The Best Gluten-Free Vegan Pumpkin Pie (Allergy-Free)

forkful and slice of gluten-free vegan pumpkin pie on plate with whipped cream

5 from 3 reviews

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!




  1. 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.
  2. 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.
  3. Pour the filling into the parbaked pie crust and bake the pumpkin pie at 350°F for 60 minutes.
  4. 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.
  5. 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.


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