustless Apple Pie
- Crustless Pecan Pie
- Crustless Pumpkin Pie
- Crustless Sweet Potato Pie
- Classic Apple Crisp
- Apple Butter Bundt Cake with Cinnamon Glaze
The Best Gluten-Free Vegan Pumpkin Pie Recipe
The Best Gluten-Free Vegan Pumpkin Pie (Allergy-Free)
Hands down, the BEST Gluten-Free Vegan Pumpkin Pie recipe! This easy from scratch recipe is allergy-free, healthy, and delicious! Smooth and creamy pumpkin filling and a flaky buttery crust, topped with dairy-free whipped cream! A slice of this classic homemade pie is just what you need for a Thanksgiving or holiday dessert that will wow everyone!
- Prep Time: 10 Minutes
- Cook Time: 60 Minutes
- Total Time: 1 hour 10 minutes
- Yield: 1 9-inch Pie 1x
- Category: Dessert
- Method: Bake
- Cuisine: American
- 1 Unbaked 9-Inch Gluten-Free Vegan Pie Crust (Homemade or Store-Bought)
- 2 1/2 Cups Pure Pumpkin Puree
- 1/2 Cup Full-Fat Unsweetened Coconut Milk
- 1/2 Cup Light Brown Sugar Sweetener (use your preferred light brown sugar)
- 2 TB Granulated Sweetener (use your preferred granulated sugar)
- 4 TB Cornstarch or Arrowroot Starch
- 1 1/2 Tsp Pumpkin Pie Spice
- 1/2 Tsp Pure Madagascar Bourbon Vanilla Extract
- Prep the pie crust in a 9-inch pie dish by parbaking the crust at 425°F for 10 minutes while your prep the pie filling. If using a store-bought pie crust, follow the instructions given. Once the crust has parbaked, reduce the oven heat to 350°F.
- Make the pumpkin filling by combining all ingredients into a food processor or blender. Thoroughly blend the filling together until it is completely smooth with no lumps and everything is combined.
- Pour the filling into the parbaked pie crust and bake the pumpkin pie at 350°F for 60 minutes.
- Remove the pie from the oven and allow it to cool, undisturbed, on the counter at room temperature before moving the pie to the fridge to cool completely and set.
- Only cut the pie once it has been completely chilled, allowing the filling to thicken and hold together.
- Adjust the sweetener amounts to your liking.
- See post for additional substitution notes.
- Freeze or store the pie, covered, in the fridge for up to one week.
- Serving Size: 1/8 Pie Slice
Keywords: gluten-free pie, vegan pie, pie, pumpkin, Thanksgiving pie, gluten-free, vegan, vegetarian, allergy-free, dairy-free, egg-free, soy-free, nut-free, peanut-free, coconut-free, corn-free, sesame-free, sugar-free, oil-free, kid-friendly
So what are you waiting for? This pumpkin pie is going to be the #1 reason you look forward to Thanksgiving every year! You may have to serve dessert first! Believe me, this tastes just like the pumpkin pie I used to have when I was growing up, (store-bought, with none of the stringiness of using homemade roasted pumpkin puree!) and this gluten-free vegan recipe even got MAJOR thumbs up from “normal” eaters in my family! Bake this one ASAP and let me know what you think!
So tell me:
+ What is your must-have pie for Thanksgiving?
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