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An easy and delicious recipe for vegan gluten-free pumpkin pie that everyone can enjoy! This classic dessert is egg-free, dairy-free, nut-free AND gluten-free...but no one will know.
It has a smooth and creamy filling that sits inside of a flaky vegan gluten free pie crust and it’s perfect when topped off with dairy-free whipped cream.
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If the thought of a vegan pumpkin dessert makes your eyes light up, then you know that pumpkin pie is at the top of the best pumpkin recipes to make list!
In addition to my other pumpkin recipes, like my pumpkin doughnuts, pumpkin cupcakes, and my pumpkin pudding, this vegan gluten-free pumpkin pie is a must-make each year (I make it multiple times!).
What you'll love about this recipe is that it can be made ahead so you don't have to worry about making it on the day you'll be serving it on.
I actually find that it has better flavour when it's made the day before. One less thing to worry about is always a good thing because you know how it can get...
2 things boiling, 1 thing in the oven, 4 things waiting to be chopped...a hungry child...or two.
Preparing a holiday meal is no joke!
So let's talk about everything you need to know about making this delicious pie so you can start planning your holiday menu.
Are you new to vegan gluten-free baking? If so, be sure to read all of my vegan gluten-free baking tips!
Ingredients You'll Need
To make the filling, all you need is EIGHT simple ingredients.
Either homemade pumpkin puree or canned pumpkin puree (NOT pumpkin pie filling!), sugar, non-dairy milk, arrowroot starch (or cornstarch, this is used as a binder since this recipe is eggless), spices, and a little salt.
You'll also need a pie crust, of course!
Choosing a Pie Crust
There are so many options out there for what you can use for the pie crust.
I usually make the crust myself (my vegan gluten-free pie crust is the recipe I use). You can also try the crust I use for my vegan chocolate pumpkin pie recipe if you want something a little different.
BUT, I know that sometimes, a shortcut is needed, so feel free to use a v + gf store-bought crust. There are a few different brands out there that make them, one I see often at my store is by Wholly Wholesome Gluten-Free.
Check your grocery store, Whole Foods, Trader Joe's, or your local health food stores for other brands that would work for you.
And if you don't need the recipe to be gluten-free, make it a vegan pumpkin pie by using my regular vegan pie crust.
How to Make It
(Note: I’ve outlined the step-by-step on how to make this recipe here, but find the full recipe, ingredients, and directions at the end of this post.)
I mentioned above that you need to make sure you're using plain pumpkin puree and NOT pumpkin pie filling. The reason why is if you use pumpkin pie mix, you have no control over the sweetness and the spices (and some of the strange extra ingredients).
We're going to build up those warm pumpkin pie flavours from scratch.
In total, it takes FIVE minutes to prepare the filling, that's it! There are just two steps to making it, all you need to do is add all the ingredients to a bowl and whisk them together.
After that, add the filling to your unbaked pie crust and bake! It can't get any easier than that!
Pumpkin Pie Topping Ideas
Adding a topping to your pumpkin pie when you serve it is totally optional but highly recommended!
I personally love to have it with coconut whip (learn how to make coconut whip here) but it's up to you. If you do go with homemade coconut whip, you can also prepare it the day before so it's ready and waiting for serving time.
You can also serve your pie with ice cream, a store-bought dairy-free whipped cream, sugared cranberries, a dusting of cinnamon, or even fresh berries.
Storing Leftovers
If you have leftovers, you can keep the pie in the pie dish it was baked in and cover it with either plastic wrap or foil and store in the refrigerator for 3-4 days.
When you're ready to serve, you can either serve it cold or warm it up slightly, if you prefer.
You can also wrap the slices individually, very tightly, and freeze. When you're ready to serve, defrost in the refrigerator overnight.
If You Make This Recipe...
I hope you love it! Please leave me a comment below letting me know how things went. You can also post a picture to Instagram and tag me (I'm @delightfuladventures) telling me about it so I can see your remake.
And If You Like This Recipe...
...you may also like these:
- Vegan Gluten Free Pumpkin Pancakes
- Pumpkin Pasties (A Harry Potter Recipe!)
- Vegan Gluten Free Pumpkin Spice Waffles
- Vegan Gluten-Free Chocolate Pumpkin Bread
- Pumpkin Chocolate Chip Cookies
You can help others to find this recipe by pinning it to one of your food boards on Pinterest. Click here to pin it now!
Vegan Gluten-Free Pumpkin Pie
Suggested Equipment:
Ingredients:
- 1 x 9-inch unbaked vegan gluten-free pie crust
- 2 ½ cups (575g) pure pumpkin puree (not pumpkin pie filling)
- 1 cup (240ml) unsweetened dairy-free milk
- ⅔ cup (134g) brown sugar, packed (coconut sugar can also be used, see info below)
- ¼ cup (36g) arrowroot starch (cornstarch can also be used (32g), see info below)
- 1 ½ teaspoons pumpkin pie spice
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
- coconut whip (optional)
Instructions:
- Preheat oven to 350°F (177°C).
- Combine pumpkin puree, unsweetened non-dairy milk, brown sugar, arrowroot starch, pumpkin pie spice, vanilla extract, and salt in a large bowl. Whisk everything together until well combined.
- Pour mixture into the unbaked pie crust and smooth the top with a rubber spatula.
- Bake for 55-60 minutes. You'll know it's done when the tip of a knife inserted into the pie comes out wet but clean. The center may still be a little jiggly, that's okay, it will firm up as it cools.
- Remove the pie from the oven and place on a cooling rack to cool completely before serving.
Recipe Notes:
- Please read all of the helpful information above and below before making this recipe.
- Make sure to use a deep-dish pie plate to make this pie. If you use a smaller dish, you will have extra filling and the baking time will need to be adjusted.
- The pie may still be a little wobbly in the middle when you take it out of the oven, not to worry, it will firm up as it cools.
- Homemade pumpkin puree tends to be a little more runny than canned. If you are using homemade puree and it's on the runny side, bump the arrowroot starch up to ¼ cup + 2 teaspoons. (Click here to learn how to make your own homemade pumpkin puree)
- ⅔ cup (100g) of coconut sugar can be used instead of brown sugar. If coconut sugar is used, the finished pie will end up being darker than the pie shown in the pictures above.
- ¼ cup (32g) of cornstarch may be used instead of arrowroot starch.
- If you don't have pumpkin pie spice, use the following spice blend in its place: 1 ¼ teaspoons cinnamon, ½ teaspoon ground ginger, and ¼ teaspoon ground nutmeg.
- Calorie count is for 1 slice of 8 made using my vegan gluten-free pie crust and does not include any toppings or garnishes. Nutrition data is only to be used as a rough guide, click here to learn how nutrition data is determined on this website.
Dayna says
Hi Gwen..Ive made an eggless pumpkin pie before, but used 1/4 cup cornstarch I believe & even after setting in fridge overnight it was still too loose/did not firm up. Recipe also had you heat up mixture on stove. My concern is will I get the same effect if I use arrowroot since it didn't work with cornstarch? Thank you❣️
Gwen Leron says
Hi Dayna, I understand your concern seeing how you tried it before and it didn't turn out, it's always a little scary to try again! The arrowroot starch in this recipe works perfectly fine to thicken the filling up, I've made it many times and have never has an issue. If you are a little hesitant to use it you can definitely use cornstarch in its place. It's hard to say what went wrong with the other recipe you tried. The recipe may not have called for enough cornstarch for the amount of filling, the cornstarch may have been expired or close to expiring so it was not able to work properly, or the cornstarch may not have been measured correctly. Since it can be a little lumpy, it can sometimes be difficult to get the correct measurement, I recommend using a scale. I hope this helps, if you give it a try, please let me know how things turn out, I hope you love it!
Jess says
Can I use a graham cracker crust for this recipe?
Gwen Leron says
Hi Jess, yes, you can use a graham cracker crust for this recipe 🙂 Enjoy!
Jen says
Hi! I just made this and it isn’t firming up. Still very raw in the center. Any ideas? Thank you
Gwen Leron says
Hi Jen, if it’s still very liquid in the center, it needs to be baked for a little longer. If it’s just jiggly, that is normal, it will finish firming up while it chills. I hope this helps! Let me know how it turns out.
Christina says
Hi, Can I cook the filling in a greased pie plate, omitting the pie crust altogether?
Gwen Leron says
Hi Christina, I have never made it without a crust, so I am not sure how it would hold up without one. I think the cooking time would have to be adjusted and you may need more arrowroot starch. If you do decide to experiment, please let me know how things turn out.
moriah says
hi, can this also work with a pre cooked pie crust? it’s the only vegan pie crust i could find. any ideas or suggestions, maybe decreasing the baking time?
Gwen Leron says
Hi Moriah, I'm not sure how well it would work with a fully precooked pie crust since I haven't tried it myself, you would run the risk of over cooking the crust and drying it out. If you do try it, you will have to cover the edges of the crust so they don't get too brown or burn. You can do this with pieces of tin foil or you can purchase a pie crust shield to protect it while the filling bakes. I hope this helps!
Astreja says
Ok 2 things!!! Can I replace coconut sugar for sugar and can I use cornstarch in replacement for arrowroot?
Gwen says
Hi Astreja! Brown sugar can be used to replace the coconut sugar, no problem, and yes, you can definitely use cornstarch instead of the arrowroot 🙂 I hope you like the recipe, let me know how it goes!